[Ill.u.s.tration: ARTESIAN WELL BORINGS
The sketch shows a wide section from northern Illinois to central Wisconsin, in which the cities have rejected the water supplies afforded by the rivers, choosing instead to bore down almost to hard rock to insure the purity of the supply.]
If this highest point of the waterproof layer be many miles away, up in the hills above the surface of the ground where the well is dug, then the water will rise to the surface and sometimes even spout twenty, thirty, or fifty feet above it. This forms what is known as a _gushing_, or _artesian_, well (from Artois, a province in France, in which such wells were first commonly used) and furnishes a very pure and valuable source of water supply. If it rises only twenty, thirty, or fifty feet in the well-shaft, but keeps flowing in at a sufficient rate, then we get what is known as a "living," or _permanent_ well, and this also is a very valuable and pure source of water supply.
Springs. Springs are formed on the same plan as the deep well, but with the difference that the waterproof layer on top of which the water is running either crops out on the surface again, lower down the mountain, or folds upon itself and comes up again to the surface some distance away from the mountain chain, out on the level. This is why springs are usually found in or near mountainous or hilly regions. If the water of a spring has gone deep enough into, or far enough through, the layers of the earth, it may, like water of some of the artesian wells, contain certain salts and minerals, particularly soda, sulphur, and iron. Such springs are often highly valued as mineral water, healing springs, or baths, partly because of these salts, partly on account of their peculiar taste. Most of the virtues ascribed to mineral waters or springs are due, however, to their _pure water_, and its cleansing effects internally and externally when freely used.
Springs are among the most highly prized sources of water supply, because they have gone underground sufficiently deep to become well filtered and cooled to a low temperature, and usually not far enough to become too heavily loaded with salts or minerals like the waters of the deep wells. It must, however, be remembered that they also come from rain-water, and that in hilly or broken regions the source of that rain water may be the surface of the ground only a few hundred yards up the hill or mountain, and impurities there may affect it. Much of the delightful sparkle of spring water is due, as in the case of the popular soda water, to the presence of carbon dioxid, only in spring water it is produced by the decomposition of vegetable matter in it. As springs usually break out in a hollow or at the foot of a hill, unless carefully closed in they are quite liable to contamination from rain water from the surrounding surface of the ground. Where springs of a sufficient size can be reached, or a sufficiently "live" series of deep wells can be bored, these furnish a safe source of water supply for cities. But of course not more than one city in five or ten is so favored.
Mountain Reservoirs. Two other methods of securing a water supply are now generally adopted. One is to pick out some stream up in the hills or mountains, within fifteen miles or so of the city, and put in a dam, thus making a reservoir, or to enlarge some lake which already exists there. At the same time, the entire valley, or slope of the mountain, which this stream or lake drains of its surface water, is bought up by the Government, or turned into a forest reserve, so that no houses can be built or settlement of any kind permitted upon it. It can still be used for lumber supply, for pastures, and, within reasonable limits, for a great public hunting and fishing reserve and camping resort.
[Ill.u.s.tration: A CITY WATER SUPPLY BROUGHT FROM THE FAR HILLS]
Almost every intelligent and farsighted town, which has not springs or deep wells, is looking toward the acquirement of some such area as this for its source of pure water. Many great cities go from thirty to fifty miles, and some even a hundred and fifty miles, in order to reach such a source, carrying the water into the city in a huge water-pipe, or _aqueduct_. These cities find that the millions of dollars saved by the prevention of death and disease amount to many times the cost of such a system, while the water rents gladly paid by both private houses and manufacturing establishments give good interest on the investment. Any town can afford to go a mile for every thousand of its population for such a source of water supply as this; and secure, _gratis_, a valuable forest preserve, public park, and beauty spot.[15]
Filtration. The other method, which has to be adopted by cities situated on level plains, or at the mouths of great rivers, is to take the water of some lake, or river, as far out in the former, or as high up the latter, as possible, and purify it by filtration. This can be done at a moderate expense by preparing great settling-basins and filter-beds. The first are great pools or small lakes, into which the water is run and held until most of the mud and coa.r.s.er dirt has settled or sunk. Then this clear water above the sediment is run on to great beds, first of gravel, then of coa.r.s.e sand, then of fine sand; and if these beds are large enough, and frequently changed and cleaned, so that they do not become clogged, and the process is carried out slowly, the water, when it comes through the last bed, is pure enough to drink safely.[16]
[Ill.u.s.tration: A RESERVOIR AND COSTLY DAM]
One of these sources of a safe and wholesome water-supply--the deep flowing well, or spring; the water shut up in the mountains in its lake or reservoir; or the slow filter-bed--should be used by every intelligent and progressive town of more than a thousand inhabitants.
