Spirit of the age. [volume] (Raleigh, N.C.) 1849-1865, 1855-09-26
ronolv SMELLING nlaut. and put it between

IL
sure-there is then no odor pour little
water on it and its odor is restored. Il Is
water which causes termination. Vur
bodies consist of of water, or at least The
elements Of water and no wonder, for on
looking at the following table, we find that
our principal articles of food contain large
of this fluid.
WATER IN FOOD.
Gum, 17.6 per cent; Sugar, 10.5; Ar
row Root, 1872; Wheat, H. ;.Oats, 20.8;
Peas, 1910 Beans, AL Potatoes dried
1858; Turnips (dried) 92.5; Fresh meat,
1879; Mutton, 40; Whiteof eggs65. .0y
Yolk Of egg, $50; Milk, $40 Fish, 1870
Water, as we generally use it as a bever
age or in culinary preparations, contains
many foreign ingredients-the chief of
which are lime, common salt, compounds
Of iron, magnesia, sulphuric acid, iodine,
carbonic acid, atmospheric air, sulphur,
sulphureted hydrogen, with siliceous, veg
etable and animal matters. Ofall these lime
is the most abundant. 1t is found in all
natural waters with the exception of rain
water it exists in water as the carbonate Of
lime or sometimes as the sulphate of lime
carbonate Of lime is more familiarly known
as chalk, and sulphate oflime as gypsum or
plaster Of paris. The presence of lime in
water Is very easily detected, although to
determine its amount is very long and
tedious process. To detect lime in water,
take about or pints of the water to be
tested and evaporate in aelean earthen-
ware basin, to the bulk of 80 ozs.; Oben cold
add few drops of ammonia, and then
solution of oxalate of ammonia, when if
lime exists in the water a deep white
precipitate will be formed which will in
short time settle to the bottom of the ves-
sci in which the test is applied this pre-
cipitate is oxalate of lime, and according to
the size or bulk of this precipitate, you
may judge whether there is small or large
quantity Of lime in the water tested For
quantitative determination of lime in wa
ter, see chemical works on that subject.
Magnesia is another foreign ingredient con-
tanned in water. When it is abundant, it
gives to them peculiarly disagreeable taste.
Magnesia, like lime, is found in water in
the state of carbonate or sulphate, but it
the springs in and around EPSON con-
tain it as the sulphate forming that well
known salt called EPSON salts The de-
termination of this substance in water is
both tedious and difficult, and ought only
to be attempted by those conversant with
II fCiIctufoaf Iauipula6fon. s-ssaaasavs
Chloride of Sodium or Common Salt is
always found in well and spring waters,
and it is also constant ingredient in sea
water. Its presence is made known to US
by the aid of solution of nitrate Of silver,
but the water, before this test is applied
should be accidulated with a few drops of
pure nitric acid. IF common salt exists
in the water, Immediately on adding So
luton of nitrate of silver, a white curdy
, precipitate will be thrown down this is
Chloride of Silver, and from it's weight by
certain calculation we obtain the amount
! of salt in water.
;. ,Sulphuric acid. This exists very fire.
: quently in well, spring, river, and rain
= waters; it is always combined with certain
- basis, as for example, with Lime, Magne-
II sia, Soda or Potash. The test for the ex
:. istence of sulphuric acid is invariably {
= solution of Chloride of Barium, which
n when sulphuric acid is in the water pre-
= cipitates that acid as combined with tht
= : Barium, forming sulphate of Barium o.
e rather Barytes, which is the oxide of Ba
rum.
Z Carbonic acid, is also foreign ingre
- : dent found in most waters When wa
: ter is exposed or brought in contact will
LOT = u,
% % absorbed. The presence of this gas il
Le I1S water is revealed to us by lime water
~ 80 when Carbonic acid gas is present, thi
. test produces a white precipitate. 1t
this gas which gives ordinary spring an
n river waters their agreeable and pleasan
flavor.
20 Iodine is another foreign ingredient cor
20 tanned in some natural waters. 1t is foun
IA IA in certain springs, and to these it give
. medicinal qualities of great value. i
10 presence in water is shown to us by th
90 starch test described in Article ", viz
. solution of common starch in water, thi
90 if Iodine exists in the water, on being az
al ded to that, will produce blush blac
IL precipitate.
of Sulphureted hydrogen, known perhal
m better by the name of the "gas of rotte
, A eggs" is scontained in some waters, as Fl
of example the well known Sulphur Sprin,
,ze of Virginia, and those of Harrowgate
= England Such waters are very valuab
,ry in Medicine when these waters are expos
be- to the air they become milky, this is own
he to the deposition Of sui phur. Sulphurets
rt Hydrogen when contained in waters, evs
no although there be no smell of that -
is may always be detected by its action
hat lead, for when solution of acetate of le
in Common sugar of lead) is added to "
1t ter containing this gas, deep black pl
the cipitate will be formed, which is the S,
the phur of the Sulphureted Hydrogen unit
with the lead, and forming ulphuret
at Lead
ex- Organic Matter.-Certain waters al
it contain organic matters; when this exi
It in water its presence is made known to
of by taking a portion of the water and ev,
nay Grating to dryness, then heating the re
ity. due, when, if during the heating the re
we due should char, organic matter is G.
) of tanned in the water. To understand t
,in. fact, is of great service to the medi
. of man, to the inhabitants of large tow
snt. and to travellers, as they are liable to sui
lors severely by any excess of organic mat
!, is contained in water. The question v
fer. now arise how much organic matter
70 n preiudicial to health No water sho