L 96 ] 



All these acids, except the acetic, malic, and 

 prussic acids, are white crystallized bodies. The 

 acetic, malic, and prussic acids have been obtained in 

 the only fluid state ; they are all more or less solu- 

 ble in water ; all have a sour taste except the gallic 

 and prussic acids ; of which the first has an astringent 

 taste, and the latter a taste like that of bitter almonds. 



The oxalic acid exists, uncombined, in the liquor 

 which exudes from the Chich pea (Cicer arietinuni), 

 and may be procured from wood sorrel (Oxalis aceto- 

 sella)) common sorrel, and other species of Rumex ; 

 and from the Geranium acidum. Oxalic acid is easily 

 discoved and distinguished from other acids by its 

 property of decomposing all calcareous salts, and 

 forming with lime a salt insoluble in water ; and by 

 its crystallizing in four-sided prisms. 



The citric acid is the^peculiar acid existing in the 

 juice of lemons and oranges. It may likewise be ob- 

 tained from the cranberry, whortleberry, and hip. 



Citric acid is distinguished by its forming a salt 

 insoluble in water with lime ; but decomposable by 

 the mineral acids. 



The tartaric acid may be obtained from the juice 

 of mulberries and grapes ; and likewise from the pulp 

 of the tamarind. It is characterized by its property 

 of forming a difficultly soluble salt with potassa, and 

 an insoluble salt decomposable by the mineral acids 

 with lime. 



Benzoic acid may be procured from several re- 

 sinous substances by distillation ; from benzoin, 

 storax, and balsam of Tolu. It is distinguished from 



