472 BUTTER 



fied somewhat to prevent clogging and to insure more complete 

 aeration. The usual equipment and method employed for this 

 purpose in the creamery are quite inadequate for complete re- 

 moval of garlic flavor in sour cream. They fail to furnish the 

 volume of air necessary for successful results. 



Because of the difficulty of even minimizing the garlic flavor 

 in butter made from garlic-flavored milk or cream, and the im- 

 possibility, under practical commercial conditions, of removing 

 this flavor from the once tainted product, entirely, every effort 

 should be made to keep this flavor out of the milk on the farm. 

 There are two ways to accomplish this, namely, to prevent the 

 cows, so far as possible, from obtaining garlic and secondly to 

 manage the herd on garlic pasture in such a manner as to have 

 it suffer the least harmful effect. 1 



Garlic makes a growth much earlier in the spring than pasture 

 grasses, and therefore is usually most troublesome when cows are 

 first turned to pasture and when grass is not plentiful. In many 

 cases garlic is localized in the pasture and these places should be 

 fenced off and used for pasturing stock other than milk producing 

 cows. When the garlic is scattered about the fields it is impos- 

 sible to do so, and the dairyman who would not have the flavor 

 of the milk of his cows impaired must so manage his herd as to 

 overcome the difficulty. The unpleasant odor and flavor are 

 strongest in milk from cows that have just eaten the garlic. If, 

 three or four hours before milking, the cows are placed in a 

 garlic-free field, the trouble will be reduced to a minimum. If 

 such a field is not available, they may be brought to the stable 

 yard and fed on silage or hay and allowed to remain out of doors 

 until the regular milking time. This practice the dairyman can 

 usually follow without serious inconvenience. 



The trouble caused by garlic is not liable to last long, as the 

 weed is usually cropped off by the cows within a few days after 

 they are turned to pasture, and as soon as the grass becomes plen- 

 tiful they will eat that in preference. 



However in years when the season opens slowly so that the 

 pastures fail to satisfy the cows with an abundance of grass for a 

 considerable period of time, garlic-flavored cream may occur for 



1 Hoard's Dairyman, November 18, 1918. 



