and other Mineral Springs. ' 153 



The waters abound with an air. This air is the 

 carbonic acid, and gives an acidulous taste to the wa- 

 ter. It may be easily collected, as it rises from the 

 bottom of the Spring. When mixed with lime- 

 water, it instantly renders such water milky, and pre- 

 cipitates the lime. The Sweet- Spring water itself, 

 when mixed with lime-water, produces the same 

 effect. The air is destructive to animal life, extin- 

 guishes flame, and is somewhat heavier than atmos- 

 pheric air. 



It appears, from an experiment made in the man- 

 ner of Kirwan and Fourcroy, that an ounce of water 

 contains a cubic inch and a half of air. 



The precipitate formed by lime-water is insoluble 

 in common water. 



The water of the Spring, however long boiled, is 

 still rendered instantly milky, by lime-water. 



The different acids — nitrous, sulphurous, and mu- 

 riatic — have no other effect upon this water, than the 

 sudden extrication of a small portion of air ; particu- 

 larly the sulphurous. 



Any of the acids poured on the water rendered 

 turbid by lime-water, instantly causes it to be per- 

 fectly transparent. 



Castile soap renders the water milky and curdly. 

 A thick scum is soon formed. 

 VOL. i. part n. u 



