This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Colorless, translucent rhom-boidal tables or lamellae. It is permanent in the air at the ordinary temperature, but loses one-half of its water above 55° C. (131° F.), and becomes anhydrous at 121° C. (250° F.); 100 parts of water retain at 105° C. (221° F.) 60 parts, at 40° C. (104° F.) about 41, at 20° C. (68° F.) 35.7, and at 10° C. (50° F.) 34.3 parts of the salt in solution (Mulder). The aqueous solutions are partly precipitated by strong hydrochloric and nitric acids, in which the salt is less soluble than in water. It is insoluble in absolute alcohol, bat dissolves in spirit containing water, and imparts to the alcohol-flame a yellow color. It possesses the persistently bitter and disagreeable astringent taste of the soluble barium salts. Chloride of barium in the manufacture of artificial mineral waters serves in introducing the insoluble components of carbonate, phosphate and sulphate of barium.