314 IX. WATERY LIQUIDS— 



Liquid magnesia, Aqua magnesice, P. U. S. Water 8 pints, 

 carbonate of magnesia 3iij ; mix, and impregnate with carbonic 

 acid gas, as in making double soda water. 



Hydrosulphuric acid, Water impregnated loith hepatic gas, 

 Acidum hydrosulphuricum^ Aqua hydrosulphurata, Aqua hepatica, 

 Acidum hydrothionicum. Sulphuret of iron 3j, dilute sulphuric 

 acid Jiij ; dissolve, and pass the gas into a large bottle inverted 

 in a tub of water, until 2-3rds of the water that filled it is expelled; 

 stop the bottle under water, and shake it well, loosening the stopper 

 now and then, that the air may enter : when the water is saturated 

 with the gas, it is to be kept in smaller bottles, well stopped. 

 Used in gout, Devonshire colic, and diseases from quicksilver :• 

 a teacup daily, or as a bath. 



Saline sulphur water. Aqua sulphurata salina. Dissolve 

 what salts appear necessary in water, and pass into the solution 

 either sulphuretted hydrogen gas only, or a mixture of that and 

 carbonic acid gas. 



Hahneman's wine-test. Aqua hydrosulphurata acidula, Aqua 

 sidphurato-acidula, Aqua hepatica acidula, Liquor probatorius 

 Halinemanni. Quicklime 3J, flowers of sulphur 5Jss ; heat in a 

 covered crucible for 5 or 6 minutes ; of this take 3ij, tartaric acid 

 3ij ; powder, mix, and shake in a stopped bottle with a pint of 

 water ; let it settle, pour off the clear, and add tartaric acid ^jss. 

 Used as a test for discovering lead in wines ; also in diseases 

 arising from quicksilver. 



WINES. 



The purer kinds of fermented liquors are mixtures of spirit of 

 wine, water, and extractive matter ; the spirit may be separated 

 by careful distillation, or, if the extractive matter be first got rid 

 of by the addition of subacetate of lead and filtration, the spirit 

 may be separated by adding very pure and dry subcarb. of potash, 

 when it will swim upon the liquor: the spirit constitutes from 12 

 to ^5 per cent, of the proper wines, and from 2 to 8 per cent, of 

 the malt liquors. 



Two chemists have examined the quantity of alcohol to be 

 obtained from the fermented liquors mostly in use — Newmann 

 and Brande. It appears from the comparison of their experiments, 

 that the wines of the present day are much stronger than they were 

 about 80 years ago, at least in England, probably owing to the 

 addition of brandy. Two-bottle men now actually drink more 

 alcohol than their six-bottle grandfathers. 



The fermentation of these liquors is usually hastened by the 

 addition of yeast, crude tartar, or bruised vine-leaves ; but this is 



