The First CLASS.
Of the Hot Waters, wherein was found a Salt resembling Com­mon Salt.

OF this sort were the Waters of Bour­bon Lancy, la Bourboule, Esva­hon, [Page 36] or Evos, Balleruc, Barbazan, Baré­ges, Bagniéres, Digne, and Bourbonne.

Of the Wa­ters of Bourbon Lancy, in Bourbon­nois.The great Number of Springs, the Magnificence of the Baths, the Anti­quity of the Buildings, and the Care which our Kings have taken since the last Age in the repairing thereof, give to these Waters the Prerogative to be first considered.

The Experiments have been made on the Waters of le Lymbe, the Springs of la Reyne, Escures, and S. Leger, brought in the Beginning of the Spring-time.

The Water of the great Well which is called le Lymbe, is the warmest in its Spring: It was Limpid and without Taste. Having been slowly distill'd, there was found no difference between what pass'd first, and what last. It left at the bottom of the Cucurbites about 1/640 Sediment, whitish and Salt, from whence was separated 1/10 Earth, the other 9/10 were a pure Salt of the taste of Common Salt, which was condens'd in Grains of a Cubic Figure, like Sal-Marine. This Water continued always Limpid in the Cucurbites during the distillation.

[Page 37] To examine the Quality of this Salt, by comparison with Common Salt, They caus'd to be dissolv'd the one, and the other, apart in four times the Quan­tity of Common Water, afterwards They mixt them with the like Quantity of Common Water wherein Mercury Sublimate had been dissolv'd; and it was observed that by the mixture of the Salt of the Water of le Lymbe there was produced neither any Trouble, nor Precipitation in the Sublimate Water, as also neither in the dissolution of Com­mon Salt. The same was observ'd up­on the Dissolution of Vitriol, which was not troubled either by the Salt of the Water of le Lymbe, or by Common-Salt. These two Salts being put apart into Common Water tinctur'd with Tournesole, changed not the Blew Co­lour, as do Alum and Vitriol, and all other Acids which make it Red: But they did both alike precipitate the Salt of Lead dissolv'd in Common Water, and filtrated thro Grey Paper.

Having thus compared the Salt of the Water of le Lymbe with Common Salt, and observ'd their Resem­blances [Page 38] together, They afterwards re­mark'd the Differences of this Salt of the Water of le Lymbe, from Alum and Vitriol, as well by Sight as Taste, which they found Considerable; that by the Mixture made of these three substances dissolv'd apart in Common Water with the Tincture of Tournesole, the Blew Co­lour which chang'd into a Clear-Red by the mixture of Alum, and into a Dark-Red by the mixture of Vitriol, chang'd not at all by the Salt of the Water of le Lymbe no more than by Common-Salt.

In comparing this Salt of the Wa­ter of le Lymbe with other Mineral Salts, which are commonly known, it was ob­served that it fulminated not in the Fire with Combustible substances, as doth Salt-Petre; that the Taste of one had no resemblance with that of the other; that Salt-Petre dissolv'd in Common Water caus'd the Tincture of Tournesole to be­come somwhat Red; which the Salt of the Water of le Lymbe did not, & that Salt-Pe­tre dissolv'd in Common Water troubled not the Dissolution of the Salt of Lead, as doth the Salt of the Water of le Lymbe.

It was also remark'd that this Salt of [Page 39] the Water of le Lymbe was different from true Nitre; forasmuch as the true Nitre, such as is the Natron of Egypt, and the Na­tural Borax, precipitated in an Orange-Colour Mercury Sublimate dissolv'd in Common Water, which the Salt of the Water of le Lymbe did not; which did not so much as trouble this Dissolution of Su­blimate, as doth Sal-Gemm which renders it a little Milky, and as doth the Salt of Marle which whiteneth it still more.

By all these Comparisons of the Salt of the Water of le Lymbe with other known Salts, it was observed that it had resem­blance only to Sal-Marine, and other like Common Salts which are used for sea­soning and preservation of Victuals.

And because Sal-Gem, and the fixt Salt which is separated from Salt-Petre, in its refining, seem'd like to Common Salt, they examined both one and the other, to see to which of the two the Salt of the Water of le Lymbe had most resemblance, and it was ob­served that it did more resemble the fixt Salt of Salt-Petre than Sal-Gemm, and that herein it agreed also with Common Salt. Sal-Gemm dissolv'd in Water, [Page 40] and plac'd to evaporate by a gentle heat, does incrust on the surface of the Water; it troubles and makes White the Limpid Dissolution of Sublimate, it turns into Yellow the Green Tin­cture of the dissolution of German Vi­triol; and in a little time is condens'd in long and transparent Fibres in that Vitriol-Water; which the Salt of the Water of le Lymbe did not, as neither did Common Salt, and the fixt Salt of Salt-Petre.

There appeared nothing Bituminous or Sulphurous in all this Water, nor in its Sediments.

The other Waters of Bourbon Lancy, which were those of the Springs of la Reyne, Escures & S. Leger, & which in their Sources have different Degrees of Heat; the first being most Warm, but less then that of le Lymbe, the second less than the first, and the third only Tepid, were found to have like Sediments and in like proportion. All three had proportio­nably somewhat less Salt than that of le Lymbe, but otherwise their Salt was alike. In lb V. of these Waters there was almost ʒj of Salt.

[Page 41] The Salt of these Waters being mel­ted by the Fire in Crucibles became only Grey; and the Earth separated from the Salt of the Water of le Lymbe changing its Colour by the Fire became very Brown, and contracted a certain Brackishness; but that of the Waters of the other Springs changed not.

Of the Wa­ters of la Bourboule, in the Pa­rish of Mu­rat de Quairs.The Water of the Bath of the Town, and that of the Spring above the Bath are alike. They were Limpid and manifestly Salt.

They were evaporated by a gentle he at, in Earthen Vessels, the better to observe the Changes arising.

During their Evaporation, made apart, there were form'd Whitish Flakes, which did swim in the middle of the Liquor, and by degrees were pre­cipitated to the bottom.

The Total of the dry Sediment was 1/170 of the weight of the Water; it was almost all Salt, whence was separa­ted only 1/20 Greyish Earth, which suffer'd no change by the Fire; but partly dissolv'd in distill'd Vinaigre. The Salt of these Waters was found to [Page 42] resemble Common Salt; which was ex­perimented, as before, on the Salts of the Waters of Bourbon Lanoy.

The Water of the Spring above the Bath, had more Salt, and less Earth than that of the Bath.

These Waters were taken in the be­ginning of the Spring-time.

Of the Wa­ter of Esva­hon, or Evos, in Combrail. les.The Water of the great Spring of the Baths was very Limpid and Insipid. It left after Evaporation 1/768 White Fibrous Sediment, of a Saline taste, the Salt whereof being separated from its Earth, had a resemblance to Common Salt. It changed not its white Colour by the Fire, and its Earth was found almost all dissolv'd in distill'd Vinai­gre.

This Water was taken in the Spring­time together with that of the little Spring of the Town; and because the Water of the little Spring was found different from that of the great one of the Baths; the Observations made there­on are referred to another Class.

[Page 43] Of the Wa­ter of Bal­leruc, in Langue­doc.The Water of the Baths of Balleruc, being sent in the middle of the Summer, was found to be Limpid, but of a disa­greeable Taste, and somewhat Salt.

In Evaporation thereof there were made on the surface of the Water Sa­line Films; which being finish'd there remain'd 1/128 Salt resembling Com­mon Salt. It did not precipitate Mer­cury Sublimate dissolv'd in Common Water, nor Vitriol so dissolv'd, as doth the true Nitre. It caused not the Tin­cture of Tournesole to become Red, as doth Vitriol and Alum. It fulmi­nated not upon Burning Coals, as Salt-Petre, but thickn'd the Liquor of Salt of Tartar dissolv'd, as doth the second part of Sal-Marine, which still retaineth a certain Mixture of the first, that hinder­eth it from Coagulating strongly the Liquor of Salt of Tartar and Alcalies dissolv'd by the Air, or in Common Water.

