Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1875-08-12
THE GAZETTE.
THURSDAY EVENING, AUGUST H.
lCom3lUNICATED.
WATER-BY j. B. JOHNSON, NJ. D.

COMMUNICATED.
WATER-BY j. B. JOHNSON, NJ
Water was thought by the ancents to be a
simple clement, but chemistry found it to be q
compound of eight parts Of oxygen, aud one Of
hydrogen gases. 1t varies 10 temperature, and
freezes at thirty-two degrees, and boils at two
hundred and twelve. Il is never at rest, and
Is constantly increasing or diminishing iu bulk
under the influence which the condition and
temperature OF the atmosphere necessarily ex-
ercise over 1t. Rain is the normal source of
all fresh water, aud the variations 10 the classes
kooWn as common waters are nothIDg more
than the changes which rain water undergoes
after coming 10 contact with the substances
contained IN the air and earth. Water ls a
great absolvent and is divided according to the
accidental sources of il, into common, sea and
mineral waters This classification is made in
virtue of the substances which the water alb
serbs, and the matter thus held 10 solution
gives each variety of water distinctive class
Common water is that which is ordinarily en-
ployed for drinking and cooking purposes, and
can be separated into FIVE classes, viz: Spring.
river, well, lake and marsh or pond waters
Of these varieties, river water, being composed
OF rain and spring waters, is the most pure.
Marsh or pond water is almost always contain
vegetable matter, and is, as consequence, the
mostimpure OF all the varieties of water.
1t is not only very important 10 domestic
but it is dietical object of great consideration
to family or community; for it contributes
much to the preservation of healthy condition
of the stomach and bowels. The ancients under
stood this to 40 eminent degree, and 30 we'll
persuaded were they Of the importance of pure
drinking water that when the country around
their cities did not possess it, they spared
neither expense nor labor to bring pure water
from distance by means of we'll constructed
and elaborate aqueduots. The most healthy
water is that which is light and does not pro.
duce sense OF heaviness 10 the stomach after
having been swallowed. It must also be clear
OF sediment, colorless and without either smell
or taste, agreeable to the palate and dissolving
soap easily. When water possesses these quail
ties It is very healthy, and if submitted to
chemical analysis will be found to contain very
little of either animal, vegetable or mineral
matter.
The purest water is that of a spring which
runs clear, tasteless and inodorous from an open-
ing. among the rocks Of mountain or hillside,
and the next..iD purity is that of the rapid cur
rent OF fountain or stream, the confines OF
which are not lined with aquatic plants, and
which flows over bed of sand or gravel with
out mud or sediment. The most impure water
IS that OF q marsh or pond. or Of sluggish
streams, the banks Of which are lined with rank
and luxurlant vegetation, and which pass over
beds OF dark swampy earth, and are almost al
ways loaded with mud and sediment, giving
out, in Sarm weather, an offensive smell like
the hshy odor which is evolved By low lands
just after the tide has ebbed.
Inc animal and vegetable kingdoms are so
prolific ID their products that not only the air
AND fields, but the water of the earth are filled
with them; and there is q. all times In water
Vegeto-anlmal matter enough to cause il when
enclosed ID cask, or confined in given space,
to Undergo putrefaction and fermentation.
When water ferments it becomes thick, green
lsh and Vlscd, and has nauseous taste and often
slve odor, which increase more and more 10 pro.
portion to the progress of putrefactive fernenta-
tioD This process usually lasts day or two, and
when water is thus fermented it possesses the
native power of purifying itself, and this result
Is accomplished by the precipitation of the he
terogeneous substance which it contains to the
bottom OF the vessel, or space In which the
water chances 10 be confined and the water
again assumes It's native clearness and sweet
ness.
The two varieties of water in ordinary use
are spring or pump, and river waters, and these
are said to be hard or soft, according to the
proportion Of earthly salts which they contain,
Hence spring and pump waters owe their
hardness to the snlphate and bi-carbonate of
lime which they acquire while passing through
the earth, and in consequence of holding in go
luuon.such salts these waters become luxurious
as drink by the action which they exercise on
some persons 10 producing arrangement of the
stomach and bowels. The water of large and
small streams with strong currents is usually
very healthy as beverage. Time is not given
Tor stagoation. and the process of fermentation
cannot therefore ensue. Marsh or pond water
Is the most unhealthy; for this variety, more
than any other, contains the greatest amount
OF animal and vegetable matter, and is most liza.
Bile to be subjected to putrefaction and fermen-
tatlon; and when the pure water of river has
been conveyed to reservoir, and is long de.
tanned without efectual and rapid removal, it
becomes very soon converted into marsh or
pond water, and in hot weather the action OF
fermentation quickly follows stagnation, and
presents al the characteristics of putrefaoton.
This condition is we'll indicated by the appear
ance of the water, and the taste and odor of it
when drawn from bydreunts supplied BY such
reservoir. Therefore all water collected for
public aud domestic use of city should be in
reservoirs 30 constructed as to admit of q rapid
aud frequent exchange Of discharge and supply
10 order to prevent the stagnation and putre-
faction OF the water collected.