We believed that that precaution was sufficient, but now it is known
that spring water can be kept safe only by putting it in glass bottles
and glass carboys. No water will keep sweet in barrels for any great
length of time, particularly when exported to hot climates.
The spring was nearly a mile from the farmhouse; and at a little
distance below it we built a shed and set up a large kettle for boiling
water to scald out the kegs and barrels that came back from customers
and dealers to be refilled. We were careful not only to rinse them but
also to soak them before we cleaned them with scalding water. As the
business of sending off the water grew, the old Squire kept a hired man
at the spring and the shed to look after the kegs and to draw the water.
His name was James Doane. He had been with the old Squire six years and
as a rule was a trustworthy man and a good worker. He had one failing:
occasionally, although not very often, he would get drunk.
So firm was the old Squire's faith in the water that we drew a supply of
it to the house every second morning. Addison fitted up a little "water
room" in the farmhouse L, and we kept water there in large bottles,
cooled, for drinking.
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