This Salt was not mixt with any Earth, which was separable by its Dis­solution in Water. Being put in a Crucible on the Fire it was difficult to melt, and became Greyish.

[Page 44] Of the Wa­ter of Bar­bazan, in le Commin­geois.The Water of Barbazan, being ta­ken in the middle of the Spring-time, was Limpid, and without any Taste ve­ry manifest. Only it left a certain Roughness upon the Tongue.

During Evaporation which was made by a Gentle Heat, there arose white Films, thick, and very like to those made by Quick-lime on the Surface of Water. The Evaporation being finish'd, these Films remain'd dry at the bottom of the Vessels, in their first form. Their weight was 1/566 of that of the Water. They contain'd only about 1/6 Salt, resembling Common-Salt. The Earth which was a sort of White Chalk, receiv'd no change by the Fire.

Of the Wa­ters of Ba­réges, in la Bigorre.The Water, which was taken up at the two Baths of Baréges about the middle of Summer, and was three Weeks before it came to our hands, smelt of the Fen and Mud.

These Waters being evaporated apart had their Surface cover'd with a subtil Greyish Film, & there were little Ruddish Flakes swimming in the middle. They [Page 45] left very little Sediment, Grey, Leafy, of a Saline Taste; which was but 1/4700 of the whole. The small Quan­tity of Salt which they contain'd had resemblance to Common Salt consider'd according to the Mixture of its two parts; so that the second, which hath an Acidity, may surpass in Quantity the first, which hath none; for this Salt of the Waters of Baréges troubled and thickned the Dissolution of Salt of Tartar.

Of the Wa­ter of Bag­niéres in la Bigorre.The Waters of Bagniéres, taken in the middle of the Spring-time, were those of the little Bath, the Spring de la Reyne, the Bath of S. Roch, the great Bath, the Spring de la Forgue, and the Spring de Salut.

The Water of the little Bath, which is said to be hot in its Spring, almost to the third Degree, was Limpid and without any manifest Taste.

In the Evaporation there were form'd White and Thick Films on the surface of the Water, and the dry Sediment made 1/488 of the weight of the Water whence it was separated. It had 1/3 Salt [Page 46] like to that of the Water of Baréges. The Earth freed from its Salt was White and very Subtil. It dissolved not in distill'd Vinaigre, and chang'd not in the Fire either its Consistence or Colour.

The Water of the Spring de la Reyne, which is said to be no less Hot than that of the little Bath, was very Limpid and without Taste.

There were also form'd Films on the Surface of the Water, in the Evapora­tion. The Sediment was 1/440 con­taining but 1/4 Salt.

The Qualities of the Salt and Earth of this Sediment differ'd nothing from those of the Salt and Earth of the Wa­ter of the little Bath.

The Water of the Bath of S. Roch, which in its Spring is likewise very Hot, was, as the others, very Clear and In­sipid.

In Evaporation there were form'd fewer Films on the Surface than in that of the little Bath, tho there was found more Sediment; for there was 1/3745 whence was drawn 1/5 Salt like to that of the Water of the little Bath, [Page 47] and that of the Spring de la Reyne. The Earth was also alike.

The Water of the great Bath, which is the Hottest, and which is only us'd for Bathing, was likewise without Taste, and very Limpid.

In Evaporation there were form'd Films on the Surface, as in that of the little Bath; but its Sediment was found much less: It was only 1/716 which con­tained not above 1/4 Salt,

The Salt and Earth of this Water had the same Qualities with those of the Salt and Earth of the Water of the lit­tle Bath.

The Water of the Spring de la For­gue, which is said in its Source to be Hot in the first Degree, and fit to drink, was also very Limpid and Insi­pid.

In Evaporation its Surface was co­vered with Films like to those on the Water of the Spring de la Reyne. The Sediment remaining in form of a White Earth was 1/419, wherein was found somewhat more than 1/4 Salt, nothing different from that of the Water of the Spring de la Reyne: Their Earths were also alike.

[Page 48] The Water of the Spring de Salut, which is also proper for drinking, was, as the precedent, without Taste and very Clear.

There were form'd on its surface very few Films during Evaporation, and it left very little Sediment, amoun­ting to no more than 1/1600, which was almost nothing but a Salt re­sembling the other Salts of these Wa­ters.

These Salts having been put apart in Crucibles on the Fire, to be melted, exhal'd some Spirits which made the Flame of the Coals of a Blew Colour; and being melted and cool'd, were found colour'd with a Redness of Clear Lacque, except the Salt of the Water of the Bath of S. Roch, which was onely Greyish.

Of the Wa­ter of Digne, in Provence.The Water of the Baths of Digne, being taken in the middle of the Sum­mer, had a little Saltness, which never­theless rendred it not disagreeable to the Taste, and was very Limpid.

In its Sediment after Evaporation was found a Pure White Salt, resem­bling [Page 49] Common-Salt, the Weight whereof was 1/270 of the Weight of the Water.

This Salt caus'd the Liquor of the Salt of Tartar dissolv'd by the Humid Air to Coagulate in an instant; as doth that part of Sal-Marine which is not Condens'd, but by a Heat which cau­seth all the Humidity to evaporate that keeps it in a Liquid Consistence, after the Chrystallization of the other part thro Cold.

Of the Water of Bourbon­ne in Cham­pagne.The Water of the Baths of Bourbon­ne, taken in the Month of August, was of a Tast somewhat Saline: After Eva­poration there was also found much Salt, to the Quantity of 1/142, without mixture of Earth, and it had resem­blance to that part of Common Salt which is Condens'd and Chrystalliz'd thro Cold in a Humid; for it troubled not the Liquor of Salt of Tartar dis­solv'd.

There appear'd to us in this Water nothing Bituminous; but there was found somewhat of that kind in the Mud of the Baths whence it was taken; [Page 50] it being the Propriety of Bitumens, not to mix with Water. If they be Liquid, they swim a top; if they be Thick & Earthy, they settle to the bottom among the Mud, which they make black, and of an ill Scent, by reason of the Sulphurous Salt which abounds in those substances. Some of this Mud being put in a Glass-Retort, and distill'd by a Gradual Heat, there came forth a troubled and whitish Water, of a Scent somewhat Sulphurous; afterwards by force of Fire came over a Water somewhat of a Ruddy Colour, and an Oyl. This Ruddy Water was impregnated with a Volatile Salt, which caus'd Mercury Sublimate dissolv'd in Common-Water to precipitate: It precipitated also the Earth of Vitriol, as Sulphurous Salts do, and made an Effervescence with the Spirit of Salt. What remain'd of this Mud in the Retort after Distillati­on, retain'd still somewhat of a Sul­phurous Salt mixt with Common Salt.

This Sulphurous Salt was so Fixt in the Earth of this Mud, that it could not be separated but by a very great Fire: Neither is it mixt with the Water of [Page 51] the Baths, whence this Mud is ta­ken.

The Second CLASS.
Of the Hot Waters wherein there was found a Salt resembling Nitre, as describ'd by the An­cients.

OF this sort were the Waters of Bour­bon l' Archambault, Chaudesaigues, Mont d' Or, Neris, the little Spring of Esvahon, the Baths of Vichy, and Sail lez Chasteau-Morand.

Of the Wa­ter of Bourbon l'Archam­bault, in Bourbon­nois.The Water of the Baths of Bourbon l' Archambault, taken in the Spring­time, was Limpid, and of a Taste somewhat Nitrous.

