368 The Hi/lory of 



(2.) fill it up with running water; (3.) ap- 

 pend to the cone of your balance Co much fine tin 

 as fhall fink nearly under, yet with its uppermoft 

 point appear above the water •, (4.) mark the place 

 on the glafs, where the upper edge of the cone 

 Hands: (5 ) now difTolve in four pounds of fuch 

 water, one loth, or half an ounce of common fait ; 

 (6.) with the fait- water fill the cylindric glafs to 

 the preceding height of the common water ; (7.) 

 hang your balance therein, as before, and when it 

 comes to reft, mark again, where the upper edge 

 of the cone (lands below; (8.) divide the diftance 

 between the two points marked, into fixty equal 

 parts (each of which is to fhew a grain) and write 

 the numbers from below upwards ; (9.) and thus 

 the balance will, with its upper edge, fhew the 

 number of grains of fait in a pound of each faline 

 Water, upon filling therewith the cylinder: (10.) 

 but if the balance refufe to fink, 'tis a fign there 

 is not above a drachm in one pound of the water: 

 "hence mixing one pound of the faline water with 

 one of common, and then, in the manner above, 

 examining this weakened water, and doubling the 

 grains found, you again procure the true yield of 

 fait. 



The gravity of different fluids compared, 



* 300 Rectified fpirit of wine. 



332 Pontack. 



333 The Weiferitz-water. 



333 The Wolckenflein bath- water. 



333 Rhenifh wine. 



334 The Radeberg bath-water. 

 ' 334 New Mifnian wine. 



335 The Frefs- water, near Graupen. 



336 The cold Caroline Prudel- water. 

 .357 The cold Caroline Muhl- bath- water. 



$39 The 



