No taste of alum remains in the water, unless it has been used in
great excess. Three thimblefuls of alum will clarify a bucketful of
turbid water.
Putrid Water should always be purified by boiling it together with
charcoal or charred sticks, as low fevers and dysenteries too often are
the consequences of drinking it. The mere addition of charcoal largely
disinfects it. Bitter herbs, if steeped in putrid water, or even rubbed
well about the cup, are said to render it less unwholesome. The Indians
plunge hot iron into putrid water.
Thirst, to relieve.--Thirst is a fever of the palate, which may be
somewhat relieved by other means than drinking fluids.
By exciting Saliva.--The mouth is kept moist, and thirst is mitigated,
by exciting the saliva to flow. This can be done by chewing something, as
a leaf; or by keeping in the mouth a bullet, or a smooth, non-absorbent
stone, such as a quartz pebble.
By Fat or Butter.--In Australia, Africa, and N. America, it is a
frequent custom to carry a small quantity of fat or butter, and to eat a
spoonful at a time, when the thirst is severe. These act on the irritated
membranes of the mouth and throat, just as cold cream upon chapped hands.
By Salt Water.--People may live long without drinking, if they have
means of keeping their skin constantly wet with water, even though it be
salt or otherwise undrinkable.
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