But these methods furnish no sure remedy against evils of improper species of bacteria in cream ripening, and do not furnish any sure means of obtaining uniform flavour in butter. Even under the very best conditions the flavour of the butter will vary with the season of the year. Butter made in the winter is inferior to that made in the summer months; and while this is doubtless due in part to the different food which the cattle have and to the character of the cream resulting therefrom, these differences in the flavour of the butter are also in part dependent upon the different species of bacteria which are present in the ripening of cream at different seasons. The species of bacteria in June cream are different from those that are commonly present in January cream, and this is certainly a factor in determining the difference between winter and summer butter. USE OF ARTIFICIAL BACTERIA CULTURES FOR CREAM RIPENING. Bacteriologists have been for some time endeavouring to aid butter makers in this direction by furnishing them with the bacteria needful for the best results in cream ripening. The method of doing this is extremely simple in principle, but proves to be somewhat difficult in practice. It is only necessary to obtain the species of bacteria that produce the highest results, and then to furnish these in pure culture and in large quantity to the butter makers, to enable them to inoculate their cream with the species of bacteria which will produce the results that they desire. For this purpose bacteriologists have been for several years searching for the proper species of bacteria to produce the best results, and there have been put upon the market for sale several distinct "pure cultures" for this purpose. These have been obtained by different bacteriologists and dairymen in the northern European countries and also in the United States. These pure cultures are furnished to the dairymen in various forms, but they always consist of great quantities of certain kinds of bacteria which experience has found to be advantageous for the purpose of cream ripening.