258 CREAMERY BUTTER MAKING 



it from outhouses, barnyards and cesspools. Wells of 

 this type are altogether too common on dairy farms. 



Fig. 69.— Source of well water contamination. (From Bui. 143 

 Kan. Ex. Sta.) 



All wells, whatever their construction, must be provided 

 with water-tight metallic or concrete covers to prevent 

 the entrance of impurities into the shaft. 



WATER SUPPLY FOR CREAMERY. 



The matter of using clean, pure water for washing 

 butter has hitherto not received the attention which this 

 subject demands. There is no question that much butter 

 is robbed of its rich, creamery flavor by too much wash- 

 ing with impure water. Impure water materially affects 

 the keeping quality of butter and may seriously affect 

 its wholesomeness if infected with disease-producing 

 organisms. In constructing a creamery well, therefore, 



