1000000030

168

Qcirllhan Ihe (ormer. Dillil in Ihis manncr lill you have

dr.'1V1l off inlo yOllr fecood rccei,er IWO Ihirds o( the li·

quur .har lI'as

l.ft

in rhe cl1curbit.

Ihick mmcr will nolV

rem~i;,

ar Ihe bOllom of the

lIill:

plII

it iota a reron; IlIIe

a receiver; fe.t your

tctOn io a rel'erberariog furnace, aod diflil with degrces

of fire. There will come over a limpio liquor, very acid

lna

fharp, yet ponderous, aod requiriog a gr,at degrce

o( fi re to raife il;

which accoullt il Ol"kes the receiver

very hOI.

hath a (\rong empyrcumatic fmell

Wheo

th ~

dillillation begin!

Oackeo, incre,fe your fire. There

will rife ao oil of a fetid, quick fmell. At

I.fl

when no–

thiog more \ViII rife with Ihe IIroogefl 6re. break the re–

tan, and in it you will find a black charred maller:

burn il, and from the afhel lixivialed wilh water you

will oblain a fixed alkali.

1"e Add

Villc$lIr com/'il1ed wit" dijferent

:::'UbjifllICeJ.

'J'h, Aci.l ef

T'i~,;:ar

comhined 'U,ith A/J.alilf' Suhj/anCtl.

Fol¡ated S.1t of Tartar, or regffluated Tartar.

D,–

compojitiM of

thát Salt.

INTo aglafs cucurbit pUl fomevery pure aud \Vell dried

fatI o( tartar; and pour on it fome good dinilled vine–

gar, by lirtle and litlle al a time. An effemfceoce \ViII

arife. Pour on OlJre .inegar, lill you anaio the point o(

lituralion. Then fit a head to Ihe cucurbit; fet it in a

fand hath; and, having luted on a receiver, diflil \Vith a

gentle he'l, and very Oowly, till nothing remain but a

dry 'Muer. On this refiduuOl drop a lillle o( Ihe fame

vinegar; and if any effervefcence appears, add more

viorgar Ii\! you attain the poinl of faturalion, and diflil

again as be(ore. I( you obfeHe no effervefcence, the

operation \Vas rightly performed.

is not eafy

hil Ihe exaa point of f,turation in

preparing Ihis neutral falt; becaufe Ihe oily pans, with

which Ihe acid of vioegar is lo:t.ded, hioder il from aa–

ing fa brifkly and readily as it \Vould do, if it were

as.

pure as the mioeral acids

and for this reafoo il often

happens, tha., when we have nearly

at\aioe~

the point

of fatu,ation, the addition of ao acid makes

feofible

efferveCcence. though the alkali be not yet entirely fa

tur.ated; which deceives the operator, and makes him

coodude errooeouOy thu he hath attaioed the ICue poiot

of faturation.

But he eafily perceives his miflake, when, after haviog

fep~rated

froOl this faliRe compound all its fuperHuous

moiflure by diflillation, he drops frefh vinegar upoo it :

for then tht falts being more coocentrated, and confe–

qutntly more aElive, produce ao effervefcence, which

\Vonld not have been feofible if this lan ponion of acid,

inflead of comiog imo immediate comaa \Vith rhe d ied

alkali. could not have mixeo thmwirh tiJI diffufed

through, and in amanner fuffocated by tha. phlegm from

wh;chthe acid of the vioegar before neumlifed was gra–

du.lly fepmted by its combining with the alkali; that

phlegm keeping in folution borh the neu,ral

f.lt

already

{orm.d. ami the .Ikali oot yet Caturatcrl. And for this

reafon it is oecelfary to try, after the

fitll

d.ficcatioo of

this falt, which is called

rtgtmroted tartar,

whetheror

no the jull point of faturation hath been anained.

FrolD \Vhat hath beco faid, concemiog the deficcation

of this neutral (alt, ii is plain, that the ufe of it i! only to

free the

f~lt

from the grea\ quaotity of fuperHuous moi–

Hure wherein it i, dilfolved: which prol'CS, Ihat the ,cid

of vioegar, Iike all other acids dilfolvcd in much water,

is fcparated from mofl of this redundaot phlegm by being

combined with a fixed alkali. And hence we mufl con–

dude, that the acid of vinegar, cootained in regenerated

tanar deficcmd, is vaflly Ilruoger and more concentrated

than it was before.

Though theacid o( vinegar is freed, by combioing with

a fixed alkali, from a great quaotity (lf fuperHuous

phlegOl, yet the oily pans with which it is entangled flill

deave to it: thefe pws are not feparated from ir hy itS

cooverfioo into a neutral (alt, but, without quining ir,

combine alfo with the fixed alkali; and this gim rege–

nerated tartar a faponaceous quality, aod ftveral other

peculiar propenics.

Regeoerated tartar, whe dried. is of a brown co–

lour.

i, femi.volatile; meIts with a

very

gentle heat,

and then refembles an uoauous liquor ; which indicates

its containing an oil: when cafl upon live coals, it

flames; and, wheo diflilled with a {Irong heat, yields

an aélual oil; aU which evidently proves the exilleoce of

that oil.

This falt i, fol uble in (pirit of wine; a quality which

it probably owes alCo tO in oi\. 1t requires about

fi"

pans of fpirit of wine to dilfolve it ; aod the dilfolutioo

fucceeds

very

well in a matra" with the help o( a gentle

warmth. If the fpirit of wine be abllraaed from this fo–

lution, by difliiling with a fmall 6re, it remains at the

bonom of the cucurbit, in the form of a dry fubflance

compofed of luyes Iying one upon another ; which hath

procured it the Dameof

ttrra foliota tarrRri,

f~liated

IRlt

tartar.

is not abfolutely oecelfary .that regenerated tartar

be dilfolved in fpirit of wine tO make the foliated fal! :

for it may be procured in this fOTl!) only by evaporatiog

the water in which it is dilfolved. Hut the OperatiOD

fucceeds better with fpirit of wine; probably becau(e

the fuccefs thereof depends on ufing ao exmdiog gentle

warmth: now fpirit of wioe evaporates with mucb lefs

heat thao water

Rtgenerated tartar ruay

~Ifo

be cryflallifed. If yoa

defire tO have it in this form, combine the acid with ,he

alkzli to the poiot of faturation; evaporate the

liq.or

Oowly tO the confillence of a fyrup, and (et it in a cool

place; where it will fhoot ioto duflers of cryllah Iyiog

ope upon aoother like feathers.

Vinegar perfealy dilfolves abforbent mauers alfo. and

panicul.trlythofeo( the aoimal kingdom; fuch as corah,

coabs eyes, pearls,

at.

lo order to adilfolution of fuch

matters, you mufl pulverife them, put thein into a ma–

tras, and pOllr on them (pirit of vintgar to the depth

1)(

(our fiogers breadth: an effervefcence will arife: when

that is over, f& the mixture tO digefl two or

t~ree

day'

in·a (and-bath; theo decaot the Iiquor, filter it, aod e–

vapome it tO dryneCs with a very gentle heat. The

Dlmer wbicb remains is callcd

falt

mal,

"dril,