[ 5 °* ] 
number of cryftals of different fhapes, as in the 
di (tilled vinegar ; fome fuch as them, others refern- 
bling exadtly the figure of the Rochelle l'alts, but 
fmaller as thofe at cx; fome fquares, others of dif- 
ferent fhapes and figures, as at c , c y c y &c. and one- 
large one marked d, d . 
Both the falts from the diftilled and from the 
plain wine vinegar, have a pleafant cool tafte, with- 
out any difagreeable bitter ; and generate cold in 
the time of their iolution in water, for the quick- 
lilverin the thermometer, which hood at 63. in New 
River water, funk to 62, as foon as fome of this fait, 
which was put into it, began to diffolve. 
From the figure and (hape of fome of the cry- 
ffals of the fait of the wine vinegar coming fo near 
to that of the Rochelle fait, I think we may rea- 
fonabiy conclude that the acid of vinegar ap- 
proaches near to that of tartar, but is not entirely 
the fame. 
The fait of the diftilled vinegar can be made 
with great eafe and very pure ; but the common 
vinegar contains fuch a large proportion of oil as to 
require fome care to purify it after it is made. 
Experiment III, 
With the cryftals of tartar. 
The Rochelle fait, made with the acid of tartar, 
and the foffil alkali, is fo common a purging fait, 
that I fhall not enter into any defcription of it, and 
I have only given a figure of fome of its cryftals 
at fig. 1 5, that we might be able to compare it 
with 
