80 STORRS AGRICULTURAL EXPERIMENT STATION. 
higher than those found in the earlier season. It will be found, 
moreover, that the liquefiers become relatively more abundant 
after the cows have left off the winter feeding and have been 
turned into the fields. Taking individual experiments from 
the above tables, this is not very evident, because individ- 
ual experiments in the winter may show as high percentages 
of liquefiers as individual experiments in the later months. 
But if the average of liquefiers in all of the samples previous 
to the time when the cows were turned into pasture be com- 
pared with the average percentage of liquefiers in the samples 
of milk taken from the cows after they had begun to feed upon 
green pasturage, it will be found that there is a very noticeable 
difference. The average percentage of liquefiers is greater in 
the grass fed cows than it is in the barn fed cows, the actual 
numbers being as follows. The average percentage of lique- 
fiers in fifteen experiments with cows ‘stall fed is 12.6. The 
average percentage of liquefiers in animals that had been feed- 
ing in the pastures is 16.5. 
This conclusion seems to us to be at least suggestive. The 
appearance of the grass flavor in June milk and June butter 
has always been a question to which no satisfactory answer has 
been made. It has been pretty generally attributed to the 
difference in the nature of the food, although bacteriologists 
have been, at least occasionally, inclined to attribute it to the 
kinds of bacteria that are present in the milk under the differ- 
ent conditions. As indicated by our experiments, the acid 
orgayisms found in the winter and in the summer, and there- 
fore in milk from stall fed and grass fed cows, are essentially 
identical. At least we have as yet been unable to make out 
any difference either in the species, in the numbers, or in the 
rapidity of growth of the lactic bacteria in the different seasons 
of the year. Moreover, as has been pointed out in a previous 
publication, the lactic organisms fail to give the peculiar flavors 
which are characteristic of certain types of butter; and certainly 
the lactic organisms do-not produce, when used for artificial 
inoculation into cream, the high flavors which characterize the 
so-called June butter. It has been our contention in previous 
writings that these flavors are probably the result not of lactic 
organisms but of other species growing along with them, and 
