The history and chemical analysis of the mineral water lately discovered in the city of Gloucester : the various diseases to which it is applicable considered, and the necessary regulations for drinking it with success ascertained and prescribed / by John Hemming.

  • Hemming, John, -1809
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The history and chemical analysis of the mineral water lately discovered in the city of Gloucester : the various diseases to which it is applicable considered, and the necessary regulations for drinking it with success ascertained and prescribed / by John Hemming. Source: Wellcome Collection.

Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.

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    then evaporated away, the remainder was fet by in a cold place, in order to fee whether any cryf- talization would enfue; it remained there a whole night, and no change was obferved; in (hort, the water was fo pure that it might be ufed for the niceft experiments, like other diftilled water pre- pared for the purpofe. I next examined the liquor and powder remaining at the bottom of the retort; the powder was of a brown colour, and weighed thirty-five grains; the fix ounces of liquid were high coloured when filtered, and very faline, containing a neutral fait, the acid of which proved to be the vitriolic ; for when I put a few (drops of it into diftille4 water, and then added, one drop of a folution of mercury in the nitrous acid, a turbith mineral was produced : the alka- ]iine fubftance proved to ^e earth of magnefia, be- caufe, en the addition of lixivium tartari to a few drops put into diftilled water, a white magnefia was produced ; the remaining liquor was then ftill further evaporated till reduced to one ounce, which when fet by to cryftalize, yielded of Ep- fom fait fifteen grains. The powder was next the objeft of examina- tion. Upon this I poured two ounces of fpirit of wine highly reBified; the vefTel was ftaken and well
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