LIME WATER.

King Country Chronicle, Volume VIII, Issue 717, 31 October 1914, Page 7

LIME WATER.

The most serviceable method of utilising lime in the dairy is in the form of lime water, which may be used indiscriminately and with the utmost freedom., It is innocuous, or non-pois-onous, and its use will not injure milk or cream in bny degree. Lime is a •necessary constituent of the hard and soft tissues of the body. Slaked lime is but sparingly soluble in water. A saturated solution is found only to contain 10 grains to the pint, or about a teaspoonful to a gallon of water, and thia knowledge renders its preparation very simple in the dairy. No 'matter how much lime may be placed in a tank or cask and filled up, the water will only dissolve or absorb a certain amount. Allow it to settle, when it becomes a clear, odourless solution, with an earthly, saline or feebly caustic Staste. r When the cask or tank is empty, fill it up again, stir well, and allow it to settle and use as before. Eventually the lime becomes dissolved or exhausted, and this can be detected by tssting the solution, when it will be noticed that it is losing its characteristic taste.. This is an indication to add more lime. The lime water tank or cask is equally valuable in the milk shed, dairy, creamery, or factory, and it is only a question of time when every will reccgnise its usefulness. Ift cleanses, sweetens, and destroys acidity, as well as acts as a wholesome disinfectant.