60 STORRS AGRICULTURAL EXPERIMENT STATION. 
found that the effect of the first culture could be kept up in 
this way from three to six weeks, after which a new pure culture 
from the bacteriological laboratory was needed. 
It will be noticed in these experiments that in practical use the 
cream of each day's gathering is not pasteurized nor treated in 
any way to insure removal of the bacteria which chance to be in 
it. It may seem strange that under these conditions the addition 
of a pure culture would have decided effect upon the ripening of 
the cream. The explanation of the matter seems, however, to be 
simple. As is well known, a properly ripened cream needs to be 
slightly acid in order to give the flavor which is usually desired. 
Now Bacillus No. gr does not produce sufficient acid to give this 
flavor, and in laboratory experiments with strictly pure cultures 
upon pasteurized cream it is found that the flavor of the butter is 
somewhat too flat. The cream as is ordinarily collected for the 
creamery contains organisms which render it acid, and when, 
therefore, Vo. gz is added to the ordinary cream the effect of this 
culture is enhanced by the acid produced by the organisms 
already present. There is thus obtained a cream which is acid 
and also influenced by the peculiar effects of Vo. gz. More- 
over, the culture bacteria were always added in excess. By 
cultivating as above described for several days in larger lots of 
cream, and by adding to the day’s collection of cream two or 
three gallons of buttermilk or ripened cream, the number of 
bacteria of Sactllus No. ar added to the lot of cream was so 
great that their effects were plainly noticeable, in spite of the 
presence of the other species of bacteria which were in the cream 
as originally collected. 
RESULTS OF THE INOCULATION; 
In a long series of experiments the effect of the method of 
inoculation above described was always uniform and as follows: 
The first lot of cream, six or eight quarts, gave a butter which 
was moderately good, containing a somewhat pleasant flavor, 
but not quite the typical flavor desired. The first churning 
in the large lot of butter from the ordinary cream vat gave butter 
slightly superior to that in the small churning. ‘Then, on each 
day for several successive churnings, the quality of the butter 
improved. For perhaps one or two days it was a little difficult 
to say that the artificial culture had produced much of an improve- 
ment, the butter having about its ordinary flavor. But after 
