WHAT SHALL WE USE FOR WATER-PIPES? 



TTTE are certain that the discussion of no subject 

 * " can be of more general interest than that re- 

 lating to the nature and safety of the different kinds 

 of pipes which are used for conducting water to the 

 culinary departments of dwellings. Great anxiety 

 has always been manifested, by housekeepers and 

 others, regarding the safety of the conduit pipes in 

 general use, whether composed of lead or of other 

 metals. It is important that this subject should be 

 fairly and intelligently discussed, in order that the 

 extent of the danger may be clearly understood, 

 and also that the utility and economy of different 

 kinds of pipes may be known. While it is impor- 

 tant that all real sources of danger should be pointed 

 out, it is also desirable that groundless or unneces- 

 sary fears should be allayed. We are happy to pre- 

 sent to our readers, in plain language, the results of 

 several years' observation and experiment upon the 

 different kinds of water-pipes. 



LEAD PIPES. 



Lead is the metal by far the most largely em- 

 ployed for service water-pipes, and it certainly is 



