ch and bowels, as when the air is more firmly
retained by the water.

By the process described in my pamphlet, fixed air may be readily
incorporated with wine, beer, and almost any other liquor whatever; and
when beer, wine, or cyder, is become flat or dead (which is the
consequence of the escape of the fixed air they contained) they may be
revived by this means; but the delicate and agreeable flavour, or
acidulous taste, communicated by fixed air, and which is very manifest
in water, can hardly be perceived in wine, or any liquors which have
much taste of their own.

I should think that there can be no doubt, but that water thus
impregnated with fixed air must have all the medicinal virtues of
genuine Pyrmont or Seltzer water; since these depend upon the fixed air
they contain. If the genuine Pyrmont water derives any advantage from
its being a natural chalybeate, this may also be obtained by providing a
common chalybeate water, and using it in these processes, instead of
common water.

Having succeeded so well with this artificial Pyrmont water, I imagined
that it might be possible to give _ice_ the same virtue, especially as
cold is known to promote the absorption of fixed air by water; but in
this I found myself quite mistaken. I put several pieces of ice into a
quantity of fixed air, confined by quicksilver, but no part of the air
was absorbed in two days and two nights; but upon bringing it into a
place where the ice melted, the air was absorbed as usual.

I then took a quantity of strong artificial Pyrmont water, and putting
it into a thin glass phial, I set it in a pot that was filled with snow
and salt. This mixture instantly freezing the water that was contiguous
to the sides of the glass, the air was discharged plentifully, so that
I catched a considerable quantity, in a bladder tied to the mouth of the
phial.

I also took two quantities of the same Pyrmont water, and placed one of
them where it might freeze, keeping the other in a cold place, but where
it would not freeze. This retained its acidulous taste, though the phial
which contained it was not corked; whereas the other being brought into
the same place, where the ice melted very slowly, had at the same time
the taste of common water only. That quantity of water which had been
frozen by the mixture of snow and salt, was almost as much like snow as
ice, such a quantity of air-bubbles were contained in it, by which it
was prodigiously increased in