TAKIKK. 



TAKTAKIC A< ID. 



lived Mulirr than th* 4th and 8th centuries. But Jahn point* out 

 certain internal markx, from which ho concludes that this Targmu wan 

 compiled, toward* the n<l of the 3rd century after Christ, from other 

 paraphrase*, *ome uf which at lea*t were considerably older. The 

 Jew* make Jonathan contemporary with the prophet* Malachi, 

 Zeehariah, and Hagni, and relate marvellous (torie* respecting the 

 oompoatiou of hi* Talmud. Thia Targum in more paraphraatie than 

 that of Onkelo* ; iu dialect U not *o pure ; the version U not ao accu- 

 rate, but it U free from the fabulou* atorie* of the later Talmud*. It 

 comprise* the book* of Joshua, Judge*, Samuel, King*, laaiah, Jeremiah, 

 Kaekiel. and the twelve minor prophet*. 



3. l\e ran/mil of At ptntdo-JonalMaii, on the Pentateuch, U ao 

 ceiled from it* baring been erroneously aacribed to Jonathan Ben 

 Usnel. In purity of dialect, in it* general tyle, and in iU mode of 



F- far inferior to the Targum of Jonathan. It abound* 

 in silly fablea, and displays great ignorance of Hebrew on the part of 

 it* author. From internal evidence, such as it* mention of the Turks 

 and Lombard*, it is evident that it could not have been written earlier 

 than the 7th, or perhaps the 8th, century. 



4. Tkr JmaaUm Tan/Km, on the Pentateuch, of which however it 

 omit* large portion*, and sometimes explain* only single words, is 



tly later than that of the pseudo-Jonathan, which it generally 

 follows closely, occasionally departing from it for the worse. Its 

 dialect i* very impure, abounding in Greek, Latin, and Persian words. 



The other Targum* scarcely deserve a separate notice. An account 

 of them, and lists of the editions and Latin versions of the Targums, 

 will be found in the works quoted at the end of this article. Taken 

 together, the Targums form a paraphrase of the whole of the Old 

 Testament, except the books of Daniel, Ezra, and Nehemiah, which 

 called the leas for such an exposition, as they are to a great extent 

 written in Chaldee. 



(Prideaux, Conntetion, part it, book viii. ; the Introduction! of Home 

 and Jahn.) 



TARIFF, a table of duties to be paid on goods imported or exported. 

 The principle of a tariff depends upon the commercial policy of the 

 body by which it is framed, and the details are constantly fluctuating 

 with the change of interest* and the wants of the community, or in 

 pursuance of commercial treaties with other states. The British tariff 

 has undergone many important alterations within the last sixty years, 

 all tending to increased freedom of trade. Only twenty-six kinds of 

 articles are now subject to an import duty, and none to an export 

 duty, all being imposed merely for fiscal purposes. A tariff often aims 

 at incompatible ends : duties are sometimes meant to be both pro- 

 ductive of revenue and for protective objects, which are frequently 

 inconsistent with each other. Hence they sometimes operate to the 

 complete exclusion of foreign produce, and in so far no revenue can of 

 course be received; and sometimes, when the duty is inordinately high, 

 the amount of revenue becomes in consequence trifling. An attempt 

 is in fact made to protect a great variety of particular interest* at the 

 expense of the revenue and of the commercial intercourse with other 

 countries. 



TAKTAN. [WEAVTXO.] 



TAKTAR, CHKAM OF. [TARTARIC ACID.] 



TARTAR KMKTIC. [ANTIMONY.] 



TAKTAKIC ACID .'.H.O 10) 2HO). This acid occurs in nature in 

 both the free and combined states. In the free condition it exists in 

 the tamarind, grape, pine-apple, pepper, &c. ; as a potash salt, also in 

 the tamarind, grape, and in the mulberry ; and as tortrate of lime, 

 in the fruit of the stagYhorn sumach (/Una typhina). Ttirtaric acid is 

 also found in many other vegetable juices, but it is from the grape that 

 nearly all the tartaric acid of commerce is obtained. 



