EFFECT OF SILAGE OX FLAVOR AND ODOB OF MILK. 21 
evident that the proper way to feed this silage is after milking 
and, further, that even when so fed in quantities from 5 to 20 pounds 
at a feeding, most of the milk produced has a strong soy-bean silage 
flavor and odor. 
DISCUSSION OF LEGUME-SILAGE EXPERIMENTS. 
The legume silages fed in this Avork were unusually dark in color 
and had rank characteristic odors. The experiments show that they 
should be fed only after milking and then in quantities of not more 
than 15 pounds to a feed if milk reasonably free from feed taints is 
to be detained. 
Henry and Morrison (5) report that, " as a class, the legumes 
have proved disappointing for silage when ensiled alone." They 
state further {4) that while alfalfa has been ensiled with entire 
success, " often poor, vile-smelling silage is produced/* In regard 
to soy-bean silage, Woll and Humphrey (11) went so far as to say 
that satisfactory dairy products could not be made when cows were 
fed this silage. Woodward and McXulty (12) report that silage 
made from clover, while palatable, has an objectionable odor neces- 
sitating care in feeding to avoid tainting the milk. 
PART PLAYED BY AERATION IN REDUCING SILAGE FLAVORS AND 
ODORS. 
Silage is a palatable, wholesome feed for milking cows, the feed- 
ing of which is generally conducive to economical milk production, 
and it will continue to be fed on an increasing number of dairy farin- 
as its feeding value becomes more generally recognized. Legumes 
likewise will continue to be grown and fed in increasing amounts for 
much the same reason. Efforts will be made to save the crop by 
ensiling just so long as wet seasons prevent its being cured into hay, 
or when early frosts threaten its growth. In accordance with the 
method of feeding practiced by busy dairymen, corn and legume 
silages will continue to-be fed both before and after milking. Thus 
cows that eat pasture weeds, such as garlic and ragweed, or are U>d 
silage, cabbage, or turnips before milking will continue to give 
tainted milk. The milk from cows kept during certain seasons of 
the year in unventilated, sometimes unclean, barns will continue to 
be tainted. These feeding and bam conditions are still more general 
than they should be, and, until they are corrected, the milk should be 
taken from the stable as soon as drawn and aeration more generally 
employed in removing immediately as much of these taints as possi- 
ble while the milk is still warm. The experiments have shown that 
this can be done easily and with beneficial results. 
The process consists in bringing milk in thin streams into contact 
with the air, thus permitting the escape of the volatile taint-bearing 
