88S 
-culiar substance which predominates in each. 
Accordingly they have been divided into four 
classes, namely: 
1. Acidulous, 3. Hepatic, 
2. Chalybeate, 4. Saline. 
1. The acidulous waters contain a con- 
siderable proportion of carbonic acid. They 
are easily distinguished by their acid taste, 
and by their sparkling like champaign wine 
when poured into a glass. They contain 
almost constantly some common salt, and in 
general also a greater or smaller proportion 
of the earthy carbonats. 
‘2. The chalybeate waters contain a portion 
of iron, and are easily distinguished by tiie 
property which they have of striking a black 
with the tincture of nutgalls. The iron is 
usually held in solution by carbonic acid. It 
very often happens that this acid is in ex- 
cess ; in which case the waters are not only 
chalybeate but acidulous. This is the case 
with the waters of Spa and Pyrmont. In 
some instances the iron is in the state of a 
sulphat ; but this is uncommon. Waters con- 
taining the sulphat of iron may be readily 
distinguished by the property which they 
WATERS, 
have of continuing to strike a black with 
tincture of nutgalls even after being boiled 
and riltred ; whereas boiling decomposes the 
carbonat of iron, and causes its base to pre- 
cipitate. 
3. The hepatic or sulphureous waters are 
those which contain sulphnreted hydrogen 
gas. These waters are easily distinguished 
by the odour of sulplnireted hydrogen gas 
which they exhale, and by the property 
which they have of blackening silver and 
lead. The nature of the waters belonging to 
this class long puzzled chemists. Though 
they often deposit sulphur spontaneously, yet 
no sulphur could be artificially separated 
from them. The secret was at last discover- 
ed by Bergman. These waters are of two 
kinds: in the first the sulplnireted hydrogen 
is uncombined ; in the second it is united to 
lime or an alkali. They are frequently also 
impregnated with carbonic acid, and usually 
' contain some muriats or sulphats. 
4. Saline waters are those which contain 
only salts in solution, without iron or car- 
bonic acid in excess. They may be distin- 
guished into four different order's. The wa- 
ters belonging to the first order contain salts 
whose base is lime, and generally either the 
carbonat or the sulphat. They are known by 
the name of hard waters, and have but a 
slight disagreeable taste. The waters be- 
longing to the second order are those in 
which common salt predominates. They are 
readily recognized by their salt taste, and 
like sea water usually contain some mag- 
nesian and calcareous salts. The waters of 
the third order contain sulphat of magnesia. 
They have a bitter taste and are purgative. 
Finally, the waters of the fourth order are 
alkaline, containing carbonat of soda. 'They 
are easily distinguished by the property 
which they have of tinging vegetable blues 
green. 
The following table exhibits a synopti- 
cal view of the component parts of "a con- 
siderable number of mineral waters as an- 
alysed by different chemists. See Dr. 
•Saunders’s Treatise on the Chemical History 
and Medical Powers of the most celebrated 
Mineral Waters. 
Water. 
Gases. Cubic Inches. 
Carbonats of 
Muriats of 
Sulphats of 
Silica. 
Alu- 
mina. 
|r6- 
j sin. 
oxy- 
gen. 
Carbo- 
nic acid 
Sulph. 
hydr. 
Azo- 
tic. 
Soda. 
Lime. 
Mag 
Tron 
Soda. 
Lime. 
Mag 
Pot- 
ass. 
Soda. 
Lime. 
Mag 
Seltzer - - 
8949 
.35 
13.068 
— 

5.22 
78.3 
6.32 
* 
13.74 
__ 

Spa - - - 
8933 
— 
9.8 
— 
— 
1.85 
1.85 
4.35 
0.70 
0.21 




_ 
_ 
Pyrmont 
8950 
— 
19.6 
— 
— 

4.3 
9.8 
0.70 
1.7 




8.38 
5.44 
Aix la Chap. 
8940 
— 
--- 
13.06 
— 
15.25 
5.98 


6.21 



' 
Medvi - - 
8933 
— 
6.53 
8.71 
0.92 

0,11 
Carlsbad 
25320 
— 
50. 
- — 
— 
38.5 
12.5 

O.lf 
32.5 


66 . 75 

__ 
2.25 
Lem. Priors 
5816 
— 
.5 
— 
3.5 



.75 
430. 

