466 , ANALYSIS OF THE 



An English pint of the water was submitted to evaporation. 

 Before the matter became dry, numerous cubical crystals were 

 formed, indicating the presence of muriate of soda ; when dry, 

 the solid matter entered readily into fusion with effervescence, 

 denoting the predominance of muriate of lime. The dry mat- 

 ter was highly deliquescent. After exposure to a heat inferior 

 rather to redness, it weighed while warm 35 grains. 



This dry matter was re-dissolved in about ten times its 

 weight of distilled water. A small portion remained undissol- 

 ved, which, being washed and dried, weighed 1.2 grain. A 

 little diluted muriatic acid dropt upon this, excited slight ef- 

 fervescence ; but the greater part remained undissolved, and 

 weighed, after washing and exsiccation, 0.9 grain. It was sul- 

 phate of lime. A very thin crust adhered to the sides of the 

 glass globe in which the last stage of the evaporation had been 

 performed. This was dissolved with effervescence by diluted 

 muriatic acid, and the solution became quite turbid on adding 

 oxalate of ammonia. The quantity of carbonate of lime thus 

 indicated, adding the portion abstracted, as above, from the 

 sulphate, cannot be estimated at more than 0.5 grain. These 

 results were confirmed by precipitation from another portion 

 of the water by muriate of barytes, the proportions indicated 

 being nearly the same. 



The liquor poured off from the insoluble residue, being di- 

 luted with distilled water, oxalate of ammonia was added to 

 it, as long as any turbid appearance was produced ; and after 

 the subsidence of the precipitate, the liquor was boiled a little, 

 to render the decomposition and precipitation complete. The 

 clear liquor was then evaporated to dryness, and the dry mass 

 was exposed to heat, to volatilize the muriate of ammonia, the 

 product of the action of the oxalate of ammonia on the muri- 

 ate of lime ; the heat being continued as long as any vapours 



exhaled, 



