CHAPTER XXI. 



EFFECT OF ALCOHOLIC FERMENTATION IN ENSILAGE UPON 

 " GILT-EDGED BUTTER." 



THE following letter was received from a gentleman 

 with whom I have had considerable correspondence 

 upon the subject of " Ensilage." 



SODUS, WAYNE COUNTY, N.Y., April 16, 1880. 

 MR. JOHN M. BAILEY. 



Dear Sir, Yesterday I received a visit from Professor L. B. Arnold, 

 the dairy-writer. The subject of " Ensilage " came up, and its effect on 

 " gilt-edged butter" &c. He is very strong of the opinion that the 

 alcoholic fermentation that is begun will injure the fine flavor and text- 

 ure that is desirable in my trade. I am very anxious to read your book 

 so as to clear up these points ; and, if there is any thing further that you 

 can say on the subject, I would be very glad to hear from you. 



I haven't got that copy of the paper with your article, " How to pro- 

 duce milk for one cent a quart, butter for ten cents a pound, beef for 

 four cents a pound, and pork for three cents a pound," yet. 



Respectfully, 



A. J. RICE. 



P. S. Just received and read it. 



As Professor Arnold is so great an authority, as he is 

 supposed to know every thing concerning dairy matters, 

 it will doubtless be deemed presumptuous in me to say, 

 and attempt to prove, that the learned professor is mis- 

 taken. Let us consider through what organs, changes, 



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