ILLINOIS BAIRYMEN'S ASSOCIATION. 43 



flavor was so strong that anyone with any sense of smell could tell 

 it. The question is can we prevent that flavor from being- ab- 

 sorbed by the milk when it is fed in the barn and what was in the 

 barn from bedding? It did not come from the silo, and the 

 young man who was showing the barn said they could not get it 

 out. They cleaned out the silage after the cattle were done eat- 

 ing, threw it outdoors every day, but the smell was there and 

 staid there. The barn was well ventilated, was under the con- 

 trol and direction of one of the best agricultural experiment sta- 

 tions in this country. 



Mr. Gurler : — I do not want to take up time here, but I 

 know you can get that out of the barn. I know I do it and keep 

 it out. 



Mr. Harden : — I will give a little experience at the station 

 last winter. We were trying an experiment on a small scale of 

 feeding some cows on ensilage and others on other feed, clover 

 hay, etc. YYe took samples of the milk from each of those cows. 

 The silage was fed while we were milking. We took samples of 

 the milk to the college and invited in a number of students to 

 taste the samples. Of course they did not know which was 

 which or anything about it, and when we asked them to pick out 

 the samples which tasted best to them they almost invariably 

 picked out the silage milk. 



Mr. Smith: — I told Mr. Gurler that I would not tell this. 

 but you have made me mad and I am going to tell it. 



We took a thousand pounds of milk, heated it up to 92 

 degrees F., put the old-fashioned Champion milk cooler out in 

 the silo where the ensilage odor was strong, and at the same time 

 we areated that heated milk in that silo with that odor. I sub- 

 mited the milk to our people in the dairy school and said. " This 

 is a test. I want to see what kind of butter you can make out 

 of that milk that has been areated in a silo." They took it. 

 areated it in the pure air. ran it through the separator, bamboozled 

 the cream in ways I am too ignorant to know of, except they 

 pasteurized it : then added 20 per cent starter, which you butter- 

 makers will know of; churned the butter, packed it and sent 