During the Evaporation made by a Gentle Heat, to observe its Sediment; there were form'd on its Surface White Films, which afterwards precipitated in Flakes. The whole Sediment was found to be 1/316 of the weight of the [Page 52] Water, containing 1/10 White Earth and 9/10 Salt.

In examining this Salt, it was ob­serv'd that it had a Lixivial Taste, and was purely Nitrous. The Nitre whereto the Naturalists of the Academy have thought fit to refer the Salt of the Water of the Baths of Bourbon l' Archam­bault, is the true Nitre describ'd by the Ancients; and commonly so call'd, which hath a resemblance to the Fixt Sulphurous Salt of Plants reduc'd into Ashes, and is different from Salt-Petre, which some Chymists take for Nitre. There is a kind of Fossil Nitre, which is taken out of the Earth in Grey, Com­pact and Hard Lumps. There is also a sort Soft, less Compact, White, which shoots forth upon the Ground in certain parts of Hot Countries. There are also Waters impregnated therewith, as that of Nile. The Natron of Egypt, and the Natural Borax are also Species there­of, and the Salt of Marle may be re­ferr'd thereto, which is also a Sulphu­rous Salt, but which hath more resem­blance to the Volatile Salt of Plants than to Alcalies. All these Nitrous Salts [Page 53] have something Sulphurous, which is not found in Salt-Petre, unless Alca­liz'd, that is to say, reduc'd by the means of the Sulphur of Coals to the Nature and Quality of the Salt of the Herb Kaly. The Fixt Sulphurous Salts of Plants, and the true Nitres do cause Mercury Sublimate dissolv'd in Common Water to precipitate in the Colour of the Rinds of Ripe Oranges: They make Syrup of Violets to turn Green; they restore the Blew Colour of Tournesole, being changed and made Red by Acid Liquors. As also doth the Salt of the Water of the Baths of Bourbon l' Archambault; which Salt-Petre, Common Salt, Vitriol and Alum do not.

There was found nothing Bitumi­nous in this Water, nor any thing of Sulphureity, except the Nitrous part of its Salt. The Earth of its Sediment had nothing of Fat; it dissolv'd in part in distill'd Vinaigre.

In lb IV. of this Water there was found ʒjss of Nitrous Salt, which Qua [...] ­tity is sufficient to move the Belly a [...] Purge as do Alcalies.

[Page 54] This great Quantity of true Nitre in the Water of the Warm Springs of Bourbon l' Archambault, may be con­sidered as the Principal Cause of the Effects of this Water in those who drink thereof. And by the Considera­tion of the Proprieties of this sort of Salt, which are to heat, dry, attenu­ate, resolve, deterge, purge, &c. one may judge of the Agreeableness of this Water to the Constitutions of Per­sons Diseased, and the Quality of their Diseases, in order to advise the Use thereof.

Of the Water of Chaude­saigues, in the High Country of Auvergne.This Water, being taken in the Spring time, was Limpid and Insipid, but of an ill Scent, it being Corrupted in the Bottles.

In Evaporation thereof by a Gentle Heat, there was made a Mucilagi­nous Sediment, like to Frog-spawn, of a Taste somewhat Saline, and which thickned like Gelly of Hartshorn. The whole dry Sedi­ment amounted only to 1/1139 of the weight of the Water. It contain'd a little more than the Moity of Salt.

[Page 55] The Salt of this Sediment was found to be Nitrous; for it precipitated Mer­cury Sublimate dissolv'd in Common Water in the Colour of the Rinds of ripe Oranges; as doth the true Nitre, and all Lixivial Salts. It chang'd the Colour of Syrup of Violets into Green, and restored the Blew Colour of Tourne­sole being chang'd and made strongly Red by Alum-Water.

This Salt being melted in a Crucible on the Fire, swell'd like Borax, and became Ruddy.

The Earth of this Water receiv'd no Change by the Fire, tho strongly burnt in a Crucible: It dissolv'd in part in distill'd Vinaigre.

Of the Wa­ter of Mont d' Or, in Auvergne.This Water, being sent at the same time with the precedent, was Insipid, but somewhat Troubled.

It left after Evaporation 1/284 Whi­tish and Leafy Sediment, which was almost all Saline, having only 1/9 Earth.

This Salt was likewise of the same Quality with the precedent, that is, Ni­trous. Being put in a Crucible on the [Page 56] Fire to melt, it swell'd not; it tur­ned to a dark Red Colour; and its Earth being strongly burnt in the Fire, became Reddish.

Of the Wa­ter of Ne­ris, in Bourbon­nois.The Water of the Baths of Neris, taken in the Spring-time, was very Limpid and without Taste.

Being evaporated by a most Gentle Heat, what remain'd in a dry Consi­stence was in so little Quantity, that it made but 1/6272 of the weight of the Water.

This Sediment was Saline; and ha­ving been dissolv'd in thrice as much Common Water, there was separated from it a little Earth, and one part of the Water being gently evaporated, the Salt was condens'd thro Cold in Chry­stals very like to Salt-Petre refin'd, but they did not fulminate on burning Coals. They caused Mercury Sublimate dis­solv'd in Common Water to precipitate in an Orange Colour, as doth the true Nitre, and by other Experiments it was also found that this Salt was Nitrous, and had a resemblance to Natural Bo­rax.

[Page 57] The Sediment of this Water being put on the Fire, without separating any of that little Earth mixt therewith, did melt and contract a Green Colour in the Crucible.

Of the Wa­ter of Esva­hon, from the little Spring of the Town.This Water was found to differ much from that of the great Spring of the Baths of Esvahon. It left after Evapo­ration 1/808 very White and Leafy Se­diment, of a Saline Taste, the Salt whereof did resemble that of the Water of Neris, and also contracted a certain Greenness by the Fire.

Of the Wa­ter of la Grille de Vichy, in Bourbon­nois.The Waters of Vichy are some Hot, some Tepid, and others Cold. The Hot and Tepid which were examin'd in the Academy, did participate of the true Nitre. They were taken in the Spring-time.

The Water of the Grande Grille, which is Warm in its Spring, was Lim­pid, of a weak Scent, and of a Taste somewhat Nitrous.

During Evaporation there were form'd Greyish Films on the Surface of the Water. And at last was made a [Page 58] Saline Concretion, which being dry, amounted to 1/176 of the weight of the Water; whence was separated 1/12 Grey, Fibrous Earth.

The Dissolution of this Salt depura­ted and freed from its Earth, having been evaporated, the first Concretion was made in Long, White, Transpa­rent Chrystals like to Salt-Petre, but fulminated not upon burning Coals; and what was condens'd last in little Ruddish Grains had a Lixivial Taste. All this Salt was Nitrous, as that of the Water of the Baths of Bourbon l' Ar­chambault. The great Quantity of this Nitrous Salt doth necessarily con­clude this Water more proper for Ba­thing than Drinking, for in lb iv. of Water there was found of Salt ʒiij.

This Salt, having been melted in the Fire, became Yellowish. Its Earth in part dissolv'd in distill'd Vinaigre, and changed not by the Fire.

Of the Wa­ter of Sail lez Cha­steau-Mo­raud.The Water of Sail was Limpid, and agreeable to drink, having no Taste. It was taken in the Spring-time.

Being evaporated, it left very little [Page 59] Sédiment, which was Greyish, Leafy, of a Nitrous and Lixivial Taste. The small Quantity of Salt found therein had resemblance to true Nitre.

One part of this Sediment, not freed from its Salt, being put in a Crucible on the Fire, did melt and became Blew, as doth Salt of Tartar which hath been a long time melting.

The Third CLASS.
Of Tepid Insipid Waters, whereof some did partake of a little Salt, others had none.

