BACTERIA IN THE DAIRY. 39 
culture for six or eight months, until they have become thor- 
oughly familiar with its action and with the proper method of 
its use, are the most certain that they are reaping a decided 
and a constant advantage from it. ‘Those that have used it in 
a single experiment, or only a very short time, are the ones 
that are the most doubtful as to its advantage to them. 
Among this series of 200 creameries we have various types. 
Naturally, the class of creameries that are ambitious to make 
the best product, are the ones that experimented first with the 
culture, and among the 200 creameries we have some of the 
very finest ones in the country. One of them has obtained 
butter which has sold in markets for eighty cents or more a 
pound—a fancy price, and, of course, not due by any means 
to the use of Bacillus No. 41, but rather to the general methods 
used in the creamery. Other creameries of high character 
have used the culture, others also that are of a very decidedly 
inferior grade have used it, and some have used it that nor- 
mally have made butter of a very poor quality. In a single 
creamery, for instance, during the month of June, the quality 
of the butter was decidedly poor. ‘The culture was introduced 
and the superintendent was requested to send a sample of 
his ordinary butter and one of the ‘‘culture’’ butter to an 
expert for rating. He consented to send a sample of the 
‘culture’? butter, but decided not to send a sample of his 
ordinary butter, because it was so decidedly inferior to that 
made with the culture at that particular time. 
SUMMARY. 
The experiments of the year in the practical use of Bacillus 
No. 41 have been convincing as to certain facts, but, of course, 
they have not as yet shown exactly what position this culture and 
method of butter making will take in the dairy interests in the 
future. Looking at all the facts from the scientific standpoint, [ 
think we may summarize the results as follows : 
First.—Experience of two years tn laboratory experiments has 
demonstrated that this organism can produce in butter a pleasant, 
desirable flavor, and that it will do so tf it 7s tnoculated into the 
cream for ripening under such conditions that it can grow there 
rapidly enough, and its action ts not prevented by disturbing 
CLAUSES. 3 
