The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-05-18
Protect the Wells.

1ts oeSree OF purify Qepenus WnOlly upon
its distance from all filth. It is now ad-
mitted that in many soils both a. nd
water travel very freely under the sur
face. Some are SO porous and deep that
water will easily settle through them and
the bulk of the filth be retained in the
top loan; and in such cases it may be
said that ordinary cultivation and the
growing vegetation will absorb the OBJ
jectionable element. Water in such To-
cations is regarded pure and safe. But
where wells sre shallow and dug in clay
ey or impervious soil, having near to or
at their bottom an impevious stratum.
they are likely to be receptacles for filth
contamination for many rods around. 1t
docs not follow that because the contents
of sink drains soak out of sight that the
deadly element therein is gotten rid of;
it too frequently finds its way to the
water which the family are prone to OK
toll as the very perfection of purity. It is
never safe to depend upon taste in this
matter; if there is a source of contamina-
ton near the we'll rid yourself of it with
out delay; at least do not rest content
until you have had the water subjected
to a thorough chemical analysis. DR..
Folsom who was SO long connected with
the Massachusetts, Board of Health, Lun-
acy and Charity said that 'tit is impossi-
BILE to say that a well is safe at any or
binary distance from a source of constant
pollution to the neighboring soil, like a
privy, cesspool, barnyard, ETC." He fur
Their remarks that ''there is always a
risk, and that ''the ordinary privy should
be abolished" There is no doubt that
many cases of scarlet fever, d~iphtheria,
ETC., have often their parentage in the
cesspool. Typhoid fever. which has in
so many cases been traceable to polluted
wells, was some years ago found to be
most prevalent in the rural districts. To
provide proper sanitary measures, will to
be sure, take a little time; but it need
involve very little expense. Where there
is an abundant supply of running water
near by, underground drains will salts
factorily dispose~of animal filth from a
sanitarian point of view; but on the farm
it is desirable to use this for fertilizing
purposes, and an abundant supply of peat
or ashes daily thrown into the vault,
sink-drain, barnyard, ETC., will keep
noxious odors from the air. If you seek
a rule as to how near a we'll may safely be
located to any filth collection, know that
if you describe a circle about the well as
a centre, with a radius three times its
depth, and if there if no cause of pollu-
ton within the circumference, the water
isprobably uncontaminated.- Cultivator.
Johnny Cake.-One egg, two table
spoonfuls of sugar, three of melted
shortening, one large cup of sour milk,
one %teaspoonful of soda, a little salt, one
third flour, two-thirds meal; make the
batter only just stiff enough to run from
the dish nicely; pour in q buttercd dish
and bake twenty minutes in a hot oven.
Broiled Potatoes.-Cut whatever num-
Der may be needed of cold, boiled
potatoes into slices lengthwise, about "a
quarter of an inch thick; dip each slice
in flour and lay them between a folding
broiler. Have the fire clear, and when
both sides are nicely Drowned, lay the
slices on a hot dish, put q piece of butter
on each, and season with pepper and salt.
6eaoed Steak.-In a small saucepan
place about half a pound of thick and
tender steak, with a little of the fat left
On. Pour in q cupful of boiling water,
shred q tiny onion very finely and season
with pepper and salt to taste. Then put
all over the top of the steak small pieces
Of celery heaped up. The saucepan
should stand about two inches above the
level of the fire, and by no means ought
to be uncovered until the steak is to be
removed to the dish. Half an hour is
sufficient time for it to be done to a turn.
Mushrooms instead of, or even with, the
celery are an improvement.
Yeast Beead. = Yeast: Soak one and
a half cakes of yeast in one cup of warm
water until soft; add one tablespoonful
salt, one of sugar, two of flour and let
rise. Pare and boil n quart of pota-
toes, mash fine. Add n pint of hot
water and one of cold. When cool
enough pour in a stone jar; add the
yeast. Let it stand until the next day.
For the bread take q pint of the yeast