NEW LEGISLATION.

AN ACT to prevent the adulteration of candies and to regulate the sale thereof.

The People of the State of Michigan enact;

Section 1. No person, firm or corporation shall manufacture for sale, offer or expose for sale, sell, exchange or deliver, or have in his possession with the intent to sell, exchange or deliver, any candies or confectioneries adulterated by the admixture of terra alba, barytes, tale or other earthy or mineral substances, or any poisonous colors, flavors or extracts, or other deleterious ingredients detrimental to health.

Section 2. Whoever violates any of the provisions of section one of this act shall be deemed guilty of a misdemeanor, and upon conviction thereof, shall be punished by a fine of not less than fifty dollars nor more than one thousand dollars and the costs of prosecution, or by imprisonment in the county jail or State House of Correction and Reformatory at Ionia for not less than six months nor more than three years, or by both such fine and imprisonment in the discretion of the court, for each and every offense.

Section 3. All acts and parts of acts inconsistent with this act are hereby repealed.

AN ACT regulating the sale of turpentine, and providing penalties for the violation of this act.

The People of the State of Michigan enact:

Section 1. No person, firm or corporation shall manufacture, mix for sale, sell or offer for sale, for other than medicinal purposes, under the name of turpentine or under a name composed of a part or parts of the word turpentine, or spirits of turpentine, and any article which is not wholly distilled from resin, turpentine gum, or scrape from pine trees and unmixed and unadulterated with oil, benzine or other foreign substance of any kind whatsoever, unless the package containing the same shall be stenciled or marked with letters not less than one inch square and one-fourth inch apart "Adulterated Turpentine," except turpentine produced from turpentine gum extracted wholly from pine wood, which turpentine is known as "Wood Turpentine" must be stenciled or marked "Wood Turpentine" with letters not less than one inch square and one-fourth inch apart. When such wood turpentine is mixed and adulterated with oil, benzine or other foreign substance of any kind

whatsoever, the container shall be stenciled or marked "Adulterated Wood Turpentine" with letters not less than one inch square and onefourth inch apart. When wood turpentine is mixed with turpentine distilled from resin, turpentine gum, or scrape from pine trees in any quantity whatsoever, the container shall be stenciled or marked "Wood Turpentine" with letters not less than one inch square and one-fourth inch apart. Nothing herein contained shall be construed to prohibit the manufacture or sale of any compound or imitation, providing the container shall be plainly marked and the purchaser notified as aforesaid. Sec. 2. The Dairy and Food Commissioner of Michigan shall enforce the provisions of this chapter and the penal statutes relating thereto, and such commissioner, his assistants, experts, chemists and agents shall have access and ingress to the places of business, stores and buildings used for the sale of turpentine, and may open any package, can or jar or other receptacle containing any turpentine that may be manufactured, sold or offered for sale in violation of this statute. The inspectors, assistants or chemists appointed by such commissioner shall perform like duties and have like authority under this chapter and the penal statutes relating thereto as is provided by law in other cases. Such commissioner shall publish bulletins from time to time giving the results of the inspections and analyses with such information as he deems suitable.

Sec. 3. Whoever violates any provision of law relating to the labeling, marking or stenciling of turpentine or wood turpentine by manufacturers or distributors thereof, shall be fined not more than fifty dollars for the first offense, and for each subsequent offense shall be fined not less than fifty dollars nor more than one hundred dollars, or imprisoned not less than thirty days nor more than one hundred days or both.

CARE OF MILK IN HOT WEATHER.

JAMES W. HELME.

The abnormal hot weather in the summer of 1911 has already caused the loss of thousands of dollars to the city milk producer and condensery patrons on account of sour milk. In addition the housewife has suffered the loss of milk and the anxiety of Infantile diseases from the same source. The milk distributor is likewise a sufferer from the same causes. It is the purpose of this article to point out how these losses might be avoided. The responsibility does not lie with any one class, ignorance and neglect of all combined make these losses possible.

