DAIRYING 



taken from it at feeding time. All the waste silage that is not 

 eaten by the cows should be removed and not left in the mangers 

 or under the cows for bedding. When this is allowed the air 

 will be so filled with silage odor that it will be absorbed by the 

 milk at milking time. No trouble, however, will come from silage' 

 odor when the barn is clean and well ventilated and the silage is 

 fed after milking. 



Turnips and rape may also be fed without transmitting their 

 characteristic odor to the milk if fed after milking and in not too 

 large quantities at first. 



The objectionable flavors in milk that come from the cows 

 eating musty feed, pasture weeds, garlic and wild onions, are not 

 so easily gotten rid of as the silage odor and such feeds should 

 be avoided. 



701. The cowey, barn and kitchen odors sometimes so prom- 

 inent in milk may be removed to a certain extent by aeration, but 

 prevention is preferable to cure in such cases. Keep the milk 

 out of these places and give it a chance to live by itself where it 

 will not be contaminated by unprofitable neighbors. 



CARE OF DAIRY UTENSILS, TINWARE, ETC. 



702. All efforts to supply the consumer with clean, sweet 

 milk, are useless if the milk pails, cans, bottles, etc., are not faith- 

 fully washed and scalded- just before .milk is handled in them. 



Milk sours so quickly and the sour smell is so hard to wash 

 out that all dairy utensils ought to be washed very soon after 

 they are used. The best results are obtained by rinsing off the 

 film of milk with cold water, then washing thoroughly with 

 warm water, using a brush to clean out the seams of cans, and 

 finally rinse with scalding hot water and place in the sun or some 

 dustless place to dry. 



Do not wipe milk tinware with a cloth but let the rinsing 

 water be so hot that there is no need of further drying than the 

 evaporation of this boiling water. 



