ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



183 



Q. No difference between the two samples? 



A, No sir. We did not make a thorough test of that. I would 

 ^ut as much confidence in that. 



Q. What was the temperature? 



A. Packed in ice. No different temperatures. They -were left in the 

 refrigerator about four days. It was kept six days at 40 degrees most 

 of the time. 



Q. Pretty clean milk in both cases? 



A. We always have clean milk at the University. 



Q. Did you wash your hands before milking in the morning? 



A. Yes sir, and put on a white suit. 



Q. Was there any difference in feeding before milking and after- 

 wards. 



A. Just a slight difference, but not very much. 



Q. Which way in favor of after or before. 



A. That just depends. You can detect the flavor in milk where 

 silage is fed just before. Some people prefer that flavor. Twice as many 

 people preferred that llavor to the other in milk. That is, the flavor of 

 good silage. You have got to be careful in this. The milk that is 

 taken to the condensing factory, if they would teach the farmers how to 

 feed silage I think it would be a good thing. In that case they have got 

 to be careful and see that they do not feed rotten silage. 



Mr. Coolidge: Do you attribute the extra amount of flavor to that 

 feeding before to the odor of t he silage in the barn or go through the 

 cow? 



A. Goes through the cow, because with our barn there is very little 

 odor there. The barn is quite large for the number of cows and for the 

 amount of silage eaten. There is not a strong odor in the barn. 



Mr. Monrad: How do you explain the silage flavor was more pro- 

 nounced when feeding just before than when feeding after? 



A. If fed before it is in the cov/'s system. 



Q. More pronounced when you feed before? 



A. Yes sir. Feed a cow an onion an hour before and you get 

 more flavor in the milk than if you fed the onion after. I speak of 



