4. Many persons restrict the term beverages, contending that it refers
to refreshing or flavored drinks. It should be remembered, however, that
this term has a broader meaning and refers to any drink taken for the
purpose of quenching thirst. Water is the simplest beverage and is in
reality the foundation of nearly all drinks, for it is the water in them
that slakes thirst. Flavors, such as fruit juice, tea, coffee, etc., are
combined with water to make the beverages more tempting, and
occasionally such foods as eggs, cream, and starchy materials are added
to give food value; but the first and foremost purpose of all beverages
is to introduce water into the system and thus satisfy thirst.
5. KINDS OF WATER.--Inasmuch as water is so important an element in the
composition of beverages, every one should endeavor to become familiar
with the nature of each of its varieties.
SOFT WATER is water that contains very little mineral matter. A common
example of soft water is rainwater.
HARD WATER is water that contains a large quantity of lime in solution.
Boiling such water precipitates, or separates, some of the lime and
consequently softens the water. An example of the precipitation of lime
in water is the deposit that can be found in any teakettle that has been
used for some time.
MINERAL WATER is water containing a large quantity of such minerals as
will go in solution in water, namely, sulphur, iron, lime, etc.
DISTILLED WATER is water from which all minerals have been removed. To
accomplish this, the water is converted into steam and then condensed.
This is the purest form of water.
CARBONATED WATER is water that has had carbon-dioxide, or carbonic-acid,
gas forced into it. The soda water used at soda fountains is an example
of this variety. Carbonated water is bottled and sold for
various purposes.
6. NECESSITY FOR PURE WATER.--The extensive use made of water in the
diet makes it imperative that every effort be exerted to have the water
supply as pure as possible. The ordinary city filter and the smaller
household filter can be depended on to remove sand, particles of leaves,
weeds, and such foreign material as is likely to drop into the water
from time to time, but they will not remove disease germs from an
unclean supply. Therefore, if there is any doubt about water being pure
enough to use for drinking purposes, it should be boiled before it is
used. Boiling kills any disease germs that the water may contain, but at
the same time it gives the water a very flat taste because of the loss
of air in boiling. However, as is mentioned in _Essentials of Cookery_,
Part 1, the natural taste may be restored by beating the boiled water
with an egg beater or by partly filling a jar, placing the lid on, and
shaking it vigorously.