Hard and Soft Waters

1869 Scientific American  
In the manufacture of lard on an extensive scale, the bodies 1 ever, that the ingredient which renders the water hard is of whole hogs are exposed to the action of superheated I nearly as often magnesia as lime, and quite as often a mix. steam, which shortly reduces them to a mass of fluid fat, the I ture of both. disintegrated bones falling to the bottom in a powdered I These .substances are often found in water in the form of state. .
doi:10.1038/scientificamerican10021869-217b fatcat:bbywdpbk4jaqjewkr36q4k4so4