The medical powers of mineral waters did not lie in the water itself, but in the
dissolved substances. On evaporation of the water, iron oxides precipitated and
dissolved on addition of acid. Calcium sulphate and silicon dioxide remained. Upon
slow evaporation of the water, crystals of sodium sulphate and sodium chloride
were identified.
The same year, 1773, Bergman published his paper on aerial acid (Sect. 18.3)
[16]. Here, Bergman noted that water saturated with carbon dioxide (aër fixus) got a
pleasant, sour taste, similar to champagne or the water from Bad Pyrmont. Bergman
wrote that he had prepared artificial mineral waters for himself and his friends for
several years. He mentioned Priestley’s method of preparing artificial Pyrmont
water, but was not convinced of Priestley’s formula, as genuine Pyrmont water
contains other substances than carbon dioxide and iron. At this point Bergman did
not, however, publish his own recipe. He later explained that he first wanted to
carefully test the waters on himself, but when a foreigner had turned to Wargentin
requesting a description of the method [17], Bergman finally published his method.
17.4 Bergman’s Paper on Bitter-, Selzer-, Spaand Pyrmont Water
In 1775, Bergman published a paper on the preparation of different types of artificial mineral waters, a subject he found particularly important: “Occasionally lies
in this fluid substance [water] the best medicines for several diseases, especially the
chronic, which without mineral waters rarely can be relieved or cured” [18].
Through experience, Bergman continued, it was known which water to use against
a particular disease, but with the knowledge of the chemical composition of the
water, one could even predict its properties. It was also possible to produce it
artificially to a much lower cost, and make mineral waters accessible to people who
otherwise could not afford them. There was also a national economic reason for
artificial production of mineral waters. According to Bergman, 29,168 bottles to a
value of 1,459 riksdaler and 19 Shilling was imported in 1772 and 23,405 bottles in
1773 to a value of 1,248 riksdaler and 32 Shilling [18]. Throughout the eighteenth
century, the Swedish policy had been to try to reduce the import, and here Bergman
saw an immediate benefit from his research.
Bergman focused on four types of water: bitter water (from Seyschütz in
Bohemia), Seltzer water (from Selters in Germany), Spa water (from Spa in Belgium) and Pyrmont water (from Bad Pyrmont in Germany). The first part of the
paper, published in the January-March issue of the Transactions, dealt primarily
with analysis of the water samples [18]. For instance, he found 2.62 L (1 kanna) of
bitter water to contain:
17.3 Bergman’s Early Work on Mineral Water
239
dissolved substances. On evaporation of the water, iron oxides precipitated and
dissolved on addition of acid. Calcium sulphate and silicon dioxide remained. Upon
slow evaporation of the water, crystals of sodium sulphate and sodium chloride
were identified.
The same year, 1773, Bergman published his paper on aerial acid (Sect. 18.3)
[16]. Here, Bergman noted that water saturated with carbon dioxide (aër fixus) got a
pleasant, sour taste, similar to champagne or the water from Bad Pyrmont. Bergman
wrote that he had prepared artificial mineral waters for himself and his friends for
several years. He mentioned Priestley’s method of preparing artificial Pyrmont
water, but was not convinced of Priestley’s formula, as genuine Pyrmont water
contains other substances than carbon dioxide and iron. At this point Bergman did
not, however, publish his own recipe. He later explained that he first wanted to
carefully test the waters on himself, but when a foreigner had turned to Wargentin
requesting a description of the method [17], Bergman finally published his method.
17.4 Bergman’s Paper on Bitter-, Selzer-, Spaand Pyrmont Water
In 1775, Bergman published a paper on the preparation of different types of artificial mineral waters, a subject he found particularly important: “Occasionally lies
in this fluid substance [water] the best medicines for several diseases, especially the
chronic, which without mineral waters rarely can be relieved or cured” [18].
Through experience, Bergman continued, it was known which water to use against
a particular disease, but with the knowledge of the chemical composition of the
water, one could even predict its properties. It was also possible to produce it
artificially to a much lower cost, and make mineral waters accessible to people who
otherwise could not afford them. There was also a national economic reason for
artificial production of mineral waters. According to Bergman, 29,168 bottles to a
value of 1,459 riksdaler and 19 Shilling was imported in 1772 and 23,405 bottles in
1773 to a value of 1,248 riksdaler and 32 Shilling [18]. Throughout the eighteenth
century, the Swedish policy had been to try to reduce the import, and here Bergman
saw an immediate benefit from his research.
Bergman focused on four types of water: bitter water (from Seyschütz in
Bohemia), Seltzer water (from Selters in Germany), Spa water (from Spa in Belgium) and Pyrmont water (from Bad Pyrmont in Germany). The first part of the
paper, published in the January-March issue of the Transactions, dealt primarily
with analysis of the water samples [18]. For instance, he found 2.62 L (1 kanna) of
bitter water to contain:
17.3 Bergman’s Early Work on Mineral Water
239