

BACTERIA IN THE DAIRY. 63 
butter of a superior and uniform quality. In every instance where we have 
taken a quantity of cream, thoroughly mixed, and divided it into two parts, and 
have treated one in the usual way and have inoculated the other with the culture, 
and have sent the product to an expert to be judged, the culture has scored the 
highest. It produces a fine, sweet flavor which leaves a most pleasing taste in 
the mouth. For the sweet butter trade it is decidedly superior. 
Yours truly, E. D. HAMMOND. 
It was, of course, desirable that these results should be con- 
firmed in other places, and for this reason the culture has been 
used in several localities. ‘These experiments have been as fol- 
lows: 
One lot of the culture was sent to Mr. George M. Whitaker of 
West Dudley, Mass. The creamery of which he is president 
was making at the time the highest quality of butter, which 
commanded a very high price in the Boston markets. The 
culture sent was broken in the journey and only a small amount 
of it reached the creamery., It was, however, used by Mr. 
Beck, the butter-maker of the creamery, and his statement was 
that he noticed a decided improvement in the quality of his 
butter as the result of it. Owing to the distance and the con- 
sequent difficulty of furnishing the culture at this creamery the 
experiments were not continued, only one churning being made 
with the culture. 
A culture of the bacteria was sent to Mr. Hollister Sage, 
superintendent of the creamery at Stepney Depot, Conn. The 
culture sent to this place for necessary reasons, was not a culture 
in milk, but an ordinary bacteria culture on agar-agar, and 
required the use of certain bacteriological methods in its prac- 
tical application to cream. Mr. Sage, however, seemed to have 
no difficulty in making use of it as directed and reported, after 
the proper length of time, that he had noticed a decided and 
pleasant flavor to his butter, which was not there before and 
which gave it an enhanced value. Several months later a second 
culture was sent him in a different form, but no report from it 
has yet been received. 
Up to this point the experiments had been practically con- 
fined to Middletown and the immediate vicinity. It was of course 
very desirable that they should be repeated in other localities and 
by other persons, in order to determine whether the effect was 
local only, and to what extent other creameries besides the Crom- 
well creamery, would be benefited by the use of Bacillus Wo. gr. 
