Blue milk in cows is supposed to be caused by a micro-organism in conjunc tion with common lactic acid bacillus, but where the blue milk organism comes from is as yet unknown. Un clean dams have, it is supposed, some thing to do with it. Dairymen frequently find that in some vvay the milk has become tainted with odors which injure the butter or cheese made from it, and are at a loss to understand how this occurred. It is quite generally thought that this-comes from some exposure after the milk has been drawn ; and attention is given to ascertaining the source of the odor which, naturally, it is expected to find in or about the stable. Now, this may bs found in che stable, but not in the way supposed ; and it may come from outside sources altogether. In no way cau the milk be more quickly contami nated than through the air breathed by the cow. This may be foul air in the stable, or it may be in the pasture; and, unless the dairyman is reminded of this, he may look a long time unsuc cessfully for the cause. A case was cited in the Chicago Live Stock Journal some time ago, where the milk was spoiled by being scented with the odor of onions. The cow had eaten no onions, but was tethered not far from an onion patch, and breathed the air as it came from across the fiejd.
