How do you know the water (in whatever form you get it from - distilled, tap or spring water) --- with CS is still good? Do you use a litmus strip or something? I've had quite a few food poisoning in the past and so a bit on the hyperviligant side when it comes to old drinks or old food.
On Sat, Oct 18, 2014 at 9:32 PM, Harold <har...@telus.net> wrote: > Because there was a fright re Earthquakes in this area,[approx. 30 > years ago],over a short time I gradually stored approx. 40 gallons of tap > water in plastic 1 gal.;4 litre,and some glass jugs,and wine bottles.On > occasion I would take a sample out of a jug,and taste it.The chlorine had > long ago worked out of it.There was no difference in taste or appearance > from the day it was stored.Lately I have taken a jug,distilled it ,made , > CS/EIS,no problem.If water would go bad in storage,how is it that water > from deep Artesian wells that are millions of years old are being tapped > for good water? Prior to moving here in 1978,I had rural property,and a > deep well into an underground spring gave perfect water[tested].The water > out of the tap now, is taken off in pails and let sit for a day to let the > chlorine work out,then distilled for CS/EIS. > > Be well all, > > Harold > > Ps,I still keep that water in reserve,just in case. > -- Quote: "Perseverance is a positive, active characteristic. It is not idly, passively waiting and hoping for some good thing to happen. It gives us hope by helping us realize that the righteous suffer no failure except in giving up and no longer trying. We must never give up, regardless of temptations, frustrations, disappointments, or discouragements." *by Joseph P. Wirthlin*
