ili 
BACTERIA IN THE DAIRY, i a) 
cream is separated from the milk at the individual farms, it is 
always kept at the farm for a longer period, and part of the 
ripening inevitably occurs before it reaches the creamery. 
The cream that is thus‘ obtained is occasionally sour, and 
always varies widely in quality, and especially in the kinds 
and number of micro-organisms present. When such a mis- 
cellaneous lot of gathered cream is brought to the creamery, 
the butter-maker cannot depend upon the further ripening to 
give him such a uniformly good product as he can where the 
creain is separated fresh in his creamery. This is, in large 
measure, at least, the reason that separator butter asa rule is 
of a higher quality than gathered-cream butter. Now the use 
of Bacillus No. 41 has been found during the last year largely 
to obviate this irregularity in the gathered-cream system. 
The use of a large amount of Bacillus No. 41 in the gathered 
creain tends to obliterate the irregularities and imperfections 
which are common in the mixed lot of gathered cream, and the 
ripening is made more uniform and of a better character. 
Fiven the gathered cream is uniform in ripening, since it is all 
ripened by the same organism in excess. ‘I‘he result is, that 
the butter from the gathered cream more closely approaches 
butter made from separated cream, and, in some cases, butter — 
experts have stated that they are unable to see any superiority 
of separated cream over gathered cream. ‘This readily explains 
why the use of Bacillus No. 41 has been more noticeable in 
_ gathered-cream systems. It is, of course, plain that if this cul- 
ture, or any other culture used in a similar way, can enable 
the butter-maker to obtain a product from gathered cream 
equal to that obtained from separated cream, it will be a very 
great boon to the butter-makers. At the present time, in 
many districts, a considerable portion of the cost of butter 
making, perhaps one-fifth, is in the carrying of the milk from 
the farm to the creamery, and if the method of using pure 
cultures could result in an equally good quality in both the 
gathered-cream and the separated-cream methods, it would 
enable the butter-maker to save a considerable portion of this 
large expense. ‘Then the individual separator could be placed 
upon the farm, and the farmer could have his own skim milk 
without the necessity of carrying it several miles to be sep- 
arated by a central machine at the creamery. At present, 
