A Treatise on Adulterations of Food, and Culinary Poisons | Page 8

water. Horses in particular prefer the former. Pigeons refuse hard water when they have been accustomed to soft water.
CHARACTERS OF GOOD WATER.
A good criterion of the purity of water fit for domestic purposes, is its softness. This quality is at once obvious by the touch, if we only wash our hands in it with soap. Good water should be beautifully transparent; a slight opacity indicates extraneous matter. To judge of the perfect transparency of water, a quantity of it should be put into a deep glass vessel, the larger the better, so that we can look down perpendicularly into a considerable mass of the fluid; we may then readily discover the slightest degree of muddiness much better than if the water be viewed through the glass placed between the eye and the light. It should be perfectly colourless, devoid of odour, and its taste soft and agreeable. It should send out air-bubbles when poured from one vessel into another; it should boil pulse soft, and form with soap an uniform opaline fluid, which does not separate after standing for several hours.
It is to the presence of common air and carbonic acid gas that common water owes its taste, and many of the good effects which it produces on animals and vegetables. Spring water, which contains more air, has a more lively taste than river water.
Hence the insipid or vapid taste of newly boiled water, from which these gases are expelled: fish cannot live in water deprived of those elastic fluids.
100 cubic inches of the New River water, with which part of this metropolis is supplied, contains 2,25 of carbonic acid, and 1,25 of common air. The water of the river Thames contains rather a larger quantity of common air, and a smaller portion of carbonic acid.
If water not fully saturated with common air be agitated with this elastic fluid, a portion of the air is absorbed; but the two chief constituent gases of the atmosphere, the oxygen and nitrogen, are not equally affected, the former being absorbed in preference to the latter.
According to Mr. Dalton, in agitating water with atmospheric air, consisting of 79 of nitrogen, and 21 of oxygen, the water absorbs 1/64 of 79/100 nitrogen gas = 1,234, and 1/27 of 21/100 oxygen gas = 778, amounting in all to 2,012.
Water is freed from foreign matter by distillation: and for any chemical process in which accuracy is requisite, distilled water must be used.
Hard waters may, in general, be cured in part, by dropping into them a solution of sub-carbonate of potash; or, if the hardness be owing only to the presence of super-carbonate of lime, mere boiling will greatly remedy the defect; part of the carbonic acid flies off, and a neutral carbonate of lime falls down to the bottom; it may then be used for washing, scarcely curdling soap. But if the hardness be owing in part to sulphate of lime, boiling does not soften it at all.
When spring water is used for washing, it is advantageous to leave it for some time exposed to the open air in a reservoir with a large surface. Part of the carbonic acid becomes thus dissipated, and part of the carbonate of lime falls to the bottom. Mr. Dalton[11] has observed that the more any spring is drawn from, the softer the water becomes.
CHEMICAL CONSTITUTION OF THE WATERS USED IN DOMESTIC ECONOMY AND THE ARTS.
Rain Water,
Collected with every precaution as it descends from the clouds, and at a distance from large towns, or any other object capable of impregnating the atmosphere with foreign matters, approaches more nearly to a state of purity than perhaps any other natural water. Even collected under these circumstances, however, it invariably contains a portion of common air and carbonic acid gas. The specific gravity of rain water scarcely differs from that of distilled water; and from the minute portions of the foreign ingredients which it generally contains, it is very soft, and admirably adapted for many culinary purposes, and various processes in different manufactures and the arts.
Fresh-fallen snow, melted without the contact of air, appears to be nearly free from air. Gay-Lussac and Humboldt, however, affirm, that it contains nearly the usual proportion of air.
Water from melted ice does not contain so much air. Dew has been supposed to be saturated with air.
Snow water has long laid under the imputation of occasioning those strumous swellings in the neck which deform the inhabitants of many of the Alpine vallies; but this opinion is not supported by any well-authenticated indisputable facts, and is rendered still more improbable, if not entirely overturned, by the frequency of the disease in Sumatra[12], where ice and snow are never seen.
In high northern latitudes, thawed snow forms the constant drink of the inhabitants during winter; and the vast masses of ice which