Bottled Bacteria

The average layman hns long been sustained by a eecret belief that the vast majority of bacteria are harmless, and, consiclermg tbat he daiJy consumes millions of theva in eating, drinking and sleepiug, it is eonsolirjg to find the belief confirined by an eminent authority. Another scientist contributing to an English review does sonietbiDg toward relieving bacteria of their evil name by explaining how rnuch they have to do With successful butter makiug. Butter, as every one knows, is best made from eour cream and does not keep well unless the cream is soured before churning. 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 Sleswick-Holstein have proved that the sonriug of cream is produced by the presence of certain bacteria, which can be cultivated and introduced in such a way as to cause artificially the necessary souriug. A doctor named Witter bas studied the subject, and ' 'so skillfully blended certain cultures together that when the mixture was added in due proportion to sterilized creain to effect souring, the butter wade therefrom was of most delicious flavor, pure and of great commercial value, inasmuch as it kept admirably. The dried seed or powder of the bacteria used in this process can now be bought put up in bottles. A proportion is added toasmail quantity of skiinmed milk, which is subjected to a moderate continuous heat till the bacteria have developed. The "fermentation starter" i.s then added to the creara. The pure culture is only used occasioually, enough of the "starter" beiug left over every day to begin operations with on the next. The exeellence of Danish butter is attributed to the care taken in