HALIFAX WATER WORKS. JOHNSTON. 



93 



In October, 1905, samples were collected and analyzed by 

 Prof. E. MacKay, Dalhonsie College, with the follnwing 

 results : — 





Ammonia. 



o 



Nitro(;?;n. 



c 

 o 



0) 







SouECE OF Sample. 



6 



£ 



< 



6 





05 



'3 



w 



"o 

 H 



Long Lake 



Tap, Young Avenue. . . 

 Spruce Hill Lake .... 

 Tap, Ualhousie College. 



.01 

 .014 

 .026 

 .020 



222 

 .224 

 .120 

 .124 



10.5 

 10.9 



8.0 



7.8 



.425 

 .400 

 .:.00 



.;soo 







9.870 

 9.80 

 9.68 

 9.60 



12.8 

 13.4 

 14.1 

 14.1 



118.0 

 122.8 

 103.2 

 107.9 



The above are given in parts per million. 



In his report Prof. MacKay says: "All samples had a 

 somewhat yellowish tint due to dissolved vegetable matter. Of 

 the total dissolved solids more than 70 per cent, was found to 

 be of vegetable origin. The amount of vegetable matter is 

 relatively large, and to this is due the high values found in 

 ■ ammonia. The analyses showed all samples to be wholly free 

 from indication of essentially injurious constituents or con- 

 tamination." 



In a paper read before this Institute, Dr. Campbell said 

 he found the Halifax water remarkably free from bacteria?. 



Dams and Wasie-Weirs. 



The dam at the foot of Long Lake was built by the Halifax 

 Water Company in 1848. It was 950 feet long and 29 feet 

 high. The original design called for a structure 20 feet wide 

 on top, 29 feet high above the surface, the inner slope to be 

 to 1 and the outer 1^ to 1 ; a puddle-vrall to be iDuilt 6 feet 

 thick, its fi-ont in line with the inner edge of the top, to be 

 backed with feet of coarse gravel, the Avhole surrounded with 

 tme gravel and loam; the outer slope to be covered with 



