492 



ANALYSIS OF THE 



grains of crystallised carbonate of soda. These quantities con- 

 tain 6.2 grains of carbonic acid, or 13 cubic inches, a quantity 

 not much beneath that which the Seltzer water contains. The 

 neutral carbonate of soda, or bi-carbonate, as it is named, may 

 even be substituted in the preparation ; and if the due propor- 

 tion of this be used. (11 grains), it will yield 6 cubic inches 

 additional, making the whole quantity 19 cubic inches, 2 more 

 than the quantity in the water *. 



I might apply the same view to a number of other analyses 

 of mineral waters, even the most recent. But though this 

 would not be altogether uninteresting, it is scarcely necessary to 

 extend the illustration farther. The general conclusion mav, 

 I believe, be drawn, that in the analysis of saline mineral wa- 

 ters, the actual products of the analytic operation are not al- 

 ways to be regarded as tlie real ingredients. A different 

 view of the composition is often to be taken, and may in 

 many cases be applied, so as to afford a more satisfactory solu- 

 tion of their active powers. 



I may only farther remark, that a view somewhat different 

 may also be applied, founded on the doctrine, that the prima- 

 ry ingredients of the compound salts, obtained by the analysis 

 of mineral waters, are in simultaneous combination, and not in 



the 



* The following is the easiest method of conducting the process. About 35 

 grains of muriatic acid, of the strength usually met with in the shops, are put 

 into a strong bottle witii a pint of water; the acid being introduced at the bot- 

 tom of the water b)' a long funnel. Three grains of pure white marble, in 

 coarse powder, are dropt in, and the bottle is closed. When these are dissolved, 

 6 grains of the common carbonate of magnesia in powder are added, and after 

 the solution of this, 32 grains of crystallised carbonate of soda, or, what is equi- 

 valent to this, and preferable, as affording more carbonic acid, 27 grains of bi- 

 carbonate of soda, are put in. The bottle is closed accurately, shaken, and in- 

 verted. In a short time a perfect solution takes place, and a liquor is obtained 

 transparent, which sparkles when poured out, and has a pleasant taste. 



