SILAGE FOR "CERTIFIED MILK." 197 



hibit the use of it rather than to teach their patrons to follow 

 proper methods in the making and feeding of silage. There is 

 an abundance of evidence at hand showing that good silage fed 

 in moderate quantities will produce an excellent quality of both 

 butter and cheese. According to the testimony of butter experts, 

 silage not only does not Injure the flavor of butter, but better- 

 flavored butter is produced by judicious silage feeding than can 

 be made from dry feed. 



Silage In the production of "certified milk." — ^In answer to 

 the question whether there is any objection made to the milk 

 when the cows are fed silage, Mr. H. B. Gurler, the well-known 

 Illinois dairyman, whose certified milk sent to the Paris Expo- 

 sition in 1900, kept sweet for . one month without having any 

 preservatives added to it, and was awarded a, gold medal, gave 

 the following information: "No, there is not. I have had per- 

 sons who knew I was feeding silage imagine they could taste it. 

 I caught one of the leading Chicago doctors a. while ago. He 

 imagined that he could taste silage in the milk, and I was not 

 feeding it at all. When I first went into the business I did not 

 feed any silage to the cows from which the certified milk was 

 produced. I knew it was all right for butter making, as I had 

 made butter from the milk of the cows fed with silage, and sent 

 it to New York in competition with butter made from dry food, 

 and it proved to be the finer butter of the two. The first winter 

 I had samples sent down to my family in DeKalb from the stable 

 where we fed silage and from the stable where we were making 

 the certified milk for Chicago, and in which we fed no silage. I 

 presume I made one hundred comparative tests that winter of the 

 milk from these two stables. My wife and daughter could not tell 

 the difference between the two samples. In the large majority of 

 cases they would select the milk from the cows fed silage as the 

 sweeter milk." 



An interesting experiment as to the effect of silage on milk 

 was conducted by the Illinois Station, where a herd of 40 cows 

 was divided, one lot being fed 40 lbs. of silage a day, the other 

 clover hay and grain. Samples of milk were submitted to 372 

 persons for an opinion. Sixty per cent, preferred the silage-fed 

 milk, 29 per cent, non-silage-fed milk, while 11 per cent, had no 

 choice. They were able to distinguish between the two kinds, 

 but found nothing objectionable about either. The summary of 



