The San Francisco call., 1896-06-28
Mineral Springs Are
Germless
How to Test Water-Some Good
Hints by the Doctor for
Those Who Go on
Vacations


to attempt such thing as series o! IN
structions for determining the character
of water supplied for drinking considering
the fact that complex and elaborate an
alyses are required for that purpose.
One might perhaps mention a chemical
test which would show the presence OF
certain impurities. while other and possloly
very injurious foreign ingredients in the
water might exist without detection.
A celebrated authority once stated that
absolutely pure water consisting Oh
chemical union with condensation OF two
volumes of hydrogen and one oxygen, is
chemical curiosity"
The impurities of water are usually
placed under two heads, organic and in
organic. Of the first class the impurities
NAV be in the form of bacteria, or they
NAV consist of particles of organic sub
stances, such as decomposing animal or
vegetable matter.
OF the latter class the chemist usually
finds such things as nitrates and nltrltes,
free ammonia, chlorine and various other
chemical substances. The nitrates are
usually the product of decomposition, fol
lowing the contamination OF water with
sewage.
Water is usually spoken of as either
hard or soft. Hard waters contain lime
and magnesium salts, or other chemical
substances which curdle soap. The I'M
purities usually found in soft water are
| inconsderable.
A simple and convenient method OF de-
termining whether water is hard or soft
is by means of tincture OF soap. This
preparation produces no effect when added
to pure distilled water. When combined
with soft water it causes slight opales-
cence, while with hard water milky
appearance is produced, which latter Is
due to the formation of an insoluble COM
pound through the combination OF the
fatty acids OF the soap with the lime or
magnesium salts existing in the water as
Impurities.
Pure water is transparent, colorless,
tasteless and odorless. ANY water that Is
turbid, with an odor and unpleasant taste,
may be condemned as unfit for consump-
ton.
In order to be fit for cooking ana drink
ing, water need not be chemically pure.
| Natural water is seldom if ever free from
foreign ingredients.
On the other hand, water may meet all
the other requirements given above and
4 vet be dangerous because it is contami-
|
bacilli of typhoid and malarial fevers.
Bacteria may be found in all well waters.
When well is frequently pumped out
and allowed to refill the number of bac-
terra is always greatly diminished. The
bacteria usually found in we'll water are
comparatively harmless. 1t is only when
the water becomes contaminated with
sewage containing the dangerous varieties
that use of the water becomes perilous.
In water from a well-protected spring
the number of bacteria is usually very
small. In the water of lakes bacteria are
abundant near the shore, while very few
are found in the water obtained from the
middle of the lake.
Water is said to be improved by storing
fora time. As there is not sufficient sus-
tenance in the water sort of starvation
process is carried out and the bacteria per-
ish and fall to the bottom.
The idea that freezing destroys bacteria
is still entertained by many. Repeated
experiments have proved that freezing
merely renders them inactive, and that
they multiply with great rapidity as soon
as the ice is melted and the conditions are
favorable.
Mineral springs are, as rule, more or
less free from bacteria. This freedom is
attributed to the carbonic acid gas with
which the water is impregnated.
There is no simple method of ascertain
ing the presence of bacteria in water.
! The microscope is usually employed for
1 that purpose. There is a preparation
known as Pasteur's solution that is some
times used. This solution consists of ten
parts of candy sugar, one part of tartrate
of ammonia, one hundred parts of water
and the ash of one part of yeast.
The solution is mixed with suspected
water in flask. If the solution remains
clear it is an indication that the water is
! free from bacteria. If 1t becomes subse-
quently turbid it means that bacteria are
present.
Although there is no simple method Of
determining the presence of impurities in
water, there is very simple way of rem
dering it fit for use, at least so far as bac-
terra are concerned. Boiling will destroy
them, one and all.
1t is only necessary to boil the water
five minutes, but it is better to boil it ten
or even fifteen minutes when there is rea-
son to suspect contamination of serious
character.
Many people believe that by, mixing an
equal quantity of wine with water contain
ing bacteria harmless drink may be
made. This impression is erroneous. 1t
is true that some bacteria perish in the
mixture, but the majority do not.
People entertaining such an idea would
better follow the Biblical injunction and
"drink no longer water, but use little
wine for thy stomach's sake"
/ -------------
How PEACE CAME TO JOHN SMITH.-Mr.
and Mrs. John Smith did not live
happily together. He was pretty fair
average husband, and got along pretty
we'll with her, when she left him. She did
not get along so well with him, and
ofttimes let him know 1t, after the manner
of her kind. But the trodden worm will
turn. Time. the great leveler and evener-