ing a line of soda fountain syrups which are said not to spoil and which are sold under a label that makes no mention of the use of sodium benzoate or any other chemical antiseptic. Extended experience with fruit syrups, caused me to look upon these products with suspicion. Consequently, during the past few months a study of fruit products has been made in this laboratory for the possible presence of added substances not mentioned in the list of ordinary preservatives used in this country. The markedly sour or tart taste of the Crown products (strawberry and pineapple) when compared with other syrups was very conspicuous. This fact led to an extended investigation, (the details of which will appear in a later article) which resulted in the positive detection of added formic acid in considerable quantity, viz., about 0.10%-0.15%. Since the Crown Cordial and Extract Company's fruit products are widely advertised in druggists' and confectioners' journals, it is quite likely that they are or will be used at soda fountains in this state. According to the provisions of Section 1, Act No. 7, Public Acts of 1905, "No person, firm or corporation shall manufacture, sell, offer for sale. expose for sale, or have in his possession with intent to sell, any food product containing benzoic acid or benzoate of sodium, or any other harmless preservative, unless each and every package containing the same shall, in the condition in which it is exposed for sale, be distinctly, conspicuously and legibly branded, labeled or marked, in plain English letters, with the words 'Prepared with' followed by the proper English name of the preservative used: Provided, That nothing in this act shall be construed to prohibit or regulate, by branding or otherwise, the use as a preservative of common salt, syrup, sugar, saltpetre, spices, alcohol, vinegar or wood smoke: And provided further, That the provisions of this act shall not apply to dairy products."

Therefore, these products, if sold under a label, which does not plainly state "Prepared with Formic Acid," are in violation of the Michigan Food Laws.

CLEAN COWS AND CLEAN STABLES.

JAMES W. HELME.

With the approach of fall it behooves every dairyman to consider plans, for making his work easier and more wholesome during the winter weather.

When the writer was a boy, he was informed by many farmers-his father among the number-that "you can't keep cows clean." He remembers when a boy the cows he daily milked in the winter. A goodly part of the sides were plastered with manure. The udders were always daubed and received a more or less indifferent washing and the milker's clothes absorbed such an odor from the stable that it was almost impossible to sit at the table with him.

Things are different now in that barn. It has not been necessary in ten years to wash manure from a cow's udder, there was none to wash, and the cow's sides are as clean in winter as summer. In fact it is easier to keep a cow clean than dirty.

NECESSITY OF CLEAN COWS.

Every interest of the dairyman demands clean cows. Dirty cows mean dirty milk, and dirty milk means that such milk sours more quickly, grows forms of bacteria that are dangerous to the health of infants and invalids consuming the same, besides imparting to the milk the so-called “stable flavor" which not only drives the private milk consumer to other producers but, if not used for direct consumption, it imparts said flavor to butter and cheese made from it.

STABLE TO KEEP COWS CLEAN.

There are many devices on the market in the form of stables and stanchions to keep cows clean. Most of them give good results and we are glad to see dairymen adopt the same. But there is a class of dairymen who say they cannot afford to pay the prices demanded for these patent contrivances. To such dairymen we wish to describe in full a stall which the writer has used in his stable for over ten years. Stalls of practically the same construction can be found in the stables of Ex-Governor Hoard, the editor of Hoard's Dairyman; Colon C. Lillie, of Michigan, and hosts of other prominent dairymen throughout the country. These stalls are cheap and simple, any farmer can build them -they are not patented. The cow is given more freedom than in any other form of cow stall and in addition, this stall keeps a cow absolutely clean. When properly adjusted the cow cannot get soiled.

THE MODEL STALL.

This stall is known as the "Model Stall." A cut of it (Fig. 1) is shown herewith.

