384 APPENDIX. 



APPENDIX, B. 



The following is the result of an Analylis of Water from several 

 Springs in Worcestershire, obtained in 1835. 



Water from a Well at the Distillery, Worcester, not at all saline to the tasie, 

 100 feet deep. 



C 1.88 grains of Chloride of Sodium. 



An Imperial Gallon contains -^ 111.2 grains of Sulphate of Lime. 



f A trace of Magnesia. 



Water from Defford Common — very salt^ 110 feet deep. 



C 5817.6 grains of Chloride of Sodium. 



An Imperial Gallon -? 195.8 grains of Sulphate of Lime. 



^ A trace of Magnesia. 



Water from a Well near Abbertoriy 36 feet deep. 



C 297.2 grains of Chloride of Sodium. 



An Imperial Gallon -? 176.0 grains of Sulphate of Lime. 



^ A trace of Magnesia. 



Water from Hampton Spa. 



C 112,0 grains of Chloride of Sodium. 



An Imperial Gallon < 322.4 grains of Sulphate of Lime. 



^ A trace of Magnesia. 



Hasler Harrowgate Water. 



A mere trace of Chloride of Sodium. 

 Sulphate of Lime and Sulphuretted Hydrogen. 



Hasler Salt Spring, 70 feet deep. 



440.8 grains of Chloride of Sodium. 



An Imperial Gallon « \ 4.8 grains of Sulphate of Lime. 



No Magnesia. 



A surface Brine Spring at Droitwich, very near a Fresh Water Spring. 



Sodium. 

 Lime. 



\ 



cic, 

 Au Imperial Gallon {^f^^ ^^^S^t 



APPENDIX, C. 



Analysis of the Mineral Spring near Dudley. 



The specific gravity of the water at 60° is 1018. A wine gallon, or 231 inches 

 (including the water of crystallization), contains— 



Chloride of Sodiimi, Common Salt grains 917.7 



Muriate of Lime 338.4 



Muriate of Iron 47.55 



Carbonic Acid Gas cubic inches 23.735 



Green Oxide of Iron, dissolved by Carbonic Acid grains 6.22 



Azotic Gas cubic inches 12.1 



Silica, or Earth of Flints ....grains 0.75 



Sulphate of Lime 4 • • • 0.5 



APPENDIX, D. 



A Letter from Dr. Thompson, of Stratford, which gives an account of his 



endeavours to detect Iodine and Bromine in Droitwich brine. 



Stratford, Friday Morning. 



Dear Dr. Hastings, 



The following are the modes I adopted in testing the Droitwich brine for iodine 



and bromine. In endeavouring to detect the former, I first added a cold solution 



of starch to about two ounces of the brine, and then sulphuric acid in excess, to 



set free the hydriodic acid from any base with which it might be combined, as it 



