84 



CHEMISTRY. 



taste i* bitter and acid. It it soluble in water, and 

 not .ilti rr d by exposure to the air. 



Sp. 6. Acflnle if liarytft. This salt crystallizes 

 in fine, transparent, prismatic needles. Its taste it 

 acid and somrwh.it bitter. It dissolves in little more 

 tli.ii) its w. ight of water, and rather effloresces in the 

 air. Alcohol dis-oKv- about -,^5 of its weight of it. 



Sp. 7. Aceiale of Strontian. This salt crystalli- 

 nes. Its taste is n >t unpleasant. It dissolves in lit- 

 tle more than its weight of cold water. It gives a 

 green colour to vegetable blues. 



Sp. 8. Acetate of Alumina. This salt crystallize* 

 in needles, is very deliquescent, and has an astringent 

 taste. 



Sp. 9. Acetate of Yttria. This salt crystallizes 

 in six-sided plates of an amethyst red colour, and is 

 not altered by exposure to the air. 



Sp. 10. Acetate of Glucina. This salt does not 

 crystallize, but yields a gummy mass. Its taste is 

 sweet and astringent. 



Sp. 11. Acetate of Zirconia. This salt does not 

 crystallize, but may be obtained in the state of a 

 powder, which does not attract moisture from the air. 

 Its taste is astringent. It is very soluble in water 

 and in alcohol. 



The following Table exhibits a view of the con- 

 stituents of these salts, as far as they have beeu as- 

 certained. 



GEKUS II. Benzoates. 



This geflus of salts has been so superficially exa- 

 mined, that a detailed description of the species can- 

 not be given. All the bcnzoates examined are so- 

 luble in water, crystallize, and have a sharp saline 

 taste. The Iwnzoates of ammonia and alumina deli- 

 quesce, the others do not. Most of the species form 

 foather shaped crystals. 



GENUS III. Succiiuites. 



Aucciiutci. This genus of salts is almost as little known as the 

 preceding. Most of the luccinates crystallize. Suc- 

 ciirate of magnesia is an exception ; and succinites 

 of barytei and glucina are nearly insoluble in water. 



GlKUS IV. MorOTt/latr*. 



Only two species of this genus have been exami- 

 ned, the moroxylates of lime and ammonia, both of 

 which crystallize in needles, and are soluble iu water. 



GENUS V. Camphoratet. 



The salts belonging to this genus have usually a dmpho- 

 bitterish taste. When heated they are decomposed, ttttt. 

 and the acid commonly sublimes. Before the blow- 

 pipe they burn with a blue flame. 



Sp. 1. Camp/tortile of Potash. This salt is white 

 and transparent, and crystallizes in hexagons. It 

 dissolves in 100 parts of cold, and in four parts of 

 hot water. Alcohol also dissolves it, and burns with 

 a deep blue flame. When heated it melts, and the 

 acid is volatilized. 



Sp. 2. Campliorate of Soda. This salt is white 

 and transparent. Its crystals are irregular. It dis- 

 solves in rather more than 100 parts of cold, and in 

 eight parts of hot water. It is soluble in alcohol. It 

 effloresces slightly in the air. 



Sp. 3. Camph'irate of Ammonia. This salt does 

 not readily crystallize. It is opake, and has a sharp 

 bitterish taste. It dissolves in about 100 parts of 

 cold, and three parts of hot water. It is soluble in 

 alcohol. When heated it sublimes. . 



Sp. 4. Camfihorate of Magnesia. This salt does 

 not crystallize-. It is white, opake, and has a bitter 

 taste. It requires about 290 parts of water to dis- 

 solve it. Cold alcohol does not act on it, hot alco- 

 hol decomposes it, and dissolves the acid. 



Sp. 5. Campliorate of Lime. This salt does not 

 crystallize. Cold water dissolves very little of it ; 

 hot water dissolves about -rsrr'h part. It is insoluble 

 in alcohol. In the air it falls to powder. When 

 heated it melts, and the acid is volatilized. 



Sp. G. Campkora/e of Barylet. This salt does 

 npt crystallize. It has little taste. It is scarcely so- 

 luble in water or alcohol. It is not altered by expo- 

 sure to the air. When heated it melts, and the acid 

 is volatilized. 



Sp. 7. Camphorale of Alumina. This salt is a 

 white powder, with an acid, bitter, astringent taste. 

 It dissolves in about 200 parts of cold water, and in 

 a much smaller quantity of hot water. Hot alcohol 

 dissolves it readily. 



GENUS VI. Oxalales. 



The salts belonging to this genus are easily decompo- Oialate*. 

 sed in a red heat ; water, carbonic acid, carbonic oxide, 

 carbureted hydrogen and charcoal are evolved, and the 

 acid destroyed. The alkaline oxalates are soluble in 

 water, and crystallize. They combine with an excess 

 of acid, and form super-oxalates. The earthy oxa- 

 lates are insoluble in water, or nearly so. Lime wa- 

 ter occasions a precipitate in the solution of oxalates, 

 provided there be no great excess of acid. 



Sp. 1. Oxalale of Potash. This salt crystallizes 

 in flat rhomboids. Its taste is cooling and bitter. It 

 dissolves in thrice its weight of cold water. It ab- 

 sorbs a little moisture from the atmosphere. 



Sp. 2. Superoxalate of PotasL This salt ii ex- 



