36 STORRS AGRICULTURAL EXPERIMENT STATION. 
Spectes No. 69. 
A bacterium found in Middletown. It liquefies gelatine, curdles milk in 
three to six days, and then digests the curd into a colorless alkaline liquid with 
a bitter taste. Cream is slightly thickened thereby, and the butter made from 
the cream has a sharp, almost bitter, sour taste, which is not specially pleasant, 
but the aroma is exceptionally fine, appearing to be identical with the aroma of 
the highest grade of butter. This fine aroma was developed in every case in 
which the experiment was made, and could hardly be distinguished from that of 
first-class market butter. The butter, however, was not first class, because the 
flavor was too sharp. 
Species No. 70. 
A micrococcus found at Durham. It does not liquefy gelatine, and has little 
effect upon milk. Butter made therefrom has a slight but good flavor; no 
noticeable aroma. 
Species No. 71. 
A bacillus found at Cromwell. It does not liquefy gelatine. Milk is curdled 
after three days at 36° and is slightly acid. Butter made from cream inocu- 
lated with it has a slightly sour taste, but a good flavor and no special aroma. 
Spectes No. 72. 
A bacterium found at Cromwell. Does not liquefy gelatine. It curdles milk 
at 36° in two days with an acid reaction. Butter made from cream inoculated 
with it has a very sour and decidedly unpleasant taste. When ripened suff- 
ciently to develop flavor and aroma both are decidedly disagreeable, and the 
butter is very poor. 
Species No. 77. 
A bacillus found at Cromwell. It does not liquefy gelatine, and upon milk 
it appears to have no effect. Butter made from cream inoculated with it has a 
very slight flavor and aroma, not unpleasant, but so slight as to make the butter 
rather flat and tasteless. 
Species No. 74. 
A bacillus found at Durham, and also at Elmwood. It does not liquefy gel- 
atine, and appears to have no effect upon milk, except to render it slightly slimy 
after about three weeks. Butter made from cream ripened by means of it has 
neither flavor nor aroma unless the ripening is continued too long, and then there 
develops a slight flavor of decay. 
Species No. 75. 
A micrococcus found at Durham. It does not liquefy gelatine. It has no 
effect upon milk, and produces butter which has neither appreciable flavor nor 
aroma. 
Spectes No. 76. 
A bacillus found at Durham. It does not liquefy gelatine, has no effect upon 
milk, and is absolutely without any influence upon either the flavor or the 
aroma of butter. 