Sewage and its Disposal. At the same time, while seeking a source of water-supply far removed from any possibility of contagion, we must not neglect the other end of the problem, the protecting of our rivers and lakes from pollution so far as possible; for the water from these must necessarily be used by thousands of people along their banks, either directly, or in the form of shallow wells, sunk not far from the water"s edge. Moreover, so foul are many of our rivers and streams becoming in thickly settled regions that fish can no longer live in them, and it is hardly safe to bathe in them.[17] Fortunately, however, a great deal of the worst contamination can be prevented by using modern methods of disposing of sewage, such as filter-beds and sewage farms. All of these methods use the bacteria of the soil, or crops growing in it, to eat up the waste and thus purify the sewage.
[Ill.u.s.tration: Sc.r.a.pING THE SEDIMENT FROM THE BOTTOM OF A RESERVOIR]
HOME METHODS OF PURIFYING WATER
Boiling. Where the water that you are obliged to drink is not known to be pure, then it can be made quite safe for drinking purposes by the simple process of boiling it for about ten or fifteen minutes. But this, except in travelling or in emergencies, is a lazy, slipshod subst.i.tute for pure water, and extremely unsatisfactory as well; for the boiling drives off all its air and other gases, and throws down most of the salts, so that boiled water has a flat, insipid taste. These salts, although sometimes regarded as impurities, are not such in any true sense; for the lime and soda especially are of considerable value in the body, so that boiled or sterilized water is neither a pleasant nor a wholesome permanent drink. Instead of boiling the water, get to work to protect your own well from filth of all sorts, if you drink well water; or, if not, to help the Board of Health to agitate, and keep on agitating, until something is done to compel your selectmen or City Council to secure a pure supply.
[Ill.u.s.tration: THE DOMESTIC FILTER IN USE
Unless the sand and charcoal in the gla.s.s bulb is very frequently cleaned, it serves merely as a "catch-all" for impurities, through which the water must flow.]
Domestic Filters. Much the same must be said of _private_ or _domestic filters_. These are, at best, temporary subst.i.tutes, and should not be depended upon for permanent use. Many of them are made to sell rather than to purify, and will remove only the larger or mechanical impurities from the water. Others, while they work well at first, are exceedingly likely to become clogged, when the tendency is to punch at them to make them work faster, thus either poking a hole through them or cracking the filter-sh.e.l.l, so that a stream of water flows steadily through, just as impure as when it entered. Private filters, like boiling water, are only temporary ways of meeting conditions _which ought not to be allowed to exist at all_ in civilized communities, or in your own homes.
A score of court decisions in all parts of the world have now held that the water company is legally responsible for all avoidable pollution of public water-supplies, and nine tenths of pollutions _are_ avoidable.
FOOTNOTES:
[13] These gases and salts are eagerly sucked up by the roots of plants, so that the soil bacteria are our best friends, changing poisonous decaying things into harmless plant-foods. They are the chief secret of the fertility of a soil; and the more there are of them the richer a soil is.
[14] This makes fourteen times as many deaths from typhoid in proportion to the population as occur in Germany.
[15] New York City, for instance, goes forty miles up into the hills to the great Croton reservoir for its water supply; and as this is proving insufficient, is preparing to go ninety-five miles up into the Ramapo Hills to secure control of a whole country-side for a permanent source of supply. Portland, Oregon, nearly twenty years ago, with then a population of some 75,000, built an aqueduct sixty miles up into the mountains to a lake on the side of Mt. Hood, and has reaped the advantages of its foresight ever since, in a low death rate and a rapid growth (200,000 in 1910), as well as a financial profit on its investment. Los Angeles, California, is preparing to build an aqueduct a hundred and thirty miles, and tunnel two mountain ranges in order to reach an inexhaustible supply of water.
[16] Of late, currents of electricity are pa.s.sed through the water (setting free _oxygen_ or _ozone_) which make the purifying of it much more rapid and complete.
