University of Virginia Library

CHAPTER VI.

MINERAL WATERS.[1]

Natural waters, when they are so far impregnated
with foreign substances as to have
a decided taste and a peculiar operation on
the animal economy, are called Mineral
Waters.

These are necessarily very diversified in their
natures, but they are conveniently arranged
for description under the four heads of Carbonated,
Sulphuretted, Chalybeate, and Saline.

Carbonated waters are characterized by containing
an excess of carbonic acid, which gives
them a sparkling appearance, and the power
of reddening litmus paper. These waters
frequently contain the carbonates of lime,
magnesia, and iron, which are held in solution
by the excess of carbonic acid. The

Waters of Seltzer, Spa, and Pyrmont, in Europe,
and of the Sweet Springs in Virginia,
belong to this class.

Sulphuretted Waters are such as contain
sulphuretted hydrogen, and are distinguished
by the peculiar fetid smell of that gas, and by
their yielding a brown precipitate with the
salts of lead or silver. Examples of this kind
of mineral water are furnished by the waters
of Aix la Chapelle and Harrowgate in Europe;
and those of the White, Red, and Salt
Sulphur Springs in Virginia.

Chalybeate Waters are characterized by a
strong inky taste, and by striking a black
colour with the infusion of galls, and a blue
one with ferrocyanate of potassa. The iron is
generally in the state of protocarbonate, held
in solution by excess of carbonic acid. By
standing, the carbonic acid is given off, and
the protoxide becomes a hydrated sesquioxide
of an ocreous colour, and is precipitated. The
principal chalybeate waters are those of Tunbridge
and Brighton in England, and Balston,
Spa, Bedford, and Brandywine, in the United
States.

Saline Waters are those the prominent

properties of which depend on saline impregnation.
The salts most usually present are
the sulphates, muriates, and carbonates of
lime, magnesia, and soda. The principal
saline waters are those of Seidlitz in Bohemia,
Cheltenham and Bath in England, and Harrodsburg
and Saratoga in the United States.

Carbonated Seltzer.—In a wine pint: carbonic
acid, 17 cubic inches. Solid contents:
carbonate of soda, 4 grs.; carbonate of magnesia,
5; carbonate of lime, 3; chloride of
sodium, 17; total, 29 grs.

Sulphuretted.—Aix la Chapelle. In a wine
pint: sulphuretted hydrogen, 5·5 cubic inches.
Solid contents: carbonate of soda, 12 grs.;
carbonate of lime, 4·75; chloride of sodium,
5; total, 20·75 grs.

Harrowgate Old Well.—In a wine gallon,
gaseous contents: sulphuretted hydrogen, 14
cubic inches; carbonic acid, 4·25; nitrogen,
8; carbonated hydrogen, 4·15; total, 30·4
cubic inches. Solid contents: chloride of
sodium, 752 grs.; muriate of lime, 65·75;
muriate of magnesia, 29·2; bi-carbonate of
soda, 12·8; total, 859·75.

White Sulphur.[2] —In a wine gallon, gaseous
contents: sulphuretted hydrogen, 2·5 cubic
inches; carbonic acid, 2; oxygen, 1·448;
nitrogen, 3·552; total, 9·5. Solid contents in
a pint: sulphate of magnesia, 5·588 grs.; sulphate
of lime, 7·744; carbonate of lime, 1·150;
muriate of lime, 0·204; chloride of sodium,
0·180; oxide of iron, a trace; loss, 0·410;
total, 15·276 grs.—(Wm. B. Rogers.)

Red Sulphur.—"I herewith send you an
account of my analysis of the large Spring:—
Temperature 58°, (54° by the corrected thermometer.)
Gaseous contents in an imperial
gallon: sulphuretted hydrogen, 4·54 cubic
inches; carbonic acid, 8·73; nitrogen, 4·23.

Solid contents of 32 cubic inches of water,

1·23 grs., consisting of sulphate of soda, lime
and magnesia, carbonate of lime and muriate
of soda.

Besides these ingredients, the water contains
in considerable quantities a peculiar organic
substance, which mingled with sulphur,
is deposited on the sides of the Spring, and
seems to increase by a species of vital growth.
This matter is analogous to what occurs in
several European springs, and has lately been
designated by the name of Glairine. Its existence
in the Red Sulphur so largely may be
an important cause of the valuable and peculiar
agencies of the water. You may state
the substance of what I have mentioned respecting
the contents of the Spring, and urge
particularly the peculiar value of the water
in pulmonary disease, on account of its freedom
from irritating saline matters, its low
temperature, the quantity of sulph. hydrogen,
and probably the large amount of organic
matter which it holds dissolved."

Hot Springs.—The free gas in boiler contained
in 100 cubic inches: nitrogen, 1·16;
oxygen, 0·20; total, 7·41. There is also a
trace of hydrogen in the water, but not a sufficient

quantity to admit of determination.
The saline ingredients in 64 cubic inches are
as follows:

             

Carbonate of lime,	4·82 grs.
Sulphate of lime,	1·52
Sulphate of soda,	0·92
Sulphate of magnesia,	0·57
Muriate of soda,	0·37
Silica,	0·05
Total,	8·25

A trace of oxide of iron and muriates of magnesia
and lime.

A comparative glance at our Mineral
Springs and those of Europe, will in most
instances show a large excess of gases and
salt in favour of the latter; but this is the
very reason that our waters probably excel
all others on the globe. Their relative quantities
being more happily adjusted, and their
combinations more elaborate, the effect upon
the economy is more in accordance with the
operations of nature. It is not the visible
effect upon the excretions that is the most
valuable in a Mineral Water, but that gentle,
imperceptible influence which, without any

apparent disturbance of the visceral functions,
clears the jaundiced complexion, animates the
languid eye, invigorates the enfeebled digestion,
cheers the drooping spirits, moistens the
hot, husky, arid skin, imparts softness and
volume and reduced quickness to the excited
circulation, calms the agitated nerves, soothes
the irritated mucous surfaces, gives motion
and elasticity to the stiffened joints, and restores
the constitution to health and youthful
vigour with more certainty than could the
fabled incantations of the Colchian sorceress.