PART II. OF VEGETABLES.

SECTION I. Operations on unfermented Vegetables.

CHAP. I. _Of the Substances obtained from Vegetables by Expression only._

1. PROCESS. To express and depurate the juice of a Plant, containing its Essential Salt. The crystallization of that Salt 383

2. To draw the Oils out of Kernels, Seeds, and Fruits, by Expression 386

3. To draw the Essential Oils of certain Fruits by Expression 387

CHAP. II. _Of the Substances obtained from Vegetables by Triture._

1. PROCESS. To make the Extract of a Plant by Trituration 389

2. To extract from Seeds and Kernels, by Trituration, the matter of Emulsions 392

CHAP. III. _Of Operations on Fat Oils._

1. PROCESS. To attenuate Fat Oils, and change their nature, by exposing them to the action of fire, and distilling them 395

2. To combine Fat Oils with Acids. The decomposition of this combination 398

3. To combine Fat Oils with Fixed Alkalis. Hard and Soft Soap. The decomposition of Soap 400

4. To combine Fat Oils with Sulphur 405

5. To combine Fat Oils with Lead, and the Calces of Lead. The Basis of Plasters. The decomposition of this combination 406

CHAP. IV. _Of the substances obtained from Vegetables with a degree of heat not exceeding that of boiling water._

1. PROCESS. To obtain from Plants, by distilling them with the mean degree of heat between freezing and boiling water, a liquor impregnated with their Principle of Odour 408

2. To extract the Fat Oils of Plants by Decoction in boiling water. Cacao-Butter 410

3. To extract the Essential Oils of Plants by Distillation with the heat of boiling water. Distilled Water 412

4. To extract the Essential Oils of Plants by distillation _per descensum_ 418

5. Infusions, Decoctions, and Extracts of Plants 419

CHAP. V. _Of Operations on Essential Oils._

1. PROCESS. The Rectification of Essential Oils 422

2. To fire Oils by combining them with highly concentrated Acids: instanced in Oil of Turpentine 426

3. To combine Essential Oils with mineral Sulphur. Balsam of Sulphur. This composition decompounded 434

4. To combine Essential Oils with Fixed Alkalis. Starkey's Soap 438

CHAP. VI. _Of the Substances obtained from Vegetables by means of a graduated heat, from that of boiling water, to the strongest that can be applied to them in close vessels._

1. PROCESS. To analyze vegetable substances that yield neither a Fat nor an Essential Oil: instanced in Guaiacum-Wood 440

2. To analyze a vegetable substance which yields the same principles as are obtained from Animal matters: instanced in Mustard-seed 445

CHAP. VII. _Of the Substances obtained from Vegetables by Combustion._

1. PROCESS. To procure a Fixed, Caustic, Alkaline Salt from a vegetable substance, by burning it in the open air 448

2. To procure the Fixed Salt of a Plant, by burning it after the manner of Tachenius 453

3. To render Fixed Alkalis very Caustic by means of Lime. The Caustic Stone 455

4. The Analysis of Soot 457

CHAP. VIII. _The Analyses of some particular substances belonging to the Vegetable Kingdom._

1. PROCESS. Analysis of the Native Balsams: instanced in Turpentine 460

2. The Analysis of Resins: instanced in Benjamin. The Flowers and Oil of Benjamin 463

Reflections on the Nature and Properties of Camphor 465

3. The Analysis of Bitumens: instanced in Amber. The Volatile Salt and Oil of Amber 467

4. The Analysis of Bee's Wax, and such Oily Compounds as are analogous to it 472

5. The Saccharine juices of Plants analyzed: instanced in Honey 474

6. Gummy substances analyzed: instanced in Gum Arabic 476

SECTION II. Of Operations on Fermented Vegetable Substances.

CHAP. I. _Of the Product of Spirituous Fermentation._

1. PROCESS. To make Wine of Vegetable Substances that are susceptible of Spirituous Fermentation 478

2. To draw an Ardent Spirit from substances that have undergone the Spirituous Fermentation. The Analysis of Wine 482

3. To dephlegmate Spirit of Wine by the means of Fixed Alkalis. Spirit of Wine analyzed 486

CHAP. II. _Spirit of Wine combined with different Substances._

1. PROCESS. To combine Spirit of Wine with the Vitriolic Acid. This combination decompounded. Rabel's Water. Æther. Sweet Oil of Vitriol. Hoffman's Anodyne Mineral Liquor 492

2. Spirit of Wine combined with Spirit of Nitre. Sweet Spirit of Nitre 503

3. Spirit of Wine combined with the Acid of Sea-salt. Dulcified Spirit of Salt 508

4. Oils, or Oily matters, that are soluble in Spirit of Wine, separated from Vegetables, and dissolved, by means of that Menstruum. Tinctures; Elixirs; Varnishes. Aromatic Strong Waters 510

CHAP. III. _Of Tartar._

1. PROCESS. Tartar analyzed by distillation. The Spirit, Oil, and Alkaline Salt of Tartar 514

2. The depuration of Tartar. Cream and Crystals of Tartar 517

CHAP. IV. _Crystal of Tartar combined with several substances._

1. PROCESS. Crystal of Tartar combined with Absorbent Earths. Soluble Tartars 519

2. Crystal of Tartar combined with Fixed Alkalis. The Vegetable Salt. Saignette's Salt. The decomposition of Soluble Tartar 524

3. Crystal of Tartar combined with Iron. Chalybeated Tartar. Tincture of Steel with Tartar. Soluble Chalybeated Tartar 528

4. Crystal of Tartar combined with the reguline part of Antimony. Stibiated or Emetic Tartar 534

CHAP. V. _Of the Product of Acetous Fermentation._

1. PROCESS. Substances susceptible of the Acetous Fermentation turned into Vinegar 536

2. To concentrate Vinegar by Frost 540

3. Vinegar analyzed by distillation 542

CHAP. VI. _The Acid of Vinegar combined with different Substances._

1. PROCESS. The Acid of Vinegar combined with Alkaline Substances. Foliated Salt of Tartar, or Regenerated Tartar. Decomposition of that Salt 547

2. The Acid of Vinegar combined with Copper. Verdegris. Crystals of Copper. This combination decompounded. Spirit of Verdegris 550

3. The Acid of Vinegar combined with Lead. Ceruse. Salt or Sugar of Lead. This combination decompounded 552

CHAP. VII. _Of the Putrid Fermentation of Vegetable Substances._

1. PROCESS. The Putrefaction of Vegetables 557

2. Putrefied Vegetable substances analyzed 559