29 



over the butter and the latter worked sufficiently to incorporate the 

 salt, returned to the bowl and set away over night at a temperature 

 of 60 degrees. The working was completed the following day with 

 the aid of a small hand worker. 



Samples of each lot of butter were sent to Mr. O Douglas of 

 Boston, who together with other parties scored them as follows : 



BUTTER SCORES. 



Mr. Douglas commented as follows on the butter received from the 

 third or fox grass period : ''I scored this butter myself, and had 

 several good judges score after me, and the majority decided in 

 favor of II as the best of the three samples. "You must have had 

 some new milch cows to have been able to make any such butter at 

 this season of the year." 



Samples of the milk were submitted to three different parties, who 

 were instructed to pay particular attention to any objectionable 

 flavor. They reported that none could be detected. 



These experiments make clear that the salt hajs, when constituting^ 

 from 30 to 40 per cent of the daily ration, did not impart any objec- 

 tionable odor or flavor to the milk or butter. Flat sage is known to 

 have a somewhat stronger flavor, and had that been fed, it is pos- 

 sible that the results might have been somewhat difien ut. Had the 

 entire coarse fodder ration consistid of salt hay, or had the hay been 

 fed an hour previous to milking, it might have impaited its flavor to- 

 the butter or milk. While no one will deny that certain feed stuff& 

 are liable to impair the natural tlavor of dairy products, the above 

 experiment serves to illustrate what can be accon)])iifehed by using 

 proper precautions in feeding, and by the a|iplication of scientitic 

 principles in the care and manipulation of the resulting pioduct. ]t 

 is highly probable that most bad flavors get into milk and butter 

 outside, rather than inside of the cow. 