THe Number of Tepid Insipid Waters which have been examined in the Academy, hath not been great. There were only those of Encausse, Premeau, Bardon, and two Springs of Vichy. This Class being not large by reason of the small Number of this Sort of Wa­ters, the other Differences of these Wa­ters taken from the Diversity of their Salts, have not been so much considered as to make separate Classes.

[Page 60] Of the Wa­ter of En­causse, in le Com­mingeois.This Water, being taken in the mid­dle of the Spring-time, was very Lim­pid, without any Taste very manifest, except that it was a little Austere.

During the Evaporation made by a Gentle Heat, the surface of this Water was cover'd with White Films, broad, and thick, like to those which are made in the Dissolution of Quick-lime in Com­mon Water.

The whole Sediment was found to be 1/290 White substance, whence was se­parated almost 1/3 Salt, which was like to Common Salt, according to the Ex­periment practis'd on that of the Water of Bourbon Lancy. Being melted by the Fire it became Whiter than before.

Of the Wa­ter of Pre­meau, in Burgundy near Nuits.This Water, being taken at the end of the Summer, was Limpid and without Taste, agreeable enough to drink; and had a certain Detersive Quality.

To find out whether this Water par­ticipated of any Bituminous Substance of the Scent of Amber, as hath been written, it was distill'd in Glass-Alem­bics in Balneo Mariae. What came over into the Recipients had no Scent, [Page 61] and appear'd not different from that which was not put to Distillation. Nei­ther was there found any Sediment which had either the Consistence or Scent of Amber or Bitumen.

It was also evaporated in Earthen Ves­sels by a Gentle Heat, but what was evaporated had no Scent. During the Operation there was seen to swim in this Water certain little Grey Mucilages, and towards the end the Surface of the Water was cover'd with a Grey, Sandy Film; and the sides of the Vessels were lin'd with a Subtil, Grey Sand. To­wards the bottom were Mucilages, which had nothing Bituminous. These Mucilages being dried were reduc'd to a Leafy Earth, and the whole Sedi­ment, as well Leafy as Sandy, was in very little Quantity, and amounted but to 1/5120 of the weight of the Water.

In this Sediment there was a little Salt of the Taste and Quality of Com­mon Salt. The Earth was not Dis­soluble in Spirit of Vinaigre. Being put on the Fire, and burnt, it became White.

Of the Wa­ter of Bar­don, near Moulins. [Page 62] This Water, being taken in the Spring-time, was Limpid and Insipid. Being evaporated it left but very little Greyish, Leafy Earth, without any manifest Salt.

Of the Wa­ter of the Tepid Springs of Vichy, in Bourbon­nois.The Water of the Great Basin, which is said to be somewhat Acid in its Spring, was found Insipid being brought hither.

In Evaporation there were form'd little Films on the surface, and after Evaporation the Sediment was 1/176 of the Weight of the Water; which con­sisted of a Salt mixt with 1/22 Grey­ish, Fibrous Earth, which was sepa­rated from it. This Salt was of a Ni­trous Quality, as that of the Grille of the same place. Being melted in a Cruci­ble on the Fire, it took a Tawny Co­lour.

The Water of the little Basins was somewhat Aigre; and resembling that of the great Basin. Its Salt was alike, and in the same Proportion.

The Fourth CLASS.
Of Waters Tepid, somewhat Aigre or Vinous, which have some par­ticipation of true Nitre.

OF this sort were the Waters of Vic le Comte, Vic en Carladois, Mar­tres de Veyre, Jaude, Champ des Pauvres, and Beaurepaire.

Of the Wa­ter of Vic le Comte, in Auverg­ne.This Water of Vic le Comte, from the Fountain du Cornet, taken in the Spring time, was very Limpid, of a Taste somewhat Aigre and Vinous. It left no Impression of Dryness on the Tongue.

Because the Acidity of this and other like Waters, which receive a Tincture with Galls, Pomegranate-Bark, Myro­balans, &c. as do those wherein there is Vitriol, may seem to proceed from a participation of some Vitriolic Vapours, it was resolved to see whether by Distil­lation there could be separated any Spi­rit different from the rest of the Water: [Page 64] Wherefore it being put to distil in Glass-Alembics by a very Gentle Heat, there was carefully observ'd whether there did arise any Acrimonious Vapour, like to that which affects the Nose of them who drink those Waters, which are some­what Aigre and Vinous at their Rise from their Springs. But what did rise and di­stil from the very beginning had neither Scent nor Taste; and what remain'd in the Alembics, instead of Acidity, had only a little Brackishness, which was augmented toward the End of the Di­stillation.

By these Experiments repeated on other Waters, which were likewise somewhat Aigre, it may be judg'd that the Acidity of these Waters proceeds from some subtil Mineral Vapour not Condensable, or which easily chan­geth its Acidity into Brackishness.

This Water of Vic le Comte was also evaporated in open Vessels, and it was observ'd that during the Evaporation there were form'd on the Surface little Films, which settled to the bottom in the form of little stony Clods. The Evaporation being finish'd there re­main'd [Page 65] 1/192 White Sediment, whence was drawn almost 2/3 Salt resembling true Nitre. This Salt being melted on the Fire in a Crucible, swelled not, and became only Greyish.

The Earth of this Sediment, which was White, being burnt in the Fire, became Reddish. It dissolv'd in part in distil'd Vinaigre.

Of the Wa­ter of Vic, in Carla­dois.This Water, taken at the same time with the former, was found very Lim­pid, and of a Taste somewhat Ai­gre.

There were form'd in Evaporation very subtil White Films on the Surface of the Water; towards the end where­of there was made a White Sediment, Mucilaginous, of a Saline Taste, which being Dry, amounted but to 1/920 of the Weight of the Water; wherein was a Moity of Salt having a Nitrous Quality, which being melted by the Fire, changed not its Colour.

The Earth of this Sediment dissolv'd in part in distil'd Vinaigre, and being strongly burnt in the Fire, became Greyish and somewhat Brackish.

[Page 66] Of the Wa­ter of Mar­tres de Veyre, in Auvergne.This Water, taken from the Rock of the Baths in the Spring-time, was very Limpid, of a Taste somewhat Ai­gre and Vinous; leaving on the Tongue a certain impression of Dryness. There was found in the Bottles a small Quantity of Ruddish Sediment.

During Evaporation there were form'd Films, White and very Subtil swimming thereon, which settling fixt themselves round about the Vessels. The Sediment of the whole Water eva­porated to Dryness was White, of a Sa­line Taste, and its Quantity amounted to 1/18 [...] of the weight of the Water, whence was drawn almost a Moity of Nitrous Salt. This Salt having been melted on the Fire in a Crucible, be­came of a Blewish Colour.

The Earth being plac'd on the Fire, was strongly burnt, chang'd its Colour very little; but it became Cloddy, and contracted a certain Brackishness. Before and after the Ignition, it dis­solv'd almost wholly in distil'd Vinai­gre, with an Effervescence, as doth the Earthy, White and Insipid substance which results from the mixture of the [Page 67] true Nitre, or of any Alkali, with that part of Common Salt which is not Condens'd thro Cold, and in a Hu­mid.

Of the Wa­ter of Jaude in Auvergne.There were brought in the Spring-time, Waters from three Springs of Jaude, which are the little Spring of Jaude, that of Champ des Pauvres, and that of Beaure-paire.

The Water of the first was very Lim­pid, of a Taste somewhat Aigre or Vi­nous, and left a certain Impression of Dryness on the Tongue.

In pouring out the Water from the Bottles in order to evaporation, there were found at the bottom some Sedi­ments of a Feuille-morte Colour, which were separated.

