156 AMERICAN DAIRYING. 



whole day's goods. Any bad flavor develops 

 fast and breeds trouble and loss. Do not re- 

 ceive bad milk from any one. If the patron 

 gets angry and talks hatefully put the brake 

 on your tongue and let him. do all the talking. 

 He will soon get tired and quit. If you cannot 

 convince him that his milk is in bad condition 

 warm a sample of it to 120 cleg.; it will then 

 give off its bad flavor so plainly that he must 

 be convinced if he has any use of his nose. 



Absorbing bad odors. At a dairy school I 

 once had a sample of milk set in a calf pen for 

 a few hours, then warmed to 110 cleg. Fah. and 

 passed around the class, which knew nothing 

 about where it had been exposed. It was in- 

 teresting to watch the expressions of the dif- 

 ferent faces; some were surprised and some 

 disgusted. At another time I had a sample put 

 into the silo for a short time and when brought 

 to the class at a temperature of 110 deg. Fah. 

 they all found the flavor of silage in the milk, 

 and all that were acquainted with silage recog- 

 nized its flavor in the milk. 



Taking composite samples. Most of the 

 creameries are now paying for milk on its 

 butter value. This is the longest step in ad- 

 vance that has been taken in the dairy and 

 creamery field. The man at the weigh can is 

 the one that starts this part of the work on its 

 way, as he takes the sample that is to be tested 



