And to anyone who is all pissy about the chlorine taste of their tap water, follow these simple instructions:
Obtain 2 Glass or stainess steel water pitcher. One with a Lid, and one without. (I use a glass pitcher and a gallon glass Jug in place of a pitcher with lid)
Obtain 1 cheesecloth.
Optional: obtain 1 Brita water filtration pitcher and filter.
Sort your 2 pitchers into Pitcher A, the open top pitcher, and Pitcher B, the one with a lid.
Fill Pitcher A from the tap, place the cheesecloth over the top to block any invading insects or floating dust, and place on your counter, out of direct sunlight.
Wait. Overnight is long enough.
Pour the contents of Pitcher A into Pitcher B, and place Pitcher B in the refrigerator, refill Pitcher A from the tap, replace the cheesecloth, and set on the counter again.
Once the water in Pitcher B is cold, you are free to drink it, or use the optional Brita pitcher to add one level of filtration to it. The Brita is up to you, depending on how the final flavor of the water is after Pitcher B.
(it can take out a few more off flavors, but does make the water taste a little like potting soil if you let it warm up after filtering it with the Brita)
So what happens here is, Chlorine will evaporate out of water at room temperature pretty quickly, and because it has already done its job of killing whatever was in your water, it is free to go. The chlorine taste leaves faster with wider mouthed containers (more surface area exposed to air I suppose.) Couple that with the fact that the colder the substance, the less you can taste it, (which is why things like ice cream and popsicles require so much sugar) and this system works really well for making chlorinated water more palatable. If you drink a particularly large quantity of water, You may need a couple pitchers to let air, and stagger their filling so you always have one that has sat about 8 hours, but for 1 or 2 people, a gallon pitcher works well.