BACTERIA IN THE DAIRY. 57 
Pe aE RAGCIN Rie Darky 
BY “HW. CONN, 
———-@ ¢@—__ 
VI. EXPERIMENTS IN RIPENING CREAM WITH BACILLUS NO. I. 
In Bulletin No, 12 of this Station was published the result of a 
series of experiments that had been carried on in the laboratory 
upon the subject of the ripening of cream. In that Bulletin 
there were mentioned a series of preliminary experiments with 
Bacillus No. 41, which gave most promising results as an or- 
ganism for artificial ripening of cream in butter-making. Dur- 
ing the whole of the past year, further experiments have been 
carried on with this organism in a variety of places, with results 
which are extremely satisfactory and promise to be of much 
practical importance. ‘The experiments with the organism have 
been so satisfactory that a more careful description of the organ- 
ism itself and a more complete account of the experiments with 
it appear to be needed, and the present article, therefore, is 
designed to give these details. 
The original culture of 4acillus No. gr was obtained from a 
lot of milk which had been sent to the Columbian Fair at Chicago 
among the food exhibits. It was said to be ‘preserved,’ but 
had not been thoroughly sterilized and had become bitter. There 
had developed in the milk a number of organisms which were 
isolated by Mr. W. M. Esten, who had charge of the biological 
exhibit, and among them Bacil/us No. gz was found. The char- 
acteristics of this organism are as follows: 
Locality,—Milk from Uruguay. 
Morphology.—A bacillus occasionally clinging two together but never forming 
chains. Size 1.1 y. by6y. When growing~-in potato it is slightly longer than 
in agar. No spores. 
Motilty.—Non motile. 

* During the past seven years investigations on the Bacteria of Milk have been conducted in 
behalf of the Station by H. W. Conn, Professor of Biology in Wesleyan University. Some of 
the results have been given in the publications of the Station, as follows: Bacteria tn Milk, 
Cream, and Butter, Bulletin 4, and Annual Report for 1889, pp. 52-67. “Ripening of Cream, 
pp. 158-162. TheTlsolation of Rennet from Bacteria Cultures, Report for 1892, pp. 106-126, 
The Ripening of Cream by Artificial Cultures of Bacterta, Bulletin 12 and Report for 1893, 
pp. 43-68. See also The Fermentations of Mik, Experiment Station Bulletin No. 9 of the 
Office of the Experiment Station of the U. S. Department of Agriculture. ~ 
teow £3 
Annual Report for 1890, pp. 136-157. A Micrococcus of Bitter Milk, Report for r189t, }%* 
