66 STORRS AGRICULTURAL EXPERIMENT STATION, 
in the dairy and had continued in spite of their attempts to get 
rid of it. He wanted to know if it was possible that a culture of 
Bacillus No, 4t might improve his butter.. He was told: that it 
was doubtful if the culture would have much effect upon the 
curds, but that it might perhaps improve the butter. He there- 
fore obtained a culture and used it in accordance with the above 
method and reported an immediate and a striking improvement 
in the butter. The curds disappeared in the butter that was 
ripened by the artificial culture, and every one to whom the 
butter was submitted stated that it was decidedly superior to the 
butter that had been made previously. ‘The experiments were 
not continued in this dairy for any length of time, and the butter 
immediately fell off again in quality. The following letter indi- 
cates the experience of Mr. Kurt: 
Droiie We Conn: 
DEAR S1R:—During the early summer, at a time when the quality of butter 
ought to have been at its best, the butter made in our dairy was very bad. In 
spite of every precaution in the ripening of the cream and in working the butter, 
there appeared streaks of curd which increased in standing, so spoiling the 
butter for market. 
Acting on your suggestion I ripened a portion of cream with your butter 
culture and allowed another part to ripen as before. Two churnings were 
made with the following results: The part ripened with your culture yielded 
butter of exceptionally fine grain, and the streaks of curd had entirely disap- 
peared; moreover, there was a marked improvement in the flavor of the butter. 
The part that was ripened by itself contained the curd and was of inferior 
quality. Yours truly, FRANKLIN T. KUED 
A second experiment was in the dairy of Mr. A. B. Caswell of 
Ashby, Mass. Mr. Caswell had been having complaints from 
his patrons in regard to the butter that he had been furnish- 
ing them, and requested a trial of the Bacillus No. gr upon his 
butter. A culture was furnished him in the same manner as in 
other experiments and he made the butter in the ordinary way. 
The two lots of butter which were made, one from the artificially 
ripened cream and the other from the normally ripened cream, 
showed a decided though not great difference. Both were an 
excellent flavored butter, but the one made from the artificial 
culture had in addition to the ordinary flavor the usual pleasant 
aroma and taste which has been found elsewhere with Bacillus 
LV ONAL. 
The third experiment in a private dairy was on the farm of 
Mr. Walter Laws, Westminster, Mass. Mr. Laws had a private 











