comes from the cow. If milk is allowed to remain for some time in 

 the cow-shed, and ensilage is lying about, it will certainly absorb 

 some of the taint from it. If, however, it is taken away from the 

 milking-yard or shed immediately beyond the smell of the silage 

 there will be no taint from it, and the butter made from the milk 

 resembles that made from spring grass. 



If the district where cows are kept for dairy purposes is devoid 

 of salt naturally, it ought to be always kept in troughs within easy 

 reach of all the cattle. Rock-salt is not so good as the ordinary 

 salt, and the cattle will take just as much as their systems require 

 and will thrive and milk much better than if kept without it. Before 

 leaving the matter of feeding, it may of be some advantage to give 

 a few hints on ensilage-making, both in pit and stack. 



