Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1891-06-05
Pure Water.
How 10 Secure IL, and How 20 Detect
Dangerous Impurities.
A CIRCULAR ISSUED BY THE STATE
mann m HEALTH

BOARD OF HEALTH.
Food. air and water are the three essen
tials of life. Pure food, pure air, and pure
water are the surest safeguards against dis
eases of every kind. Pure water is never
found on the surface of the earth, but finds
its.way to the surface through springs and
wells. Good, pure drinking water contains
carbolic acid and atmospheric air i'm solu-
ton gases derived from the earth through
which it flows, and foreign mineral matter
i'm solution which can be tasted. The COM
moncst impurities are decomposed organic
matter, animal and vegetable; mineral i'm
purites are occasionally found. Animal
matter i'm a state of putrescence, when taken
into the system, may produce fever or other
diseases. The constant use of such water
sometimes causes disease even when the
quantity is small Some persons are more
susceptible than others to the influence of
this poison, their own systems either caus-
ing or accclerating changes which had not
been noticeable before the introduction of
the disturbing element. Decomposed veg
etable matter acts much in the same way,
disordering the system or causing special
forms of disease. Mineral impurities are
suspended or dissolved mineral matter
These, if of sulphur or iron, although Civ
ing peculiar taste to the water, are not
injurious unless present in too large quanti-
ties. But even small quantity of lead
seriously affects the human system.
The taste of water fresh from the well is
by no means a sure guide as to its purity
If it contains large amount of organic
matter just undergoing decomposition there
may be taste and odor, or its organic i'm
purities may have been so far destroyed as
to cause no unpleasant taste or smell, and
yet it may remain dangerously contaminat-
ed. The fact of water being agreeable to
those accustomed to its use is no indication
of its purity. 1t may be clear yet not pure,
apparently healthful yet containing the
germs of disease and death.
Every water supply should be well pro-
tected. The basin of spring should be
kept free from all organic matter-its sides
and edges should prevent the inflow of sur
face washings. Wells should be lined, so
as to exclude surface drainage. They should
not be dug in the vicinity of large trees, as
their roots may penetrate the clay and form
channels which admit of inflow of surface
water. No matter how carefully the well
may be lined, it should be at a proper dis
lance $50 feet at least) from all sources of
impurity.
Cisterns are much used as storage for
drinking water. The purity of cistern wa
ter depends largely on the cleanliness of the
shedding surface and conduits. The first
water of a rain, especially after seasons of
continuous drought should not be allowed
to flow into the cistern, and the main sup
ply should be derived from long and heavy
rains rather than from occasional showers.
Cistern water requires filtering, and this is
easily accomplished by putting partition
of lightly burned brick into the cistern.
Such a filter should be frequently cleaned.
If water supply be from river, pond
or lake, no sewage should be allowed to
empty into them. The surface drainage of
large towns and cities is sufficient to con-
taminate the water and endanger its use
4 public water supply should be frequently
examined under different circumstances
and from different locations. The general
supply which has been good may come to
be impure by the introduction of sewage.
The pipes may become fouled or the reser-
voirs may contain grOwths of minute forms
of plant life, or water long impounded in
large quantities may become deadened for
want of oxygen or air. Thus water from a
good source may in its distribution become
impure.
The pond, lake or stream that supplies a
village is only storage reservoir in itself.
Its water is drained from natural water
shed and this surface from which the water
drains and filters to the main body used for
a public water supply should be carefully
watched. 1t is well known that typhoid
fever epidemics have frequently been traced
to a single case near the source of such
water supply.
Communities whose water is derived from
such sources should Systematically examine
through their water commissioners or Other
officers the country whose natural drainage
is to the body of water used as a supply. In
Massachusetts no drainage, sewage or refuse
matter of any kind is permitted to be dis
charged into any water course or any of its
feeders within twenty miles above the potn
whence the supply is taken. The twent!
mile limit is of course somewhat arbitrary
and might be modified by the size of thu
stream, its fall, and other factors.
Vermont towns should not lack for goo'
water supplies. But though our hills ar
sparsely settled and the mountain brook
and ponds furnish apparently pure water
every such source should be officially eX
amined often and jealousy guarded agains
pollution.
The test as to color, odOr and taste vii
aid somewhat as indicating whether furth
er examination is necessary, or whether
is wise to use the water without the pre-
cautonary measure of boiling, filtering, etc
Color test: Fill a clean, long bottle mad
of colorless glass with the water; loo
through it at some black object; the liqui
should appear perfectly clear and free fror
all suspended matter. A turbid or mudd
appearance indicates the presence of solubl
organic matter or solids in suspension.