During Evaporation the Water was not troubled; nor had therein either Films or Flakes. What remain'd dry, amounted to 1/553 of the weight of the Water; being a Greyish substance con­taining almost a Moity of Salt which had resemblance to true Nitre, and which being melted on the Fire in a Crucible, took a Red Colour.

[Page 68] The Earth of this Sediment dissolv'd almost wholly in distil'd Vinaigre, with much Effervescence; but chan­ged not in the Fire.

The Water of Champ des Pauvres was altogether like to the former, its Sediments alike, and its Salt also Ni­trous.

That of Beaurepáire had nothing different from the other two.

The Salts of these three Waters ha­ving been melted apart on the Fire in Crucibles, took a Red Colour more or less deep, according to the different de­gree of the Fire.

The Fifth CLASS.
Of Cold Insipid Waters, which participate somewhat of a Salt resembling Common Salt, and some others in the Sediments whereof no Salt was found.

OF this sort were the Waters of Cap­vert, Availles, the Spring of Jonas at [Page 69] Bourbon l' Archambault, S. Reine, Au­teuil, Biévre, Passy, Chasteau-Gontier, Vaujour, la Rocheposay, Pons, Montendre, la Fronsrouilleuse, Mans, Belesme, and Verberie.

Of the Wa­ter of Capvert, in la Bi­gorre.This Water, taken in the middle of the Spring-time, was Limpid, with­out Scent or Taste.

In Evaporation by a very Gentle heat, there were form'd on the Sur­face of the Water White Films, like to those which are made upon Water wherein Marle Calcin'd hath been put. The Sediment of the whole Water eva­porated was 1/748, whence was separa­ted 1/4 Salt, resembling Sal-Marine, consi­dered in the Conjunction of its two dif­ferent parts.

The Earth of the Sediment of this Water lost not its Whiteness in the Fire, and remain'd after a very strong Igni­tion without any manifest Change.

The Salt also being melted in a Cru­cible on the Fire, changed not its Co­lour.

[Page 70] Of the Wa­ter of A­vailles, in Poictou.This Water taken in the beginning of Autumn was Limpid, and of a Taste somewhat Brackish.

In Evaporation there was form'd on the Surface a Film which cover'd it all over, the matter whereof was rough both to the Feeling and Taste, as a very fine Sand, or Cream of Tartar pulveriz'd. There were no Mucilages made therein, and toward the end of the Evaporation the Water became very Brackish: There remain'd at the bot­tom 1/230 pure Salt, very Acrimonious, partly in great Cubical Grains, like the Salt of Brouage, partly in a solid Mass. This Salt caus'd the Liquor of Salt of Tartar dissolv'd, to coagulate, as doth the second part of Sal-Marine. Being put in a Crucible on the Fire to melt, it crackled as Common Salt; afterwards it exhal'd a Scent of Spirit of Salt; and after having been melted it became Grey.

Of the Water of Jonas, at Bourbon l' Archam­bault.This Water, being taken in the be­ginning of the Spring-time, was Lim­pid, and without manifest Taste.

Being evaporated it left only 1/812 [Page 71] leafy Sediment, very White, encom­passed with some Ruddish Earthiness. This Sediment had so little Brackish­ness, that it was not sensible to the Taste: Nevertheless it thickned the Li­quor of Salt of Tartar dissolv'd, as doth the second part of Sal-Marine.

This Earth in part dissolv'd in di­stil'd Vinaigre, but chang'd not in the Fine.

Of the Water of S. Reyne, in Burgun­dy.This Water, taken in the be­ginning of Summer, was Limpid, with­out Scent or Taste, and agreeable to drink.

During Evaporation the Surface of the Water was cover'd with a Subtil, Grey Film, Sandy and Insipid; and to­ward the end it became thicker. The whole being evaporated there was found only 1/1036 Sediment, partly in White Leaves, very fine, and partly in Ruddish Gum, of a very Acute Saline Taste, and almost as Piquant as Sal Armo­niac.

The Salt of this Sediment being dis­solv'd in Common Water, and mixt with the Tincture of Tournesole, did [Page 72] not turn it Red, as do Alum and Vitriol; neither did it precipitate Mercury Su­blimate dissolv'd in Common Water, as doth the true Nitre: But it did coa­gulate strongly the Liquor of Salt of Tartar dissolv'd, as doth the second part of Sal-Marine; which Salt-Petre and Sal-Gem do not.

Of the Wa­ter of Au­teuil, near Paris.This Water, being taken in the be­ginning of the Summer, was Limpid and Insipid. During Evaporation it continued Limpid without Films or Flakes. Toward the end there was se­parated a very little Sediment, which being dry'd was found to be White' and of a Saline Taste. Its weight was only 1/5500 of the weight of the Water. The Salt of this Sediment had resemblance to that part of Common Salt, which is Chrystalliz'd thro Cold.

Of the Water of Passy, near Paris.This Water, being taken at the be­ginning of Summer, was not very Lim­pid: It appeared Whitish, and its Taste seem'd to be Plastrous: It left a cer­tain Roughness and Dryness on the Tongue.

[Page 73] During Evaporation it forc'd out on its Surface certain Little, Grey, Dis­continued Films; and left 1/700 Sediment, partly in Grey Leaves, partly in Gli­stering Fibres, like Crude Plaster. This Sediment contain'd 1/7 Salt, which had resemblance to the second part of Sal-Marine, and did coagulate the Salt of Tartar dissolv'd in Common Water.

The Earth of this Sediment did Cal­cine in the Fire like Plaster; and by tempering it with Water, it stuck toge­ther, as doth burnt Plaster.

Of the Wa­ter of Biévre, near Paris.This Water, which some have judg'd to be Mineral, was very Limpid, and al­most Insipid.

After Evaporation there remain'd so little Sediment, that it scarcely amoun­ted to 1/7700, of the Weight of the Wa­ter. It consisted of a White, Leafy Earth, of a Taste very little Brackish, resembling that of Common Salt.

Of the Wa­ter of Cha­steau Gon­tier, in Anjou.This Water, likewise by some thought Mineral, was Limpid, and without manifest Taste. The little Sediment which it left, being evaporated, made [Page 74] but 1/2000 of the Weight of the Water; being a Grey Earth, very Brackish, the Salt whereof resembled both parts of Sal-Marine conjoyn'd.

Of the Wa­ter of Vau­jour, in the Dutchy of la Valliére.This Water was Limpid and Insipid. Its Sediment, after Evaporation, was in very small Quantity; containing a Rud­dish Earth, somewhat Brackish, which gathered together in little Ruddish Mu­cilages swimming in the Water, that to­ward the end did stick to the sides of the Vessels, and, as it were, lin'd them.

The Salt of this Sediment resembled Common Salt, and its Earth being put in a little Crucible on the Fire, did half melt, and was reduc'd into Clods. It dissolv'd somewhat in distil'd Vinai­gre, which took thence a Hyacinth-Co­lour; but that afterwards precipitated into a deep Brown.

Of the Water of la Roche­posay, in Touraine.This Water, taken at the beginning of Summer, was Limpid, and without Taste.

During Evaporation the Surface was cover'd with a White, Sandy Powder, which also did stick to the sides of the Vessels; there remaining at last but [Page 75] very little of a Grey, Sandy Earth, of a Taste a little Brackish, which made only about 1/2700 of the weight of the Water.

The little Quantity of Salt, which was in this Sediment, might be referr'd to Common Salt. The Earth being put on the Fire became White. It dissolv'd not in distil'd Vinaigre, which nevertheless was charg'd with a Hyacinth Colour; but this Colour was dissipated next Day by the Precipitation of some Powder.

Of the Water of Pous, in Saintonge.This Water, being taken at the end of the Summer, was Limpid & without Tast.

