Effect of Strong-flavored Foods. 21 
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, 
and even onions, without danger of contamination of 
the milk. The presence of wild garlic and wild 
onions in pastures is a source of bad flavor in the 
milk in a considerable portion of the country. Where 
this is the case it is, of course, more difficult to 
overcome the bad flavor, but by allowing the cows 
to pasture for a comparatively short time only im- 
mediately after milking, and keeping them up and 
giving them some dry food for three or four hours 
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