New Britain herald., 1925-10-05
Your Health
How to Keep It.
Causes OF Illness
by DIR, HUGH :. CUMMING

Public Health Service
Good water Is essen!1i Ia NE.
Water comprises about ~ per cert
OF the body weight and ia nctts-
sary to provide elasticity ami sip
pleness 10 muscles. bones, cAitlIHRe
and tendons, 10 NoiStcl Nar'ols
parts OF the Iody 50 that thoY rlar
perform their functions. and 20 act
as a solvent for TODD so that t. may
be absorbed.
Water also provides = huid
medium for tie blood and lSln1n
by which nutriiire suhstances are
taken to all parts OF the poj2 and
waste products are lcriocd.
Rain water that has not run
down roof ~ pure water, Eat it
Is inslpId and distastefrl b, oatse
It docs not contain certain WhIprai
salts and other properties that
makes for good drinking water in
the other hand. water that con-
ta!ns too much mineral salts may
be otherwise pure and stil be quite
unfit for drinking.
Water dissolves Substances, both
gases and solids, and sbsorbs
odors,
Because Of these properties aud
because water is usually taken Tito
the body law, It Is one Of the most
potent carriers OF harmful bac-
terra Water carries poisons ana
parasitic forms Of animal and lrge-
table life remembering that dis
easc germs are mostly vegetabie.)
a change from kind OF water
used for drinking purposes to an
other often causes intestinal dis
orders.
WHY Water Is "Hard" and soft"
You know that. generally speak
Ing. water Is considered TO he either
hard water or colt water
So-called hard water derives itg
name from the fact that It con-
tsins too much calcium carbonate
which is mineral constituent.
When hard water Is boiled the
hard crust or ring formed about
vessel Is calcium carbonate.
Hard water is freed from most
Of It's hardness by boiling and this
process OF boiling makes il suit
able for drinking purposes.
Some hardness In water is also
due to another constituent mag
Ar( t1Yl1, NJ
move magnesium sulphate 10y boil
ing, Water which contains quanti-
tics of magnesium sulphate can he
made potable by adding carbonate
Of soda.
You should take great care 10
prevent drinking water from being
contaminated with the germs Of
disease.
Typhoid fever. diarrhea. dyson
terry. cholera and certain other dis
eases may be acquired from con-
taminated water. EGGS of intestinal
worms are often present in water
and may develop within the body
into full-sized worms
Water may be Of good color. It
may have a pleasant taste and no
odor and still be unfit to drink,
Not all water which gives off an
unpleasant odor is impure. Sulphur
present In water gives off an odor
not usually pleasant.
But you should remember that
the most common source Of foul
odor in water Is decayed animal
and vegetable matter.
Avoid all water which rs an un-
pleasant odor until that water has
been examined by experts. Some Of
the most dangerous water Is crys-
tai clear.
The best way to protect yourself
from infectious diseases carried by
drinking water Is to drink no wa
ter unless you know from where II
comes and that the source is safe.
Do You Drink Enough Water?
Most people do not drink enough
water. The average person should
drink at least three pints of watet
day.
Because you are not thirsty does
not necessarily mean that you do
not need more water. Six to eight
glasses Of water day Is about the
right quantity for the normal
adult.
To drink a glass Of water before
or soon after meals is a healthful
habit.
Do not drink anything when you
have food in your mouth,
II you take water or any other
beverage into your mouth with
food the tendency Is to under-chew
or over-eat because the food ID
washed down.
If you are In good health there
Is not much danger that sou will
drink too much water.