( ^<54 ) 
i!L A fhort account of the Nature and Vertues of 
the Pyrmont Waters 3 with fome Ohjeryations 
ul>on their Chalyheat Quality. Communicated by 
Vr, Frederick Slare, R. S. Soc. 
H Aving procur’d about a dozen Quarts of P<jrmont 
Waters this laft Summer, I made fome Tryals 
with them. I found by the Tafte that they contain’d 
a rich Chalybeat Vertue, and alfo made a very brisk 
and lively impreflion on the Palate, more grateful and 
fpirituous, than the bed: Sfarr Waters 1 ever tailed The 
Waters are look’d upon as mod excellent, if they 
Sparkle a little in theGlafs; but thefe in Summertime, 
when pour’d into the Glafs, nay fbmetimes even in 
the Bottle, as Toon as the Cork was open’d and the 
Air was admitted, would make a notable Ebullition, 
fomewhat like bottled Cyder, tho’ this was foonover; 
but they did yet continue their fmart and brisk Tafte, and 
high Chalybeat Relifli to the lad Drop, tho’ we were 
fome Hours in Drinking them off. In the Winter time, 
thefe Waters do not Sparkle, nor Ferment, at lead mine 
did not; but they were not carefully preferv’d, being 
expos’d in cold Cellars, where our Beer or Wine dood in 
the Winter; and yet notwithdanding, they iod not the 
Chalybeat Tafle, and alfo retain’d a very pleafant brisk 
Gud. Thefe Waters have been reckon’d in the Number of 
the German ’BjHUltlfn or AcihU, and fome of my 
'Friends to whom 1 gave a Glafs of the Water, have af* 
crib’d to it a (harp i ade. and have been ready to run 
away with a podefs’d Opinion of its being Sour: but 
when I requir'd them to call back that hady Afler- 
tion, and to confider it better, whether that Tade was 
really 
