THE FEEDING OF MILCH CATTLE 347 



and that this bad effect can continue for some 

 time after the damaged food has been stopped. 

 The same is the case when spoiled silage or green 

 fodder which has lain too long in thick rows or 

 heaps is fed, and also with wet, decomposed foods 

 such as brewers' grains, distillery waste, beet slices, 

 etc. Lack of care in keeping the mangers or other 

 feeding vessels clean is also a cause. In all these 

 cases bacteria undoubtedly play a part ; either they 

 cause some decomposition in the food with the 

 formation of substances which, after passing into 

 the body, affect the taste of the milk or butter, or, 

 as is more probable, the bacteria themselves get 

 into the milk and there impart to it the unpleasant 

 flavour. The taste of milk and butter is also affected 

 disadvantageously if too much poor straw is fed, 

 or if the coarse fodder contains any of the varieties 

 of garlic. Large amounts of roots of all kinds, 

 fresh or sour beet slices, potatoes, distillery waste, 

 bran that contains corn-cockle, rape cake in quan- 

 tities more than 2 lbs. per head per day, have all an 

 unfavourable effect upon the milk. The residues 

 from the manufacture of linseed oil if used too 

 freely cause the milk and butter to taste of the oil, 

 and if the drinking water is bad it can also destroy 

 the flavour of the butter. 



Foods which improve the taste of milk are good 

 meadow grass, carrots, oats, and rice meal. In 

 practice it is found that some food-stuffs make the 



