EFFECT OF SILAGE ON FLAVOR AND ODOR OF MILK, 21 



evident that the proper way to feed this silage is after milking 

 and, further, that even when so fed in quantities from 5 to 20 pounds 

 at a feeding, most of the milk produced has a strong soy-bean silage 

 flavor and odor. 



DISCUSSION OF LEGUME-SILAGE EXPERIMENTS. 



The legume silages fed in this work were unusually dark in color 

 and had rank characteristic odors. The experiments show that they 

 should be fed only after milking and then in quantities of not more 

 than 15 pounds to a feed if milk reasonably free from feed taints is 

 to be obtained. 



Henry and Morrison {5) report that, " as a class, the legumes 

 have proved disappointing for silage when ensiled alone." They 

 state further (4) that while alfalfa has been ensiled with entire 

 success, " often poor, vile-smelling silage is produced." In regard 

 to soy-bean silage, Woll and Humphrey (Jl) went so far as to say 

 that satisfactory dairy products could not be made when cows were 

 fed this silage. Woodward and McNulty (12) report that silage 

 made from clover, while palatable, has an objectionable odor nf:ces- 

 sitating care in feeding to avoid tainting the milk. 



PART PLAYED BY AERATION IN REDUCING SILAGE FLAVORS AND 



ODORS. 



Silage is a palatable, wholesome feed for milking cows, the feed- 

 ing of which is generally conducive to economical milk production, 

 and it will continue to be fed on an increasing number of dairy farms 

 as its feeding value becomes more generally recognized. Legumes 

 likewise will continue to be grown and fed in increasing amounts for 

 much the same reason. Efforts will be made to save the crop by 

 ensiling just so long as wet seasons prevent its being cured into hay, 

 or when early frosts threaten its growth. In accordance with the 

 method of feeding practiced by busy dairymen, corn and legume 

 silages will continue to be fed both before and after milkinji;. Thus 

 cows that eat pasture weeds, such as garlic and ragweed, or are fed 

 silage, cabbage, or turnips before milking will continue to give 

 tainted milk. The milk from cows kept during certain seasons of 

 the year in unventilated, sometimes unclean, barns will continue to 

 be tainted. These feeding and barn conditions are still more general 

 than they should be, and, until they are corrected, the milk should be 

 taken from the stable as soon as drawn and aeration more generally 

 employed in removing immediately as much of these taints as possi- 

 ble while the milk is still warm. The experiments have shown that 

 this can be done easily and with beneficial results. 



The process consists in bringing milk in thin streams into contact 

 with the air, thus permitting the escape of the volatile taint-bearing 



