TAll 
the real tares, and pass them accordingly. 
Blit the unpacking goods, and taking the 
net weight, lieing supposed the justest me- 
thod, hotli for (lie crown and merchant, it 
is usually practised in the port of London, 
in all cases where it can be done with con- 
venicncy, and without detriment to the 
goods. 
TARGIONIA, in botany, so named in 
honour of Cypriani Targioni, M. -D. ol’ Flo- 
rence, a genns of the Cryptogamia HepaticEB, 
Generic character; calyx two-valved, com- 
pressed, containing at bottom a capsule 
nearly globular, many-seeded. There is 
only one species ; viz. T. hypophylla, a na- 
tive of Italy, Spain, Constantinople, Flan- 
ders; Saxony, about Dresden ; and Eng- 
land, near Dawlish, in Devonshire ; flower- 
ing from March to May. 
TARTARIC acid, in chemistry, was 
procured by Scheele in a separate state in 
the year 1770. The process which he fol- 
lowed was by boiling a quantity of the sub- 
stance called tartar, or cream of tartar, in 
water, and adding powdered chalk till ef- 
fervescence ceased, and the liquid no longer 
reddened vegetable blues. It was then 
allowed to cool ; the liquor filtered ; and a 
white insoluble powder remained on the 
filter, which was carefully removed and 
well washed. This was put into a matrass, 
and a quantity of sulphuric acid, equal in 
weight to the chalk employed, diluted witli 
.water, poured upon it. The mixture was 
allowed to digest for twelve hours on a sand 
bath, stirring it occasionally with a glass 
rod. The sulphuric acid combined with 
the lime, and formed a shlphate of lime, 
which fell to the bottom. The liquid con- 
tained the tartaric acid dissolved in it. This 
was decanted off, and a little acetate of 
lead dropped into it, as a test to detect the 
sulphuric acid, should any remain, and if this 
be the case, it must be digested again with 
more tartrate of lime, to carry off what re- 
mains of the sulphuric acid. It is then to 
be evaporated, and about one-third of the 
weight of the tartar employed is obtained 
of concrete tartaric acid. To purify this, 
the crystals may be dissolved in distilled 
water, and again evaporated and crystalliz- , 
ed. It seems probable that this acid exists 
in a state of purity in some vegetables. 
Vauqitelin found a 64th part in the pulp of 
the tamarind. Tartaric (or tartaroiis) acid 
thus obtained is in the form of very fine 
needle shaped crystals ; but they have been 
differently described by different chemist^. 
TAS 
According to Berginen, they are in the 
form of small plates, attached by one extre- 
mity, and diverging at the other. They 
have been found by others grouped toge- 
ther in the shape of needles, pyramids, re- 
gular six-sided prisms, and square and small 
rhoniboidal plates. The' specific gravity is 
1.6. This acid has a very sharp, pungent 
taste ; diluted with water, it resembles the 
tasteof lemon juice ; and it reddens str ongly 
blue vegetable colours. When it is exposed 
to heat, on burning coals, it melts, blackens, 
emits fumes, froths up, and exhales a sharp 
pungent vapour. It then burns with.a blue 
flame, and leaves behind a spongy mass of 
charcoal, in which some traces of lime have 
been detected. In the decomposition of 
the tartaric acid by heat, one of the most 
remarkable products which particularly 
characterizes it, is an acid liquor of a reddish 
colour, which amounts to one-fourth of the 
weight of the former. This was formerly 
known by the name of pyrotartarous acid. 
It has a slightly acid taste, pt odiices a disa- 
greeable sensation on (he tongue, is strongly 
empyreumatic, and reddens the tincture of 
turnsole. But it has been found by the ex- 
periments of Fourcroy and Vauquelin to be 
the acetic acid impregnated with an oil. 
Tartaric acid is very soluble in water. The 
specific gravity of a solution formed by 
Bergman, was found to be 1.2. This sohi- 
tion in water is not liable to spontaneous 
decomposition, unless it is diluted. While 
it is concentrated, it loses nothing of its acid 
nature or its other properties. According 
to the analysis of Fourcroy and Vauquelin, 
100 parts ot this acid are composed of 
Oxygen 70.5 
Carbon jg q 
Hydrogen 10.5 
100.0 
Tartaric acid is not applied to any use, 
and bnt few of ifs combinations are em-. 
ployed hi the practice of medicine. 
TASTE, se7ise of. The senses of taste 
and smell are nearly allied to the sense of 
feeling ; indeed they may be considered as 
modifications of feeling. They however 
are properly distinguished from it, because 
they have each a peculiar organ, and are 
each affected by peculiar properties of bo- 
dies. The chief organ of taste is the tongue ; 
and it is fitted for its office by the nume- 
rous extremities of nerves which are lodged 
