38 STORRS AGRICULTURAL EXPERIMENT STATION. 
satisfactory results. ‘The remedy for such a difficulty is along 
the same line that the butter-maker would follow to remedy 
the trouble without the culture. The ripening should be at a 
lower temperature, but in order to produce the proper results 
with Bacillus No. 41, if the ripening is to occur at a lower 
temperature, it would be necessary to add to the cream a larger 
amount of the culture than usual. ‘This instance is mentioned 
simply as an illustration of the sort of difficulties that are sure 
to arise in the adaptation of any entirely new method of butter 
making by the butter-makers in practical dairying. There 
are, of course, other difficulties that will arise in the future in 
every creamery, but in all cases the butter-maker must use his 
judgment as well when he has the culture to rely upon as when 
he does not. It must not be expected that the use of Bacillus 
No. 41 will either sweep the creamery floor, clean out the 
creainery vats, or make it unnecessary for the butter-maker to 
use his own judgment and intelligence in ripening his cream. 
Bacillus No. 41, when used in the creamery, will add a flavor 
to the butter, but it is just as necessary for the butter-maker, 
if he wishes to make a good product, to use every precaution 
to regulate temperatures, to insure cleanliness, and to control 
other conditions, as if he were ripening the cream without the 
culture. The culture will assist him, but it will not perform 
all the operations for him, or enable him to be a mere machine. 
PRESENT USE OF BACILLUS NO. 41. 
Something over 200 creameries have, during the past year of 
experimenting, used this Bacillus No. 41 with success. ‘The 
success has, it 1s true, been varied; some reaping a considerable 
financial profit therefrom, while others have been less fortunate. 
These creameries are most of them still continuing the use of 
the culture—over 200 using it at the present time. ‘They are 
distributed all over the dairy section of our country, among no 
less than thirteen States. Some of them have used the organ- 
ism now for eight or nine months, others for six months, 
others for two or three months, while some have only used it 
for a few weeks, at the time of writing. It is the most con- 
clusive evidence of the value of Bacillus No. 41, that those 
creameries which have used the culture the longest are the 
most confident of its value. Creameries which have used the 
