FIFTY-FIRST ANNUAL CONVENTION 101 



Increasing the time interval between feeding and tak- 

 ing the milk samples from one minute to from three and 

 one-half to five minutes, increased the percentage of opin- 

 ions designating garlic in the samples. When the samples 

 were taken at this time only 12.5 and 6.3 per cent of the 

 opinions rated the milk normal in flavor and odor, respect- 

 ively. Of the opinions designating garlic flavor and odor, 

 those rating the samples as strong garlic showed the higher 

 percentage, 43.7 per cent representing flavor and 50 per 

 cent representing odor in this group ; whereas 12.5 and 31.3 

 per cent of the opinions rated the flavor very slight garlic 

 and slight garlic, respectively, and 43.7 per cent rated the 

 odor as slight garlic, none of the opinions rating the odor 

 very slight garlic. 



A further increase in the time interval between feeding 

 the garlic and taking the milk samples to from six to seven 

 minutes increased to a marked degree the percentage of 

 opinions designating garlic in the milk. When the sam- 

 ples were taken at this time, 73.3 per cent of the opinions 

 rated the milk strong garlic in flavor, and 73.4 per cent 

 rated it strong garlic in odor, while none of the opinions 

 rated the milk normal in either flavor or odor. Of the opin- 

 ions on flavor rating the milk very slight garlic and slight 

 garlic, 26.7 per cent rated it very slight garlic, whereas 

 none rated it slight garlic; and 13.3 per cent of the opin- 

 ions on odor were rated in each of these groups. 



Increasing the time interval so that from 10 to 10 V2 

 minutes elapsed between feeding garlic and taking the 

 milk samples further increased the intensity of the garlic 

 flavor and odor in the milk. When the samples were taken 

 at this time, 20 and 80 per cent of the opinions rated the 

 milk slight garlic and strong garlic, respectively, in both 

 flavor and odor. None of the opinions rated a sample nor- 

 mal or very slight garlic in either flavor or odor. (See Table 

 2 and fig. 2). 



