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The acid here noticed by the author being obtained in greatest quantity from the fruit of theSorbus aucuparia , is denominated by him sorbic acid, in order to distinguish it from other known vegetable acids. To prepare it, he presses the ripe fruit, previously bruised, in a linen bag, and thereby obtains nearly half its weight of juice. With this juice he mixes a solution of acetate of lead, and obtains a precipitate of sorbate of lead, which requires to be frequently washed with cold water. The purified powder is then boiled in a large quantity of water, which dissolves a part as a super-sorbate, leaving undissolved a sub-sorbate. The liquor being filtered and suffered to cool, deposits brilliant crystals of purified sorbate of lead. To the crystals thus obtained he adds a quantity of dilute sulphuric acid, sufficient to separate nearly the whole of the lead; and having then separated the remainder by a current of sulphuretted hydrogen gas, he obtains the acid in a state of purity.

abstracts of the papers printed in the philosophical transactions of the royal society of london

On the nature and combinations of a newly discovered vegetable acid; with observations on the malic acid, and suggestions on the state in which acids may have previously existed in vegetables