CONTENTS. XXV 



PAGE 



Chromous acetate ; Chromic acetate ; Nickel acetate ; Cobalt acetate ; 



Zinc acetate 279 



Acetates of copper ; Cuprous acetate ; Neutral cupric acetate, or crys- 

 tallized verdigris .......... 280 



Method of obtaining neutral cupric acetate by double decomposition . 281 

 Crystallization of neutral cupric acetate; Properties and uses of neutral 

 cupric acetate .......... 282 



Basic cupric acetates ; Sesquibasic cupric acetate ; Dibasic cupric acetate ; 



Tribasic cupric acetate ; Varieties of verdigris found in commerce . 283 

 Manufacture of verdigris in France ....... 284 



Manufacture of verdigris in England, Germany, and Sweden ; Compo- 

 sition of French and English verdigris according to Philipps ; Methods 



of testing verdigris as to adulterations 285 



Uses of cupric acetates ; Scheele's green ; Schweinfurth green . . 286 

 Lead acetates; Neutral acetate of lead (sugar of lead) . . .287 

 Stein's method of preparing neutral acetate of lead, illustrated and 

 described ........... 288 



Berard's process of preparing sugar of lead . . . . .291 



Other methods of preparing sugar of lead ...... 292 



Properties of neutral acetate of lead . . . . . . .293 



Uses of sugar of lead . .294 



Basic lead acetates ; Manufacture of white lead according to the French 



method ; Preparation of lead vinegar or extract of lead . . .295 

 Lead sesquibasic acetate, triplumbic tetracetate ; Tribasic acetate of 

 lead ; Preparation of tribasic acetate of lead according to Pay en ; 

 Manufacture of white lead by the Clichy process and by the Dutch 

 process ; Sexbasic acetate of lead ....... 296 



Uranium acetate; Tin acetate; Bismuth acetate ; Mercurous acetate t 297 

 Mercuric acetate ; Silver acetate ....... 298 



PART II. 



MANUFACTURE OF CIDERS, FRUIT- WINES, ETC. 

 CHAPTER XXIV. 



INTRODUCTION. 



Definition of the term wine ; Ingredients which are added to artificial 

 wines ; Ripening of fruits ; Constituents of an unripe fruit . . 299 



Occurrence and behavior of pectose ; Formation and properties of 

 pectine 300 



Properties of metapectine ; Action and constitution of pectase ; Pec- 

 tous fermentation ; Formation of pectosic acid .... 301 



