318 On Spring and Biver Water,, as 



hibited only a few rare infusoria and a small quantity of mat- 

 ter of vegetable origin. The substances belonging to both 

 kingdoms augmented rapidly, however, with the thaw, and this 

 when the specimens were taken from the current, as well as 

 from the wells fed by natural infiltration. 2d, At this epoch, 

 spring water contained much less of the organic substances 

 than the water of the Rhone, and less, too, the nearer it was 

 procured to the spring-head itself. 3d, The same results were 

 obtained in the season of spring, with the temperature vary- 

 ing from 54° to 59° Fahr. &th, In summer, in the month of 

 June, with the temperature ranging from 77° to 86°, the wa- 

 ters of the Rhone and those procured from springs contain, 

 nearly to the same extent, an immense number of infusoria 

 and microscopic vegetables. 



Hence it follows, 1st, That the Rhone is at its maximum 

 of purity, in respect to the organic matter it contains, when 

 the air has been for some time at a temperature below zero. 

 2d, That the water of the several springs is in its best condi- 

 tion, so far as it relates to this matter, in the springs where 

 they first see the light, and that, in all seasons, they are as free 

 of animo-vege table matter at their origin, as is the water of the 

 Rhone in the depth of winter. And 3d, That on this point, 

 there is an evident superiority of spring-water over river-wa- 

 ter, a circumstance which is very readily explained by the in- 

 numerable causes of contamination which occur in many lo- 

 calities through which streams flow. 



In respect to chemical composition, M. Dupasquier main- 

 tains that there is an advantage, both for the preservation of 

 health and the successful prosecution of various arts, in water 

 not undergoing great and sudden changes. He conceives that 

 the health of many may be injured, and the success of various 

 delicate operations in the arts prevented, by a change in the 

 chemical nature of potable water. Spring-water, therefore, 

 which at all seasons has presented a great uniformity of com- 

 position, is, in these respects, preferable to the water of the 

 Rhone, whose chemical composition varies rapidly, according 

 as its stream is principally supplied by its different feeders, 

 taking their origin in such different localities, and more es- 

 pecially as manifested in the changes of winter and summer, 



