DAIRYING 117 



85. How may the ca r pa"ity of pint milk bottles be tested? 



86. How long will a glass milk bottle last in daily use, and 

 how many will be needed in a year to supply a business of 1000 

 bottles per day? 



87. How much of the money paid by the customer is re- 

 ceived by the dairy man or the milk producer per qt. of milk? 



88. Give at least 10 ways in which the consumer or buyer of 

 milk and cream may be the cause of its spoiling too soon. 



89. Give 5 or more essential points in a milk house. 



90. What are 3 ways in which a dairy refrigerator may be 

 kept cold? 



91. What objection is there to freezing milk in order to 

 keep it sweet? 



92. Describe the making of walls of a refrigerator and of an 

 ice storehouse; how do they differ? 



9:1 Mention 2 ways in which dry air helps a refrigerator. 



94. What is the objection to a dead air space in an insulated 

 wall? 



95. Describe the construction of a concrete floor for a 

 refrigerator and for an ice house. 



96. Describe the construction of the walls of an ice house. 



97. How many pounds of ice may be stored in a room 



. 10x20x9 feet? 



98. Give some of the essential points to be included in a 

 city milk ordinance. 



99. Give some of the regulations that should be included in 

 state dairy laws. 



100. What per cent of fat is required in legal milk, cream, 

 ice cream and cheese? 



