If this water be bottled, and then set in a warm place, it will generally force out the cork, with a loud explosive noise. In preserving it for exportation, it is consequently necessary to wire the corks firmly down. In this state, if well cemented, it may be kept perfectly good for more than two years. It is somewhat remarkable, respecting this water, that if it be taken in a full draught, particularly in hot weather, or upon an empty stomach, it produces a swimming in the head, and a degree of intoxication, which frequently continues for half an hour or upwards, and is very similar to that which arises from the drinking of spirituous liquor, but it does not leave the same debility. 295. _PYRMONT WATER is a highly carbonated chalybeate. When recently taken from the spring, it is clear and pellucid, and sends forth a copious stream of bubbles for a considerable time. In this respect it far exceeds any of the mineral waters with which we are acquainted. Its taste is pleasant, being strongly acidulated, and having a pungency not unlike that of brisk Champagne wine; but it is at the same time strongly chalybeate, and a little bitterish._ _It chiefly contains oxide of iron (21), chalk, carbonat of magnesia, Epsom salt (199), sulphat of lime (193), and common salt, and a great proportion of carbonic acid gas, or fixed air. It is very hard._ Pyrmont is a town of Westphalia, and about thirty─eight miles south─west of Hanover. It is the capital of a county, has a strong fort, and is well known on account of its mineral springs. The water which issues from these springs constantly emits so large a quantity of gas as to have a sensible pungency of smell to those who stand around, and even to make the water─servers giddy. It forms an atmosphere over the surface of the well which proves fatal to ducks and small birds that attempt to swim across. The gas contained in the water is estimated to be nearly equal in bulk to the water. It is owing to this, that Pyrmont water, if bottled and well corked, and afterwards removed into a warm place, will frequently burst the bottles. When drawn fresh from the spring and drunk copiously, it produces a temporary kind of intoxication. It also enlivens the spirits and increases the appetite. This water is sent in bottles, by the Weser, to Bremen, whence it is exported to various parts of the world. 296. _CHELTENHAM WATER is a saline, carbonated, chalybeate, which has a slight sulphureous smell, and a brackish, somewhat bitter, and chalybeate taste, but no briskness nor pungency._ _Its foreign contents are Glauber’s salts (203), muriat and carbonat of magnesia, common salt, and oxide of iron, together with a portion of carbonic acid gas, and some other kinds of gas._