It is, however, often considered safer to pa.s.s the water through still another filter bed, consisting of layers of charcoal, which has the power of gathering oxygen in its pores, to attack and _oxidize_, or burn up, the remaining impurities in the water. A sort of sc.u.m forms over the surface of the last and finest bed of sand or charcoal, and if this sc.u.m is not too frequently removed, though it makes the filtering slower, the water comes out purer. On examining this sc.u.m, we find it to consist of a thick mat of our old friends, the purifying bacteria of the soil. So that the last step of our artificial filtration is simply an imitation of nature"s great filter-bed.
[17] Several streams emptying into the Ohio River from a thickly settled region are said to be actually pumped out into waterworks systems, used for drinking, washing, and manufacturing, and run back into the river again through sewers by the different cities along its banks, at such frequent intervals that every drop of water in them pa.s.ses through waterworks systems and sewers _three times_ before it reaches the mouth of the stream.
CHAPTER X
BEVERAGES, ALCOHOL, AND TOBACCO
The Popularity of Beverages. For some curious reason, the habit has grown up of taking a large part of the six gla.s.ses of water that we require daily in the form of mixtures known as beverages. These beverages are always much more expensive than pure water; are often quite troublesome to secure and prepare; have little, or no, food value; are of doubtful value even in small amounts; and injurious in large ones. Why they should ever have come into such universal use, in all races and in all ages of the world, is one of the standing puzzles of human nature. They practically _all consist of from ninety to ninety-eight per cent_ of water, the food elements that may be added to them being in such trifling amounts as to be practically of no value.
They serve no known useful purpose in the body, save as a means of introducing the water which they contain; and yet mankind has used them ever since the dawn of history.
We Have no Natural Appet.i.te for Beverages. It is a most striking fact that, although these beverages have been drunk by the race for centuries, we _have never developed an instinct or natural appet.i.te for them_! No child ever yet was born with an appet.i.te or natural liking for beer or whiskey; and very few children really like the taste of tea or coffee the first time, although they soon learn to drink them on account of the sugar and cream in them. Thus, nature has clearly marked them off from all the _real_ foods on our tables, showing that they are not essential to either life or health; and that they are absolutely unnecessary, and almost always harmful in childhood and during the period of growth. If no child ever drank alcohol until he really craved it, as he craves milk, sugar, and bread and b.u.t.ter, there would be no drunkards in the world. Our other food-instincts have shown themselves worthy to be trusted--why not trust this one, and let these beverages, especially alcohol, absolutely alone?
Statistics from the alcoholic wards of our great hospitals show that of those who become drunkards, nearly ninety per cent _begin to drink before they are twenty years old_. Of that ninety per cent, over two-thirds took their first drink, not because they felt any craving for it, or even thought it would taste good, but because they saw others doing it; or thought it would be a "manly" thing to do; or were afraid that they would be laughed at if they didn"t! Whatever vices and bad habits our natural appet.i.tes, and so-called "animal instincts," may lead us into, drunkenness is not one of them.
This striking hint on the part of nature, that alcoholic beverages are unnecessary, is fully confirmed by the overwhelming majority of hundreds of tests which have been made in the laboratory, showing clearly that, while these beverages may give off trifling amounts of energy in the body, their real effects and the sole reason for their use are their stimulating, or their discomfort-deadening (_narcotic_) effect. And the more carefully we study them, the heavier we find the price that has to be paid for any temporary relief or enjoyment which they may seem to give.
Tea, Coffee, and Cocoa. The "weakest" and most commonly used of these beverages or amus.e.m.e.nt foods, are tea, coffee, and cocoa. These have an agreeable taste, mildly stimulate the nervous system, and, when used in moderation by adults, seldom do much harm. To a small percentage of individuals, who are specially sensitive to their effects, they seem to act as mild poison-foods, much in the same way as strawberries, cheese, or lobsters do to others.
Tea is made from the green leaves of a shrub growing in hilly districts in China, j.a.pan, and Southern India. The finer and more delicately flavored brands are from the young leaves, shoots, and flowers of the plant; while the coa.r.s.er and cheaper are from the old leaves, stalks, and even twigs--the latter containing the most _tannin_, which, as we shall see, is the most injurious element in tea.
Coffee is made from the seeds of a cherry-like berry growing upon a shrub, or low tree, on tropical hillsides. The bulk of our supply comes from South America, and is known as "Rio" coffee, from Rio Janeiro, the port in Brazil from which most of it is shipped. That from the East Indies is known as Java, and that from Arabia as Mocha; though these last two are now but little more than trade-names for certain finer varieties of coffee, no matter where grown.
