The principal baths of Germany, France, and Switzerland : considered with reference to their remedial efficacy in chronic disease. 1st vol. Baths of Germany / by Edwin Lee.
- Lee Edwin, -1870.
- Date:
- 1863
Licence: Public Domain Mark
Credit: The principal baths of Germany, France, and Switzerland : considered with reference to their remedial efficacy in chronic disease. 1st vol. Baths of Germany / by Edwin Lee. Source: Wellcome Collection.
Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.
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![be drank quickly ; nor is this advisable, as this. Hike other mineral waters, is better digested when •taken slowly by little at a time, than when a quantity of water is taken at once into the stomach. !The Adler spring is not so hot, and that of the (■Schiitzenhof, which is farthest off, has a still llower temperature, there being a difference of (fifteen degrees between it and the Koclibrunnen. There is no doubt that all the springs have a com- imon origin at or near the Kochbrunnen, and that tthe difference in their temperature depends upon !the water passing some distance underground be- • fore coming to the surface, as has been found to be the case of several other places where the ^springs were supposed to be different. In a (therapeutical point of view, however, the question iis not of much importance, as the water being i left to cool in reservoirs, or in the baths, for several (hours before it can be used, till it approach the ] requisite degree of temperature for bathing, the (effects must be the same. In chemical composition the springs are identical; the principal ingredient is muriate of soda, which ■exists in large quantity. The only hot springs in 'Germany which resemble it in this respect are i those of Borcette, near Aix-la-Chapelle. Those of Bourbonne-les-Bains and Balaruc, in France, have also some analogy with the Wiesbaden springs. The water contains other salts in small propor- tions, as is seen in the analytical table. On account of the large quantity of saline sub- stance, the high temperature of the water, and the](https://iiif.wellcomecollection.org/image/b22434847_0023.jp2/full/800%2C/0/default.jpg)
