34 STORRS AGRICULTURAL EXPERIMENT STATION. 
the organisms upon butter, it is thought that the general result, 
namely, the relations of the organisms to the production of 
normal, first-class butter, is reliable and is valuable. 
The species of bacteria which have been used in the follow- 
ing experiments have been obtained at various times in the 
last two years from a variety of sources. All of them have 
come from dairy products, many of them directly from cream 
in creameries. Some have been derived from milk, some from 
the milk as it is drawn from the cow¥ others from the dust that 
has fallen from the cow during the milking, collected directly 
in gelatine plates. They may all, therefore, be regarded as 
distinctly dairy bacteria. ’T‘hese organisms have been carefully 
studied, and their characters determined in the laboratory 
before the butter experiments have been undertaken. It has 
been thought best, however, not to give here the detailed 
descriptions of these species. My list of Connecticut dairy 
bacteria is increasing, and each month is giving more informa- 
tion in regard to the relation of these bacteria to each other 
from a systematic standpoint. It is thought, therefore, that1f : 
the description of these species be reserved till a later date 
more valuable inferences can be made as to the distinctness of 
the types described and their relations to each other; and the 
results will, therefore, be a more valuable contribution to the 
vexed question of the limits of species among bacteria. ‘These 
descriptions will, therefore, be reserved for later publications. 
In the description of the butter-making experiments each 
organism is referred to by a number, which refers to the num- 
ber in my own private list. ‘There will be given in each case 
the source from which the organism was derived and its effect 
upon milk, inasmuch as these are factors directly concerned in 
the practical experiments to be described. Note will also be 
made of the power to liquefy gelatine, since this will in a 
measure distinguish the organisms which act on the albumens. 
The temperatures are all centigrade: 
Species No. 27. 
This is a slender bacillus which is extremely common in the dairies of Con- 
necticut. It liquefies gelatine and produces a fluorescent green color, and is one 
of the most common of our organisms. It has the effect of curdling milk in 
about three days, rendering it very slightly alkaline. Some varieties of the 
species appear to digest milk without first curdling it. Its effect upon cream is 
