ACETATES AXD THEIR MANUFACTURE. 269 



of acetic acid ; it crystallizes by slow evaporation in long, flat- 

 tened prisms. It is very deliquescent and decomposes at 392 F., 

 giving off crystallizable acetic acid. 



Sodium acetate, NaC 2 H.,O 2 . The manner of preparing this salt 

 in the fabrication of wood-vinegar has already been described. It- 

 can be obtained in a manner similar to that of the potassium salt 

 by dissolving carbonate of soda in acetic acid, evaporating the solu- 

 tion, and setting the liquor aside to crystallize. The crystals form 

 large, colorless, oblique rhombic prisms. Their composition is 

 NaC 2 H 3 O 2 + 3H 2 O ; they are soluble in 3 parts of cold, in a less 

 quantity of boiling water, and in 5 of alcohol. 



The taste of sodium acetate is cooling and saline. When ex- 

 posed to dry air it loses its three equivalents of water, but regains 

 them in a moist atmosphere. After being melted it is deliques- 

 cent and takes up 7 equivalents of water ; it then becomes a liquid, 

 supersaturated solution which crystallizes, with evolution of heat, 

 immediately after a fragment of dry or crystallized sodium ace- 

 tate is thrown into it. 



Sodium acetate is used for the preparation of acetic acid, acetic 

 ether, and in medicine. Sacc recommends it for the preservation 

 of animal and vegetable substances. His method consists in the 

 use of powdered acetate of sodium instead of common salt. To 

 keep meat fresh it is placed in a barrel with layers of acetate of 

 sodium interposed between the layers of meat in the proportion 

 of one-fourth of the weight of the meat. In summer the action 

 of the salt is immediate ; in winter it is necessary to place the 

 barrel in a heated room. As the salt abstracts the water from 

 the meat, the barrel is turned about. The operation is complete 

 in about 48 hours, and the meat may then be packed with its 

 pickle or it may be dried in the air. If the barrels are not full, 

 they may be filled up with a fresh pickle made by dissolving 1 

 part of sodium acetate in 3 of water. When the pickle is drawn 

 off from the meat half the salt is deposited in crystals and may 

 be again used. 



Meat which has been thus treated is prepared for cooking by 

 steeping for at least 12 and not more than 24 hours, according 

 to the size of the piece, in tepid water, to which a small quantity 

 of sal ammoniac has previously been added. This salt decom- 



