The value of pure water / by George C. Whipple.

  • George C. Whipple
Date:
1907
Catalogue details

Licence: Public Domain Mark

Credit: The value of pure water / by George C. Whipple. Source: Wellcome Collection.

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    are most noticeable. Not only are large amounts of soap required to produce a lather, but the stearates above mentioned settle on the clothes, fill the pores, and tend to rot them and make them look dingy. Hard waters also encourage the use of strong soaps, washing compounds, etc., which may contain ingredients de¬ structive of the fabrics. In culinary operations, such as in making tea, hard waters are less satisfactory than soft waters, as they increase the color but decrease the aroma. This is a fact which few housekeepers do not fully realize, but which may be easily demonstrated by experiment. Every one knows that hard waters cause a crust to form on the walls of the tea-kettle. The same incrusta¬ tion forms on the interior of the “water back” of the kitchen stove and interferes with the proper operation of water heating. The physiological effects of ordinary hard water, so far as known, are insignificant, and most of the theories which have been advanced to show the great danger of drinking distilled water, or, on the other hand, the evil effects produced by drinking-water containing salts of lime, are without substantial foundation. Waters of excessive hardness, or those which contain considerable amounts of sodium sulphate, alkalies, magnesium salts, etc., may, however, produce decided
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