[533 J 
For the perfed impregnation of one ounce of fait of 
Tartar, was poured upon it fpirit of Nitre |i. sii, 
gr. xxxvi. the weight of that fait after the evapo* 
ration of the infipid humidity has been encreafed to 
Siii. gr. X, above one ounce 5 that increafe coming 
from the acid remained in the fait of Tartar, (hews to 
us that one ounce of fpirit of Nitre contains 3ii, gr. xviii. 
of acid fait* 
So for the impregnation 6fii of fait of Tartar, 
has been poured upon it fpirit of Salt |ii. sv. the in- 
creafe after the evaporation has been found ^iiu 
gr. xiv. and therefore one ounce of fpirit of Salt con- 
tains 3i. gr. XV. of acid Salt. 
Upon fi of fait of Tartar has been poured oil of 
Vitriol 3v. the increafe has been found 3iii. gr. v. 
therefore gi. of oil of Vitriol contains 5iii. gr. Ixv. of 
acid Salt. 
Upon |i. of fait of Tartar has been poured Jqua 
firtk ii. 5ii. gr. xxx. the increafe has been found of 
fiii. gr. vi. therefore li. of Aqua fortk contains sii. 
gr. xxvi. of acid Salt. 
Upon fi. of fait of Tartar has been poured diftilled Vine- 
gar fxiiii. the increafe has been found of ^iii. gr, xxxvi. 
therefore |i. of diftilled Vinegar contains gr. xviii. of 
acid Salt. 
It appears by thisTable that the quantity of acid Salt 
' for faturating the fait of Tartar is near the fame,thaugh 
the quantity of acid liquors (hould be very difFerent^ 
'tis only the acid of Vinegar, of which the fait ot 
Tartar retains more than it does of the others, that 
M. Hombe 'rg attributes to the fubtilty of the particles of 
the vegetal acid, which have been very much divided 
by the alterations in the fermentation of the liquors in 
the Plants, &c. oi the Wiue^ and alfoin the diftillati- 
on , which alterations the mineral acid has not recei- 
ved. The vegetal acid by that fubtilty of particles 
is able to impregnate a greater quantity of Liquor, than 
• the 
