Water in Maintaining Health
By H. C. James
Sources of Supply—Need of Guarding Them—Treating Water That Is Dangerous to Use “THE greatest influence on health is exerted by those things which we most freely and frequently require for our existence, and this is especially true of water and air.”—Aristotle. It is true that for the maintenance of life, water comes secondary in importance to air alone, the body containing about seventy per cent by weight of water, and requiring between two and one half and three quarts daily as a medium of exchange for the elimination of waste products from the body. Water as a factor in the maintenance of health, and as well in the prevention of disease, is far-reaching in importance; and though a subject of extended study and discussion, it still fails greatly of receiving from the public the attention that its importance demands. Pure water is valued by all; but oftimes the cost of securing such is deemed too great, and the sacrifice of health and of life follows as a result. Under the varied conditions of life to which the human family are subjected, we find the prevalence of sickness and the resulting mortality to vary widely. The factors predisposing to disease are numerous, but perhaps among the most important is the role played by water; and especially is this true in warm or tropical climates, where cholera and dysentery claim their victims by the thousands. NORMAL AND POLLUTED WATER
All waters are subject to great variation in character and composition from time to time, depending upon the source from which they are derived for use; and they may be classed as normal or polluted, according to freedom from direct or indirect pollution by waste products of human life and industry. Hence it follows that normal water is not necessarily suitable for drinking purposes, although it is incapable of causing specific disease. Water being the most general solvent known, we need not wonder that absolutely pure water is not found free in nature, coming in contact as it does with the products of decomposition of both plant and animal life, thus taking up bacteria, as well as easily absorbable minerals and gases. In general, pure water is considered to be that which is free from all disease-producing germs, and having no disagreeable or harmful ingredient. Primarily we think of the source of water as the aqueous vapor condensed in the form of rain and snow. Secondly, there is surface water, as of ponds, lakes, and streams; and thirdly, ground water, such as springs and wells. This classification is but arbitrary, for convenience in use, with no sharp lines of demarcation; for evidently there is continual change. Rain water soon becomes surface water, and surface water passes quickly into the ground, and the ground water frequently reappears as springs, and forms streams and lakes. Water from these different sources is used with varying results, dependent upon the conditions attending or preceding its withdrawal for use. Thus rain water, if properly collected and cared for, may be considered free from contamination by organic material, and the purest of all natural waters. As collected for use in many large cities, from great watersheds, its purity depends upon the conditions of the land from which it is drained, whether inhabited, used as range for cattle, or kept from all possibility of animal waste and contamination. Likewise the water taken from rivers and lakes may be comparatively pure, or it may be greatly contaminated by the sewage and waste products of manufacturing, which are continually poured into the streams from the cities. By this means, disease is often spread for a considerable distance from the place where it originated. Especially is this true of typhoid fever epidemics. As regards the third source, ground waters, two classes may be mentioned,—first, that which is taken from shallow wells; and second, that of deep or artesian wells. By shallow wells are meant those the water of which is obtained above the first impervious stratum of clay or rock. In these are found practically the same dangers as in surface water, the products of decomposition and waste passing through the loose soil. Not only should a well be located upon higher ground than any outbuildings, but it should be as far removed as possible from all sources of contamination; for the water level will necessarily be much below any surrounding buildings, and thus the water from these may possibly find its way to the well. The principal danger of all surface and shallow water is the carrying of disease; and toward the prevention of this, great care should be exercised. While some such water may be more or less hard, the hardness usually can be overcome by simply boiling the water. SLIGHT DANGER FROM DEEP WELLS
As regards deep well water, the danger of contamination and of disease is very slight; while on the other hand, such water is usually hard, containing salts that cannot easily be removed and still leave the water perfectly satisfactory for drinking purposes. Very little trouble, however, can arise from the use of such water. In conclusion, we might take some suspicious water, as from an irrigating ditch, and determine what is necessary that it may be made fit for use. A simple filter may be made of a half barrel by boring several holes in the bottom, and putting into it a good layer of coarse stones, with perhaps some charcoal over these, and eight or ten inches of fine sand on top. If the water is passed through this, it comes out looking much better; but perhaps there are some typhoid fever germs or other disease-producing organisms still in the water. We may boil it, and thus make it perfectly safe; but this gives it an undesirable and peculiar taste. The more satisfactory method is the use of chlorinated lime. To one pint of water, add one teaspoonful of chlorinated lime; and of this solution, put one teaspoonful in each two gallons of water, allowing it to stand for at least one half hour before use. Thus our previously undesirable and dangerous water is made quite safe for use.