Hunyadi János, Hungarian aperient water : an account of the history, chemical composition, & curative properties of the waters of the Hunyadi János bitter Salzquelle, Buda-Pest : with opinions of eminent German and English medical authorities.

  • Martin, Aloys, 1818-1891.
Date:
[1876]
Catalogue details

Licence: Public Domain Mark

Credit: Hunyadi János, Hungarian aperient water : an account of the history, chemical composition, & curative properties of the waters of the Hunyadi János bitter Salzquelle, Buda-Pest : with opinions of eminent German and English medical authorities. 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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    water combines with the soda contained in the stratum. These chemical decompositions and combinations appear to afford the explanation of the fact that the bitter water is so much warmer than the surface-w'ater, although the latter is warmed by the rays of the sun. As the bitter water lies at no great depth (not more than 15 to 20 feet), it will be readily perceived that its temperature is affected partly by the season of the year, partly by the surface-water. In winter the upper layers become gradually, but only to a small extent, diluted with the surface-water, and are slightly cooled thereby; hence the lowest layers of the bitter water must be more con- centrated and warmer than the upper. CHEMICAL COMPOSITION. The water of the first-discovered Hunyadi Janos spring was analysed in 1863 by Herr Molnar, of Pesth, who found a pound (7,680 grains) to contain 299'6oo8 grains of solid matter; in which were I37’9888 grains of sulphate of mag- nesia, and i28‘9779 grains of sulphate of soda. After the discovery of the original Hunyadi Janos spring, a second was opened, and its water used in commerce for the same purpose. A comparative analysis of the two springs showed the latter to be richer in sulphates. Sub- sequently four other springs were opened ; and the Hunyadi Janos water now exported by the proprietor, Herr Saxlehner, is a combination of six bitter waters obtained from the same locality, and nearly similar in composition. The water, which is collected in wells lined with blocks of sandstone and carefully covered, is perfectly clear, inodorous and colourless, of a refreshing bitter taste, and without any, saline after-taste. Chemical analyses of the Hunyadi Jdnos bitter-water were made in October, 1869, by Dr. Edward Schwarz, private teacher of Analytical Chemistry in the University A 3