8 AMERICAN MINERAL WATERS. 



Salisbury * defines a mineral water as one that contains (1) much 

 mineral matter, (2) mineral matter which is unusual in spring waters, 

 or (3) mineral matter which is conspicuous because of its odor, color, 

 or taste. 



According to the definition adopted by the International Food 

 Congress 2 held in Paris in 1909, "A. mineral water is a natural water 

 proposed for consumption on account of its special therapeutic or 

 hygienic properties." 



This comprehensive definition of a mineral water has been used in 

 preparing this report, which includes waters used for drinking pur- 

 poses, irrespective of whether they may be regarded as medicinal 

 waters and used for the therapeutic value of their mineral constitu- 

 ents or are simply called table waters and used because of their 

 purity or hygienic qualities. 



NATURAL WATERS DEFINED. 



The definition of a natural water as distinguished from an artificial 

 water would at first seem to be a comparatively simple matter. 

 From what is said, however (p. 11), concerning the possible complex- 

 ity of a water it is evident that a simple definition, categorically 

 stated, is not easy to formulate to the satisfaction of all interested 

 persons. Thus, a water issuing from a natural orifice in the earth 

 under pressure and highly charged with mineral matter and carbon 

 dioxid, may, in a short period of its flow, deposit either iron or 

 calcium salts, or both, and become thereby greatly changed in its 

 character. Is a water so changed to be still considered a natural 

 spring water in the strictest interpretation of the term ? Or, if the 

 natural spring basin is large enough to hold the product of the spring 

 for a sufficient time to allow the escape of carbon dioxid and the 

 resultant precipitation of iron and calcium salts, is such water to be 

 regarded as a natural water? If such waters are to be classed as 

 natural, then how shall we classify waters that have been simply 

 stored in tanks or artificially constructed spring basins until such 

 precipitation has occurred ? These and similar questions were given 

 thorough consideration by the First International Food Congress, 3 

 which met in Geneva in 1908, and after a vigorous discussion, par- 

 ticipated in by the scientists and mineral-water producers of Europe, 

 the following resolution was adopted: "A natural water is, from a 

 commercial point of view, that which at its place of origin, as it 

 bursts forth from the ground, is directly placed in the same receptacle 



1 Physiography, 1908, p. 90. 



2 Compte rendu des travaux du 2* congres international pour la repression des fraudes alimentaires et 

 pharmaceutiques, Paris, 1909. 



Compte rendu des travaux du l er congres international pour la repression des fraudes alimentaires 

 et pharmaceutiques, Geneve, 1908. 



