Stable Disinfection. Tho disinfection of stablo!) after t period of constant uso should bo ti part of routine practice. Dairy etablcs in particular should be disinfected twlca a year and oftcner It tho conditions demand It. It Is not posslblo to give many stables that thorough dlslnfcc. tlon that Is posilblo In houses, because-their because-their construction will not admit of It, but It Is posslblo to do very much and at little expense. The Ideal method of disinfection Is by means of n gas as that would havo the power to ponetrato everywhere. every-where. The effectiveness of this method depends uuon securing a largo volume ot ran nnd maintaining It for sornu time. Unless tho stablo can bo made tight, a gas will bo of llttlo use. For all practical purposes the gas produced by burning sulphur over a pot of coals Is tho best if used In ainucctlon with steam. Tho dry sulphur sul-phur funiPs have llttlo germ killing Iiower, but when combined with tho steam In the air it forms a compound that Is deadly. Tho boiling ot water and liumlng of sulphur should go together. to-gether. Formaldehyde gas Is not so ellli-lcnt for stablo dlslnfectlpn as maty would havo us believe. A very practlral means of disinfection that may bo ueciI under almost 'every stablo conlltfon Is by whitewashing. This Is not expensive for material and Is very easily applied by means of an limponrlvo fruit spray pump. Tho lime f-liould bo thoroughly slacked and strained through cloth and mado Just thin enough to work well through tho nozzle. One man can apply two coats of whitewash with a pump and reach nil varts of side and celling of a room In about one-fourth tho tlmo required with the brush. Whitewash will kill or hold tho germs with which It comes In "onlact. It has tho effect too of making the barn lighter and cleaner. After tho first spraying, ono application vll) usually bo sulllclcnt If given regularly. As the business of supplying mill; to cities and creamer-lea creamer-lea Is of larjro proportions and do-pends do-pends uron cleanliness, this precaution precau-tion ot disinfection should bo regularly regu-larly followed. A. W. Bitting, D. V. S., M. II.. Veterinarian Indiana Experiment Ex-periment R'ntlon. Same Old Way of Milking. After all that has been said about tho need for euro In milking wo notice no-tice that most of tho milking Is still done In tho some old way, without care, without clean hands, without clean clothes, without anything ovor tho lop of the pall to insure cleanliness, cleanli-ness, among bad odors, amid switching tnlls, in tho midst of manuro in the barnyard and in tho stable. Hero and there are dairymen that are conducting their business on scientific principles and with all tho appliances that make for cleanliness. Theso establishments have been written up again and again. Tho papers have published numerous articles concerning them, the dairy conventions have listened to hundreds hun-dreds of papers .on these model ways, and yet the old methods go on. A good many producers of milk seem to think that dirt and dairying go together. The dairyman Is learning that the air ot .a foul stablo is swarming swarm-ing with putrescent bactorla, that there are ways of keoplng tho stablo clean and of keeping tho milk comparatively com-paratively puro ns It comes from the cow. Then why docs ho not adopt tho now ways and glvo us clean milk? Tho answer Is habit. For centuries certain habits of dairying havo prevailed pre-vailed and they aro tho hardest things In the world to uproot. Hoary errors aro almost sacred In the eyes of sorao peoplo. it Ik enough for them to soy, "my father did so and It Is good enough for mo." It requires somo energy to rouse one's self from tho old ways and shake off the dust of ancient habits. Cheese of Pasteurized Milk In Sweden A United States consul In Sweden says: Chmso of pasteurized milk has lately been considered almost. Impossible) Impos-sible) to prouueo, and dairymen havo been at a loss how to uso the churn milk, which has been sold as feed for pigs or thrown away. A short tlmo ugo, a chemist at Stockholm Dr. Fran Elander succeeded In effecting effect-ing a preparation that solved tho bove-mentloncd difficulties. Owing to tills discovery, which has been tianied "caaeol," palatable and nourishing nour-ishing cheese, free of tubercular bacilli, bacil-li, can now bo mado from pastourlzod shim milk. This preparation has, moreover, tho excellent quality ot rendering cheese more digestible. Several dairies in London havo mado experiments with cascol, with tho samo favorable result. I will gladly procure samples of cascol for any of our dnlrymen who may desire to mako trials with it. Room for Capons. T. Grelner: Capons stand crowding. Wbllu thero Is n limit to tho number num-ber of laying hens that ono enn keep with profit, thorols practically no limit to tho number of capons. You can keep as many ns you havo room for. They will do Just bb well when In a flock of a hundred ns when thero aro only a dozen. Thoy aro hardy and remarkably exempt from disease.