Effect of Strong-flavored Foods 21 
The volatile fats that are derived directly from 
the food may give either desirable or undesirable 
flavors to the milk. Thus we esteem the character- 
istic flavors due to the grasses, clover and like fodder ; 
on the other hand, the stronger flavors of garlic, 
onions, turnips, cabbage, ete., give to the milk an 
undesirable character. 
The presence of these undesirable flavors in milk 
is often a souree of a good deal of annoyance, but 
with proper precautions the bad results coming from 
them may be greatly lessened, and in many cases 
entirely obviated. Since all of these flavoring oils are 
volatile, they easily pass through all the tissues of 
the animal, and in a comparatively short time pass 
off through the various excretory channels. We shall 
find them present in the greatest amount not only 
in the milk, but in all the tissues of the animal, 
during the time that the fodder containing them is 
undergoing digestion, and by the time the digestion 
is completed the volatile products will have almost 
entirely passed away. If, therefore, sufficient care 
is taken to so time the feeding and milking that the 
milk shall be drawn not less than ten or twelve 
hours after the undesirable fodder has been eaten, 
there will be slight danger of contamination of the 
milk by it. Whereas, if milking occurs within three 
or four hours after feeding, the milk will be 
strongly impregnated with the undesirable flavor. 
Taking advantage of this, and feeding cows immedi- 
ately before or immediately after milking, dairymen 
are often enabled to feed large quantities of turnips, 
