magnesia .. 39 . 55 Carbonate of lime .. Chloride of sodium .. magnesia .. 2.34 magnesium .. 30 . 66 Silica of magnesia .. Bromide of magnesium .. 0.19 Sulphate of potash .. 193.03 Carbonic acid gas .. 5.32 cubic inches.
This water is much valued, and often prescribed by medical men as an aperient and diuretic. It is takeu in only small doses of a few table-spoonfuls, or at the most of half a tumblerful. It should he warmed to about 12° or 15° before using ; the slightly bitter taste may be disguised by a few drops of lemon juice or by drinking it with wine. The water will keep in bottles for a long period without losing its characteristic properties.
Rosbach Water.The water from the Rosbach springs, famed for their purity, has been from time immemorial consumed by the peasantry of the Wetterau, where they are situate. Among these peasants it has gained a high reputation for medicinal virtues as a palliative and preventive of gout, rheumatism, and dyspepsia. This reputation has lately extended to our own and other lands, where it is valued as an agreeable table beverage. Large quantities are now annually bottled at the source and exported. The water has been made the subject of a special analysis by Professor Wanklyn, who found it to contain, in one gallon (70,000 grains) : Chloride of sodium .. 83.0 grains.
Carbonate of lime .. . 25.7 magnesia .. .. .. 12.6 121.3 The rate of overflow is about 6 gallons Et minute, equal to about 18,000,000 quart bottles full in the year. The Rosbaeh water issues from the spring super-saturated with carbonic acid, and is therefore effervescent. The escaping gas is recondensed into the water under two separate pressures, of two and four atmospheres respectively. Like the Apollinaris water, it is remarkably free from organic impurities, each of several samples tested by Wauklyn showing only or parts of albumiuoid ammonia per million parts of water. Copper and lead are entirely absent, and there is only a minute trace of iron. The peculiar features presented by its mineral constituents are the almost entire absence of sulphates, the comparatively slight alkalinity of the water, and the presence of the carbonate of magnesia.
Seltzer Water.The mineral waters of Seitz, or Selters, are derived fiom a spring of that name situate in the duchy of Nassau, near Mayence. It was discovered in the year 1525, and has since been the ordinary beverage of the inhabitants of the neighbouring couutry. The numerous cures attributed to the use of these waters attracted the attention of many physicians during the last century, and they are still highly valued both for their refreshing and for their medicinal properties. Since 1803, the spring has been the property of the duke of Nassau, who permits the peasantry of the village to visit it for an hour at mid-day, for the purpose of carrying away the water to their homes. Between the hours of one and seven, the water is bottled for export, more than a million bottles being sent annually to all parts of the world. From this source he derives the larger part of his revenues.
According to an analysis made by Henry, a litre of the water eoutaius : Bicarbonate of soda .. grm. Chloride of potassium .. 0.001 grm.
lime .. 0.551 Sulphate of sodium .. 0.150 magnesia .. 0 . 209 Phosphate 0 . 040
Bromide of iron .. 0.030 Silica and alumina .. 0.050 Chloride of sodium .. 2.040 Free carbonic acid .. 1.035 The water is limpid and transparent, and possesses an agreeable acidity. When mixed with wine, and especially with champagne, it constitutes a favourite beverage. Mixed with goats' or asses' milk, it is frequently recommended by doctors to persons suffering from bilious fevers. It is often prescribed with success as an aperient and diuretic, and in many cases of disordered digestive organs.
Vichy Water.Tho natural springs of Vichy, which are the property of the French state, are nine in number. They have a common origin, all issuing from the fresh-water calcareous depesit which forms the bottom of the valley of the Allier. The waters are extremely alkaline and very limpid ; they are charged with carbonic acid gas in large quantity. In some of the springs, the water has a sharp, acid taste, and occasionally it emits a alight odour of sulphuretted hy drogen. Tho chemical composition of the most important of the waters is given in tho following table, in which the solid ingredients are expressed in grammes per litre, and the free earbonio acid gas in fractions of the litre : Tho springs have different degrees of temperature, and observations made at different periods have shown in that respect notable variations. In general, the most abundant springs are the hottest, and those which yield only a small thread of wat, r are the ceble,t ; thus the Pitits-Carre: and the Grandc-Grille, which yield respectively 52,800 and 21,000 gallons a day, have a tempe rature of 44° and 40° respectively, and that of the Grande-Grille has risen 10' since the erection of the works, which have increased the volume of water tenfold. The Celestine spring, which gives about 5500 gallons a day, is almost cold, and marks from 15' to Itr.
The greater part of the Vichy water, bottled and exported to the different countries of Europe, is furnished by the Grande-Grille spring. The water of this spring, which derives its name from the iron railing by which it is surrounded, is employed only as a beverage.
1Vill elm's Quelle IVat,',..The natural spring which bears this name is situate at lironthal, in the Taunus Hills, near Frankfort-on-the-Maine. It was known in the sixteenth century as "the old Sauerborn," and is, therefore, no new discovery. It yields a bright and sparkling water, having an agreeable, saline flavour. It has risen rapidly in favour in this country, although it has only lately been introduced. It is also highly esteemed in Germany, where the consumption has reached the amount of several hundred thousand bottles a mouth. The medicinal virtues of the water were published as long ago as the year 1584, by Tahernae Montanus, a physician of Worms, in a work entitled the Water Treasury.' It has always been the exclusive beverage of the inhabitants of Krouthal. The aerating and bottling works were erected in I577, and the water is now impregnated with its own gases under a high pressure. It is often prescribed by medical practitioners to persons suffering from gout, rheumatism, and diseases of the bladder. According to an analysis lately made by Fresenius, and since verified by Professor Attfield, the water eontains in one thousand parts by weight: