266 An Analysis of 



The saline taste of the water, and the precipitation so abun- 

 dant by nitrate of silver, render probcible the presence of mu- 

 riate of soda, and it is accordingly obtained when the water is 

 evaporated nearly to dryness, cubical crystals of it forming in the 

 saline liquid. 



From the whole, therefore, the principal ingredients of this 

 water may be inferred to be muriates of soda and lime, with a 

 smaller portion of a sulphate, and a minute quantity of iron.- 

 These conclusions suggested the following method of analysis. 



An English pint of the water was evaporated to dryness; and 

 the solid residiiurn was exposed to a heat approaching to red- 

 ness, until it became perfectly drv. It weighed while warm 

 47 grains. It quickly attracted moisture from the air, so that 

 its surface soon became humid ; and on leaving it exposed for 

 twenty-four hours, a considerable portion was dissolved, forming 

 a dense liquor, while a portion remained undissolved. 



The whole solid matter being rendered drv, was submitted to 

 the action of alcohol, with the view of separating bv solution 

 the nmriates of soda and lime, of which it was supposed to be 

 principally composed. It is well known that this method is 

 liable, in some degree, to two sources of error ; the one, that a 

 little muriate of soda is dissolved by the alcohol vvith the muriate 

 of lime ; the other, that even when a large quantity of alcohol 

 is employed, the undissolved muriate of soda retains a small por- 

 tion of muriate of lime. In estimating the quantities from the 

 results, these errors, indeed, in some measure, counterbalance 

 each other ; but still they may exist in different degrees, ac- 

 cording to the quantity and strength of the alcohol, and it is 

 necessary therefore to obtain perfect precision, to obviate them 

 as far as possible. 



With this view, the entire matter was digested with repeated 

 portions of alcohol, of the specific gravity of bi36, until about 

 six times its weight had been employed ; the solvent action be- 

 ing aided by frequent agitation, and an occasional heat of about 

 100'^. It was then lixiviated with a small portion of distilled 

 water, to remove more effectually from the muriate of soda any 

 adhering muriate of lime. The different liquors being mixed, 

 were evaporated to dryness ; and this dry mass was again sub- 

 mitted to the action of alcohol, more highly rectified, (being olf 

 the specific gravity of 825,) and in smaller quantity, so as to 

 dissolve only that part of it which was muriate of lime. A small 

 portion of muriate of soda, which had been dissolved in the ^Ht 

 digestion, was thus obtained, and was added to the residue of 

 that operation. The whole undissolved matter being dried at a 

 low red heat, weighed while warm 2S'5 grains : it was in small 

 grains, having a taste purely saline. The alcoholic solution af- 

 forded. 