Bitartrate of potash is soluble in water, but not in alcohol ; in a 

 mixture of the two it is soluble to an extent dependant upon the pro- 

 portion of the one to the other. When, therefore, the juice of the 

 grape U fermented, there arrives a point at which the bitartrate of 

 potash begins to crystallise out and deposit on the sides of the vessel 

 in which it is contained, and this operation goes on until the whole of 

 the sugar in the wine is converted into alcohol. In going out of 

 solution it takes much colouring matter with it, and in thin impure 

 state is, at convenient seasons, removed and sent into commerce as 

 nryij or crude tartar. Purified by recrystalliaation and treatment with 

 animal charcoal, it constitute* purified tartar, or " rrrnm' uf tartar ; 

 and it is from this salt that tartaric acid is produced. " It is called 

 tartar" says Paracelsus, " because it produces oil, water, tincture, and 

 alt, which burn the patient as tartarus does." Tartar an is Lalin f<>r 

 A'//. The products of its destructive distillation are certainly some- 

 what irritating, and the properties of the " salt " (carbonate of potash) 

 that is left are well known. 



To prepare the acid, the bitartrate i* dissolved in hot water, and 

 powdered chalk added so long as effervescence continues. A precipi- 

 tate of tartrate of lime i* hereby formed, while neutral tartrate of 

 potash remain* in solution. The latter is then decomposed by adding 

 the proper proportion of chloride of calcium, or by boiling with sul- 

 phate of lime. In cither case the tartaric acid remaining in the potash 

 alt is also thrown into the state of tartrate of lime. Finally, the 

 tartrate of lime is gently heated with rather more than half it* weight 

 of strong [sulphuric add mixed with seven or eight times Ha weight 

 uf water. When the decomposition is complete the whole is filtered, 



the nitrate evaporated, U nece*ary, and the liquor set aside to 

 crystallise. 



Crystals of tartaric acid are colourless, inodorous, powerfully yet 

 agreeably add to the taste, of specific gravity 176, contain no water of 

 crystallisation, and remain perfectly transparent and unaltered in the 

 air. They are very soluble in water, alcohol, and wood spirit , 

 in ether; the aqueous solution slowly decomposes if exposed. U !,. n 

 gently warmed, they give evidence of being highly charged with elec- 



i tartaric acid, especially when hot, exerts a p.. 

 twisting action on polarised rays of light. The direction of rot., 

 to the right, a* observed in the apparatus described under SA 

 IIIMKTKY : it is a remarkable phenomenon, and will presently be 

 referred to a* a mean* of distinguishing the derivatives and modiii- 

 cationa of this add from each other. 



Tartaric acid gives a white precipitate (bitartrate of potash) when 

 added in excess to a strong solution of a potash salt ; it alao throws 

 down white tartratos from lime or baryta water and from acetate of 

 lead, but doe* not decompose the chlorides of barium or calcium. 

 Oxidising agent*, such as peroxide of lead, red lead, bichromate of 

 potash, nitric acid, Ac., readily act upon tartaric add and con 

 into formic and carbonic adds. Fused with caustic potash, it -pln.-i up 

 into acetic and oxalic adds, thus : 



2HO,C,H 4 0,, + S(KO.HO) = KO, C.H.O, + JKO. C.O. + GUO 



Tartaric acid. 



Ilyilratc of 

 potash. 



Acetate of 



OxaM : 

 , utasfa. 



Water. 



By heat, tartaric add ia transformed into several modification*. 

