Saidschitz salt however is prepared there in considerable quantities. The water is evaporated to a proper degree of concentration, when the three sulphates of soda, potash, and magnesia, crystallize. They present crystals of large size. Again dissolved and concentrated, the latter salt is separated from the two former by its greater solubility; and the new solution, when crystallized, furnishes the Saidschitz salt—a tolerably pure sulphate of magnesia. The popular term in Germany for sulphate of magnesia corresponding to our “Epsom salt” is “bittersalz;” but it is known also as Saidschitz and Püllna salz; so that, if you enter a chemist’s, and demand a salt with either of the above titles, he will supply you from a certain bottle, labelled sal-amarum. If you ask for Sedlitz-salt, he will smile at your ignorance, and quietly tell you he does not keep it; and for this, we shall presently see, there is the very best of reasons. The prince is said to get about 1200 florins of good Austrian money annually by his salt making. SEDLITZ. It is but a quarter of an hour’s drive from Saidschitz to Sedlitz; a name better known, perhaps, in England, than that of any other spa in Germany. For who has not had a Sedlitz? a _genuine_ Sedlitz? or who has not bought a box of these powders, with the acid in the blue and the alkali in the white paper? as though the wondrous spring could produce a salt, acid or alkaline, at the pleasure of the chemist who dispensed it? Large manufactories indeed must be there! and how thriving a village Sedlitz must be!! A few miserable hovels, however, soon undeceive you, tenanted by the poorest of the poor. There are nine springs, not separate from the village of the same name, as at Saidschitz, but interspersed among the houses; and really it requires no small discernment to distinguish which are dwelling-houses, and which represent the wooden sheds covering the wells. Spring, No. 2, is the only one in use; and well, No. 2, the only one supplied with a bucket. The bucket was lowered by a rope and windlass (just conceive how civilized a bath-place); and brought up, full of water, for our inspection. I was not caught twice; I did not venture to taste this Bitterwasser with so much rashness. Its taste, color, and other physical properties, are exactly similar to those of Saidschitz-water, except that they are rather less marked, from its containing a smaller quantity of mineral ingredients. The following analysis by Professor Steinmann will be interesting. Sixteen ounces contain,