Hunyadi János, aperient Hungarian mineral water, from the Hunyadi János Bitter Salzquelle, Buda-Pest : an account of its history, chemical composition, physiological and therapeutic properties / by Alois Martin ; with opinions of Professors Liebig [and others] and from the English medical press.

  • Martin, Aloys, 1818-1891.
Date:
1876
Catalogue details

Licence: Public Domain Mark

Credit: Hunyadi János, aperient Hungarian mineral water, from the Hunyadi János Bitter Salzquelle, Buda-Pest : an account of its history, chemical composition, physiological and therapeutic properties / by Alois Martin ; with opinions of Professors Liebig [and others] and from the English medical press. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    enough. These waters are all aperient, and then- value has long been acknowledged. Thus the true vSeidlitz water (what passes under the name of ' Seidlitz powder ' bears no resemblance to it) was long known in England as a fairly convenient aperient; but its chief ingredients, about i3'54 parts of sulphate of magnesia in I,GOO parts, were not sufficient to make it quite powerful enough. Two other waters of the same class, the Friedrichshall and Piillna, were imported from Germany some years ago, and have been much used in England, being superior to the Seidlitz water; and recently a Hungarian water, called the Hunyadi Janos, has been introduced, which bids fair to be the most popular of all. The chief contents of these three waters will be at once seen by a glance at this table, which shows the relative amount of their salts in 1,000 parts :— Friedrichshall. Pulina. Hunyadi. Sulphate of Magnesia . - 5-1 12-12 i6-o Soda . . 60 16-11 15-9 Chloride of Sodium . . 7-9 — 1-3 Magnesium . 3-4 — — Total, including all con-\ ^ stituents . . ./ ^519 o5 Relative proportion of Car-~| bonic Acid free and \> 166-3 69 278-5 half combined . . J It is obvious that Piillna and Hunyadi are the two richest in sulphated salts, while Friedrichshall contains a considerable amount of chlorides. None of these waters contain much carbonic acid, though the Hunyadi has most, and has the advantage of containing a minute portion of carbonate of soda, amounting nearly to i part in the 1,000. Of these waters the Pullna and Hunyadi are, as might be con- jectured, the most active aperients. Aperient waters of this class are used in two ways : first, as ordinary purgatives, like a dose of medicine, when they are given in full single doses; secondly, to correct the habit of constipation, when they are given in small doses for a considerable period. For the first purpose, on an average about half as much is required of the Hunyadi as of the Friedrichshall, and very distinctly less than of the Pullna. The water of the Hunyadi is mild, and of a comparatively pleasant taste, acts rapidly, and usually without almost any griping. It produces first soft and then copious watery motions. It increases the secretion of bile, but is not known to alter its quality. It diminishes the amount of urea and of water, and less nitrogen is excreted from the system.