40 STORRS AGRICULTURAL EXPERIMENT STATION. 
appears to be extremely variable. It is, however, very common, being, indeed, 
one of the most common species found in the dairies studied. It has been 
found in several of the localities mentioned, but appears to vary in its effect 
upon milk and butter. It usually curdles milk, though occasionally not. Butter 
made from it sometimes develops a perfectly typical butter aroma, without any 
flavor,—as fine as that produced by any of the species studied. In other 
varieties, however, the aroma does not appear to be developed. From the many 
experiments made I have concluded that it is a widely variable species, varying 
not only in its general characters, but also in the type of decomposition it pro- 
duces. The effect of the different varieties upon butter can never be relied upon. 
Species No, 105. 
A bacillus found at Canton. It does not liquefy gelatine and has no effect 
upon milk, Butter made from cream inoculated with it develops a slight flavor, 
which has not an especially pleasant taste, but is not disagreeable. The aroma 
is noticeable, but very slight, and is not a typical butter aroma. ‘The butter is, 
in other words, moderately good, but not a first-class product. 
Species No. 106, 
A bacterium found in Middletown. It does not liquefy gelatine, and has no 
effect upon milk at any temperature. It produces no flavor and no aroma in the 
butter. 
Spectes No. 107. 
A bacillus found in Middletown. It does not liquefy gelatine or curdle milk 
at 36°. It renders milk, however, slightly acid, so that it curdles when heated. 
Butter made from cream ripened by it has a sour clean taste, but with little 
flavor besides the’ sour taste. It has a strong aroma, also, which is best devel- 
oped after about forty-eight hours of ripening. The aroma is strong, but not 
that of typical butter. 
Species No. 108. 
A bacterium found in Middletown. It does not liquefy gelatine or curdle 
milk, though it renders it slightly acid. At 35° it may, in some instances, 
curdle the milk. Butter made from cream ripened by it is slightly sour, but has 
a pleasant flavor. It has also an aroma which is decidedly sour, strong, and 
not typical; it is, indeed, rather yeasty. The flavor is thus good while the 
aroma is unpleasant. 
Species No. r09. 
A large micrococcus found in Middletown. It liquefies gelatine, curdles 
milk with subsequent digestion at 35°, and at 20° digests without curdling. 
The digested solution is strongly alkaline. Butter made from cream ripened by 
it is very little affected. There is very slight flavor and aroma, but the butter is 
quite flat and insipid. 
Spectes No. IIo. 
A micrococcus found in Middletown. It liquefies gelatine, curdles milk in 
one day at 36°, and in two days at 20°. It subsequently digests the curd, the 
resulting liquid being decidedly alkaline. Butter made from cream ripened by 
it, however, develops no appreciable flavor or aroma, though sometimes there is 
a slightly bitter taste. The organism is usually neutral in its effect on butter. 

