114 JOURNAL OF THE PLYMOUTH INSTITUTION. 
The analysis quoted by Sir H. de la Beehe in his " Eeport on the 
Geology of Devon and Cornwall" of this spa is given in grains in a 
wine pint of the water. The following are his quantities, reduced 
to parts in 100-00 : 
Chloride of Sodium 63*72 
Muriate of Magnesia 12-31 
Muriate of Lime 9*95 
Sulphate of Soda G-29 
Sulphate of Lime 5*91 
Carbonate of Lime 1*36 
Carbonate of Iron 0*46 
100-00 
Total percentage of salts in water, 2*57. 
Mr. "Worth* gives a section of this well, which shows it to be on 
the line between the slate and the limestone, and rather into the 
limestone than the slate, as most of our previous examples in this 
division have been. The slate, he states, appeared to intrude in 
wedges, and from the section we find that the boring penetrated 
red sandstone. Unfortunately no record exists of the discharge 
and temperature. On placing alongside the last analysis that of 
average sea -water, we cannot fail to remark that much of the 
peculiarity of the Victoria Spa arose from some connection with 
the sea, directly or indirectly. 
Sea- water contains about 3 \ parts of saline matter in every 100 
parts of water, consisting of the following salts : 
Chloride of Sodium 75*786 
Chloride of Magnesium 9*159 
Chloride of Potassium 3*657 
Bromide of Sodium 1*184: 
Sulphate of Lime 4*617 
Sulphate of Magnesia 5*597 
100 00 
In Messrs. Butchers' well salts of lime are predominant ; in the 
Victoria spa chloride of sodium (common salt) is by far the most 
abundant. 
The water used by Messrs. Polkinghorne and Co. in their 
brewery is obtained from a spring near the division line, 133 feet 
below the surface, by means of an artesian boring through lime- 
stone and blue slate-rock, terminating in sandstone. I give an 
* " Geology of Plymouth," Trans. Plym. Inst., vol. v. p. 459. 
