62 STORRS AGRICULTURAL EXPERIMENT STATION, — 
cases carefully examined by individuals who were more or less 
connoisseurs of proper butter flavor, and in each instance the 
butter made by the artificial culture was rated as better than that 
made without such culture. In most of these tests the individual 
examining the butter had no knowledge of the experiment. 
Perhaps the most satisfactory experiment of all was one made 
early in June. June butter, as is well known, is in flavor about 
the best that is produced during the year, and the effect of 
Bacillus No. 41 upon June butter was therefore especially inter- 
esting. Early in June, when the amount of cream collected by 
the creamery was very large, two large vats full of cream were 
collected. One of these was inoculated with Mo. gr and the 
other was uninoculated. ‘They were then both allowed to stand 
in the same room at the same temperature for the same length of 
time to ripen, and were subsequently churned. The effect of 
Vo, Az even here was exceptionally striking. Both lots of cream 
produced, as was to be expected, an excellent quality of butter, 
but Vo. gr had an aroma more pronounced and more agreeable 
than that of the butter made without the inoculation. In both 
taste and odor the butter made by inoculation was decidedly 
superior to that made without it. This butter was submitted for 
testing to a large number of persons, and no one had the slightest 
hesitancy in deciding that Vo. gr made the superior quality of 
butter. It was most strikingly noticed just as soon as the 
wrapper was taken from the butter, the pleasant aroma of the 
inoculated butter filling the nostrils at once, while the uninocu- 
lated butter did not possess this decidedly pleasant aroma and 
taste. | 
The general result of experiments thus carried on now for at 
least twelve months in the Cromwell creamery, has been that 
this artificial culture uniformly improves the value of the butter. 
The effect of the pure culture is seen best after two or three 
days’ ripening, and lasts from three to six weeks, but by the 
constant use of the culture it may be kept up indefinitely. 
Mr. E. D. Hammond, the superintendent of the Cromwell 
creamery, has put in my hands the following letter, indicative of 
the experiments carried on in his creamery: 
H, W. Conn: December 20, 1894. 
My Dear Sir:—In reply to yours of the 19th I will say that we have used 
your culture the past year, with the exception of the summer months when you 
were away and we could not get it. There can be rio doubt as to its producing 


