REPORT OF THE DIRECTOR. 13 
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1. Different species of bacteria grown in the cream while 
ripening have different effects upon the butter flavor. The dif- 
ferences in the resulting butter aroma are not very prominent in 
most cases, but are decided enough to make the difference 
between a first-class grade of butter and a second-class. 
2. Pasteurizing cream at 70° C. (z.e., heating to 158° Fahren- 
heit for two or three minutes), will so largely destroy the bacteria in 
it, that a pure culture of bacteria subsequently inoculated will pro-. 
duce its proper effects, not materially affected by the few organ- 
isms left in the cream after pasteurization. 
3. Most species of bacteria found in cream of a good cream- 
ery produce good butter. The number which injure the flavor 
of the butter is small. 
4. No one species of those experimented with, when used 
alone for ripening cream, produces a typically flavored butter, 
though many of them produce butter which is excellent in flavor 
and which was preferred to that of the normal ripening. 
One species of bacteria for ripening cream has been furnished 
to three creameries. At the time of the present writing the 
experience with it has covered a period of several weeks in each 
of two, and nearly four months in one, of the creameries, that in 
Cromwell, Conn. The managers report most gratifying results. 
Those with the longest experience are the most enthusiastic. In 
the Cromwell creamery the use of a culture furnished by Prof. 
Conn has greatly improved the quality of the butter. There 
seems to be the best reason to expect that bacteria cultures may 
be made a most important help in butter-making. With the 
right bacteria the finest butter, that with the most desirable 
aroma and flavor, can be made. It ought to become possible 
to select the desirable kinds of bacteria and supply them for use 
and thus improve the quality of our butter, just as our field and 
garden crops and fruits have been improved by selection of the 
best varieties. If experience justifies this expectation the benefit 
to dairying will be very great. 
RATIONS FED TO MILCH COWS IN CONNECTICUT, 
During the winter of 1892-3 a Station representative visited 
sixteen different dairy farms in different parts of the State, and 
studied the methods practiced in the management of their herds. 
Information was obtained regarding:—number of animals kept; 
breed, age and weight of each cow; period of lactation; milk flow 
