THE USE OF WATER

Marlborough Express, Volume LX, Issue 229, 28 September 1926, Page 7

THE USE OF WATER

PIUME NEOESS1T.Y OF LIFE. DANGERS OF 1MPURIT1ES. COLD BATHS AND GOOD HEALTH From ihe Department of Health. Over two tliousand years ago Arisiotel. Ihe Greek philosopher, ex^T^iSsec' a IHVut trutli when Jie wrot© : ino greatest influenco on health is exertecl by those things which w.e most freely and freqnontly require tor otu* existouce, and this is especially true of water and air. " About two-thi rds of ihe total weight oi tho bodv is made u,p of Avater. As a rule it is not considerod a food, bufc it is certainly ontitled to rank as a good, beca.use it entors into the structural oomposition of al) loods, as well as all the tissues oi ihe body. It is an essential element of diet . even though it cannot of itself build tissue, repair xvaste, or produce heat and energy. It is often stated that the drinking of_ water at meals is apt to delav digestion bv diluting the gastric juice. Generally speaking, this is not so, if water only is used in moderate quantity, and not oonsumed as_ tea, ctc. Watejr itself slightly stimulates the stomach secretions and it has been proved that even as much as oue pint does not in any way affect tlio rapidity of digestion. The digestion of some foods may be even hastened by softening them, and favoring their reduction to a state' of pulp. Hot water stimulates the movements of the stomach and is frequently a powerfnl aid to a feeble digestion. There is much to he said tor the practice of drinking at least a glass of water at meals, unless specially advised otherwise. Large amounts should not be drunk during meal times. BATHS AND BATHING. Cold haths are less cleansing than Ihot, bpt more stimulating and invigorating. The best iperiod of the day for a cold hath is at rising in the morning. The immediate effect is the withd rawai of heat from the body and the lowering of its temperature, hut this is followed very shortly by reaction — a feeling of warmth and glow — due to dilation of tho previously contraeted hlood vessels of tho skin, and which is accompanied by a feeling of exhilaration and increased energy. After leaving_ the bath tho skin should he rapidly rubbed with a rough towel. The ccnstant daily use of a cold bath may diminish ihe liahility to catch cold. Persons on whom a. feeling of warmth does not immediately follow !a, oold hath should not use them. The iahsence of reaction may he due to the water being too cold, the bath too prolonged, or a poor condition of health. The temperaturo of the water should he regulated to the age 'and strength of the bather, and as soon as reaction is established the hath should ceasc. It is a good •plan to commence cold baths in summer ; the gradual ehange to winter will not then he noticed. To remain in the water unfcil a sensation of cold is experieuced is detrimental to health. Outdoor bathing in sea or fresh water should not he pnactised until at least two hours after a meal. Except for the robust it is wise not to bathe on an empty stomach. Verv young children do not stand cold baths well, and for most people it is unwiso to continue the daily cold bath in winter after middle age, but rather to use tepid water. PURITY ESSENTIAL. In Nature water comes in contaet with many surfaoes and suhstances. and. therefore, is particularly liable to become contaminated, especially as it is the most universal solvent known. Without cave it may be a frequent medium for the transmistsion of oertain diseases and infections. A grave responsibility therefore rests with all local-groverning bodies in providing and maintaining a. pure water supply. A dangerous water may he perfectlv clear and Snay taste pleasant. The ordinarv requirements for household water are that it shall he free from color, odour, taste, sediment and disease germs. The greatiest danger to matt is found in a Water polluted witb disease germs iderived from the discharges or excretions from the human , hody, Taeces, urino and sputum. The •principal diseases which may be spread by means of polluted water 'are typhoid fever. dysentery. cholera and other intestinal disorders of varying severity. Water from any 'osurce may become polluted if there 5s free access to the areas from which it is derived by careless indi•viduals who may he carrying disease germs. _ Lakets, rivers, creeks," wells and springs are readily contaminated by scakage from privies, cesspools, septic tanks. drainage, etc. Every precaufion should be taken in using water from shallow wells ias they are extretnelv liable to contamination. The streams, lakes and tidal waters of this country constitute a reRource of ihestima.ble value. A great effort for the preservation of puritv of these waters is well justijfied, and is especially important because of the insidious wav that small ixillutions grow into greafc ones and streams become badly polluted before at is realised. demanding remedial measures which are expensive and rlifTiciiIi fo apply. The greatest care is necessarv hefore selecting a source of supplv. It is a good rule never to drink water from lakes. rivers and creeks, etc., without boliing, unless sueh is an approved supply. PIJRIFICATION OF WATER. It is occasional.lv necessa-ry for local authorities to purify the public supply This is now usually effected by chlorination by treating the water witb bleaching powder or liquid chlorine. This process properly carried oui renders a supply safe for domestic use. For the picnicker, the camper and otliers who use water from various sources, boiling is the only safe procedure. With regard to purification in the home, this rnethod is the onlv oue readily available u]x>ti which absolute reliancc "in he placed. The domestic filter as ordinarily used in the home is most unreliable, and is probablv more often a source of pollution than otherwise if the water has bcen infected. The "flat" taste of hoiled water can easily bo overoome by subsecpient aeration in a gazogene, or by sliaking up the water with air in a stoppered L>ttle. or hv the Sparklets process. Ice is liable to the same contamination ias water: freemng cannot he rclibd upon to kil) all disease germs. Fortunately in New Zealand the public water supplies are usually so exeeldent in purity and safety that we may all safely follow the advice to drink more water.-