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Chemical Analysis of the 
STAR - REED. 
As no method has been hitherto devised for exactly and com- 
pletely analysing vegetable substances, without exposing their 
constituent principles, during the manifestation, by fire or by fer- 
mentation, to various alterations, and consequently producing 
results and new combinations which did not previously exist in 
them, I haye confined myself to the following operations on 
the Star-reed, because, for ascertaining the preperties, virtues, 
and uses of this new species of Aristolochia, they appear to be 
adequate, and have the least tendency to the destruction or de- 
composition of their principles. 
1. In an ounce of pure alcohol I infused for three days twelve 
grains of powders of the bark of Star-reed, agitating it repeatedly, 
in order that the liquor might more easily extract from the pow- 
ders the substances soluble init. The alcohol became in a short 
time tinged with a beautiful gold colour, without acquiring any 
perceptible smell or taste; but a little of it being diluted in 
distilled water, a milky mixture was produced, having the 
fragrance and bitter taste of the bark, and thus indicating 
that the bark contained much camphorous resino-balsamic and 
extractive substance. The alcohol dissolved six grains, and the 
other six of the residuum remained without odour and tasteless. 
I infused these for eight days in an ounce of distilled water ; it as- 
sumed no tinge, but in a short time afterwards became light blue, 
and remained so for eight days without perceptible fragrance or 
taste; a certain proof that the alcohol had dissolved all the 
extractive, colouring, camphorous, and resino-balsamic part of 
2T 
