BaILey. | Mineral Waters. 43 
duce a stimulating effect on the peripheral nerves. The stimu- 
lative action of the carbonic acid is quicker, but that of the 
salts lasts longer; these, after having penetrated the epidermis, 
seem to remain longer in the skin, and thereby to produce the 
stimulation of the nerves. 
Alkaline waters have no more effect on the system than com- 
mon water baths, their salts not being absorbed by the skin ; 
they mollify the epidermis, thereby enabling us to remove im- 
purities that accumulate on the skin, and they prevent the 
pores from being obstructed by the secretions of the sebaceous © 
and sweat glands. 
The general effects of strong mineral-water baths may thus 
be summed up: They increase the circulation of the blood in 
the skin, promote its nutrition, augment the secretions, and 
often produce eruptions on the skin. 
INTERNAL USE OF WATER. 
Karly Opinions.— There was very much of mysticism and ig- 
norance connected with mineral waters in ancient times. A 
river in Phrygia was believed to produce a certain kind of de- 
lirium in those who used it. Some waters whitened the hair 
of animals; others turned the wool of sheep black. Some 
waters, the people thought, caused loss of memory; others 
strengthened and sweetened the human voice. Waters there 
were that intoxicated the drinker, while others destroyed the 
taste for wine. Wine itself was said to flow from a certain 
spring, while a well in Asia Minor yielded water which burned. 
This latter was no doubt due to natural gas or petroleum which 
came from the well. It was thought that water after boiling 
was colder than unboiled water, and rain water was continually 
being poisoned from the vapors that came from the earth. 
Pliny held that water was more wholesome after boiling, which 
we know to be true now, for the lime, if present, would be pre- 
cipitated by boiling and organic germs would be destroyed. 
He taught better than he knew. 
Use of Waters at Home.—Says a prominent author: ‘‘ Natural 
mineral waters, securely bottled, being nowadays exported to 
18. Gutmann, loc. cit. 
