170 FARM ANIMALS 



majority of farmers. The method consists merely 

 in stacking alfalfa or clover in a perfectly fresh 

 condition as soon as possible after it is cut and 

 allowing the hay to ferment in the stack. A layer 

 on the outside and top of the stack spoils as is the 

 case in the silo, but otherwise the material keeps 

 in good condition. 



Disagreeable Flavors in Milk. All milk users 

 are familiar with the disagreeable flavors in milk, 

 which are frequently observed, particularly in the 

 spring and fall. A considerable number of plants 

 are known to lend a bad taste to the milk when 

 eaten in large quantities. One of the most famil- 

 iar disagreeable flavors in milk is that of the wild 

 onion, or garlic. This plant is widely distributed 

 in the dairy region, and on account of the fact that 

 it springs up somewhat in advance of pasture 

 grasses, is frequently eaten by the cows with very 

 bad effects in the flavor of the milk. Various other 

 weeds, however, lend less striking and less specific 

 flavors to the milk, but in some respects no less 

 disagreeable. Thus, fenugreek is objectionable 

 on this account as well as elder leaves and other 

 strong smelling brush. A number of the common 

 roots used in feeding cows transmit a character- 

 istic odor to the milk, which disappears under 

 proper aeration. Thus, turnips give a turnipy odor 

 to the milk. If the turnips are fed shortly before 

 milking the flavor is much more distinctly influ- 

 enced. A peculiar fact in connection with the 

 turnip odor is that it may not be noticed in the 

 milk at the body temperature but appears when 

 the milk is heated to a somewhat higher tempera- 

 ture. 



Maintenance Ration. It is obviously a difficult 

 matter to determine just how much of her food 



