HARD AND SOFT WATER.
Dr Tidy, an English chemist, 5 ; thus summarises (in the London Medical Examiner) the results of his observations on the use of hard water for culinary and domestic purposes. 1. Hard water ■is the best dietetically, because of the lime. It makes better tea, although not so dark coloured, owing to the fact that soft, water dissolves the hitter extractive matters which colour the tea, but ruins the aroma. 3.ltrelieves thirst, which soft water does not. 4lt does not dissolve lead or organic matter, which soft does. 5. It is generally good coloured, soft water being as a rule dark coloured and unpleasant looking ; hence) in places like Manchester supplied with soft water, they always put ' ft (in hotelf) in dark bottles to hide th c ' colour. A soft water, however, is a hotter detergent, and requires less soap. For a rcsidental town a water which has over ten degrees of hardness would be best. For a manufacturing town a soft water would be the most advisable for commercial considerations only.
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South Canterbury Times, Issue 2242, 25 May 1880, Page 3
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175HARD AND SOFT WATER. South Canterbury Times, Issue 2242, 25 May 1880, Page 3
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