BACTERIA IN THE DAIRY. 61 
two or three days there began to be noticed a pleasant added 
flavor which was not there at first, and after several days’ churn- 
ing this added flavor became very pronounced and noticeable 
to all who examined the butter. This delicate, exquisite flavor 
now continued and remained in the butter of each day’s churn- 
ing for some time, the length of time varying with, at present 
unknown, conditions. If the flavor began to deteriorate it could 
be immediately restored by the addition of a new culture from 
the laboratory by the same method above described, and there 
is thus no difficulty in constantly maintaining this flavor in the 
butter. 
The general results in the creamery at Cromwell where most 
of these experiments have been performed, have been as follows: 
The experiments began in November, 1893, and there was noticed 
an immediate improvement in the butter. These experiments 
have been continued constantly with the exception of the months 
of July, August and September, until the present time and 
with uniform results. During this time pure cultures have been 
sent to the creamery upon many different occasions and have 
been used according to the above method. In each case there 
was an improvement in the butter, and the experiment was con- 
tinued for three, four, five or six weeks, until the butter-maker 
noticed a distinct deterioration in the quality of his butter. 
Then a new culture was sent to the creamery which immediately 
restored the quality to the butter. 
At four distinct periods the butter from the creamery was sent 
to an expert for rating, together with a lot of butter made from 
half of the same cream of the same day, but without the artificial 
inoculation. In every case where the butter was thus sent the 
butter made by the artificial culture was rated higher than the 
butter made without it. It was marked from four to fifteen 
points ona scale of 100, ahead of the normal butter, the improve- 
ment being chiefly in the flavor. In one case the inoculated but- 
ter was 18 points ahead of the uninoculated butter. In another 
case three lots were sent to the expert, one made with a cul- 
ture of Bacillus No. gr, a second made with the artificial culture 
sold by Carl Hansen’s dairy company, anda third lot by a 
combination of Bacillus No. ar and Carl Hansen’s ferment. ‘The 
butter made from Bacillus No. gr rated highest, 95 points, the 
combination next 83 points, and Carl Hansen’s lowest. In 
addition to the rating by the butter expert the butter was in all 
