ENV1R0NS OF WILDBAD.
51
distance fron) the rest. This is called Dintenqvelle (inky spring), and well does it deserve tliat name. It deposits everywliere a large quantity of oxide of iron, and its taste is so intensely styptie, tliat it may bc compared to that wbich is left on tlic tongne of a seliool-boy, wlio wipes bis inky pen witli bis nioutli. The acidulous waters, on the other band, taste like Seltzer water at first, but im- mediately after they exbibit a saline medieated flavour, not nnlike tliat of a sliglit solution of glauber salt, or even muriate of magnesia, both of wbicb saline substance? are to be niet witli in tlic coinposition of tliese mineral waters. But the most prevailing ingredient in tliem is carbonic arid, witli double its quantity of carbonate of soda, and car- bonate of lime. Altbougb most contiguous to the inky spring, tberc are but faint traces of iron in combination witli carbonic acid in tliese acidulous waters, according to Federbaflf; wbereas the same autbority assigns as mucli as tliree fourtlis of a grain of carbonate of iron in solution, to a pint of the spring of the Dintenquelle. The tempera- ture of the water in all the wells is about 45° of Fahrenheit, and is said never to alter under any Variation of weather.
Sixteen ounces of the acidulous water contain 20,677 cubic inclies of carbonic acid, and of solid ingredients:
Carbonate of soda . . .
2,2387
grains.
Sulphate of soda.
Chloiide of soda, with traces of chlo-
0,6589
55
ride of magnesia . .
0,3021
55
Carbonate of lime ...
3,4380
55
Carbonate of magnesia . .
. . . .
0,3979
55
Carbonate of iron . . .
traces.
Silicious matter . . . .
0,2895
55
Total
7,3254
grains.
4