Excerpted from “Foods, Nutrition and Home Management Manual,” Home Economics Circular No. 1 (revised), published by the Government of the Province of British Colombia in 1951.

(This was my mother’s old home economics book.)

Water

Water and milk are the two most important beverages. We need from 4 – 6 glasses of water per day.

Boiling-point of water

In heating water the temperature gradually rises.

1. First we see tiny bubbles coming up from the bottom. These are merely air-bubbles. Air is dissolved in the water and, when heated, the air expands and comes to the surface.

2. Water that is “lukewarm” feels neither hot nor cold. Use a thermometer to find the temperature. A practical test is to place a drop on the wrist.

3. When big steam bubbles begin to rise but break on the surface and disappear, the water is “simmering.” Find the temperature.

4. Water is boiling when it reaches the temperature of 212 degrees Fahrenheit at sea-level. Steam bubbles come up so large and so rapidly that the surface of the water of no longer level. At this stage we say the water is at a “full rolling boil.”