191 



Bitter weod taste was removed entirely from cream by 

 tliorouo-lily mixing it with two or more parts of water at 

 any temperature above 70 cleg. Fabrenheit, and tben 

 running the wliole tliiMugb the separator. 



Saltpeter dissolved in water was tried as an aid 

 in removing the bitterness, but as good results were 

 secured without it as with it. 



Kai)i(lly and slowly heating milk and cream to various 

 bioh KMnperatui-es did not remove bitterness but often 

 imparted a ccMjked taste. 



Butler made from washed cream (as above) was pro- 

 nounceil t'rcM' of all bitteiaiess by tlie Station customers. 

 Butter made from un\va>^hed cream was decidedly bad 

 and was often rejected by tlie customers. No means were 

 found to remove the l)itter weed taste from whole milk 



In the spring of 1902 milk and cream were treated for 

 th(^ wild onion flavor the same as in the previous year 

 for the bitter weed taste. 



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