44 STORRS AGRICULTURAL EXPERIMENT STATION. 
as yet carried on in any bacteriological laboratory. The results, 
while aimed especially at preparing a proper exhibit for the 
Columbian Fair, have, at the same time, been of great interest to 
the practice of butter making, both scientifically and practically. 
For this reason it is thought well to give at the present time the 
methods of these experiments and the general summary of the 
results, especially as they add considerably to our knowledge of 
the relation of different species of organisms to the matter of 
butter making. ; 
The first object of the experiments was to find certain species 
of bacteria whose use in the ripening of cream would produce a 
marked effect upon the aroma of the butter. It was desired to 
obtain one or more species whose agency would produce a 
pleasantly flavored butter, and one or more whose agency, under 
identical conditions, would produce an unpleasantly flavored but- 
ter. For this purpose I have experimented with a large number 
of species of bacteria. ‘The species used in the experiments were 
mostly obtained from ripened cream. Visits were made to the 
Cromwell creamery, the Ellington creamery, and the Wapping 
creamery in this State. From the vats of ripened cream ready 
for churning which were found in the creameries at the time of 
the visit, an inoculation was made into gelatine, roll cultures . 
made therefrom immediately, and these roll cultures were brought 
home and left in the laboratory for the bacteria to develop. At 
the end of two or three days the roll cultures showed the presence 
of numerous bacteria, and the organisms of the different colonies 
were isolated from the cultures in the ordinary manner. The 
species of bacteria were then put through a series of plate cul- 
tures in order to purify them, and lastly, carried through a series 
of cultures in various media for the purpose of determining their 
specific characters. The species thus obtained were numbered, 
inoculated into agar tubes and kept for further experiment. In 
addition to the bacteria thus obtained a few species were used 
which had been isolated from the water of a brook in this vicinity. 
The reason for this additional source for bacteria cultures is 
found in the fact that most of the species of bacteria isolated 
from the cream failed to produce as striking effects upon the 
butter as was desired for the exhibit of the Columbian Fair, and 
it was thought that organisms of a different sort might be made 
valuable for this purpose. The species finally chosen for demon- 
stration at Chicago were, however, all obtained from cream. 

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