[ T 32 ] 
the water, when boiled and iiltred from its ochrous 
parts, the milk was in the fame manner coagulated 
as before elixation. 
22. One part of fweet milk being added to four 
parts of the mineral water, the milk fubfided, and 
formed a cloud in the bottom of the glals, leaving 
the upper parts of the water clear. This mixture 
being heartily Shaken, the milk mixed fo well with 
the water, that it appeared to be but a very little 
curdled. 
23. When a larger quantity of milk was added 
to a fmaller quantity of water, and even when equal 
parts of the milk and mineral water were mixed 
and Shaken together, there could be no curdling or 
coagulation obferved. 
24. An equal quantity of the water and milk be- 
ing boiled together, the greateft part of the milk 
was coagulated into a thick white curd ; and the re- 
mainder, with the mineral water, turned of a pure 
white milky colour, which drank like whey, and 
was very agreeable. 
25. Eight gutts of fweet milk being added to four 
ounces of the water, and the mixture boiled, part 
of the milk was thereby curdled, and fwam upon 
the top of the water. The ochrous parts of the 
water were likewife feparated, and falling to the bot- 
tom, their colour did not appear of a clear yellow, 
as ufual, but was fomething milky. 
All thefe experiments ftrongly indicate the exist- 
ence of alum in this water. It retains its aluminous 
tafte, and coagulates milk, after the chalybeat parts 
are almoft all expelled by elixation. The coagula- 
tion 
