120 



strated that much of the faulty butter on the market is due to 

 the water. 



From Mr. Roggild's excellent book "Danish Dairying," I 

 take the illustrations Figs. 123 and 124, which represent 

 a galvanized iron filter. The cross section, Fig. 124, 

 shows first a loose perforated wooden bottom, then 

 a layer of pebbles, then gravel, then sand, then an- 

 other perforated bottom. On this there is a layer of 

 charcoal and then a layer of scrap iron. The upper bottom 

 has only one hole in the center, and is covered with pebbles. 

 The height is 3 ft., 6 in., and the filter is filled with the above 

 mentioned materials at least two-thirds. Fig. 123 represents 

 the manner in which the filter (a) is fixed on the wall, with the 

 supply pipe (e) and its cock (f) provided with a rod (g). 



In order always to have filtered water in stock a storage 

 tank (b) is provided. The latter ought, however, to have a 

 cover not shown in the illustration. 



I am of the opinion that the water, used for washing the 

 butter, ought to be boiled and then cooled, unless indeed the 

 Utopian age were here when every creamery has a pasteur 

 filter. 



Fig. 124. 



Fig. 123. 



The simplest filter, though not doing as good work as 

 the "Pasteur," is the "International" shown in Fig. S3, in use 

 for milk. 



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