58 THE DAIRY OF THE FARM. 



times when the buttercup is in full bloom, or when wild 

 garlic has been eaten. It is, however, a more general 

 difficulty during winter time, when cows receive turnips, 

 cabbages, and mangold wurzel. In all cases, the best 

 method is to attempt by heat to dissipate the aroma. This 

 is to some extent possible, by cooking the food to which 

 the taste is owing : a mess of steamed turnips and bean- 

 meal, and oatmeal and linseed will produce perfectly sweet 

 milk. But if after milking, it be found to possess the dis- 

 agreeable taste, then if it be placed in hot water and 

 allowed to steam for half an hour or so before placing it in 

 the vessels in the dairy, the taste and smell will in great 

 measure leave it. The following are among the devices 

 our correspondents have adopted for the more thorough 

 expulsion of the taste. 



No. 1 has found chloride of lime very effectual to'remove 

 from butter the taste of turnips, or any other bad flavour. 

 A drachm of it to every expected pound of butter is put 

 into the water of the second washing, after it is taken out 

 of the churn, and the butter well but rapidly kneaded in it. 



No. 2 says : Do not feed your cows with turnips until 

 they have been previously milked, by which means the 

 animal has twelve hours to get rid of the flavour of the 

 vegetable. Good hay must also be given in sufficient 

 quantity. Great cleanliness must be maintained not only 

 in the dairy but in the cow-house. No stale pieces of 

 turnip should on any account be allowed to remain in the 

 manger, which should be cleaned out before feeding. 



No. 3 says : We had cows on grass last year, and their 

 cream and butter had an acrid taste in the spring-time. 

 We had about a dessert- spoonful of saltpetre dissolved in 

 water, and put into every gallon of milk before it was 



