DAIRY FARMING DAIRYING. 287 



"(1) The cream from silage feed churned more easily than that from mixed feed. 



"(2) The highest score for flavor was 42 points out of a possible 45. Two lots of 

 silage butter scored 42, and three lots of the other scored this number. In grain, 24 

 points was the highest score obtained from a possible 25. The silage butter scored 

 24 six times, and the mixed- feed butter 24 five times. According to the judgment 

 of the expert, the flavor of the butter was slightly better from the mixed feed (0.8 

 of a point in the average of 13 trials), and it also held its flavor slightly better. 

 The mixed-feed butter lost 2 points by keeping one month in an ordinary cool room, 

 while the silage butter lost 3.4 points in flavor by keeping. 



" We can recommend good corn silage for feeding cows to produce milk for butter- 

 making, but would prefer having it mixed with other foods, rather than feeding it 

 in large quantities by itself." 



Effect on milk and butter of feeding turnips to cows (pp. 62-64). — In an 

 experiment commenced in February, 1897, 6 cows were divided into 

 three lots. Lot 1 was fed turnips just before milking - , lot 2 was fed 

 turnips after milking, and lot 3 received no turnips but was confined 

 and milked in a stable in which the odor of turnips fed to fattening 

 steers was very strong. During the first week lots 1 and 2 were fed 

 1 peck of turnips per cow daily and during the second week h bu. of 

 turnips. The butter during these two weeks was scored as first-class. 



During the third week, when the amount of turnips was increased 

 to 3 pecks per day, u the taint was scarcely perceptible upon the milk, 

 although the butter from lot 1 (turnips fed before milking) showed a 

 slight flavor of turnips." 



The fourth week 1 bu. of turnips per cow was fed daily. This week 

 there was a decided flavor of turnips in the milk of both lots. At the 

 commencement of the ripening process the cream from lot 1 was heated 

 to 65° and 20 per cent of starter added, and that from lot 2 was heated 

 to 75° and allowed to develop its own acid for 24 hours. " Lot 2 was 

 scored low on account of the turnipy flavor, while lot 1 (turnips fed 

 before milking) showed no turnipy flavor, indicating that the 20 per 

 cent of starter added to the cream had overcome the turnipy flavor." 

 The butter from lot 3 maintained its good quality during the 4 weeks, 

 notwithstanding the strong odor of turnips in the stable. 



During the fifth week all 6 of the cows were given all the turnips 

 they would eat. The mixed cream was divided into three equal parts, 

 all of which gave a strong odor of turnips. The first lot was heated to 

 75° and allowed to ripen naturally, the second lot was heated to 65° 

 and 20 per cent of starter added, and the third lot was pasteurized 

 and 20 per cent of starter added. "The butter from the first lot was 

 very strong with the flavor of turnips. Lot 2 was not so bad as lot 1, 

 while lot 3 (pasteurized) showed no turnip flavor at all. This indicates 

 that pasteurizing and adding a starter will overcome the turnipy flavors 

 in milk and butter." 



The experiment was repeated April 6-27, the herd in milk at that time 

 being divided into two lots, one fed turnips before milking and the 

 other after milking. The amount of turnips was gradually increased 

 until the cows were getting nearly 1 bu. per day. 



