Rensselaer Journal, Volume 11, Number 30, Rensselaer, Jasper County, 2 January 1902 — Facta About Bolling Water. [ARTICLE]

Facta About Bolling Water.

It may seem presumptuous to suggest that few people know how to boil water, but such is the case. The boiling point, under ordinary atmospheric pressure (sea level) is 212 degrees Fahrenheit; this point changes according to the altitude. When bubbles form on the bottom of the kettle, come clear to the surface and rupture quietly, without making an ebullition, we have simmering. At this point the thermometer should register 180 degrees Fahrenheit, and it is at this temperature that we cook meats and make soups. When the bubbles begin to form on the sides and surface of the vessel and come toward the top of the water, there is a motion in the water, but it has not really reached the boiling point. It is only when the thermometer reaches 212 degrees Fahrenheit and the water is in rapid motion that it can be said to boil; and the atmospheric gases still continue to be given off with the steaM for a Considerable time after the water has commenced to boil rapidly; in fact, it is difficult to determine when the last traces have been expelled. It Is safe to suppose, however, that ten minutes’ boiling will render it unfit for the making of tea, coffee or other light infusions of delicate materials.—Mrs. S. T. Rorer, in Ladies’ Home Journal.