570 
'Supplement to tlw u Tropical Agriculturist ." [Feb. I, 1895. 
. could 
14. All that is required to work the pthaseoli^ 
drag the yoke to and fro. Thi 
We have seen a number,,^ 90rae 
moniols referring to tli§ avo , arH m . m » succulent 
from Collecters t . e T other species of leguminous 
Principal of iftentioned, and hence would a quire 
considfig'u drying before being given to Btocki 
a- Of the Cassias the C. Occidental!- (fj, Petition.) 
grows largely inuucultivate<l places, bearing-: 
green leaves. The leaves are much relit hed by 
stock in a green state. 
The natural order Convolvulace;e also give; a 
few species of plants relished by stock. The 
plants belong to the genus Ipomoea. 
I. Uniflora Sing. (Potupala), J. Trident at a 
(Havarimadu), I. Obscura (Mahamadu), /. Cytri ' 
(Kirimadu). These four species of plants are tfel 1- 
knowii favourites of animals. In their green 
state the leaves of the Ipomoeas are slightly 
succulent, and if they are cultivated regularly 
and properly cropped should form a valuable 
addition to our fodder supply. There is another 
natural order in which we have a few plants 
of the nature described. I refer to the various 
speciesof Amaranthus of the natural Amarantacea?, 
A. Paniculatus (Ranatampala), A. fyrinosa (tatu- 
tampala), A. Gangeticus (Sudutainpala), A. Poly- 
ganus (Walutampala). and A, Polygonoides (Kura- 
tampala) are more or less well known in] all 
parts of the Island. 
W. A. D. S. 
WATER TESTING.— (Continued.) 
A Sample of water could be tested for its 
impurities in four different degrees, viz ; — 
1. Physical. 
2. Chemical (qualitative). 
3. Do (hardness). 
4. Do (quantitative). 
By the first method, i.e., physical examination, we 
determine colour, turbidity, sediment, lustre 
taste, and smell. Water containing no taste, 
smell or colour with a slight sediment, and of good 
lustre may be considered as fairly good water. 
But this method of testing is a rough one and 
cannot always be relied upon. The second or 
qualitative chemical analysis is of more import- 
ance, and in fact if properly determined is quite 
sufficient, except under very exceptional circum- 
stances. The third, the determination of hardness, 
is important in any examination of a water for 
industrial use. The fourth, that of quantitative 
analysis, is more within the province of the pro- 
fessional chemist, and while it entails much 
labour, requires the aid of a well-fitted laboratory. 
We shall dwell in this paper only on the first three 
kinds of tests. 
The selection of a sample for analysis should 
be done with some care. It should be taken in a 
clean glass vessel and never in an earthenware one, 
while the vessel in which the sample is taken 
should be washed repeatedly with the water to 
be examined. The vessel, preferably a Winchester 
quart bottle, should aiso be provided with a well- 
fitting glass stopper ; and the sample obtained 
should be examined as early as possible ; at any 
rate a sample should not be left more than forty- 
eight hours, and in the interval should he kept in 
A dark cool place, 
The following tabid would represent what we 
should determine iir the course of testing tlie 
sample, and may be adopted ns the form in which 
a report of testing should be recorded :— • 
Drawn 0!» \ : . : . . . . From 
1. Phtj*ieal Cltawtere : — > 
(a 1 
0 dour 
{/»■) 
Turbidity 
(c) 
Lustre 
(d.) 
(Sediment 
(e.) 
Taste 
r/.i 
Smell 
2. Chemical 
(iuuiitatioe A/tatunis. 
(a.) 
Lime 
('*■) 
Magnesia 
(to) 
Jron 
(rf.) 
!^ead 
le ) 
dipper 
(f-) 
Zinc 
m 
Chlorine 
rJM 
Snip huric acid (i.) 
Phosphoric acid 
to 
Nitri c acid . . 
w 
Ammonia 
(/) 
Organic mutter 
Hordnej**, 
(a.) 
Tot.il (/,.) 
l'ixed 
(c.j J!>uiovable. 
Kkmabks : — C,',<,in 
. — To determine tbo colour of 
water tivo glass jarful (east L8 inches high should 
be placed on two pieces of white paper, one should 
be filled with distilled water and the oilier with 
the sample of water to be examined. When 
viewed from the top the colour of the sample 
could be distinguished, the distilled water jar 
constituting a means of ready comparison. The 
normal tint of water when viewed as above 
should be blueiuh white. If yellow it shows the 
presence of fine particles of clay and sand. A 
brownish colour marks the presence of organic 
impuities. 
Turbidity.— The degree of turbidity, or we may 
6ay of clearness, is also seen by the above examina- 
tion. , 
Sediment, or the amount of suspended matter 
is ascertained by allowing the sample in the 
glass jar to remain for six to twelve hours, and 
observing the deposit if there be any. 
Lustre. — The lustre or the brilliaucy of a sample 
of water depends on the amount of carbonic acid 
gas present. The brilliancy may be great, slight 
or nil. 
Taste. — No good water should have a decided 
taste, The presence of iron gives a slightly bitter 
taste, other metals in smill quantities do not 
impart any taste whatever. Dissolved carbonic 
acid is the chief cause of taste in water. 
Smell. — To determine the smell of water n 
small quantity should be heated in a test-tube 
over a spirit lamp. A smell of rotten eggs indicates 
the presence of sulphuretted hydrogen and other 
organic impurities. 
Any conclusions drawn sclely from a physical 
examination like the above may often prove to be 
misleading, but if there be an absence of colour, 
taste, or smell with only a slight sediment, the 
sample of water may beprononnced fairly good. 
Coming to the qualitative analysis we should 
first filter the sample through bibulous paper 
(white blotting paper would serve as well) which 
has been carefully washed several times with 
water from the sample. 
Lime. — Lime is the most common dissolved 
mineral substance we come across in water. A 
quantity of water, say half a test tube full should 
be taken ; a little of a solution of ammoruum 
oxalate added to it will cause a turbidity if 
6 grains of lime per gallon be present, sixteen 
grains would give a considerable precipitate, 
Water containing le*s than 6 grains of lime, 
