Boracic Add Lagoons of Tuscany. 271 



cano still bear the name of Monte Cerboli (Mons Cerheri). The 

 peasantry never passed by the spot without terror, counting their 

 beads, and praying for the protection of the Virgin. 



The borax lagoons have been brought into their present profit- 

 able action within a very few years. Scattered over an exten- 

 sive district, they are become the property of an active individ- 

 ual, M. Larderel, to whom they are a source of wealth, more 

 valuable perhaps, and certainly less capricious, than any mine of 

 silver that Mexico or Peru possesses. The process of manufac- 

 ture is simple, and is effected by those instruments which the lo- 

 calities themselves present. The soffioni, or vapors, break forth 

 violently in different parts of the mountain recesses. They only 

 produce boracic acid when they burst with a fierce explosion. In 

 these spots artificial lagoons are formed by the introduction of the 

 mountain streams. The hot vapor keeps the water perpetually 

 in ebullition ; and after it has received its impregnation du- 

 ring twenty four hours at the most elevated lagoon, the contents 

 are allowed to descend to the second lagoon, where a second im- 

 pregnation takes place, and then to the third, and so forth, till it 

 reaches the lowest receptacle ; and having thus passed through 

 from six to eight lagoons, it has gathered one half per cent, of the 

 boracic acid. It is then transferred to the reservoirs, from whence, 

 after a few hours rest, it is conveyed to the evaporating pans, 

 where the hot vapor concentrates the strength of the acid by 

 passing under shallow leaden vessels from the boiling fountains 

 above, which is quite at a heat of 80° of Reaumur,* and is dis- 

 charged at a heat of 60°f There are from ten to twenty pans, 

 in each of which the concentration becomes greater at every de- 

 scent till it passes to the crystallizing vessels, from whence it is 

 carried to the drying rooms, where, after two or three hours, it 

 becomes ready to be packed for exportation. 



The number of establishments is nine.ij: The whole amount 

 produced varies from 7000 to 8000 pounds (of 12 ounces) per 

 day. The produce does not appear susceptible of much exten- 

 sion, as the whole of the water is turned to account ; the atmos- 

 phere has, however, some influence on the result. In bright and 



* The boiling point. t 167° of Fahrenheit. 



X The principal are Monte Cerboli, Monte Rotondo, Susso, Serazzono and Cas- 

 telnuovo. 