During Evaporation there were form'd on the Surface little white Films, very Subtil, and, as it were, Sandy. There remain'd a small Quantity of Earthy matter, Greyish, Light, Fi­brous, of a Taste a little Brackish, which amounted not to so much as 1/3000 of the weight of the Water.

The little Salt which was in this Se­diment, seem'd not different from Com­mon Salt. The Earth, separated from the Salt, being burnt in the Fire, be­came [Page 76] came somewhat White. It was not dis­soluble in distil'd Vinaigre.

Of the Wa­ter of Mon­tendre.This Water, taken at the same time with the former, was Limpid, but it scented of the Fen.

During Evaporation it continued al­so Limpid; only there appear'd toward the End very few Grey Mucilages; and there remain'd at last less Sediment than in that of Pons; consisting of a Grey, Brackish Earth, the Salt whereof had resemblance to Common Salt.

Of the Water of Fons­rouilleuse.This Water, being taken at the same time with the other, was Limpid, and likewise scented of the Fen.

During Evaporation it continued al­so Limpid; which being finisht, the sides and bottom of the Vessels were found slightly lin'd with a little Sandy Earth, Dark-Grey, somewhat Brackish, the Quantity whereof was somewhat more than that of the Sediment of the Water of Montendre, and less than that of Pons.

The Salt of this Sediment did like­wise resemble Common Salt.

[Page 77] Of the Wa­ter of Mans.The Water of the Mineral Spring of Mans, being taken at the beginning of Summer, was Limpid and without Taste.

During Evaporation there were form'd Concretions of little Ruddish Mucilages, and the whole being eva­porated, there remain'd only a little Ruddish Earth, without manifest Brac­kishness.

This Earth having been strongly burnt in the Fire, receiv'd no apparent Change.

Of the Wa­ter of Be­lesme, in Norman­dy.This Water, being taken in the Month of July, was Limpid and Insi­pid.

During Evaporation it continued Limpid till towards the end, when there appeared on the Surface of the remainder a certain subtil Film: There remain'd at last very little Grey, Insipid Earth, and somewhat Rugged to the Feeling.

Of the Water of Verberie, near Com­piegne.This Water, taken at the end of June, was Limpid and without Taste.

There was found at the bottom of [Page 78] the Bottles a little Ruddy Sediment, and what was made by Evaporation was in very little Quantity; being a Ruddy, Leafy Earth, and without Brackish­ness.

The Sixth CLASS.
Of Cold Waters having a Ferrugi­nous, or Austere Taste.

OF this sort are the Waters of Forges, S. Paul de Rouen, Bour­berouge, Menitoue, Pont-Normand, Montbosq, Hebecrevon, Provins, A­pougny, and Vahls.

Of the Water of Forges in Norman­dy.These Waters, being taken at the end of the Summer, had a Taste some­what Ferruginous.

The several Waters of la Source Roy­ale, la Reynette, la Cardinale, being evaporated apart, did all leave very little Sediment, of a Dark-Ruddy Co­lour, somewhat Brackish, and what little Salt they had was like Common Salt, and had no resemblance to Vitriol; [Page 79] their Earths were also Ferruginous.

Of the Water of S. Paul de Rouen.This Water, taken toward the end of the Month of June, was Limpid and without any manifest Taste, except a light Roughness, which imprest a Dry­ness upon the Tongue. There was found at the bottom of the Bottles a small Quantity of Light Sediment, of a Yellowish Colour, inclining towards Ruddy.

During Evaporation there were form'd Ruddy Mucilages, which pre­cipitated to the bottom, and there stuck to the sides of the Vessels a little Rud­dy Earth, the whole in very little Quan­tity, and without manifest Brackish­ness.

This Earth, being put into distil'd Vinaigre, made it to take a Hyacinth-Colour, but what gave it that Colour, did afterwards precipitate in a Brown Powder.

Of the Wa­ters of Bourbe­rouge, Menitoue, Pont-Nor­mand, near Mortain, in Norman­dy.These Waters of l' Election de Mor­tain, in Normandy, were taken in the Spring-time. The Water of Bourbe­rouge hath receiv'd its Name from the [Page 80] Ruddy Earth, which is found in its Rivulet resembling Rust of Iron. It was Limpid, and of a Taste somewhat Ferruginous.

Being evaporated, it left about the Vessels a slight Ruddish Crust, of a Sa­line Taste, and at the bottom another small whitish and Insipid Crust.

The Waters of Menitoue and Pont-Normand were found altogether like to that of Bourberouge.

Of the Water of Montbosq, in l'Electi­on de Bay­eux.This Water, being taken in the Spring-time, was very Limpid, and of a Taste somewhat resembling that of Iron.

The Sediment which it left after Evaporation was only a little Rud­dy Earth, of the Taste of Common Salt.

Of the Wa­ter of He­becrevon, near S Lo, in L'Electi­on de Ca­rantan.This Water, being likewise taken in the Spring-time, had a Taste manifestly Ferruginous.

In Evaporation it left very little Se­diment; which was only a little Rud­dish and Saline Earth, sticking to the sides of the Vessels.

[Page 81] Of the Water of Provins.The Water of Provins from the Fountain de la Croix, being taken at the end of Summer, was troubled, and of a Ferruginous Taste.

During Evaporation by a gentle Heat, the Surface was covered with many Grey Films, distinct from one another. There was made a Precipita­tion of a little subtil Earth, of the Co­lour of Iron-Rust, which stuck to the sides of the Vessels, which after Evapo­ration were found lin'd therewith; and above this lining of Rust were the Grey Films. That part of this Red Earth, which stuck uppermost in Circular form, was somwhat Brackish, and grew moist by the Air; and what was lowest to­ward the bottom of the Vessels, was not Brackish, and did not grow moist. The whole being dry'd and put together weighed only 1/1194.

There being pour'd Water upon this Sediment, in order to dissolve the Salt which it contain'd, and the dissolution being filtrated thro Grey Paper, and the greatest part of the Water evapo­rated, there was made a Grey Sediment; and the Liquor being pour'd into ano­ther [Page 82] Vessel to be still in part evapora­ted, and afterward being expos'd to the Air, there was condens'd a little Salt in broad, flat Grains, having the Taste of Common Salt. This Salt had nothing Aluminous nor Vitriolic, neither had it resemblance to any thing but that part of Sal-Marine, which is Chrystalliz'd thro Cold and in a Humid.

The Earth of the Sediment of this Water in part dissolv'd in distill'd Vinai­gre, which it turn'd Yellow. Being burnt in the Fire, it took a Colour more Brown, and seem'd to resemble the Rust of Iron.

Of the Wa­ter of Apougny, near Seig­nelay, in Burgundy.This Water, being taken in the Spring-time, was Limpid, and of a Fer­ruginous Taste.

During Evaporation, there were se­parated Ruddish Earths, very Light, in Flakes, which did swim in the mid­dle of the Water, and afterwards stuck to the sides of the Vessels. These Earths being dry'd had a little Brackishness, and their Quantity was very small.

[Page 83] Of the Water of Vahls, in Dauphiné, from the Spring called la Domi­nique.This Water, taken in the Month of May, did seem very singular, and much different from other Ferruginous Wa­ters, having somewhat Vitriolic.

It was Limpid and without Scent; but its Taste was Vinous and Styptic, like to that of a small White-Wine, wherein a little Vitriol is dissolv'd. Its Stypticity was strong and disagreeable. It took a Black Colour, drawing to­wards Blew, with Galls; as doth Wa­ter wherein English Vitriol hath been dissolv'd. It made the Tincture of Tournesole of a Red Purple Colour, as doth the said Vitriol; but being mixt with the Liquor of Salt of Tartar, it made no Precipitation, as it doth with Vitriol, and the whole Liquor became very Green. There was made at the bottom of the Bottles a little Yellowish Sediment, as happens in Water where­in there is a Ferruginous Vitriol.

