Apenta
Apenta was a still and sparkling Hungarian aperient water. Its principal constituents are sulphates of magnesia and soda.[1] The water's source were the Uj Hunyadi springs in Buda.[2]
See also[]
References[]
- ^ Althaus, J (1896). "Notes on Apenta and some other Bitter Waters". BMJ. 2 (1865): 841. doi:10.1136/bmj.2.1865.841. PMC 2510792. PMID 20756474.
- ^ The Dublin Journal of Medical Science, Vol CII., Jul-Dec 1896
- https://timesmachine.nytimes.com/timesmachine/1896/06/14/503185562.pdf
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}: Missing or empty|title=(help)
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