THE NEW ENGLAND STATES. 9 



in which it is delivered to the consumer." This congress a^so decided 

 that it should be permissible to transport water through pipes, to 

 employ mechanical pumping, and to store water in closed tanks 

 established at the springs to hold the supply from springs of feeble 

 yield. But it was further specified that no manipulation to modify 

 the character of the water would be allowed, and that all manipula- 

 tion to which the water was subjected should be stated on the label 

 affixed to the container filled at the spring and in which it must be 

 delivered to the consumer. 



At the Second International Food Congress, 1 held in Paris in 1909, 

 the definition of a natural potable mineral water adopted at the 

 Geneva congress was readopted with a slight modification, as follows : 

 "A. natural water is, from a commercial point of view, a water free 

 from harmful germs, which at its place of origin, as it bursts forth 

 from the ground, is directly placed in the same receptacle in which 

 it is delivered to the consumer." It was further provided that the 

 term " table water" should be applied exclusively to natural waters, 

 and that the terms " gaseous" or " aerated" should also imply a 

 natural mineral water. It was further provided that "All manipu- 

 lations must be visibly indicated on the label affixed to the receptacle 

 containing the water, in which receptacle it is delivered to the con- 

 sumer." Other points of interest to the mineral- water trade passed 

 upon by this congress are as follows: 



1. *That it be forbidden to give a natural water, a natural mineral water, or an artificial 

 water the name of a preexisting spring or locality known for a spring. 



2. That the same natural water or natural mineral water shall not be delivered to 

 the consumer under two different names. 



3. That artificial waters shall be sold in receptacles, a special form like syphons; 

 that the said receptacles shall necessarily have a label bearing the words "Artificial 

 waters" followed by the indication of the manipulations to which the water has 

 been subjected. 



4. That seltzer water may only be prepared with sterilized water, pure water, and 

 commercially pure carbonic acid. 



5. Any water not complying with the definitions of a natural water before stated 

 or having been manipulated otherwise than above should be termed "artificial." 

 Water, however, into which carbonic acid gas has been introduced but which has 

 not been otherwise manipulated may be described as seltzer water. 



6. The expression "Natural salts" coupled with the name of a spa applies only to 

 the integral residue of the evaporation of the natural mineral water of that spa. 



7. That it is forbidden to employ the name of a spa to designate the hygienic or 

 nonoflicial pharmaceutical product unless the active principle of such product be 

 solely composed of the natural salts of the spa thus indicated. 



A natural mineral water, according to the definition adopted by 

 the Board of Food and Drug Inspection, United States Department 

 of Agriculture, 2 is a water that has had nothing added to it or 

 abstracted from it after issuing from source. 



1 Hoc. cit. 8 Food Inspection Decision 94. 



