THE AMERICAN MATRON.

WATER.

WATER serves several important purposes in the animal economy. Water constitutes an essential part of the blood and of the living tissues, and assists in several ways in carrying on the vital processes. In some diseases an almost unlimited use of liquids is allowed, under various names and shapes. They quench thirst, besides assisting the system to throw off inflammation and fever. In other maladies, some restriction is necessary in regard to the quantity of fluids taken. Attention to the quality, as well as to the quantity, of the water employed as a drink, is very important. Considered with regard to quality, the waters furnished us by nature are conveniently divisible into three classes, viz.: 1st. Common waters, or those employed as drinks, or for dressing food, and for other domestic purposes. 2d. Sea water, or the water of the ocean. 3d. Mineral waters, or those waters which belong to neither of the above classes, and which possess some peculiar properties derived from the presence of one or more mineral substances.

Distilled water can be obtained from either of these waters, though usually from the first.

COMMON WATERS. Under this head are included waters known as rain, spring, river, well or pump, lake, and marsh waters.

Its When

Rain water is the purest of all natural waters. purity, however, is subject to some variation. collected in large towns or cities, it is less pure than when obtained in the country. The first water which falls in a shower brings down with it all the impure matters suspended in the atmosphere; but after a while, it falls nearly pure. Whenever rain water is collected near large towns, it should be boiled and strained before using. As it contains less saline admixture than other kinds of natural waters, it is more apt to take up lead from roofs, cisterns, gutters, and water pipes. Though the purest waters are the most wholesome, yet very pure water is possessed of one very dangerous quality that of rapidly corroding this substance. Lead is sometimes decomposed by water, in consequence of galvanic action -in cases where lead and iron are in contact, as often happens in the employment of iron bars to strengthen and support leaden cisterns, and in the introduction of iron pumps into leaden cisterns. The salts contained in the waters exert considerable solvent power over the lead, but in different degrees. Lead is also abraded by the mechanical action of water running through pipes, and thus mixed with the fluid. Some salts, carbonates and sulphates especially, will eventually deposit upon the surface of the metal a coating sufficient to protect it from further action, thus rendering it innoxious. Such a coating may be secured by allowing water to remain at rest in the pipes for two or three months. Such is not the case, however, with all waters; and the precaution is too precarious to be confided in. All such combinations of lead with iron or zinc should be cautiously avoided. Cisterns have sometimes leaden covers, or covers lined with lead; and the water evaporating from the cistern is condensed upon the lid, upon which it exerts its usual energetic action, and drops back into the body of the cistern contaminated with the metal.

Let this be remembered in using refrigerators. Whenever any article is put into them to be preserved, if any condensation of the moisture from such article is perceived on the lid, throw it away; do not eat it, as it is contaminated with lead in the drops of water. Sickness has occurred from the neglect arising from ignorance or carelessness in this matter. Never put away hot articles in a refrigerator for this reason. The continued use of water containing lead produces what is called "lead or painter's colic." If the cause of the malady be not discovered and remedied, palsy usually finally succeeds colic.

Snow water is destitute of air and other gaseous matters found in rain. It has been a popular opinion, that it was injurious to health, and had a tendency to produce bronchocele or goître. This malady is not confined to the poor peasant of the Alps, but occurs in Sumatra, where ice and snow are never seen; while the disease is quite unknown in Chili and Thibet, although the rivers of these countries are chiefly supplied by the melting of snow, with which the mountains are covered. Snow does not quench thirst; on the contrary, it increases it, and, according to Captain Ross, the natives of the arctic regions prefer enduring the utmost extremity of thirst rather than attempt to remove it by eating snow. When melted, however, it is equally efficacious with other waters.

Spring water is rain water, which, having strained through the earth, reappears at the surface. During its progress, it takes up some soluble matters, which vary according to the nature of the soil. Its constituents are similar to well water.

River water is a mixture of rain and spring waters. Decomposing organic matter, in suspension or solution, is found, more or less, in all river water. Ordinarily, the quantity may be insufficient to act injuriously. Living beings, both animal and vegetable, constitute another of the impurities of river water.

Well water is, in its ordinary composition, similar to river water; but the earthy salts are found in much larger quantity. It usually decomposes and curdles. soap, and is then called hard water, to distinguish it from river and other waters, which are readily mingled with soap, and are termed soft waters. It is the pres

ence of these salts which gives well water the hard feeling, and their absence which makes rain water feel soft. The most common of these salts is sulphate of lime. By boiling, the acid is expelled, and the lime is precipitated on the sides of the vessel, constituting the fur of the tea-kettle and the crust of boilers. Hard water is a less perfect solvent than soft water: hence, in the preparation of infusions and decoctions, and for many domestic purposes, as in tea-making, it is inferior to soft water.

Purification of Common Waters. By filtration water is cleansed of living beings, and of all suspended impurities. Substances in solution are not got rid of by this process. Boiling destroys animal and vegetable life, expels air or carbonic acid, and causes the lime to be precipitated. Distillation, when properly conducted, is the most effectual method of purifying it. Alum is sometimes used to clear muddy water. Two or three grains are sufficient for a quart of water. renders the water hard.

But this

Taken inter

SEA WATER is the water of the ocean. nally, it excites thirst, readily nauseates, and, in full doses, occasions vomiting and purging. Employed as a bath, it more speedily and certainly causes the reaction and glow; and, consequently, the sea-water bath may be used for a longer period, without causing exhaustion, than the common water bath. It is a common opinion that people are less likely to take cold, after the use of salt water as a bath, than after the employment of common water. The distillation of salt water, at sea, for the use of mariners, is an old suggestion, and is, I believe, now carried into operation at a moderate expense.

MINERAL WATERS are waters which belong to neither of the preceding classes. In consequence of their culiar chemical properties, they are not used as drinks, or for the purposes of domestic economy.

TEA.

It may seem a very simple matter to make a nice cup of tea or coffee. Simple as it would appear, I think most people will agree with me that it is seldom found in perfection.

In China, where the tea plant is indigenous, the natives drink it constantly-very strong, and usually, very hot.

They never make use of the green teas, which are prepared solely for "the barbarians." We probably derive our style of cup and saucer from the Chinese, although we have contrived to divert the saucer from its original purpose, it being employed by the natives as a cover to the cup; both to keep the beverage hot and to prevent the evaporation of its delicate flavor. Each cup is supported on a stand of carved wood, to prevent any disagreeable consequences arising from the heat of the vessel. Those who fancy to drown themselves, at each meal, in three or four cups of the decoction of this most fragrant herb, would feel hardly satisfied with the extremely small cup which suffices a Chinaman.

To make tea in perfection, the kettle should not be filled over night; or, if for the evening meal, immediately after dinner "in order to be well boiled at the

appointed hour."

All spring water contains some air in solution; and to this is chiefly owing its sparkling taste, which it is not found to possess if it is allowed to stand any length of time, or to boil: therefore water, to be sparkling and bright, should be freshly drawn, heated quickly to the boiling point, immediately poured upon the dry