Show BOTTLED BACTERIA acari hitherto expressed am to their dir effects are away A way the average layman has long been sustained by a secret belief that the vast majority of bacteria are harmless and considering that he daily consumes millions of them in eating thinking and sleeping it is consoling to find the belief confirmed by an eminent authority another scientist contributing to an english review does something toward relieving bacteria of their evil name by explaining how much they have to do with successful butter making butter as every ono knows is best made from bour cream and does not keep well unless the cream ia soured before churn ling this result is usually attained by letting the cream stand till it sours of its own accord but a series of experiments carried on in have proved that the souring of cream ia produced by the presence of certain bacteria which can be cultivated and introduced in such a way as to cause artificially the necessary souring J A doctor named witter has studied athe subject and so skillfully blended certain cultures together that when the mixture was added in duo proportion to sterilized cream to effect souring the gutter anade was of most delicious flavor pure and of great commercial value inasmuch as it kept admirably mir ably the dried seed or powder of the bao ria used in this process can now be aught put up in bottles A proportion added to a small quantity of skimmed ak which is subjected to a moderate atin heat till the bacteria have iv eloped the fermentation starter then added to the cream the pure aturo is only used occasionally enough the starter being loft over every y to begin operations with on the at the excellence of danish butter attributed to the care taken in choos the fermentation starter pop ar science monthly |