The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-11-17
INJURIOUS MILK DOORS HOW
TO PREVENT OR GET RID
H OF THEM.

AC Cuo nlI1Cl dInud HcoClHS VI
the New York Darymen's Associa-
ton the subject Of disagreeable and
injurious odors in milk was brought
up by B. D. Gilbert, who stated that
a friend had a dairy which pro
duced the richest Of milk, and, al
though the milk was rich, it smelled
very strongly of the stable, yet
everything about the stable was
perfectly clean. Why should the
milk smell SO strong Of the stable,
and be 50 disagreeable to drink?
Prof: Arnold remarked in reply
as follows: "You may lay it down
as a certainty that the stable is not
properly ventilated. An animal
will take in an odor into any of its
liquid secretions at once, and most
readily through it's breath. A cow
barely smelling Of onions will have
onion taste in her milk Immediately.
[ saw last summer a cow tethered to
the leeward Of a lot of onions, and
in a little while her milk tasted so
strongly of onions that it was unfit
to use"
"a COW going into a stable filled
with air permeated with the odor
from solid and liquid eXcrements,
will inhale that e~f1uvia and carry it
into her milk in fifteen minutes af-
ter the exposures: You cannot only
smell the odor, but you can taste it.
Winter milking demands proper
ventilation of the stables"
"Stables should be so ventilated
that the air designed for ventilation
should come into the tie-up in front
of the COWS, and go out upwards be-
hind them. Most people ventilate
at the rear of the COWS, thus driving
the effiuvia of the otfal past their
heads into the middle of the cow
barn, going up and passing off in
that way. Others shut the COWS up
so tight that the odor cannot get
away. Then the air becomes loaded
with it, and it is carried into the Sc
cretions as etfectually as though you
had taken some Of the offal and
thrown it into the pail, or the cow
had put her foot into the pail.
Il went into a very eXpensively-
built stable a few years ago, where
no outlay had been spared in the
arrangements for getting rid of the
manure and for Keeping the cattle
warm. The most convenient arran-
cement a made for feeding ensi-
lagc, but the windows were kept
behind the COWS, and ventilation.
passed off in front of them. | sug-
gested to the owner that this was
the aso why there was a stable
taste in his milk, butter and cheese.
| informed him that the air should
come in at the cows heads, and 90
out loaded with foul matter where
it would not reach the nostrils Of
the animals. 1t is a health-produc-
ing cause to have fresh air come in
front of individuals or animals"
"Cows exposed to this impure air
may be turned out and MIXED in
the open air and it will still have the
Objectionable flavor. You may take
such milk in a bottle as drawn from
the COW and carry it out of the
stable, it will still have the bad
flavor. [ have taken it in my mouth
from the COW and it had the obiec-
tionable taste
Major Alvord disagreed with Prof.
Arnold, believing the milk far more
susceptible to faint from the air
than through the animal. He be-
lieved it comparatively easy to de-
odorize and disinfect the milk after
coming from the animal. He be-
lieved that although an animal may
have become tainted, the milk
would be free from odor and faint if
the animal were MIXED in the open
air where there was a good stiff
breeze. Tainted milk, if from odors,
may be purified by thorough oxida-
ton, through milking in the open
air, or, if that be not practicable, by
airing and cooling the milk. Faults
of feeding or ventilation may render
milk through a tainted atmosphere
extremely d~isagreeable, and spoil it,
yet it may be perfectly good in case
it is drawn in fresh air under proper
conditions.-IHe maryland Farmer.