1*8 Notices respecting New Books. 



These 32 acids form as many genera of salts, which coiw- 

 taln about 380 species, each of which should be profoundly 

 studied. Every earthv or alkaline salt may be considered 

 under the following aspects : 



" 1st. The form, and the varieties of that form : it must be 

 described geometrically; the mclination and degrees of the 

 angles must be stated, as well as the primitive formation of 

 tlie crystals, their interior form, their dissection, and the laws 

 ofdttrenieut which determine thtir varieties. 2d. Its existence 

 i^i nature or in art ; the comparison of the natural with the 

 artificial salt, 3d. Its savour. 4lh. The action of fire, whether 

 null, dissolving, vitrifying, subliming, decomposing, 8cc. 

 5th. The action of light. 6th. Tl)e influence of air, whe- 

 ther null, giving or taking away water to or from the cry- 

 stals. 7th. Its union with water, the quantity necessary to 

 effect a dissolution at the various temperatures, the caloric 

 absorbed or disengaged ; the crystallization performed by 

 refrigeration or evaporation. 8lh. The attraction of the 

 earths which modify or decomjjosc, or do not change the 

 salt, or which unite with it; in a trisule, 9th. The effect of 

 alkalis on it, whether null or decomposing, sometimes unit- 

 ing in a triple salt. 10th. The compa^rative action of dif- 

 ferent acids upon that contained in the salt, decomposing 

 it, changing its nature, or producing no effect upon it. 

 f 1th. The influence of other salts upon it ; whether reduced 

 to nothing, or to an entire action tending to form a triple 

 s;dt, or to a double decomposition, changing the acids and 

 tl>e bases, or into a precipitation in proportion to their at- 

 traction for water. 12th. The dissolubility or indissolubility 

 of the salt in alcohol. 13lh. Its alteration or inalterabi-lity by 

 eharcoal, decomposing its acid, (jr leaving it untouched. 

 14th. The influence of vegetation and of fermentation on 

 the salt. 15th. Fuially, its action- on animal oeconomy." 



The properties of metallic salts of importance to be known 

 are the following : 



*' 1st. Form and varieties. 2d. Savour and causticity, 

 £n-eatcr or less 3d. Alteration by light. 4th. Fusion, dc- 

 ^Mccation, decomposition more or less distinct by caloric. 

 5thAi'Deliquescenee, efllorcscence, or more or less complete 



dceompositioii 



