152 AMERICAN DAIRYING. 



my butter to a row of calves that were tied in 

 front of the cows of a patron and were not kept 

 clean or dry. This impure atmosphere that the 

 cows were breathing contaminated the milk. 

 The butter was not very bad when new but it 

 went to the bad at a very rapid rate, and in a 

 few days was not fit to use. 



After the milk is thoroughly cooled, if to be 

 kept in a pure atmosphere leave the can covers 

 off, but if the air is not good put the covers on 

 the cans, or what is better, remove it to some 

 place where the air is good. Very few dairy- 

 men realize how readily milk absorbs odors. 

 To unbelievers I would say to convince you, 

 take an open dish with milk in it and put it in 

 some place exposed to bad odors for a few 

 hours; then warm the sample of milk to a tem- 

 perature of 110 or 120 deg. and you will find 

 that a person who is acquainted with the odor 

 it has been exposed to can tell you where the 

 milk has been. There are plenty of places 

 where you can put this milk to make the test; 

 for instance, in the vegetable cellar or by the 

 cook stove when cooking vegetables, or you 

 may set it away with the kerosene oil-can. I 

 advise all that are skeptical on this point to try 

 it. Do not say you do not believe it. That 

 proves nothing. I once traced bad-flavored 

 milk to hay from the bottom of a mow where 

 it had lain on the ground and become moldy. 



