Water, Purity of.— The pmity of water may be loiown by the following marks or l^roperties of pure water: — 1. Pure water is lighter than water that is not pure. 2. Pure water is more fluid than water that is not pure. 3. It has no colour, smell, or taste. 4. It wets more easily than the waters containing metallic and earthy salts, called hard waters, and feels softer when touched. 5. 8oap, or a solution of soap in alcohol, mixes easily and perfectly with it. 6. It is not rendered turbid by adding to it a solution of gold in aqua regia, or a solution of silver or of mercury in nitric acid, or a solution of acetate of lead in water. Water Souchet. — Take some very small flounders or dabs ; clean them thoroughly, and boil them in water with a little salt till tender. Take them up carefuUy with a slice, one by one, keeping the white side uppermost. Put theni into a vegetable-dish nearly fuU of boil- ing water, and throw into this two or tlu-ee sprigs of clean double parsley. Serve very quickly. Hand round with the fish thin slices of brown bread and butter. Water souchet is made also of eels, soles, and plaice. The fish ought to be very small; but if they cannot be procured, and larger ones have to be used, they should be cut into moderate-sized pieces, rejecting the heads and tails. Time, a few minutes to boil the fish. Probable cost, Gd. for a moderate-sized dish. Sufficient for three or four persons. Water Souchet (another way).— Take a quart of water✪ Water Souchet, a few perch or flounders, some parsley and parsley-roots. Stew these in a suit- able pan, and when soft pulp them through a sieve. Into the liquor put the remainder of the fish with more parsley and parsley-roots and some salt. Boil till the fish is done enough, and then send it to table in the surrounding water, together with the roots. A few of the fish stewed down strengthens the water in which the fish is afterwards served. Water, Toast and.— By impregnating water with the solul)lo parts of toasted bread, it will frequently agree with those stomachs which rebel against the use of the pure fluid. It is thus rendered slightly nutritive, holding a cer- tain portion of gum and starch in solution. Sir A. Carlisle recommends that it should be prepared with hard biscuit reduced by fire to a coftee-colour. " This drink," he says, " being free from yeast, is a most agreeable beverage." Much dejDcnds upon the water being at the boiling temperature, and it ought to be drunk as soon as it has cooled sufiiciently, for by keeping it acquires an unpleasant flavour. Infusions of other kinds of bread, in particular of toasted oat-cakes, also dried or toasted oatmeal, have been recommended ; but the taste of such in- fusions would not be palatable to any one who has not been accustomed to eat oat-bread. Waters. — Recipes for the following waters will be found under their respective headings : — Apple Pine-apple Apple, Iced Pomegr-^xate Arrowroot Pice Barley Soda Currant Summer Beverages Gooseberry Toast and Water Lemon Vinegar and Watep. Marshmallow {see Summer Beve- MULRERRY rages)

AI-modernized reading of the original text

Water, Purity of.— The purity of water may be loiown by the following marks or properties of pure water: — 1. Pure water is lighter than water that is not pure. 2. Pure water is more fluid than water that is not pure. 3. It has no colour, smell, or taste. 4. It wets more easily than the waters containing metallic and earthy salts, called hard waters, and feels softer when touched. 5. 8oap, or a solution of soap in alcohol, mixes easily and perfectly with it. 6. It is not rendered turbid by adding to it a solution of gold in aqua regia, or a solution of silver or of mercury in nitric acid, or a solution of acetate of lead in water. Water Souchet. — Take some very small flounders or dabs ; clean them thoroughly, and boil them in water with a little salt till tender. Take them up carefully with a slice, one by one, keeping the white side uppermost. Put them into a vegetable-dish nearly fuU of boiling water, and throw into this two or three sprigs of clean double parsley. Serve very quickly. Hand round with the fish thin slices of brown bread and butter. Water souchet is made also of eels, soles, and plaice. The fish ought to be very small; but if they cannot be procured, and larger ones have to be used, they should be cut into moderate-sized pieces, rejecting the heads and tails. Time, a few minutes to boil the fish. Probable cost, Gd. for a moderate-sized dish. Sufficient for three or four persons. Water Souchet (another way).— Take a quart of water, a few perch or flounders, some parsley and parsley-roots. Stew these in a suitable pan, and when soft pulp them through a sieve. Into the liquor put the remainder of the fish with more parsley and parsley-roots and some salt. Boil till the fish is done enough, and then send it to table in the surrounding water, together with the roots. A few of the fish stewed down strengthens the water in which the fish is afterwards served. Water, Toast and.— By impregnating water with the soluble parts of toasted bread, it will frequently agree with those stomachs which rebel against the use of the pure fluid. It is thus rendered slightly nutritive, holding a certain portion of gum and starch in solution. Sir A. Carlisle recommends that it should be prepared with hard biscuit reduced by fire to a coffee-colour. " This drink," he says, " being free from yeast, is a most agreeable beverage." Much depends upon the water being at the boiling temperature, and it ought to be drunk as soon as it has cooled sufficiently, for by keeping it acquires an unpleasant flavour. Infusions of other kinds of bread, in particular of toasted oat-cakes, also dried or toasted oatmeal, have been recommended ; but the taste of such infusions would not be palatable to any one who has not been accustomed to eat oat-bread. Waters. — Recipes for the following waters will be found under their respective headings : — Apple Pine-apple Apple, Iced Pomegranate Arrowroot Pice Barley Soda Currant Summer Beverages Gooseberry Toast and Water Lemon Vinegar and Water. Marshmallow {see Summer Beve- MULRERRY rages)

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Water SouchetWater Souchet (another way)

Cassell's dictionary of cookery