'( 5 r 4 ] 
By means of thefe neutral falts we may be ena- 
bled to difcover many of the properties of vegetable 
acids, and particularly the different degrees of affi- 
nity or attraction between them and alkaline falts ; 
thus, for example, if we diffolve in water fome of 
the neutral fait of currants, and add fome lime juice 
or fome vinegar, and then evaporate and cryftal- 
lize: if we obtain a neutral fait of currants, we 
conclude that the acid of currants has a greater affi- 
nity or attraction to the alkali than the acid of 
limes or of vinegar; but, if we get a neutral fait of 
limes, or of vinegar, we conclude that thefe acids 
have a greater affinity with the alkali than the juice 
of currants. 
As I am fenfible that this account of vegetable 
neutral falts is very incomplete, and that I have 
done little more than given a very fuperficial defcrip- 
tion of their external appearance; and as it will 
probably require a length of time, and the labours 
of many, to difcover fully their virtues and proper- 
ties, I (hall recommend it to thofe who may pro- 
fecute this fubjeCt to endeavour to afcertain the fol- 
lowing fads : 
1. What degree of cold or of heat is generated on 
the mixture of each acid with the different alka- 
line falts ; and likewife to try the fame experiment 
with each neutral fait at the time of its folution in 
water. 
2. What quantity of pure alkaline fait it takes 
to faturate any determined quantity of each of the 
vegetable acids. 
3. What figure each neutral fait aflumes when it 
is firft cryftallifed, and likewile after it has been 
purified. 
