58 A COUNTRY READER. 



cool temperature than milk, cream, butter, and 

 cheese. 



Milk takes up strong smells very readily. If 

 you stand milk in a room smelling strongly of 

 any powerful smell, say onions, salt fish, or 

 paraffin, the milk will soon absorb the smell, and 

 the butter that is made from it will smell and 

 taste in like manner. 



If butter is made in a proper manner and 

 amidst sweet surroundings, it will have a sweet, 

 pleasant smell, but if you allow it to remain in an 

 unclean, badly smelling place, it will very soon 

 absorb, and give off an unpleasant smell. 



Not only evil smells and dirty surroundings 

 affect milk, and all that is made from it, but 

 what the cow eats will affect the flavour and 

 smell of milk and butter. 



A cow grazing on well-drained pasturage, 

 where there is growing a variety of nourishing 

 grasses and clover, and where she can obtain a 

 sufficient supply of pure water, will give a 

 wholesome milk, rich and sw^eet to the taste, and 

 a milk that will make a butter strawlike or 

 primrose in colour, and of a good flavour. But 

 a cow fed on mangels and straw will produce a 

 butter pale and tasteless, and looking like lard. 



And if a cow is fed largely on Swede turnips, 

 the strong-smelling oil that exists near the stem 

 or the neck of the root ; entering the cow's blood, 



