But these most
destructive substances are always found combined with others, which
render them often perfectly harmless, and can be separated only by the
skill of the chemist.
The Prussic acid (by some called hydrocyanic acid) is a liquid,
extracted from vegetables, and contains one part of cyanogen and one
part of hydrogen. It is extracted from the bitter-almond, (as has been
stated,) peach-blossom, and the leaves of the laurocerasus. It may also
be obtained from animal substances, although a vegetable acid. If lime
be added to water, distilled from these substances, a Prussiate of lime
is formed; when, if an acid solution of iron be added to this mixture,
common Prussian blue (or Prussiate of iron) is precipitated. The acid
may be obtained from Prussiate of potash, by making a strong solution of
this salt, and then adding as much tartaric acid as will precipitate the
potash, when the acid will be left in solution, which must be decanted
and distilled.
Its properties are a pungent odour, very much resembling that of
bitter-almonds, with a hot but sweetish taste, and extremely volatile.
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