11.5 

15.2 
11.2 

Pouges - - 
9216 
— 
16.7 
— 
10.4 
12.4 
1.2 

2.2 




3.2 
0.3 5 
.Enghien - - 
92160 
— 
8.5 
70.0 
— 
— 
21 .4 
1.35 

2.4 

8.0 


33.3 
15.8 
Lu - - - 
36864 
— 
5. 
2. 
— 
— 
10.22 
— 

36 • 74 
9.25 


14.03 
0.23 
Geyzer - - 
10000 
— 
— 
— 
0.95 



2.46 



1 .46 
__ 
5.4 
0.48 
Uldeaborg - 
42250 
— 
0. 
— 
— 
— 
1.9 

1 .2 
5.7 


i 
0.8 
1 .7 
Teplisz - - 
22540 
— 
— 
— 
13.25 
16.5 

32.5 
61.3 
28.5 



15.1 
Kilburn - - 
138240 
— 
84. 
36. 
— 
— 
2.4 
1.25 
■H 
6.0 
.6 
12.8 

28.2 
13.0 
91 .0 
Bristol - - 
103643 
3. 
30. 
— 
— 

13.5 

4. 
7.25 

11.25 
11 .75 
Tunbridge - 
103643 
1.4 
10.6 
-- 
4. 


1 . 
0.5 

2.25 

1.25 
Cheltenham 
103643 
— 
30.368 
— 
15. 
— 


5. 
5. 

25. 

480. 
40. 
_ 
Harrogate - 
103643 
— 
8. 
19. 
7. 

18.5 
5.5 
615.5 
13. 
91. 

10.5 
Moffat - - 
103643 
— 
1. 
10. 
4.. 
— 
— 
— 
3.6 
— 
— 
— 
— 
- 
- 
- 
One pint of the Bath water contains ( accord- 
ing to the laborious and delicate analysis of 
Mr. Phillips), 
Carbonic acid 
inch. 
Muriat of soda 
s| 
grains 
Sulphat of soda - » 
H 
do. 
Sulphat of lime 
9 
do. 
Carbonat of lime - 
9 
T 
5 do. 
Silica - - - - 
i 
*5* 
do. 
Oxide of iron 
1 
8 
I do. 
Waters, the method of analysing. The 
analysis of waters, or the art of ascertaining 
the different substances which they hold in 
solution, and of determining the proportion 
of these substances, is one of the most diffi- 
cult things in chemistry: The difficulty 
arises, not only from the diversity of the bo- 
dies which occur in waters, but from the 
very minute quantities of some of the ingre- 
dients. Though many attempts had been 
made to analyse particular waters, and seve- 
ral of these were remarkably well conducted, 
no general mode of analysis was known till 
Bergman published his Treatise on Mineral 
Waters in 1778. This admirable tract car- 
ried the subject all at once to a very high 
degree of perfection. The Bergmannian 
method iias been followed by succeeding che- 
mists, to whom we are indebted not only for 
a great number of very accurate analyses of 
mineral waters, but likewise for several im- 
provements in the mode of conducting the 
analysis. Mr. Kirwan has in 1799 published 
an essay on the general analysis of waters, no 
less valuable than that of Bergman ; contain- 
ing all that has hitherto been done on the 
subject, and enriched by the numerous ex- 
periments of Mr. Kirwan himself, which are 
equally important and well conducted. Mr. 
Kirwan lias given a new method of analysis, 
which will probably be adopted hereafter ; 
not only because it is shorter and easier than 
the Bergmannian, but because it is suscepti- 
ble of a greater degree of accuracy. 
The analysis of waters resolves itself into 
two different branches: 1. The method of 
ascertaining all the different bodies contained 
in the water which we are examining. 2. 
The method of determining the exact pro- 
portion of each of these ingredients. 
T he different bodies which are dissolved 
and combined in water, are discovered by,. 
the addition of certain substances to the wa- 
ter which is subjected to examination. The 
consequence of the addition is some change 
in the appearance of the water; and this 
change indicates the presence or the absence 
of the bodies suspected. The substances 
thus employed are distinguished by the name 
of tests, and are the instruments by means 
of which the analysis of water is accomplish- 
ed. They were first introduced into che- 
mistry by Boyle, and were gradually i n - 
i creased by succeeding chemists ; but Berg- 
man was the first who ascertained with pre- 
cision the degree of confidence which can be 
placed in the different tests. They still con- 
tinued rather uncertain and precarious, till 
Mr. Kirwan shewed how they might be com- 
bined and arranged in such a manner as to 
give certain and precise indications whether 
or not any particular substance constitutes a 
component part of water. Let us consider 
by what means the prdsefice or the absence 
of all the different substances which occur in 
waters may be ascertained. 
I. The gaseous bodies contained in water 
are obtained by boiling it in a retort luted t<y 