Cocoa and chocolate are made from the bean-like seeds of a small tree growing in the tropics and, in cake, or solid, form, contain considerable amounts of fat, and usually sugar and vanilla, which have been added to them to improve their flavor. As, however, only a teaspoonful or so of the powdered cocoa, or chocolate, goes to make a cupful, the actual food value of cocoa or chocolate, unless made with milk, is not much greater than that of tea or coffee with cream and sugar. They contain less _caffein_ than either tea or coffee, but are liable to clog rather than to increase the appet.i.te for other foods.
Effects of Tea, Coffee, and Cocoa. Though the flavors of tea, coffee, and cocoa are so different, they all depend for their effect upon a spicy-tasting substance, called caffein from its having been first separated out of coffee. The caffein of tea is sometimes called _thein_, and that of cocoa _theobromin_; but they are all practically the same substance. Part of the taste of these beverages is due to the caffein, but the special flavor of each is given by spicy oils and other substances which it contains. Caffein acts as a mild stimulant both to the nervous system and brain, and to the heart; as is shown by the way in which tea or coffee will wake us up or refresh us when tired, or, if drunk too late at night, keep us from going to sleep. If used in large amounts, especially if taken as a subst.i.tute for food, tea and coffee upset the nervous system and disturb the heart, and produce an unwholesome craving for more.
[Ill.u.s.tration: A MILK STATION IN A CITY PARK
Many cities have established such stations, where people can buy, for a cent or two, a drink that is far better than soda water or any other beverage.]
Their chief value lies in the hot water they contain, which has been sterilized by boiling, while its heat a.s.sists the process of digestion; and in the fact that their agreeable taste sometimes gives us an appet.i.te and enables us to eat more of less highly flavored foods, like bread, crackers, potatoes, or rice, than we would without them. They are, also, usually taken with cream, or milk, or sugar, which are real foods and bring their fuel value up to about half that of skimmed milk.
So far as they stimulate the appet.i.te and increase the amount of food eaten, they are beneficial; but when taken as a subst.i.tute for real food, they are most injurious. A cup of coffee, for instance, makes a very poor breakfast to start the day on; for although it gives you a comforting sense of having eaten something warm and satisfying, it contains very little real food, and soon leaves you feeling empty and tired; just as an engine would give out if you put a handful of shavings into its fire-box, and expected it to do four hours" work on them.
The most disturbing effects of tea and coffee upon the digestion are due to the tannin which they contain if boiled too long, especially in the case of tea. This tannin, fortunately, will not dissolve in water except by prolonged boiling or steeping; so that if tea is made by pouring boiling water over the tea leaves and pouring it off again as soon as it has reached the desired strength and flavor, and coffee by being just brought to a boil and then not allowed to stand more than ten or fifteen minutes before use, no injurious amounts of tannin will be found in them. Tea, made by prolonged stewing on the back of the stove, owes its bitter, puckery taste to tannin, and is better suited for tanning leather than for putting into the human stomach.
Boys and girls up to fifteen or sixteen years of age are much better off without tea, coffee, or cocoa; for they need no artificial stimulants to their appet.i.tes, while at the same time their nervous systems are more liable to injury from the harmful effects of over-stimulation. If the beverages are taken at all, they should be taken very weak, and with plenty of milk and cream as well as sugar.
ALCOHOL
How Alcohol is Made. The most dangerous addition that man has ever made to the water which he drinks is alcohol. It is made by the action of the yeast plant on wet sugar or starch--a process called _fermentation_. Usually the sugar or starch is in the form of the juice of fruits; or is a pulp, or mash, made from crushed grains like barley, corn, or rye. As the spores of this yeast plant are floating about almost everywhere in the air, all that is usually necessary is to let some fruit juice or grain pulp stand at moderate warmth, exposed to the air, when it will begin to "sour," or ferment.
Wine. When the yeast plant is set to work in a tub or vat of grape juice, it attacks the fruit sugar contained in the juice, and splits it up into alcohol and carbon dioxid, so that the juice becomes bubbly and frothy from the gas. When from seven to fifteen per cent of alcohol has been produced, the liquid is called wine. It contains, besides alcohol, some unchanged fruit sugar, fruit acids, and some other products of fermentation (known as _ethers_ and _aldehydes_), which give each kind of wine its special flavor.