Show I FOOD AND MILK FLAVOR All other conditions being even wo know 1 That freshmilking cows milk will tfIIglve higher flavored butter than that < of old milking COW 2 That cows fed on good June pastures pas-tures will give liner flavored butter It than thoso fed on dry fodder 3 That when creaming by deop setting set-ting the cream rising during the first twelve hours will churn easier und give a higher flavored butter than the after cream raised in the next twelve hours the latter having smaller globules glo-bules 4 That the flavor In milk varies greatly with the food Compare that produced on low marshes as In Holland Hol-land with that produced In the Alps or If you please compare tho latter with that produced In Wisconsin and nsk any experienced Swiss cheesemuker It ho can get the same flavor In his chocBc here that he got In the Alps It in cheese why not In butter Knowing this who shall deny at least the partial pffrpt of food on the flavor Who shall decide at the present pres-ent state of art that the older scl entlstH were altogether wrong when they claimed tho base of flavor In butter but-ter to be certain ethereal oils Hoards Dairyman |