No. 4.] SANITARY MILK. 85 



to indicate that, if this food is used carefully and judiciously, 

 silage-made milk is preferred by the greater number of con- 

 sumers. Some of the experiment stations have made tests 

 of this, and, so far as I have been alile to ascertain, the results 

 are all favorable. The Illinois station has perhaps made an 

 experiment which covered more persons than any other one. 

 The dairy herd Avas divided into two lots, one of which was 

 fed 40 pounds of corn silage per cow, while the other lot was 

 fed clover hay and grain. During the course of the experi- 

 ments sample lots were submitted to 372 persons for an opin- 

 ion as to any difference in flavor of the two samples, anything 

 objectionable about either, and any preference. The results 

 showed that (JO per cent preferred the milk from cows fed 

 silage, and 11 per cent had no choice. Samples of each kind 

 of milk Avere sent to experts in different States, three of 

 whom preferred the silage milk, one the non-silage milk, and 

 one had no choice. Silage milk was delivered to a hotel for 

 the period of one month, and no complaint was made as to 

 the quality. Allowing silage to stand in the stal)le seems to 

 affect the flavor of the milk far more than feeding it. All 

 excrement from the animals should also be removed from the 

 stable at least twice a day. 



Milk should not be allowed to stand in the stable at all 

 after milking. Professor Russell of Wisconsin has made 

 some very interesting experiments in relation to absorption 

 of odors by cold and warm milk. A number of substances 

 having strong odors were placed in contact with the milk, 

 among them being the volatile, essential oils of cinnamon, 

 wintergreen and peppermint, also corn silage, manure from 

 horses and urine from cows. The milk was exposed to these 

 odors in a large box ; and the results show that, while milk 

 absorbs odors when either warmer or cooler than the sur- 

 rounding air, the absorption is much more active when the 

 milk is warm than when it is cold. The odor of peppermint 

 could be detected after a ten-minute exposm'e. The milk 

 was also readily tainted by the odor of the fresh urine. The 

 data obtained in these experiments show conclusively that no 

 man can produce the finest-quality milk when he alloAvs, as I 

 am sorry to say many do, his pails of milk to stand in the 



