Market dairying and milk products . ractical Hygiene.) water can be had at a reasonable depth, the driven well,commonly knov;n as the Abyssinian tube well, is thecheapest and one of the safest. This well is made bydriving into the ground a water-tight iron tube, the lowerend of which is pointed and perforated. In case rocks and hard clay must be penetrated, or greatdepth must be reached to secure water, the bored ordrilled well, piped from top to bottom with water-tightiron pipes, will be found most satisfactory. WATER AND ICE SUPPLY 339 Water from the upper pervious stratum should beavoided w
Market dairying and milk products . ractical Hygiene.) water can be had at a reasonable depth, the driven well,commonly knov;n as the Abyssinian tube well, is thecheapest and one of the safest. This well is made bydriving into the ground a water-tight iron tube, the lowerend of which is pointed and perforated. In case rocks and hard clay must be penetrated, or greatdepth must be reached to secure water, the bored ordrilled well, piped from top to bottom with water-tightiron pipes, will be found most satisfactory. WATER AND ICE SUPPLY 339 Water from the upper pervious stratum should beavoided wherever possible, even with wells of the kindjust described. Especially is this necessary where thewells are shallow. The purest water is obtained by sink-ing the well through an impervious stratum, like thatshown in Fig. 71. The most dangerous well is the common dug well withpervious walls and so located as to permit seepage intoit from outhouses, barnyards and cesspools. Wells ofthis type are altogether too common on dairy —Sources of Well Water Contamination. (From Bui. 143 Sta.) All wells, whatever their construction, must be providedwith water-tight metallic or concrete covers to preventthe entrance of impurities into the shaft. ICE Necessity of Ice. Where there is no equipment for 340 MARKET DAIRYING mechanical refrigeration, ice is indispensible in furnish-ing the best quality of milk and cream. A low enoughtemperature cannot be secured with water alone, neithercan the cooling be accomplished as quickly as is desirablefor best results. Furthermore, a satisfactory cold storagecannot be had without the use of ice. Cooling Power of Ice. A great deal of cooling canbe done with a comparatively small amount of ice. Thisis due to the latent or hidden cold in ice. Thus toconvert one pound of ice at 32° F. into water at the sametemperature requires 142 units of heat, or, in other words,enough cold is given out to reduce the temperature of142 po
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1913
