impregnation as to prescribe it in several cases, informs me that it seems to be much stronger, and sparkles more, like the true Pyrmont water, after it has been kept some time. This circumstance, however, shews that, in time, the fixed air is more easily disengaged from the water; and though, in this state, it may affect the taste more sensibly, it cannot be of so much use in the stomach 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.
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