Issue 13 and Volume 45.

THE PURIFICATION OF GROUND WATER The following are excerpts from an article on “The purification of ground-waters containing iron and manganese,” by Robert Spurr Weston, Assoc. M. Am. Soc. C. E.: The advantages of a good ground-water over a filtered surface-water supply may be summarised as follows. 1.—Absence of color, odor, and objectionable taste. 2.—Safety. 3.—Small seasonal variation in temperature. 4.—Lower cost. 5. —Less danger from frost. All ground-waters are not satisfactory. Those which are too hard or too alkaline and those which contain more than small amounts of chlorides or traces of iron or manganese are unfit to use in their unpurified condition. When typical ground-waters containing iron are freshly drawn, they are clear and colorless or nearly so, contain high amounts of carbon dioxide, sometimes considerable methane or hydrogen sulphide, and are deficient in oxygen. They have the stypic or “inky” taste which is characteristic of iron. When…

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