376, Mr. Macie’s Account of 
(E) A fmall quantity of this folution was let fall into a 
proportionably large quantity of fpirit of wine, whofe fpecific 
gravity was .838. The mixture immediately became turbid, % 
and, on {landing, a denfe fluid fettled to the bottom, and 
which, when the bottle was haftily inverted, fell through the 
fpirit of wine in round drops, like a ponderous oil. 
The fupernatant fpirit of wine being carefully decanted off, 
fome diftilled water was added to this thick fluid, by which it 
was wholly diffolved. This folution, expofed to the air, 
(hewed phenomena exadlly fimilar to thofe of the undiluted 
folution (D). 
The decanted fpirit being alfo left expofed to the air in a 
ihallow glafs veffel, did not, after many days, either depofit a 
fenfible quantity of precipitate, or become gelatinous ; but hav- 
ing evaporated nearly away, left a few drops of a liquor which 
made infufion of red cabbage green ; and, on the addition of 
fome pure marine acid, effervefced violently. No precipitate 
fell during this faturation with the acid ; nor did the mixture 
on (landing become a jelly ; and on the total evaporation of the 
fluid part, a fmall quantity of muriate of tartar only remained. 
The fpirit of wine feems, therefore, to have diffolved merely a 
portion of fuperabundant alkali prefent in the mixture, but 
none of that united with Tabafheer. 
(P) To different portions of this folution were added 
feme pure marine acid, fome pure white vitriolic acid, and 
fome diddled vinegar, each in excefs. Thefe acids at firft pro- 
duced neither heat, effervefcence, any precipitate, or the lead 
fenfible effefl, except the vitriolic acid, w'hich threw down 
a very fmall quantity of a white matter; but, after (landing 
fome days, thefe mixtures changed into jellies fo firm, that 
the 
