BACTERIA IN THE DAIRY. 65, 
The experiments, as stated in the introduction, have always 
been performed in pairs, and the separate consideration of the 
results of some of these pairs will be instructive as indicating the 
success of the experiments, and the striking results of different 
species under similar conditions. A few such pairs only will 
be selected for description. 
On February 4th two lots of cream were pasteurized as usual, 
one inoculated with No. 2, the second with No. 27. Both of 
them were allowed to stand at 23° fortwo days. At the end of 
that time, No. 2 cream had a slight musty smell, with a neutral 
reaction, and produced a very good butter, which was quite 
mild. No.27 at the same time produced a vile-smelling alkaline 
cream, which resulted in a bitter, vile-tasting butter which was 
very poor. 
On January 26th two lots of cream were pasteurized, one inoc- 
ulated with No. 22, the other with No. 2. They were ripened 
one day at a temperature of 23°. Each of them produced a sweet- 
smelling, sweet-tasting, alkaline cream. Each produced an ex- 
cellent grade of butter, and it was difficult to choose between them. 
On January 21st the two lots of cream were heated as usual, 
one inoculated with No. 26, the second with No. 27. Both were 
left at a temperature of 20° for two days. Both became alkaline 
with a pleasant, mild odor. No. 26 had a pleasant, sweet taste, 
and gave butter with scarcely any aroma. No. 27 gave a sour- 
tasting cream, resulting in a bitter butter with a smarting taste. 
January 23d both lots of cream were sterilized as usual, one 
inoculated with No. 162, the second with No. 2. Both were 
placed at 27° for one day. No. 167 gave an acid, disagreeable- 
tasting and smelling cream, and a strong, disagreeable aroma to 
the butter. No. 2 produced a slightly acid cream with a pleasant 
odor and taste, and an excellent quality of butter. 
On January 20th two lots of cream were heated as usual, one 
inoculated with No. 18, the second with No. 2. Both were left 
at 28° for one day. No. 18 produced a sickish-smelling cream, 
slightly sour and bitter, with a strong, rank taste. No. 2 pro- 
duced slightly alkaline, sweet-tasting cream, with a pleasant, mild- 
tasting butter. 
January 16th two lots of cream were heated as usual, one 
inoculated with No. 23, the second with No. 18. Both were left 
at 20° for twenty-two hours. The cream of both became slightly 
acid. Both were then placed at 37° for three hours. No. 23 
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