36 STORRS AGRICULTURAL EXPERIMENT STATION. 
certainly the evidence seems to make it at least probable that 
the gathered-cream butter may be brought so nearly to an 
equality with butter made from creameries that have a central 
separator, as to give strong hope that the culture may enable 
the creameries to avoid this considerable item of expense. 
It should be further stated, however, that in the last two 
months the Bacillus has been obtaining better results 1n sep- 
arator butter. ‘The score above mentioned (99 points, with 
average of.95.5,) was made in separator butter. Gathered 
cream ‘‘culture’’ butter at the same time scored an average 
of 92.2, with a maximum of 95. 
A problem somewhat akin to the above, is whether the 
organism will be of use only in creameries which fail to get 
first-class cream, or whether it can also improve the highest 
grades of butter in the best creameries. It is easy to see that 
a pure culture of a flavor-producing germ may be of value to 
the ninety-nine creameries that have difficulty in getting first- 
class flavor, but of no special value to the one creamery that 
makes the high-quality butter at the start. Ido not think 
that the data in my possession make possible an answer to this 
question as yet. Most of the creameries that have used the 
culture have been among the ordinary ones. It isa fact that 
several of the high-grade creameries have used the culture and 
have been satisfied of an improvement even in their butter. 
But the number of such instances is yet too small to make it 
possible to draw any definite conclusions. Undoubtedly the 
most striking effect will always be among the ordinary cream- 
eries, but whether the highest grade of butter can be improved 
by the flavor impafted by Bacillus No. 41 can be better deter- 
mined after a longer series of experiments. 
MISTAKEN IDEAS. 
The use of the culture has, during the last year, been sub- 
ject to many mistaken notions. All that was originally 
expected was, that the organism would produce a flavor when 
allowed to ripen the cream in the proper fashion. It has no 
effect upon the general properties of the butter; the grain of 
the butter, the body of the butter, the yield of the butter, are 
not in any way directly affected by Bacillus No. 41, so far as 
present information goes. ‘There is nothing more certain than 
