64 STORRS AGRICULTURAL EXPERIMENT STATION. © 
During the last three months therefore, arrangements have been 
made by which the organism has been used in other States. 
These experiments have now been made in the State of Indiana, 
in the creamery of R. W. Furness, Indianapolis. In Pennsylvania 
the organism has been introduced into some thirty-five different 
creameries through the assistance of Mr. John Jamison, a large 
commission merchant of Philadelphia. In Iowa it has also been 
introduced into twenty-eight creameries controlled by Wm. 
Beard & Sons, commission merchants in Decorah, Iowa. ‘The 
experiments in this large number of creameries have been most 
rigid. In many cases a lot of cream has been divided into two 
portions, one of which has been inoculated and the other not, 
the resulting butter being compared carefully. In some instances 
the organism has been inoculated into old cream which had ac- 
quired considerable of an odor by standing. In several instances 
it has been used in creameries in which the quality of the butter 
has not been first-class, and in others it has been used in cream- 
eries of the highest grade, whose butter commanded high market 
prices. In two instances it has been used in creameries which 
were at the time troubled with an undesirable flavor due to what 
is known as “frost weed.’ The butter made in the various 
creameries has been submitted for testing to experts, who in some 
cases knew of the experiments, and in others knew nothing of 
them. ‘The butter made by the use of the culture was kept in the 
creamery side by side with the ordinary butter to test its keeping 
property. In short, the greatest variety of tests have been tried 
in this large series of creameries to determine whether the organ- 
ism really possesses in other localities the valuable property that 
it has appeared to possess in the experiments conducted in Con- 
necticut. 
The results of these experiments have been highly satisfactory 
and to me somewhat surprising, in spite of my belief in the value 
of the organism in butter-making. With a single exception none 
of this large series of creameries has failed to report an improve- 
ment in their butter. The creamery which did not find such 
improvement was reported as failing to have proper care for 
cleanliness in its butter-making process, and the failure to find 
an improvement has not therefore been thought to be significant. 
All other creameries in this large number of over sixty have 
found an improvement in their butter, sometimes appearing at 
once, and in other cases appearing after a few days use of the 

