“I was leafing through the first edition of Water-Works Management and Maintenance (1907) and came across this lovely little table,” began a recent email from Michael Cook , an intrepid explorer and talented photographer of subterranean hydrology.
IMAGE: Chart from Water-Works Management and Maintenance , scanned by Michael Cook .
The table in question is on page 317, in a chapter titled “Maintenance of Quality,” and it correlates varying tastes of drinking water to the “oils or other substances” of the particular organisms contaminating it and their seasonal growth.
In their subsequent discussion, authors Winfred D. Hubbard and Wynkoop Kiersted takes pains to distinguish between these grassy and fishy odours, which are naturally produc...
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