Amongst the other divisions of their natural produc tions deserving of consideration, may be reckoned the mineral waters that have been discovered in some of the Caucasian mountains. These occur chiefly upon or in the neighbourhood of the Metshuka, already mentioned, and the immediately connected hills. The first of them that may be noticed, is a cold spring, situated in the vici nity alluded to, and at the distance of 35 versts from the fortress of Constantinohor, towards the N. W. It has its origin in a kind of pit, between two rivers or fresh water, issuing from several crevices in the rocks. Thence the limpid mineral water rushes forth with a violent motion, continually ejecting large bubbles, together with a fer ruginous brown and sleek sand, thus perfectly resembling coffee in a state of ebullition. The violence with which this sand is forced to the surface is more or less consider able at different times, and frequently on immersing a glass a little way downwards, it may be taken out more than half full of it, but as it is immediately precipitated, the effervescent water then appears as clear as crystal ; and even in the spring itself, the sand by its own weight falls to the bottom, so as not to be carried into the chan nel of the bason. The great mass of water that is sent forth from the extensive cavity, through which immedi ately the fluid is brought into contact with the external air, having foamed about for sonic time, and thrown up its sprays in various directions, is finally discharged, by the hollow channel mentioned, into one of the rivers by which it is surrounded in the form of a semicircle. Its junc tion with this, and through it with the other body of wa tch', though each of these be more considerable than it self, is yet attended with the remarkable effect, that the barbel and trout, which arc very numerous in the upper parts of those streams, cannot exist in the places where they receive this mixture : an effect to be attributed, no doubt, to the remains of carbonic acid in this mineral wa ter, and of which, in the upper parts of the spring where its force is more entire, the influence is such, that fish ta ken and plunged into it immediately float motionless on the surface, and recover hut slowly when replaced in the water of the rivulets.
The stream proceeding from the mineral source is dis tinguished, in the language of some of the adjacent tribes, by the name of Nattzan, or Nar Tzana, which name, af ter its junction with the contiguous rivulets, it communi cates also to them, so that for some length in its course, the same continues to be the appellation of the whole body of these united waters. The spot whence prima rily the Nartzan derives its origin is contained in a valley situated at the foot of lofty mountains of limestone, by two high ridges of which do scription the valley is nearly en closed, while it is fronted by a third of greater elevation than either of the others. The source of the spring may perhaps be found to be in a horizontal line of sandstone below the calcareous strata of these surrounding moun tains, and from which bed it is that it appears to convey with it the brown sand. The traces of the actual exist ence in this quarter of such sandstone may be perceived in various places in the vicinity, as well as the fact legi timately inferred, from different considerations that will suggest themselves to the attention of the careful obser ver.
In addition to the principal source, the mineral water in question is transmitted also through several inferior veins of different sizes, some of which occur here and there in the shallow parts of the bason itself. On plung
ing the hand into this water, no remarkable sensation of cold is felt ; on the contrary, it seems in some veins to be lake warm, particularly during the cold air of the morn ing. It appears cold, however, when drunk, especially when the heat of the sun promotes its evaporation, and thus imparts to it a degree of freshness. If it be drunk while the body is heated, it has an effect on the stomach similar to ice. The thermometer of Reaumur indicates in it a temperature of about 10 degrees, when the atmos phere is at 16. It stimulates the tongue with an agreea ble acid taste resembling that of Seltzer water, a quantity of the carbonic acid equal to that contained in the stron gest of which waters it still continues to hold, notwith standing its disposition to part with a great proportion of that with which it is originally impregnated, and is in fact supersaturated. When recently and properly drawn, it has a briskness equal to that of the best Champk;ne wine ; and if put up with due care for keeping, it will re main for any length of time fresh and clear, notwithstand ing the magnesia contained in it. It effervesces with all kinds of wine, and in general may be drunk in any quan tity at pleasure without danger. It has been examined by different persons capable of judging of its merits, and some of whom were sent purposely by government to ascertain its nature ; when the result, it is said, proved it to be in reality possessed of medicinal virtue. It is re ported evidently to refresh and invigorate the body, inso much as to have produced wonderful effects on several sick and debilitated persons. It is stated to be of tilt! greatest efficacy in limmorrhoidal obstructions, after in veterate fevers, and the subsequent chronic complaints thence originating, as also in cases of the suppression of the menses, and similar indispositions which arc fre quently the forerunners of disease. There seems, moreo ver, reason to believe, that if brought into more general use, so that its properties might become better known, it would be found serviceable also in various other ma ladies.
For its remarkable briskness, the water of this mine ral spring seems to he indebted chiefly to the carbonic acid, saturated with lime and magnesia, as well as to the salts which it holds in solution. When placed on a very gentle lire, it speedily boils with great agitation, imme diately begins to grow turbid, and deposits a white sedi latent. Front lb p0111/(14 of water, the dry sediment ob tained by evaporation weighed 2 drachms and 20 grains. This sediment loses, in the process of drying, aloun 7 grains. The result of the chemical analysis of it by Al. Lovitz the academician gave, from 13:3 grains, the fill lowing ingredients : Of 'Ionian: of magnesia, I grain ; Glatiber's salt in a dry state, 46 ; vitt iolated magnesia in ditto, 23 ; inuriate of soda, 10 ; carbonate of lime, 26 ; carbonate of magnesia, 10; carbonate of iron, 2 ; sulphate of lime 13. From 20 pounds (apothecary's weight) of the water, subjected to a similar analysis, the following ere the ingredients obtained : ()I' carbonic acid 580 bic inches ; of carbonate of lime, 87 grains ; of carbonate of magnesia, 12; grains ; of carbonate of iron, 24 ; of sul phate of soda, 531; of sulphate of little, 414 ; of sulphate of magnesia, ; of muriate of soda, 27.1 ; of muriate of magnesia, ; of resinous extract, 1.