Possible water profile error?

Hi - I am currently re-reading Ray Daniel's Designing Great Beers, and for the Burton-on-Trent water discussion (page 169) he says, "...Burton water is exceedingly hard but has no bicarbonate..."

Table 16.21 shows the following Burton on Trent water profile: Ca = 295, Mg = 24, Na = 24, SO4 = 801, Cl = 36 and HCO3 = 0.

However Beersmiths profile for Burton on Trent is Ca = 295, Mg = 45, Na = 55, SO4 = 725, Cl = 25 and HCO3 = 300.

I understand that water chemistry is affected by exact location, seasonality and other things but the bicarbonate discrepancy seems significant and is either an indication of an error on Daniel's part, or on BeerSmith's part.

Could you verify which one is closer to correct?

Much obliged.

It appears like other resources cite a high bicarbonate level as well (Palmer reports a HCO3 of 320!?).
Perhaps Daniels is incorrect...

This water business is driving me nuts.