ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 41 



Mr. Pearson: It may be interesting to note some experi- 

 ments that have been tried at one of the Eastern Experiment 

 Stations. For a considerable time cows were fed feed from 

 which all the fat was extracted and they found that the fat fell 

 off in the milk quite a little. 



Mr. Boyd: How long was that continued.!^ 



Mr. Pearson: I do not know how long, I think several 

 weeks, long enough to satisfy themselves and the weight of the 

 cows was not changed. 



Mr. Belford: Do you find that any kind of feed will have 

 any effect upon the flavor of the butter.? 



Prof. Curtiss: We have been very much enlightened upon 

 that point in recent years. It has not been long since we were 

 told that certain kinds of feeds fed to certain kinds of cows, 

 produced butter very much better than others. There is 

 undoubtedly an influence following certain kinds of feed. 

 That is, there are certain kinds that will give undesirable 

 flavor, but the modern methods of buttermaking are more re- 

 sponsible for the flavors we have in our butter than the feed or 

 breed, providing, of course, we have fairly good conditions and 

 clean, wholesome milk. Of course we all know that oil meal 

 fed in excess will to some extent injure the quality of butter, 

 but take the ordinary grain rations about as they run and the 

 butter maker controls the flavor to a much greater extent than 

 the cow and we have even gone a step further in our creamery. 

 You know it was for a long time supposed that it was impossible 

 to make good flavored butter from milk from stripper cows, and 

 we have conducted three distinct experiments in that line and 

 have sent the butter to the best commission men, and they have 

 been unable to detect any difference. Our butter maker claims 

 he can make as good butter with one as with the other when 

 the milk is properly handled. 



Mr. Spies: I am satisfied that the dairyman can eliminate 

 odors if he will cool the milk properly, and take good care of 

 it afterwards, not put it where there are disagreeable odors. 

 Of course, there are exceptions, such as garlic. 