This Water being put in Alembics to distil by a gentle Heat, as soon as it began to become Tepid, it lost its first Taste, and was no longer Acid; but retain'd only a Ferruginous Taste. What distill'd in the beginning was In­sipid, [Page 84] and also what followed, and the whole resembled simple Water. There remain'd only 1/1000 Greyish Substance, which had some resemblance to Vitriol lightly Calcin'd; having the Taste, but more gentle. This Saline substance being dissolv'd in Common Water, and mixt with the Liquor of Salt of Tartar, became Black as Ink, with a certain Precipitation. Vitriol doth not make the like Blackness with the Liquor of Salt of Tartar.

Those who have drunk this Water, have found it Heavy on the Stomach, and Emetic, and that it purgeth down­wards, and makes their Stools Black.

The Seventh CLASS.
Of Cold Waters, having a Taste somewhat Aigre or Vinous, which participate of Common Salt, or have no Salt at all.

OF this sort were the Waters of Cha­stelguyon, Besse, S. Pierre, la Trau­liére, [Page 85] Vernet, Chanonat, S. Pardoux, S. Parise, and Rueilly.

Of the Wa­ter of Cha­stelguyon, near Rion, in Au­vergne.This Water, taken in the beginning of Spring-time, was Limpid, but had made some whitish Sediments in the Bottles. Its Taste did a little incline to somewhat Aigre, and was a little Vinous.

During Evaporation there were form'd on the Surface White Films, very Thick, which cover'd it all over; but afterwards precipitated to the bot­tom of the Vessels in thick Scales. The Sediment was 1/17 [...], one Moity whereof was Salt, the other Earth.

This Salt was very Acrimonious, and might be compar'd to that part of Sal-Marine, which is not Condens'd thro Cold and in a Humid, which was known by mixing it with the Liquor of Salt of Tartar, which it caus'd to coagulate. This Salt being melted in a Crucible on the Fire, fum'd and produc'd a Scent of the Spirit of Common Salt.

The Earth of this Sediment in part dissolv'd in distil'd Vinaigre. It con­tracted somewhat of Brackishness in the Fire, and chang'd its Whiteness in a Yellowish Colour.

[Page 86] Of the Wa­ter of Besse, near Mont d' Or, in Auvergne.This Water, taken at the beginning of the Spring-time, was Limpid, and of a very strong Vinous Taste.

During a Gentle Evaporation it was observ'd, that there were form'd on its Surface very little Greyish Films, and that some Ruddish Powder stuck to the sides of the Vessels. There remain'd at last at the bottom a Whitish, Leafy Earth, almost Insipid, which amoun­ted to 1/645 of the weight of the Water. There could be separated from thence but very little Salt, which did resem­ble that of the Water of Chastel­guyon.

This Earth being freed from its Salt, and strongly burnt in the Fire, became somewhat Reddish; and before it was put on the Fire, it in part dissolv'd in distil'd Vinaigre.

As for the Vinous Taste of this Wa­ter, altho it was very strong, yet it was soon lost by the heat of the Fire; as was that of other Mineral▪ Waters, which were somewhat Aigre and less Vinous. In the distillation what pass'd in the beginning was Insipid, as also what pass'd in the middle, and end thereof.

[Page 87] Of the Water of S. Pierre de Clermont, in Au­vergne.This Water, taken at the beginning of the Spring-time, was Limpid, but had made some Whitish Sediments in the Bottles. Its Taste inclin'd to some­what Aigre and Vinous.

During Evaporation there were form'd on its Surface White Films, which precipitated in little Flakes. The whole dry Sediment amounted to 1/240 of the weight of the Water, whence was drawn almost a Moity of Salt, re­sembling that part of Sal-Marine, which is Chrystalliz'd thro Cold and in a Hu­mid, and which mixeth without trou­ble with Alcalies, or fixt Sulphurous Salts of Plants dissolv'd in Common Wa­ter.

The Earth of this Sediment being freed from its Salt, as much as could be by hot Water, dissolv'd with great effervescence in Spirit of Vinaigre. It contracted in the Fire a Remarkable Brackishness, and its Whiteness became Greyish.

Of the Wa­ter of Cha­nonat, near Clermont, in Au­vergne.This Water, being taken in Spring-time, was very Limpid, and inclining to somewhat Aigre.

[Page 88] It left after Evaporation a little Whi­tish Sediment, which was heapt toge­ther in little Flakes, amounting to about 1/1830, without mixture of any manifest Salt.

This Earth dissolv'd almost wholly with an Effervescence in Spirit of Vi­naigre, and became Reddish in the Fire.

Of the Wa­ter of Ver­net, near Senectaire, in Au­vergne.This Water, taken in the Beginning of the Spring-time, was very Limpid, of a Taste somewhat Aigre and Vi­nous.

In Evaporation its whole Surface was cover'd with a Fat Film. The Sediment was in very small Quantity; consisting of a little Leafy, Greyish and Insipid Earth, which in part dissolv'd in di­still'd Vinaigre; and being burnt in the Fire, its Colour was darkned.

Of the Wa­ter of S. Pardoux, in Bour­bonnois.This Water, being taken in the Spring-time, was also somewhat Aigre and Vinous.

Being evaporated, it likewise left a small Quantity of Insipid Earth.

[Page 89] Of the Water of la Trau­liére, near S. Pardoux.This Water, taken in the beginning of Spring-time, was Limpid, its Taste was somewhat Aigre and Piquant.

It was evaporated without Films, without Flakes, and without being troubled, and left a little Earthy Sedi­ment of an Ash-Colour, and of a Taste somewhat Saline. The small Quantity of Salt which it contain'd, was found to resemble that part of Sal-Marine which is Chrystalliz'd thro Cold and in a Humid: Forasmuch as it troubled not the Dissolutions of Alcalies and true Nitres.

Of the Wa­ter of S. Parise, in Nivernois.This Water, taken in the Spring-time, was Limpid, of a Taste some­what Aigre, which left a certain Harsh­ness on the Tongue.

During Evaporation there were form'd on the Surface Broad and White Films. The whole Sediment was 1/307 of the weight of the Water; consisting of a Whitish, Leafy Earth, without mix­ture of Salt. It was dissoluble in distill'd Vinaigre, and chang'd not in the Fire.

The Eighth CLASS.
Of Cold Waters somewhat Aigre and Vinous, which participate of a Salt resembling the Nitre of the Ancients.

OF this Quality are the Waters of Pougues, S. Mion, S. Floret, Pont-Gibault, Josse, S. Arban, Camarets, and Vahls.

Of the Wa­ter of Pougues, in Niver­nois.This Water, taken in the Spring-time, was Limpid, of an Acid Taste, and disagreeable to drink.

During Evaporation its Surface was cover'd with White Films, which stuck to the sides of the Vessels, according as the Water diminished. There re­main'd at last a Whitish, Leafy Sedi­ment, of a Saline Taste, amounting to 1/492 of the weight of the Water; whence was drawn almost 1/3 Salt, ha­ving the Qualities of the true Nitre, which were known by Experiments like [Page 91] to those, which were made on the Salt of the Hot Water of Bourbon L' Archam bault.

This Salt, being melted in a Cruci­ble on the Fire, took a bright Red Co­lour, which it kept being cool'd. The Earth of this Sediment in part dissolv'd in distill'd Vinaigre.

Of the Wa­ter of S. Mion, in Auvergne.This Water, taken in the Spring-time, was Limpid, somewhat Aigre, and Vinous.