There are

The principal features of the stall can be readily seen. two things that compel the cow to keep clean. First, the slanting feed rack; second, a 2x4 which sets edgewise on the floor of the stall near the gutter. All bedding is placed in front of the 2x4, and the refuse feed dropping out of the rack furnishes all bedding necessary. As the bedding gets soiled very little, it is a great money saver to the dairyman who is compelled to buy bedding. When the cow eats, the slanting rack compels her to stand with her hind feet behind the 2x4 and the droppings do not soil the bedding but drop behind the 2x4 into the gutter. When the cow wishes to lie down, she will not lie across the 2x4 but drops her head down so as to avoid the rack; then she steps her hind feet upon the bedding in front of the 2x4 and lies down on the clean bedding. When she arises to resume eating the slanting feed rack compels her to stand with both hind feet behind the 2x4. When lying down her rump should project about a foot beyond the 2x4 toward the gutter, to prevent soiling the bedding while the cow is lying down. It will be noticed that the 2x4 is adjustable so that it can be adjusted to short or long cows as the occasion requires. A sliding feed box 3 feet long and a foot square completes the stall. This box is necessary as it keeps the feed towards the rear of the stall and thus keeps the cow's feet behind the 2x4 while eating. If the feed box is placed in the extreme corner of the stall it allows the cow to stand on the bedding with her hind feet while eating which soils it.

3

SPECIFICATIONS AND DIMENSIONS.

Fig. 2 shown below gives complete working specifications to build this stall. Scale 1/2-inch to the foot.

These stalls are 3% feet wide and are suitable for large Jerseys weighing from 1,000 to 1,200 lbs. For extra large cows of the Holstein and Durham type the stall should be 2 inches wider. The space from

the extreme front of the stall to the edge of the gutter, marked 9 feet can be shortened to 8% or even 8 feet, if there is a lack of room. The gutter forms no part of the plan to keep the cows clean. It is used only as a storage place for the manure until removed and to keep the liquid manure from spreading over the barn floor. The partition keeps each cow in her place and thus prevents damage to udders by trampling, which so often happens with stanchions.

TYING.

The bottom of the feed rack is 2x8. In the edge of this, staple a ring or bore a hole for tying purposes. The cow may be tied by a rope around the neck or horns or by a halter. If the rope has a snap and ring, tying can be done very quickly.

SUGGESTIONS FOR BEGINNERS.

Most cows learn quickly to step forward and lie in front of the 2x4. Occasionally a cow fails to understand it. With such a cow adjust the 2x4 as far back as possible so as to get her to lie in front of it. Then take it up a notch every other day until the proper place for keeping her clean is found.

After meals draw the sliding feed box back into the feeding alley so the cow can lie down. This will be necessary only a few times, as she soon learns to push it back out of her way with her head. If there is no feeding alley in front of the cow, a box or basket can be used and placed in the stall with the cow or, on application to the State Dairy & Food Dept., at Lansing, designs will be sent for a special feed box for this kind of stall which is attached by a strap hinge.

CONCLUSION.

This stall works as nearly perfect as any stall can. The writer has had 20 of these stalls in use for 12 years. The expense is so nominal that no dairyman has any excuse for having dirty cows the coming winter. If any dairyman wants further particulars relative to this stall, let him write Deputy Dairy and Food Commissioner, Lansing, Mich., for further information.

CLEAN STABLES.

Next to clean cows, clean stables are most important, which include light and the destruction of all disease germs and harmful bacteria. Nothing is so efficacious in this respect as a good coat of whitewash properly applied. The lime destroys absolutely all insects and harmful disease germs and bacteria and makes the stable much lighter and clean smelling. Every stable should be whitewashed once a year anyway, spring and fall would be better, and once each month for the cow stalls would be better yet.

WHITEWASH.

Common whitewash made by slaking lump quicklime in hot water makes the cheapest wash that can be applied. The "cold water paints" now on the market also make a splendid coating. If a superior whitewash is wanted, one that will not rub off but lasts for years, there is none better than the so-called "whitehouse" whitewash, the formula for which is given below. For the ceiling and sides of the barn this is especially desirable as it will last for many years. It is also extra good for outside work. The formula is as follows: