

APPLICATIONS OF BACTERIOLOGY IN” EUROPE. 89 
results of methods. This association comprises some 700 of 
the largest creameries in Denmark, and it is supported by 
government appropriation of about $8,000 yearly. At Copen- 
hagen there is a central committee whose duty it is to put into 
operation the practical details of testing butter. At short 
intervals this committee sends word to a number of the 
creameries to forward to Copenhagen immediately a sample 
tub of butter from their creamery. There is no regular order 
taken in choosing the creameries, and the butter-makers have 
no previous notice as to when they are to be called to send 
butter. As a result, there is no possibility that a creamery 
can prepare a special lot of butter for this exhibit. This butter 
is brought to Copenhagen, placed in a cold room in specially 
prepared vessels in such a way that it is impossible for the 
scorer to determine the mark on the butter and therefore to 
determine from what creamery it comes. Apprizers score 
the butter after it has stood in this cold room for a couple of 
days. Care is taken that not a large enough number of sam- 
ples are sent at once to make the scoring too difficult. The 
apprizers in each case consist of six men drawn from a list of 
about forty butter exporters. Weekly records of the scoring 
are published by number only, each creamery thus knowing 
the scoring of its own butter, but not of its rivals. After the 
scoring has been made, the marks on the butter are examined 
and a record is kept of the scoring, together with all of the 
data in regard to the manufacture of each sample of butter. 
The data thus kept include everything in connection with the 
method of working, of salting, the use of pure cultures, and 
the particular kind of pure cultures that are used. By this 
method of testing butter this dairy association has been ob- 
taining a large amount of valuable information as to the prac- 
tical result of methods in use. They have here means of de- 
termining, not by isolated scoring, but by a long-continued 
series of observations, the value of pure culture methods as 
compared with methods without pure cultures, the value of 
the different brands of pure cultures, and all other details 
which may be collected. 
From the record of this association it is therefore possible 
to determine with a considerable degree of accuracy what has 
been the actual result of the use of pure cultures in Denmark. 
Apparently the results are as follows: Butter made with pure 
cultures is almost always better than that made by the older 
method. While this is not always the case, and while it is true 
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