 Exposed to a temperature not exceeding 340* Fahr., it fuses, and ia 

 altered to an acid that has the same composition and apparently the 

 same constitution as the original acid, but forms salts which are more 

 soluble in water. It ha* a gummy appearance, i* very deliquescent, 

 doe* not when in excess precipitate ammonia from it* salts until after 

 some time, and then the crystals have a different form to that of ordi- 

 nary bitartrate of ammonia. The solutions of its salt* change into 

 those of ordinary tartrate* when boiled. The above i* distinguished 

 from the ordinary by the name mttatartaric acid. By continued 

 exposure to the same temperature, metatartaric acid is further modified 

 to itolartaric acid, the chief peculiarity of which is that its salts corre- 

 spond only to bitartrates. The formula (HO, C,H,0 U ) probably there- 

 fore represents its true constitution. Closely associated with the 

 above acids are the tartralic and tartrtlic: they are formed on exposing 

 tartaric acid to a still higher temperature for a shorter or : 

 period ; they contain less water than the ordinary acid, and possibly 

 are merely mixtures in different proportions of that subtitanr 

 an/iyi/rom tartaric acid, or tartaric anhydride. The latter b. a 

 the composition C,H 4 O 10 : it always results when tartaric acid is main- 

 tained for some time at a temperature of 374 Fahr. 'il ile ill 

 water, alcohol, or ether, and by long exposure in a moist n 

 more rapidly on boiling in piu;e or alkaline water, is roc 

 the ordinary crystalline form of acid. Finally, on heating tartaric acid 

 to 400 Fahr., and higher, in a distallatory apparatus, it is decomposed 

 into corburetted hydrogen and carbonic acid gases, 

 empyreumatic oily matters, pyruvic and pyrotartaric ac.i> 

 acid (iill< i. (', II,,O 10 ) is separated from other matters in the dixtillate 

 by fractional distillation and by taking advantage of the insolubility of 

 it* lead salt. Pyruvic acid is uncrystallisable, miK-iblc in all pro. 

 portions with water, alcohol, or ether, and forms difficultly < < 

 Usable pyruratet; that of silver being somewhat soluble b 

 containing 2AgO, C^HjO,,;. Pyrotartaric acid (2HO,<3, H n () n l in the 

 impure state remains as a syrupy liquid when the tartarie. distillate 

 above referred to is redistilled. It may be purified by distillati' 

 exposure of its distillate in vacuo, when it Beparate-s out in crystal*. 

 The latter may be quite decolorised by solution in water, treatment 

 with animal charcoal, and recrystalliBation. I'yrotartarir 

 lises in oblique prisms, is very soluble in water, alcohol, or i ; 



without decomposition, and forms well-defined crystalline salt* 

 with bases. It forma neutral and acid pyrotartratet, of the *. 

 formula MO, HO.C^H.O,, or -JMi'.r li,n o . With pernalts of iron it 

 gives a red precipitate, and with protosalts a solution that rapidly 

 reddens in contact with air. 



Ai-iijirial l':iriiiiitinii uf Tartaric Aeiil, This ha* been accom) 

 by Liebig. Its source is sugar of milk (lactose) and nitti 

 i\idi-in anent. One part of lactose, two and a half of nitric acid, i' 

 ap. gr. I .'(-', and an equal quantity of water, are gently heat.-. I : a 

 mixture of carbonic acid and nitrogen oxides are disengaged and a 

 separation of mucic acid takes place. Water is then added, the 

 mixture filtered, half a part of nitric acid put into the liquid and the 

 whole again boiled. More mucic acid in all 83 per cent, of the 

 lactose employed then separates After filtration a little 

 nitric acid is added, and the whole boiled for eighteen or twenty-four 

 hours. On now neiitralUini; the solution by potash, abundar 

 tartrate of potash i* obtained, which maybe purified by one or two 

 crystallisations, and the acid isolated in the manner described at the 



eoliinielleeliiellt of this article. 



The acid thus artificially obtained possesses all the properties of 

 ordinary tartaric add ; it has dextro-rotative or plane polari e< I 

 and is in fact identical with true tartaric acid. A short time since an 



