f 40 ; 



by this fermentation it foon purifies itfelf; andb/ 

 opening the bung, it will often become fweet in 

 twenty-four hours, and fooner, if it be poured 

 from one vefTel to another, or ventilated *. 



Methods, by which Water may be 



OBTAINED IN ITS GREATEST PuRITY. 



As it appears, that almofl all the water ufed in 

 cookery is tainted with impure ingredients ; rain 

 water,withagreatvariety of volatile bodies, fuligi- 

 nous particles, exhalations, invifible feeds, and in- 

 fers; river, pond, and well water, with a mixture of 

 foil and mud, decayed vegetables, and the fpa,wn of 

 vermin, it will be very proper to purify it, before it, 

 is ufed for drinking, or any culinary purpofe. This 

 may be done by various contrivances. 



I. The water of the Thames, and that of the 

 New River, are very often muddy, or tafte 

 flrongly of weeds and leaves. Dr. Heberden ac- 

 knowledges, that the latter fault cannot eafily be 



re- 



♦ Philof. Tranf. No. 127, 268. Boerh. Elem. of Chem. 

 vol. 1. p. 333. Rotheram's Philof. .Inquiry. 



