IO STORRS AGRICULTURAL EXPERIMENT STATION. 
decrease rapidly in numbers, and a few days later only a few 
bacteria of any kind are left alive in the cream. 
There is thus apparently a battle going on in the cream 
between the different species of bacteria. In the first twelve 
hours the miscellaneous species continue to multiply. During 
this time the few lactic bacteria grow rapidly and soon obtain 
the upper hand, eventually destroying the miscellaneous forms 
almost entirely. Later the lactic bacteria themselves seem to 
be destroyed by the products of their own activity. 
These experiments by Prof. Conn are ina new field of inquiry, 
which it is hoped will ultimately give to butter-makers a more 
satisfactory explanation of the proper method of handling 
‘““starters.’’ ‘The experiments thus far have not indicated pos- 
itively which of the types of organisms are most concerned in 
cream ripening. ‘That the lactic bacteria play an important 
part in the ripening is evident, but there are reasons for believ- 
. ing that the multiplication during the first twelve hours of the 
miscellaneous bacteria, which do not produce acid, is a phe- 
nomenon of great importance in determining the character of 
the flavors and aromas of the ripened product. ‘The study of 
this problem is to be continued by the Station. 
BOVINE TUBERCULOSIS. 
The tuberculous cows which had been under observation in 
quarantine at the Station since 1896 were slaughtered during 
the past year. Some of the calves that were being fed upon 
the milk of these cows were kept for several months after the 
cows were killed, in order to observe whether any secondary 
cases of tuberculosis would develop among them. With the 
slaughter of these calves the study of bovine tuberculosis with 
these animals comes to an end. An article summarizing the 
results of the tests and the conclusions from them will be pre- 
pared. 
FREDING EXPERIMENTS WITH DAIRY HERDS. 
The studies of rations fed to milch cows, and their effects 
upon the milk production, have been continued during the 
past year. The object of these experiments is to learn how 
representative dairy farmers in different parts of the State feed 
their cows, to compare their methods and the results obtained 
by them with the methods and results of experiments elsewhere, 

