3<D ILLINOIS DAIRYMEN'S ASSOCIATION. 



so and recommend it for hog pastures, but the cows will get into it, and 

 I have noticed in the receipts of milk that if they commence to eat it 

 gradually, that is, feeding rape gradually and where the milk was cooled 

 down properly, it was not so noticeable. I believe the cooling of the 

 milk is as much a deodorizer as anything, and it seems to me' that that 

 condition proves it. In the feeding of ensilage, if the cows are fed be- 

 fore milking, I noticed there was an odor of ensilage in the milk; but if 

 after, not so much so. Also about the rye. Our farmers used it consid- 

 erably for winter pasturage, and especially last spring they would allow 

 the cows to run on the rye sooner than they ought to, but those who 

 kept up the feeding of bran and hay at the same time and made this 

 change gradually the flavor was hard to detect and not so pronounced, 

 where it was cooled properly and where the change had been made grad- 

 ually. My experience has been that any change in any feed, whether 

 from green to dry or from dry to green pasture, don't make any differ- 

 ence if made gradually. I believe sudden changes give indigestion. 



Prof. Erf. — In my former statement I want to say that the milk that 

 was milked with the pounded rye was immediately removed from the 

 stable. If you leave milk with this pounded rye it will absorb odor. In 

 regard to the cooling that Mr. Spies brought up, cooling does not de- 

 odorize the milk. Probably one of the best illustrations I could give 

 you is by sitting a piece of limburger cheese down; you can't smell it, but 

 warm it up and you receive a decided odor. 



Mr. Sawyer. — I think the professor is off, not on the limburger cheese, 

 maybe — he may have had experience. But I don't want the idea to go 

 out that the dairymen cannot very greatly improve milk by very rapid 

 cooling as soon as drawn from the cow. That, in my opinion, is the way 

 of getting rid of something that you don't want and by always doing 

 that if you get into a scrape you are getting out of it. The feed ques- 

 tion, on the other hand, I think nine-tenths of the difficulty is in sudden 

 changes of feed. The animal gets out of condition and her milk will be 

 out of condition, and by feeding clover and rye if a cow is pretty well fed 

 with dry feed first and then goes to green feed she will gorge herself if 



