38 STORRS AGRICULTURAL EXPERIMENT STATION. 
Spectes No. 87. 
A bacillus found in Middletown. It does not liquefy gelatine nor curdle-milk 
at 20°, though it renders it sufficiently acid to curdle when heated. At 35° the 
milk is curdled and rendered acid. Butter made from cream ripened with it is 
not pleasant. Neither the flavor nor the aroma is that of butter, but is somewhat 
similar to that of cooked milk. 
Spectes No. 88. 
A bacterium found at Canton. It liquefies gelatine and curdles the milk in 
six days, rendering it alkaline, and subsequently digests the curd. When 
allowed to ripen cream for a moderate length of time it produces no effect 
whatsoever upon the butter, neither taste nor aroma being noticeable. 
Species No. Sg. 
A bacillus found at Cromwell. It does not liquefy gelatine but curdles milk 
in six days, rendering it acid. Cream is also thickened and soured, and butter 
made therefrom has too sour a taste to be pleasant. No record was made of 
the aroma. 
Spectes No. go. 
A bacillus found at Elmwood. It does not liquefy gelatine and has no effect 
upon the milk except to produce slight alkalinity. Butter made from cream 
develops a decidedly pleasant flavor, though slight. There is also developed a 
slight pleasant aroma. 
Species No. gr. 
A bacillus found at Canton. It does not liquefy gelatine. It curdles milk in 
six to nine days into a hard acid curd with a decidedly sour odor. When 
allowed to ripen cream it develops a good flavor in the butter, though not very 
strong. No aroma whatsoever appears to be produced. 
Spectes No. 92. 
A bacillus found at Elmwood. It liquefies gelatine. At 20° it digests milk 
without curdling it, producing an alkaline solution. At 36° it first curdles the 
_ milk and subsequently digests the. curd. Cream ripened with it produces butter 
without flavor or aroma. A strictly neutral species. 
Species No. 93. 
A bacterium found in Middletown. It does not liquefy gelatine nor curdle 
milk at 20°, though it renders it sufficiently acid to curdle when boiled. At 36° 
it curdles milk. Butter made from cream ripened by it has a sour and distinctly 
cheesy taste which is unpleasant. There is no butter aroma, though the cheesy 
aroma is noticeable. 
Species No. 94. 
A bacterium found at Elmwood and at Storrs. It does not liquefy gelatine 
but curdles milk in eleven to twelve days at 20° into a hard curd which is acid. 
Butter made from cream ripened by it is too sour to be good. A sour aroma 
also commonly developed. If the ripening be slight the flavor is not unpleasant, 
but the sour taste and aroma develop very quickly. 
