328 DEFECTS I'OUNIJ IN BU'J'TER 



perature to which the milk or cream was heated the more efficient 

 was the process. While it is impractical to heat milk, for domestic 

 use, above 145° F., cream for butter-making can be heated to a 

 much higher temperature. ]\Iilk or cream with a " strong " 

 onion flavor was used. As to results, the onion flavor was 

 removed from milk held at a temperature of 145° F. in from 

 thirty to sixt}' minutes; while the flavor was wholly removed from 

 cream, held at a temperature of 160° F. in forty minutes. 



A considerable amount of investigational work has been done 

 by the Extension Department of the Purdue Station, Indiana, on 

 the eradication of wild garlic. We quote from what they have 

 to say, as follows: 



" To Eradicate Wild Garlic on a Large Scale. — Break the 

 infested land late in the fall, plowing to such a depth as to turn 

 up as many of the garlic bulbs as possible. Leave in this con- 

 dition through the winter. Replow the field very early in the 

 spring — not later than the tenth of April, if possible — disk and 

 harrow at least a couple of times and plant to some summer crop 

 such as corn, soy beans, cow-peas, potatoes, sorghum or millet. 

 No garlic plants or very few will appear during the summer, 

 but they will start their growth again in the fall. Remo\x- the 

 crop in time to allow another breaking late in the fall. Repeat 

 as outlined for the first )'car, that is, break the field in the fall 

 and again early in the spring and plant to summer crop. This 

 process continued every season for three to five years will clean 

 out the garlic entirely. 



" To Eradicate Wild Garlic on a Small Scale.— Spray the 

 plants about the middle of April with orcliard licaliug oil. The 

 oil destroys the plants entirely. More garlic may come up, 

 however, the following fall or spring from the bulbs which had 

 not germinated in the previous season. These must be sprayed 

 again. The treatment may have to be repeated, in some cases, 

 even in the third year." 



The surest remedy for c)\-ercoming these defects in milk and 

 cream is to keep the cows in pastures where the said obnoxious 

 plants do not grow. Nitrate of potash, common saltpeter, has 

 been used quite extensively in cheese sections of the country in 



