68 
ter account can be given of its preparation than Dr* 
Henry’s own. For my own part, I strongly suspect that 
in the large way, common strong vinegar is saturated with 
whiting ; filtered, reduced to a dry mass, and distilled 
with vitriolic acid. The retort will contain sulphat of 
lime. The vinegar must be re- distilled with a moderate 
heat. 
u When this salt, acetite of potass is distilled, with half' 
its weight of sulphuric acid, the vegetable acid is expel- 
led in a very concentrated form, mixed with sulphurous 
acid- Digestion with a small portion of manganese, and 
subsequent distillation, affords it pure. It may be ob- 
tained, also, by distilling equal parts of acetate of lead and 
sulphat of copper. Or 
The crystallized acetate of copper, contained in a glass 
jetort, which may be nearly filled with the salt, may be 
submitted to distillation in a sand- heat. The acid that 
comes over has a green colour, and requires to be recti- 
fied by a second distillation. Its specific gravity then va^ 
lies from 1056 to 1080, If the products be reserved in 
separate portions, it has been observed by M. M, De- 
; rosne, that those which are obtained towards the close, 
though specifically lighter than the earlier ones, are still 
more powerfully acid, assuming, as the test of their 
strength, the quantity of alkali which they are capable of 
saturating. The last products, it was found also, when 
submitted to distillation, yield a liquid which has even less 
specific gravity than water. This liquid may be obtain- 
ed, in a still more perfect state, by saturating the latter 
portions of acetic acid with caustic and solid potash ; the 
acetate of potash precipitates ; and a fluid swims above 
it, which may be rectified by distillation at a gentle heat. 
It is perfectly limpid ; has a penetrating taste ; is lighter 
than alcohol ; evaporates rapidly with the production of 
cold when poured upon the hand ; and is highly inflam- 
