SILAGE FOR "CERTIFIED MILK." 169 



there can be no foundation whatever for this injunction; 

 it has been repeatedly demonstrated that Swiss cheese 

 of superior quality can be made from the milk of silage- 

 fed cows, and condensing factories among whose pat- 

 rons silage is fed have been able to manufacture a 

 superior product. The quality of the silage made during 

 the first dozen years of silo experience in this country 

 was very poor, being sour and often spoilt in large 

 quantities, and, what may have been still more important, 

 it was sometimes fed in an injudicious manner, c 

 being made to subsist on this feed as sole roughage. 

 Under these conditions it is only natural that the quality 

 of the milk should be impaired, and that manufacturers 

 preferred to entirely prohibit the use of it rather than 

 to teach their patrons to follow proper methods in the 

 making and feeding of silage. There is an abundance of 

 evidence at hand showing that good silage fed in moder- 

 ate quantities will produce an excellent quality of both 

 butter and cheese. According to the testimony of but- 

 ter experts, silage not only does not injure the flavor of 

 butter, but better-flavored butter is produced by judicious 

 silage feeding than can be made from dry feed. 



Silage" in the production of "certified milk." In an- 

 swer to a question raised whether there is any objection 

 made to the milk when the cows are fed silage, Mr. H. B. 

 Gurler, the well-known Illinois dairyman, whose certified 

 milk sent to the Paris Exposition in 1900, kept sweet 

 for one month without having any preservatives added 

 to it, and was awarded a gold medal, gave the following 

 information: "No, there is not. I have had persons who 

 knew I was feeding silage imagine they could taste it. I 

 caught one of the leading Chicago doctors a while ago. 

 He imagined that he could taste silage in the milk, and 

 I was not feeding it at all. When I first went into the 

 business I did not feed any silage to the cows from 

 which the certified milk was produced. I knew it was 

 all right for butter making, as I had made butter from 

 the milk of cows fed with silage, and sent it to New 