THE CAUSE OF MILK SOURING.

Let us first get down to fundamental principles as to the causes of sour milk. Sour milk is caused, to be plain, by dirt and warmth.

In the University of Michigan can be found a sample of milk ten years old which is still sweet. How was this brought about? The milk was absolutely clean. First, the cow's udder and teats were washed clean with a disinfecting solution. Next, the milk pail and milker's hands were likewise treated, also his clothing. The milk was placed in a steril ized glass jar and hermetically sealed and so will keep an indefinite period. How can we explain this? It has been found that sour milk is caused by certain bacteria which are on the cow's hair, on the teats and udder and on the milker's hands and clothes, in the dust in the air, in fact they cling to all substances. When they fall into the milk they begin to breed and develop lactic acid which sours the milk. The more dirt that gets in the milk the more bacteria gets in. The more bacteria gets in the quicker the milk will sour. It is necessary, however, for milk to be warm. The warmer the milk the quicker the bacteria multiply and the quicker the milk will sour. Kept under 45 degrees milk will not sour as the lactic acid bacteria will not breed. The chemist has found out these facts, how shall we put them to practical use in the dairy?

"CERTIFIED" MILK.

A few years ago H. B. Gurler, an Illinois dairyman, invented the so-called "Certified Milk," which is now sold to Chicago hospitals at 12 to 15 cents per quart. It was sent to the Paris Exposition a few years ago and arrived there sweet. All Mr. Gurler did to get certified milk was to put the above facts to a practical application. The cow's udders and sides were sponged with water to prevent dust and hair from dropping in the milk. The milkers washed their hands thoroughly and wore Duck suits when milking. The milk pails were covered with two lay

ers of strainer cloth with sterilized cotton between and the milk was milked through this.

By these methods very little dirt and consequently very little bacteria got into the pail and as a result the milk kept sweet for many days. Every farmer can add many hours to the "keeping" time of his milk by using one or more of the above suggestions. It will pay to do this. It will save human lives as well as dollars and cents. We give a few suggestions below to Producer, Distributor and Consumers. A cooperation of all will save lives and money to all classes.

SUGGESTIONS TO MILK PRODUCERS.

Barn and Cow Stables.

Clean barns are the first requisites to the production of clean milk which means non-souring milk.

Stables should be cleaned daily. All cobwebs should be swept down. Whitewash barns frequently. This is a small job with a good spray pump. A pint of crude carbolic acid placed in the whitewash will destroy all disease germs. Don't feed hay or other forage which will raise a dust before or during milking.

Milkers.

Milkers should wash their hands thoroughly before milking and don a clean pair of overalls which should be kept for milking purposes only. With a damp sponge wipe off the udder and flanks of the cow before milking. Experiments have shown that this one simple precaution eliminates 60 per cent of the bacteria in milk. It plasters the dust and hair on the cow for the time being and thus prevents it falling in the pail. Use covered milk pail. You can tie a strainer cloth over it and milk through the cloth or better still get a so-called "Gurler" milk pail. We believe the sponging precaution alone as above mentioned will almost entirely eliminate the loss by sour milk. Flies should be eliminated at milking time as far as possible. This can be done by darkening the stable during milking or by spraying the cow with some of the many fly repellants. If the milker wishes comfort while milking let him take a common hand sprayer and fill it with common kerosene oil. A teaspoon full either of carbolic acid or oil of tar added will make it more effective but it is not absolutely necessary. Spray each cow just before milking night and morning. It will kill all flies it hits and act as a repellant for several hours thus giving peace to the cow and milker during milking time.

Precaution After Milking.

The most important point is to cool the milk at once and to as low a temperature as possible. The best way to do this is to buy an aerator (cost about $3.50). Fill aerator with cold water from the well and if ice can be obtained a chunk of ice in the water will be of great benefit. After cooling by the aerator if night's milk, place in clean. cans and submerge in cold water to neck of can. If morning's milk wrap wet blanket or milk jacket around the can. The evaporation of