FIFTY-FIRST ANNUAL CONVENTION 103 



Increasing the time between garlic feeding and milking 

 from five to six hours decreased to a marked extent the in- 

 tensity of the garlic flavor and odor in the milk. When fed 

 at this time 30 per cent of the opinions rated the milk nor- 

 mal in flavor and 32.5 per cent rated it normal in odor. 

 Garlic flavor and odor, however, were still present to a con- 

 siderable extent, 15 per cent of the opinions rating the 

 flavor and 12.5 per cent rating the odor strong garlic, 

 whereas 25 and 30 per cent rated the flavor very slight 

 garlic and slight garlic, respectively, and 20 and 35 per cent 

 gave similar ratings to the odor. 



Increasing the time interval so that seven hours elapsed 

 between garlic feeding and milking, practically eliminated 

 the garlic flavor and odor from the milk. When fed at this 

 time, 91.7 per cent of the opinions rated the milk normal in 

 both flavor and odor. All of the garlic flavors and odors, 

 i. e., 8.3 per cent of the opinions, were rated as very slight 

 garlic. (See Table 3 and fig. 3). 



Table 3. — Time required after the consumption of garlic for the milk to 

 be free from garlic flavor and odor. 



(Percentage of opinions detecting garlic in samples of milk pro- 

 duced by cows consuming one-half pound of garlic at various intervals 

 before milking). 



Flavor — Time interval Odor — Time interval be- 

 between feeding and tween feeding and milk- 

 milking ing 

 Rating 4 hr. 5 hr. 6 hr. 7 hr. 4 hr. 5 hr. 6 hr. 7 hr. 

 Pet. Pet. Pet. Pet. Pet. Pet. Pet. Pet. 



Normal 7.1 30.0 91.7 7.1 32.5 91.7 



Very slight garlic-.--14.3 25.0 8.3 7.2 20.0 8.3 



Slight garlic 14.3 28.6 30.0 21.4 21.5 35.0 



Strong garlic 71.4 64.3 15.0 71.4 71.4 12.5 



Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 



Inhalation of Garlic. 



The presence of garlic flavor and odor in the check 

 samples, and the shortness of the time after feeding garlic 

 before the flavor and odor were perceptible in the milk, in- 

 dicate that it was not necessary for garlic to be taken into 

 the stomach of the cow before entering the blood stream 

 and thence passing to the udder. The only other way that 



