The aegis & intelligencer. [volume] (Bel Air, Md.) 1864-1923, 1898-06-17

MethOds by winch This May be Accom-
plished Without Destroying the Taste of
the LIquid-The Absorbent Qualities OF
Water.
Every housewife should mako it point
to see that her family arc supplied with
boiled water to drink, boiled water in
their food, if i'll any way it is used. Every
person who lives or eats in town should
try to know that she or he drinks only
boiled water, but, oh, how hard this is
when one boards or taxes meals at the cafes
and restaurants of the town.
There is a science in cooking water thaS
few know or even guess. We content our
selves by grumbling at the flat taste,
the queer twang," the almost oily feel
ing" of the water as we swallow it, and
half of us try to substitute melted ice in
place of the cooked water as our mainstay
in the fluid world OF the epicurc.
This substitution is all wrong. Ice may
not be purer, freezing does not kill mi
crobes, nor does it disable germs. Fire,
cleansing, purifying fire, is the only thing
that will throttle incipient disease in tho
germ form, be it lurking in water or in
clothing. In the one we may boil tho
harm away; in the other we must burn it
away and lose the things in toto but for
our chemical buTning-in other words,
fumigation.
Is there any one in the intelligent world
who would wilfully and knowingly put
ON the clothes of q scarlet fever patient be-
fore they were purified? No. Still there
are thousands of US who do deliberately
drink up the water supplied us by the city,
knowing it to be bad, probably disease
laden, without the least effort to protect
ourselves against the evil results.
For perfect boiled water you need per-
fectly clear receptacle. Glass is the best.
If you have tsvo quart bottle, fill it two
thirds full and cork it. Then heat it in
water, of course, until the water within it
is boiled and stand aside Qncorkcd 10 cool.
So far this is very simple. The water
within the bottle is pure; but, oh, how
flat and taStelesS, how unsatiSfyingl 1t Is
boiled, but it is not ready to be used.
Take the bottle outdoors and uncork. Let
the fresh air slowly fill in over the water;
then cork and shake You must repeat
this operation several times, until the once
lifeless water is thoroughly aired. That is
one of the secrets Boiled water is fiat be-
cause the air is forced out of it, and in all
moving water air is very largely present.
Pat if you let the air in you fill it up
Will EtTlIlS dEIttlIl ObJCClCNI OllC hOIlISlL
when this recipe was given her.
Quite true, you do, but consider. The
air yuu introduce into the water is the air
you are Introducing into your lungs, your
blood, ryrlr cook and Granny Of your be-
ing at c>r:y IHruIh A:".'nutC.or air, OK
cept i'll N,.y l;,ra IS, .. i Ec"a giving
more than II GAN IL n.."inIi!l ;.,.d II You
wish sweet. SPARKLING. t"ltsG qu"nyhing
IN, q ri l.
take the trouble TO make il. just us the
bread and the meats are regularly pre-
pared.
That IS recipe No. l, the best and sim
plcst-h0il IL. water il "A corls,G bottle
two-ti.irus H.! :ad then au!:I,t!!Ig air
shake several tines
In cases where = large quantity of water
is needed the bottle recipe is too limited
and another way is advised. Take a new
tin pail or one of granite ware and fill
with water. Boil it ut a time when there
is nothing else cooking III the kitchen
That is an absolute essential TO the success
of the operation. Ii you boil drinking wa
ter on Monday while the odor of suds is in
the air, do not be surprised at a horrid
sOapy taste in your water ut the table
That greasy quality SO often found in
boiled water is simply the proof that it
was boiled when the doughnuts were be
ing made or the sausage fried Water is q
veritable sponge in an inverted sense; ii
sucks up the surrounding atmosphere as
does the sponge water that comes within
its reach So it is that if you wish taste
less water you must boil it when there is
no taste in the air, so 10 speak. Again,
the airing process must be gone through
to make the water perfect, but as ii has
been boiled and cooled il the air, this va
ter will not need to be shaken 50 much rs
does that cooked in the closed bottle III
this feature of this process it is simpler
than the other method, but remember II
takes the kitchen all TO itself for the boil
ing-no scrubbing or sweeping or cooking
of any kind and Il well aired room arc its
requirements.
In speaking of water and its absorbent
qualities it is in order to mention a fact
that is too often utterly overlooked. 1t is
that water that has stood overnight is sell
dom fit to drink, and that If it has been
standing in a sleeping room it is positively
bad, filled with the eXhalations of the
slccpcrs. 1t is in this quality a real disin,
fcctant. If III case OF illness water is stood
in room and constantly changed, many
of the disease germs are absorbed by II
and thus got rid OF.
Simple as this question it, it shows most
plainly in the fact that difficulty is expert
enced in handling it tEaC thC:e is = right
and n wrong way Of doing everything
The right way to boil water has been eZ-
planned, and if the receipts are enforced
by the individual interest OF the mistress
of the house success must be the result
Boil all drinking water. it is n little
trouble, but not hunI.ulth part SO hard
as to nurse yoUr husband through an i'll
ness or to DC i'll yourself. II is Il big say
ing OF time i'll the cnd.-Philadclphi
Times.