A Treatise on Adulterations of Food, and Culinary Poisons | Page 9

float on the polar seas, afford an abundant supply of fresh water to the mariner.
Spring Water,
Includes well-water and all others that arise from some depth below the surface of the earth, and which are used at the fountain-head, or at least before they have run any considerable distance exposed to the air. Indeed, springs may be considered as rain water which has passed through the fissures of the earth, and, having accumulated at the bottom of declivities, rises again to the surface forming springs and wells. As wells take their origin at some depth from the surface, and below the influence of the external atmosphere, their temperature is in general pretty uniform during every vicissitude of season, and always several degrees lower than the atmosphere. They differ from one another according to the nature of the strata through which they issue; for though the ingredients usually existing in them are in such minute quantities as to impart to the water no striking properties, and do not render it unfit for common purposes, yet they modify its nature very considerably. Hence the water of some springs is said to be hard, of others soft, some sweet, others brackish, according to the nature and degree of the inpregnating ingredients.
Common springs are insensibly changed into mineral or medicinal springs, as their foreign contents become larger or more unusual; or, in some instances, they derive medicinal celebrity from the absence of those ingredients usually occurring in spring-water; as, for example, is the case with the Malvern spring, which is nearly pure water.
Almost all spring-waters possess the property termed hardness in a greater or less degree; a property which depends chiefly upon the presence of super-carbonate, or of sulphate of lime, or of both; and the quantity of these earthy salts varies very considerably in different instances. Mr. Dalton[13] has shewn that one grain of sulphate of lime, contained in 2000 grains of water, converts it into the hardest spring water that is commonly met with.
The waters of deep wells are usually much harder than those of springs which overflow the mouth of the well; but there are some exceptions to this rule.
The purest springs are those which occur in primitive rocks, or beds of gravel, or filter through sand or silicious strata. In general, large springs are purer than small ones: and our old wells contain finer water than those that are new, as the soluble parts through which the water filters in channels under ground become gradually washed away.
River Water,
Is a term applied to every running stream or rivulet exposed to the air, and always flowing in an open channel. It is formed of spring water, which, by exposure, becomes more pure, and of running land or surface water, which, although turbid from particles of the alluvial soil suspended in it, is otherwise very pure. It is purest when it runs over a gravelly or rocky bed, and when its course is swift. It is generally soft, and more free from earthy salts than spring water; but it usually contains less common air and carbonic acid gas; for, by the agitation of a long current, and exposed to the temperature of the atmosphere, part of its carbonic acid gas is disengaged, and the lime held in solution by it is in part precipitated, the loss of which contributes to the softness of the water. Its specific gravity thereby becomes less, the taste not so harsh, but less fresh and agreeable; and out of a hard spring is often made a stream of sufficient purity for most of the purposes where a soft water is required.
The water called in this metropolis New River Water, contains a minute portion of muriate of lime, carbonate of lime, and muriate of soda.
Some streams, however, that arise from clean silicious beds, and flow in a sandy or stony channel, are from the outset remarkably pure; such as the mountain lakes and rivulets in the rocky districts of Wales, the source of the beautiful waters of the Dee, and numberless other rivers that flow through the hollow of every valley. Switzerland has long been celebrated for the purity and excellence of its waters, which pour in copious streams from the mountains, and give rise to the finest rivers in Europe.
Some rivers, however, that do not take their rise from a rocky soil, and are indeed at first considerably charged with foreign matter, during a long course, even over a richly cultivated plain, become remarkably pure as to saline contents; but often fouled with mud containing much animal and vegetable matter, which are rather suspended than held in true solution. Such is the water of the river Thames, which, taken up at London at low water mark, is very soft and good; and, after rest, it contains but a very