270 ANNUAL. REPORT OP THE Off. Doc. 



rooms where milk is Laudled should be of such material that they 

 ma}' be easily cleaned, and that they will not absorb moisture or 

 other substances. The old practice of storing milk in spring-houses 

 was quite commendable, as the milk was in that manner kept cool 

 and the running water served to keep the air pure and to carry off 

 any undesirable odors. Unfortunately, not all farms are situated 

 so that they ma}- have the luxury of such a building. 



After the spring-house, the next best way to keep milk is by the 

 use of ice. This, of course, is more expensive than keeping it in 

 running w^ater. If the profits will not warrant the use of ice for pre- 

 serving, and the spring is not available, the next best thing is a cave 

 or cool cellar. This must have thorough ventilation, but must be so 

 situated that currents of hot air from the outside cannot pass 

 through it. It is very difiRcult, therefore, to construct a satisfactory 

 cave or cellar. In order that ventilation may be perfect in warm 

 weather, the air of the chamber must be changed often. This nec- 

 essitates the introduction of warm air from the outside. Thus the 

 temperature of the milk is raised and its keeping quality is impaired. 



Owing to the difficulty of keeping milk for any great length of time 

 without considerable expense, it is desirable to put it into the hands 

 of the dealer or buttermaker as soon as possible after it is drawn. 

 \A'henever it is possible to deliver milk twice a day, this plan is more 

 desirable. In the majority of instances people have found it piore 

 convenient to deliver the milk once a day, in the morning. The oldest 

 then is about 18 hours old. If the milk is to be delivered only once 

 per day, the evening and morning milk should never be mixed. It 

 seems that in mixing old milk with that freshly drawn, both have the 

 tendency to sour quicker than if they had been kept separate. In 

 all cases the morning's milk would sour much more rapidly if mixed 

 with the night's milk, than if left alone. 



The CHAIRMAN: The next thing on our program for this forenoon 

 will be the paper of Prof. Wells W. Cooke, entitled "The Effects of 

 Feeds on the Quantity and Quality of Milk." 



Prof. Cooke read his paper which is as follows: 



THE EFFECTS OF FEEDS ON THE QUALITY AND QUANTITY 



OF MILK. 



BY PiioF. Wells W. Cooke, Washington, D C. 



All acknowledge that there is some relation between the feed and 

 the milk. If onions are fed to a cow it is expected that the milk 

 will have the odor and flavor of onions. The same is true of turnips, 

 but in a less degree. If, however, the turnips or cabbage are fed in 



