62 STORRS AGRICULTURAL EXPERIMENT STATION. 
PELE AV 0. 27, 
No. 27 uniformly ruins the butter whenever it has an oppor- 
tunity to grow in the cream. It grows readily at all tempera- 
tures and always produces bad smelling cream and bitter butter. 
The effect was the same whether allowed to act one or two days, 
although more noticeable, of course, in the longer periods. By 
reference to the tables it is seen that Nos. 2 and 22 produce an ex- 
cellent, mild-flavored butter under identically the same conditions 
as those under which No. 27 produces a very bad butter. Experi- 
ments No. 33 and one of the same date, not in the tables, were 
especially instructive. The two lots of cream for the day were 
both inoculated with No. 27 and then pasteurized at 7o°. One 
was then inoculated with No. 27 and the other with No. 2. Both 
were then ripened twenty-four hours. One gave the bitter but- 
ter of No. 27, the other the good butter of No. 2; showing that 
pasteurizing would destroy the organism No. 27, should it chance 
to be in the cream. 
Species Nos. 2, 22 and 27. 
‘These three organisms were those upon which the largest num- 
ber of experiments was performed, inasmuch as they proved to 
be the most promising for the purpose for which the experiments 
were originally designed. ‘The other organisms were not used 
so many times for the purpose in our experiments, and the - 
results are therefore not quite so definite. These three were 
finally chosen for the exhibit at Chicago. Nos. 2 and 22 to show 
species producing good butter, and No. 27 a species producing 
bad butter. Later No. 167 was added to the list. 
Species Lo. 5. 
Experiments 47-50 were among the earlier experiments and 
the cream was inoculated directly from an agar culture. In ex- 
periment 49 the cream, in order to compare with experiment 50, 
was not pasteurized. Plate cultures were made from the ripened 
cream of both, and while No. 49 showed. a variety of species, 
ripened cream of No. 50 was nearly a pure culture. ‘These ex- 
periments were insufficient to determine satisfactorily the effect 
of No. 5 on butter. . 
Species Nos. 16 and 161. 
From experiments 52-65 it will be seen that Nos. 16 and 167 
differ plainly in their effect on butter. No. 167 always produces 