During Evaporation there were form'd some White Films, swimming on its Sur­face, which afterwards by degrees pre­cipitated, and stuck to the sides of the Vessels, there being also made some little Flakes in the middle of the Water. There remain'd at last a White, Cloddy Substance, of a Taste very Lixivial, the weight whereof was 1/300 of the weight of the Water; whence was separated almost 2/3 Salt, which was Nitrous as that of the Water of Pougues.

This Salt being melted in a Crucible became only Greyish. The Earth of the Sediment dissolv'd with Efferves­cence in distill'd Vinaigre; and being [Page 92] burnt in the Fire, became a little Reddish.

The Experiments on this Water ha­ving been resum'd at the instance of a Person of Great Quality, who affirm'd to have receiv'd benefit by the Use thereof, which he design'd to repeat; it was observ'd that the Water sent by him was Limpid and somewhat Aigre. It took no Colour with Galls, and its weight exceeded not that of the Water of the Fountains of Paris, which come from the Springs of Rongis, by above 1/502. And altho this Water had no more sensible Acidity to the Taste, yet it turn'd the Blew Tincture of Tourne­sole somewhat into Red, giving it a Purple Colour. This Water being put to Distillation in Balneo Mariae, what pass'd first in very little Quantity, did turn the Tincture of Tournesole less Red, but it somewhat troubled the Wa­ter of the Dissolution of Mercury Su­blimate; which it did not before Di­stillation, nor did that which af­terwards distill'd. What came at last did not turn Red the Tincture of Tournesole; and altho it troubled not the Dissolution of Mercury Sublimate, [Page 93] it remarkably troubled that of Vitriol, and precipitated thence a Yellowish Powder. What remain'd of Earth and Salt, after Distillation, was found like to what was observ'd and related before.

Of the Wa­ter of S. Floret, near S. Cirque, in Auvergne.This Water, taken in the Spring-season, was Limpid and somewhat Aigre.

During Evaporation there were amass'd together certain little Ruddish Flakes, which sticking to the sides of the Vessels form'd Gross Scales. The Sediment was found Ruddish, Leafy, and Saline: It amounted to 1/313, whence was drawn almost 1/2 Salt, resembling the true Nitre.

This Salt, being melted in a Cruci­ble on the Fire, became Ruddy; and the Earth of the Sediment being freed from the Salt, dissolv'd almost wholly in distill'd Vinaigre with great Efferves­cence, and contracted in the Fire a cer­tain Brackishness, and Yellowish Colour.

Of the Water of Pont-Gi­bault, in AuvergneThis Water, taken in the Spring-time, as all the others of Auvergne which were sent to the Academy, was Lim­pid, [Page 94] somewhat Aigre, and Vinous.

During Evaporation there appeared no Concretion till towards the end, when there remain'd a White Sediment; the weight whereof was 1/556 of the weight of the Water: Wherein was found a little more than 1/2 Nitrous Salt, resembling that of the Water of S. Mion.

The Earth of this Sediment in part dissolv'd in distil'd Vinaigre with an Effervescence; and became a little Brown in the Fire, without receiving any other manifest Alteration.

Of the Wa­ter of Josse, lez Marin­gues.The Water sent from Josse in the Spring-time, was of two Springs, the one call'd le Petit Bouillon, the other le Grand Bouillon.

The former was very Limpid, of a Taste somewhat Aigre, a little Vinous; leaving on the Tongue an Impression of Dryness.

During Evaporation there were form'd on the Surface little Films, which precipitated in small Flakes, and stuck to the sides of the Vessels. The dry Sediment amounted to 1/345 of its [Page 95] weight; whence was extracted more than 1/ [...] Ruddish Salt, of a Lixivial Scent, and which was discover'd to be Nitrous. It became Blewish after having been melted in the Fire.

The Earth freed from this Salt, in part dissolv'd, with an Effervescence, in distil'd Vinaigre, and chang'd not its Colour by the Fire.

The Water of the latter had a Vi­nous Taste, stronger than the other; but its Sediments were alike, and its Salt likewise Nitrous.

Of the Wa­ter of S Ar­ban, in Forest.This Water, taken in the Spring-time, was very Limpid, somewhat Ai­gre, and a little Vinous.

During Evaporation, made by a gentle heat, there were form'd on the Surface whitish Films, Subtil, Insipid, and Sandy, being Rough to the Feeling and Taste, as a very fine Sand. The whole dry Sediment was 1/640 Whitish, Leafy Substance, of a Lixivial Taste; whence was drawn about 1/2 Nitrous Salt, condens'd in Thick Tablets.

The Earth of this Sediment dissolv'd almost wholly, with an Effervescence, [Page 96] in distil'd Vinaigre, and took by the Fire a small Redness as of Clear-Lacque.

Of the Wa­ter of Pont de Cama­rets, in Langue­doc.At Pont de Camarets, between the Dioceses of S. Pons, Alby, and Castres, there are two Springs of Cold Water, distant two hundred Paces one from another, the highest call'd the Spring of Andabre, the lowest the Spring of Prugniez; the former, being sent in the Month of May, was Limpid, and of a Taste a little Vinous.

Being put to evaporate, there were form'd no Films on its Surface, but there precipitated a Whitish Earth in little Flakes. The dry Sediment was found to be 1/262, having more than 3/4 Nitrous Salt.

The Earth of this Sediment being put in distil'd Vinaigre, dissolv'd almost wholly with an Effervescence. Being strongly burnt in a Crucible on the Fire, it became almost Vitrified. Another part of this Earth being mixt with an equal part of its Salt, and put on the Fire to melt, in part pierc'd thro the Crucible, which was found on the out­side, [Page 97] as it were, lin'd with a Brown Email, and the inside of the Crucible was cover'd with a Clear-Red Email. The remainder of this substance became White at the bottom of the Crucible, after having swell'd very much.

The other Water was very Limpid, and of a Taste more Vinous than the former; during Evaporation there were not form'd any Films swimming on the Surface but only little White Flakes, which precipitated to the bottom. The wholedry Sediment was 1/384 of the weight of the Water; and that Quantity was proportionally less than that of the Sedi­ment of the Water of Andabre. It con­tain'd also less Salt, which was only a Moity; being Nitrous as the other, and its Earth was less Dissoluble in di­still'd Vinaigre, and less Fusible in the Fire.

Of the Wa­ter of Vahls, from the Springs la Marquise, and la Marie.Near Vahls, in Dauphiné, there are four Springs of Mineral Water, which are, la Do­minique, S. Jean, la Marquise, & la Marie.

The Water of the first being diffe­rent from the other, the Experiments thereon have been refer'd to the Sixth Class.

[Page 98] The Water of the Spring of S. Jean, said to be a little Tepid and somewhat Aigre, was not sent to the Academy, because it had the same Qualities with the latter, being only a little more weak.

The Water of la Marquise, the Spring whereof is near that of S. Jean, is Cold. 'Tis said its Taste is somewhat Aigre, and a little stronger than that of S. Jean; and that it purges more, as well by Siege as Urine. When we receiv'd this Water, its Taste seem'd rather Brackish than Acid, and it was judg'd that the Acidity which it hath in its Spring was weakned by Car­riage.

After Evaporation it left only a Ni­trous Salt without mixture of Earth; being 1/135, White, and very Lixivial. It precipitated in a Minim Colour Mer­cury Sublimate dissolv'd in common Water, as doth Salt of Tartar, and made a great Effervescence with the Spirit of Common Salt, as do the Acri­monious Sulphurous Salts.

The Water of the Spring la Marie, which is not far from la Marquise, hath [Page 99] more Acidity than the other, according to report, and makes those who drink of it to urine more. We found therein no Acidity, but only a little Brackishness, as in the former. The Salt of its Sedi­ment was found alike, and in less Quan­tity; being only 1/197.