Seltzer Water

Seltzer Water (Ger. seltzerwasser) takes its name from the village of Nieder-Seltsen near Limburg, in the Prussian district of Wiesbaden, where several springs, in one basin, yield 5000 cubic feet an hour of this sparkling and effervescing mineral water. Its chief ingredients are carbonic acid, bicarbonate of sodium, and common salt. It acts as a mild stimulant of the mucous membranes and as a diuretic, and is applied in chronic disorders of the digestive, respiratory, and urinary organs. It is much used as a beverage and as a table-water by those suffering from liver complaint, and in hot climates and seasons. Some three million jars or bottles of this famous water are exported yearly to all quarters of the world. The spring was discovered early in the 16th century, but was at first little prized. Artificial Seltzer Water is extensively manufactured both on a large scale and for domestic use. See AERATED WATERS, MINERAL WATERS.