liKfORT or THE CHEMIST 191 



SESSIONAL PAPER No. 16 



able that its proportion of bran to flour will be higher than from normally ripened 

 wheat. We may, further, conjecture that this bran v,-ill be found slightly more nitro- 

 genous than that from rust-free wheat. It is held by certain millers that rust makes 

 the flour somewhat 'stronger,' but at the moment there are no data, I believe, to sup- 

 port this contention. 



WELL WATERS EROM FARM HOMESTEADS. 



One hundred samples of well water have been received during the past year. Of 

 these, 66 were submitted to analysis, the remaining 34, by reason of insufficient qr.an- 

 tlty or a dirty bottle or cork, were not examined. In the appended table the data 

 obtained are given, together with a very brief conclusion as to the character of the 

 water. To those forwarding the samples more extensive reports have been sent, indi- 

 cating the character of the pollution when present, and.when necessary and possible 

 making suggestions for the improvement of the supply. 



It will be seen by reference to the table that of the 66 waters examined, 27 were 

 returned as safe and wholesome, 18 were found most seriously polluted, and 16 were 

 reported as very suspicious and probably unsafe. Eive were saline waters. 



There are too many shallow wells in existence and most of them, I regret to say, 

 are situated so that they may receive soakage from the barnyard or similar contami- 

 nating source. The barnyard and back-door wells should all be filled up, for they are 

 a menace to the farmer and his family and, further, it should be emphasized that 

 water which is dangerous to use in the house cannot be good for stock- 



The soil is an excellent purifying agent, but it has its limitations and once it haa 

 become loaded and choked with organic filth it cannot longer perform this beneficial 

 function. When once the soil surrounding a well has become so charged no amount 

 of cleaning the well will prove effective; the well should be abandoned. 



Our ' deep seated ' waters are for the most part pure and the driven well, placed 

 at safe distance from the farm buildings and equipped with a windmill pump, should 

 be a source on many farms of an ample and wholesome supply for house and barn. 

 There are other sources of good water, creeks, rivers, and lakes, and these can fre- 

 quently be utilized at little cost. An earnest and intelligent effort will result in most 

 instances in securing pure water, and no farmer should rest content without making 

 this effort if his present supply is from the barnyard well. Pure water is as necessary 

 and desirable in the country as in the city, and there is no reason, with a moderate 

 outlay, why it should not be found in the rural home. We believe there has been a 

 great improvement in this matter during recent years, but the facts clearly show that 

 there is yet room for advance. 



All that has been said regarding the supply for the farm applies with equal force 

 to that of the creamery and cheese factory. It was admitted at the Dairy Conference 

 recently held in Ottawa that the water supplies of many of these factories were any- 

 thing but satisfactory. Instances, and many of them, were given of very foul water 

 I;eing used in the making of both butter and cheese — and the consensus of opinion 

 fimongst those present was that there should be a systematic inspection and examina- 

 tion of all the supplies of creameries and cheese factories and, if necessary, to hav« 

 legislation on the matter. Dairy experts are agreed that neither first-class butter or 

 cheese can be made if the water is not good. It will thus be seen that the water quea- 

 tlon is one that affects our commerce as well as our healtK 





