FIFTY-FIRST ANNUAL CONVENTION 105 



odor in the milk. When the samples were taken at this 

 time, as many opinions rated the milk normal as rated it 

 strong garlic in both flavor and odor, i. e., 35 per cent. Of 

 the opinions rating the milk very slight garlic and slight 

 garlic, 15 per cent rated the flavor in each of these groups, 

 whereas in odor 10 per cent rated it very slight garlic and 

 20 per cent rated it slight garlic. 



When the time interval was further increased so that 

 90 minutes elapsed between the inhalation of garlic and 

 milking, the greater part of the garlic flavor and odor was 

 eliminated. When the samples were taken at this time 75 

 per cent of the opinions rated the milk normal in both flavor 

 and odor. Of the opinions rating the milk very slight and 

 slight garlic, 18.8 per cent rated it very slight garlic, where- 

 as only 6.2 per cent rated it slight garlic in both flavor and 

 odor. There were no opinions rating the milk strong garlic 

 in either flavor or odor. (See Table 4 and fig. 4). 



Table 4. — Effect of inhalation of garlic upon flavor and odor of milk. 



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

 duced by cows inhaling garlic for 10 minutes at various intervals before 

 milking). 



Flavor — Time interval Odor — Time interval be- 

 between inhalation and tween inhalation and 

 milking milking 



Rating 

 2 minutes 30 minutes 60 minutes 90 minutes 



2 minutes 30 minutes 60 minutes 90 minutes 



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



Normal 14.3 35.0 75.0 14.3 35.0 75.0 



Very slight garlic .- 21.4 15.0 18.8 21.4 10.0 18.8 



Slight garlic 12.5 21.4 15.0 6.2 21.4 20.0 6.2 



Strong garlic 87.5 42.9 35.0 100.0 42.9 35.0 



Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 



BLOOD TESTS 



In order for flavors and odors to enter the milk through 

 the body of the cow, it is necessary for these flavors and 

 odors to be absorbed by the blood stream and then trans- 

 mitted to the udder. To determine whether garlic could be 

 detected in the blood, cows were fed two pounds of garlic 

 tops, and blood samples were taken from the jugular vein 



