EFFECT OF SILAGE OX FLAVOR AXD ODOR OF MILK. 15 
30 pounds daily was fed in two foods after milking, the milk from 
the cows showed a slight feed flavor and odor, and that when more 
than 40 pounds per day were fed to cows, their milk carried con- 
tinuously a slight silage flavor and odor. In this connection, it is 
again pointed out as reported by Henry and Morrison (6), that as 
feeding progressed the effects of the silage become less and less 
apparent, in the milk. In our work it was found that while this was 
true when less than 35 pounds per day was fed to each cow. it was 
shown that when over 40 pounds were consumed, the sweetish feed 
flavor could always be detected. King (7) reports: 
It was demonstrated that if silage is fed to cows just after milking, in a 
majority of cases, milks so produced could not be separated by the sense of 
smell from nonsilage milks. 
Farrington (3) reports: 
It has been repeatedly proved that silage can be fed to dairy cows without 
tainting the milk, butter, or cream in the slightest. 
The presence of a small but discernible amount of silage flavor in 
milk need not perplex, however, for it is shown that careful aeration 
will reduce this to a point where the feed flavor and odor will not 
be detected by the average consumer. 
Moderate quantities of corn silage properly fed to milking cows 
have a tendency to enhance rather than to detract from the flavor 
and odor of the milk. This is especially true of individual milks 
normally flat or lacking in flavor. 
EXPERIMENTS WITH ALFALFA SILAGE. 
It frequently happens that farmers have difficulty in curing alfalfa 
for hay. The first cutting- is sometimes so full of weeds that it dries 
slowly; in other cases a wet season interferes, while at other times 
a threatening early frost makes immediate cutting of the last crop 
expedient. Putting the green alfalfa into the silo has in many cases 
meant saving the crop. 
T\Tiile some dairymen have used alfalfa silage with success, others 
claim that milk spoilage is experienced. However that may be, a 
great deal of alfalfa silage is now being fed. The experiments next 
described were carried out to determine how this roughage, rich in 
protein, may be fed so as to affect least deleteriously the flavor and 
odor of the milk produced. 
The alfalfa silage used was made from finely cut green alfalfa, 
carefully packed in the silo. 
1. FEEDING ALFALFA SILAGE BEFORE MILKING. 
The first work covered the feeding of 5 pounds of alfalfa silage 
one hour before milking. This quantity was gradually increased to 
