1818.] the Commencement of the Year 1817.' Part 1. 23 



in a state of purity, and as he could form it only in small quantity^ 

 he did not succeed in determining its nature. 



Its taste is slightly acid, and its odour very irritating. It 

 reddens litmus, as does likewise its vapour. It forms neutral 

 salts with potash and soda. Ammonia forms with it a volatile 

 salt of a peculiar fetid odour. When the combination of this 

 acid and potash is heated, the acid is speedily dissipated, and 

 the potash is left behind. The compound of the new acid and 

 potash precipitates the salts of silver and mercury, but not those 

 of the other metals. This acid decomposes the carbonates of 

 potash, soda, ammonia, and magnesia ; but not that of lime 

 even when recently prepared. When the salt which it forms 

 with potash is heated in a retort, carbonic acid gas, carbonic oxide, 

 and carbureted hydrogen gas, are driven off, while much charcoal 

 remains behind in the retort. It would appear from this that 

 oxygen, carbon, and hydrogen, constitute its elements. — (Journal 

 of the Royal Institution, iii. 77.) 



5. Hydrocyanic Acid. — From the experiments of M. Magendie 

 it would appear, that pure hydrocyanic acid, prepared according 

 to Gay-Lussac's method, is the most violent of all poisons. 

 When a rod dipped into it is brought in contact with the tongue 

 of an animal, death ensues before the rod can be withdrawn. 

 M. Magendie has tried the diluted acid prepared according to 

 Scheele's method, in cases of consumption, in several instances 

 when this disease was apparently beginning, the administration 

 of this remedy in small doses removed the cough and restored 

 the patient to perfect health. It seems, therefore, to be a remedy 

 highly worthy of further trial. — (Ann. de Chim. et de Phys. 

 vi. 347.) 



6. Action of Oxalic Acid on Alcohol. — M. I. C. D. Bauhof, of 

 Aarau, has published a curious set of experiments on the action 

 of alcohol on oxalic acid. He dissolved one part of crystallized 

 oxalic acid in eight parts of absolute alcohol, put the mixture 

 into a retort, and distilled off the alcohol. This process was 

 repeated five or six times, till at last the whole oxalic acid dis- 

 appeared, and was converted into an oily looking substance, 

 obviously a compound of oxalic acid and alcohol. This sub- 

 stance possesses the following properties. 



Its colour is brownish yellow. Its smell resembles that of the 

 sweet oil ofioine. Its taste is nauseous, bitterish, and has in it 

 something metallic. It is heavier than water, and falls in it like 

 oil drops ; but is partially dissolved in that liquid by agitation. 

 When first prepared, it gives a red colour to vegetable blues ; 

 but it may be deprived of the uncombined acid which it eontains 

 by agitation with carbonate of lime. It dissolves readily in 

 alcohol ; and when the alcohol is distilled off, it carries aiong 

 with it some of the oily matter and a portion of acid, which may 

 be detected by carbonate of lime. When mixed with water and 

 distilled in a retort, it is decomposed ; an acidulous water comes 



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