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Sour or Acid, they have been forc’d to recant and con- 
feft, that the fmart and brisk Tafte mifled them to call 
it Acid or truly Sour. Thus Cyder and fofc Ale when 
Bottl’d, will give fuch an acute Affedion to the Palate, 
when it is far from being Sour ; And even Volatile Alka- 
lies of Sal Armoniac or of Hartshorn, may be made to 
give the like pungency to the Tongue. 
In order to a more nice Enquiry, whether any Acidity 
weredifcoverable in thcfe Pjrmont Waters, we dropt in 
confiderable Quantities both of Spirit of Hart' horn, and 
of Spirit 6f Sal Armoniac, both juflly prepar’d ; but could 
not di (cover the lead Ludation or Motion to appear upon 
this Conjuntdion, as it ufually does with an Acid. 
I made a yet more nice and certain Examen of thefe 
Waters, by mixing Milk with them, fometiraes in equal, 
(ometimes in double proportion; and in various degrees 
o‘ Warmth, both in Lukewarm degrees, and alfo with , 
a boyling Heat but I could not perceive any Curdling. 
But rather on the contrary, the Water preferv’d the 
Milk from Coagulation, for four or (ive Days, even 
in September, it being hot Weather. 
Take a very little Gall in Powder, about half a Grain 
to a Glafs of a quarter of a Pint; this does in a Mo- 
ment render it turbid, and make a dark Purple, efpe- 
cia'lly if you flir it : but if you drop the Powder on the 
Surface of the fame Water, it then caufes a fine blew 
Tindure If you will make a very fine Tindure plea- 
fant to the Spedator, Take five Leaves of ftrong Green 
Tea, put them into the bottom of a Glafs holding a 
quarter of a Pint, and you will fee thofe Leaves unfold 
themfelves, and in a quarter of an Hour, tinge the Wa- 
ter with fuch aCerulous azure Blue, chat few Vegeta- 
bles do afford the like. We obferve, that the longer 
thefe Leaves, or any other Stipticks, (which are the 
S f f f Preci- 
