2'24 



three or four times per year; this may be done by thoroughly 

 scrubbing and washing the bottom and sides of the tank. In 

 cleaning a well it is essential that the wall of the well, some 

 distance above the bottom, should be thoroughly cleaned with 

 brush and water ; then remove all the loose dirt and ^vater 

 from the bottom of the well. 



If there is sufficient organic matter in well-water, germs 

 may be growing upon the surface and sometimes below the 

 surface ; but, as a rule, the organic matter in well water is 

 insufficient to keep the germs growing, and the inactive or 

 non-growing germs soon sink to the bottom of the well. 



When water runs low in wells, as in the fall of the year, 

 infectious diseases (typhoid fever, etc.,) are more prevalent. 



Steam and hot water must of necessity be used in order to 

 cleanse many of the dairy utensils ; but this should in 

 no way lead one to omit securing a pure water supply for 

 all dairy purposes. If bottles are used, they and crates in 

 which they are carried should be thoroughly cleansed and 

 the bottles should always be sterilized previous to tilling, 

 because infectious diseases (diphtheria, scarlet fever, etc.,) 

 may be carried from one family to another if the bottles are 

 not always sterilized immediately after cleansing and before 

 filling them. DeliTering milk in bottles is the cleanest 

 and best method. 



Composition of Milk. 



The chief constituents of milk are water, fat, catein, albu- 

 men, milk-sugar, and ash. Other substances are found in 

 milk in small quantities, but they are not of sufficient import- 

 ance to require discussion here. The terms milk solids or 

 total solids embrace all the substances (solids) in milk 

 except the water. The term milk serum is almost equiva-_ 

 lent to skim or separated milk ; it embraces all the milk sub 

 stances except the fat. The solids not fat or the serum 

 solids include all the solid constituents of milk except the fat; 

 the solids not fat are the casein, albumen, milk-sugar, and ash 



The quantity of water in milk varies from 80 to 90 per 

 cent. As a rule cow's milk will contain from 84 to 88 per 



