

BACTERIA IN THE DAIRY. 65 
artificial inoculation. In private letters mentioning the experi- 
ments Mr. Furness says: ‘The indications are that there is a 
decided improvement in both the keeping qualities and the 
flavor of the butter.” Mr. S. F. Doolittle, acommission merchant 
in Indianapolis, says: ‘‘ There is a decided improvement in the 
butter made with the culture over the butter made with the same 
cream without the culture. The butter made with the culture 
has a ‘grass flavor.’”’ Mr. Jamison says: ‘‘ We feel satisfied 
that the butter from any creamery can be improved to such an 
extent that the butter will bring from two to three cents per 
pound more on its merits than before using the culture.’ Wm. 
Beard says: ‘‘I consider this Bacillus the greatest discovery 
known for producing a high and uniform flavor in butter. We 
also believe it will greatly increase the keeping qualities of the 
butter.” 
The value of this testimony from such widely separate sources 
is evident at once. It shows two things especially. First, that 
the effect of Bacillus No. gz in improving butter is not confined 
to Connecticut or New England; and second, that the effect is 
not imaginary upon the part of those interested in the experi- 
ments in this Station. Each of these creameries in which the 
experiments have been begun has continued the use of the 
artificial inoculation, and all are using it at the present time 
of writing. When creameries in Connecticut, Iowa and Penn- 
sylvania all alike report a decided improvement in the butter, 
we are justified in concluding that Lacillus Vo. gr has the power 
of adding to butter a desirable flavor in widely separated locali- 
ties under different conditions and as determined by different 
experts. 
When these experiments were begun it was doubted whether 
the use of the culture in private dairies would be practicable. 
The long period during which the cream is being collected fre- 
quently makes the cream four or more days old before it is 
churned. It is quite possible that the growth of the ordinary 
cream bacteria would be so great in this interval as to interfere 
with the action of the artificial culture. The first experiment of 
the kind was performed in a dairy in the vicinity of Middletown. 
Mr. F. T. Kurt told me in June that in his creamery they had 
been having trouble with the appearance of “curds” in the 
butter, a difficulty with which every butter-maker is more or 
less familiar. This trouble had been proving a great nuisance 
5 
