163 
the mixture became entirely milky, having the fragrance and 
very bitter flavour of the bark; an evident proof that the bark 
eontains a considerable portion of resinous substance :—and con- - 
formably to the results of the anterior operations, it may be cal- 
eulated that the bark of the Star-reed contains one-sixth part 
of a camphorous and. resino-balsamic substance, and ¢ parts of 
extractive substance. This tincture, diluted in common water, 
produces a very bitter flavour, but not ungrateful or repugnant 
to the palate; and as soon as taken into the stomach it pro- 
motes transpiration, and excites eructations with very remarkable 
fragrance... 
x ee @ infused. twelve grains of # hese. powders: in-an ounce of 
acetic acid or distilled vinegar: after some hours the liquor began to. 
assume a very clear gold tinge, the fragrance was faint, and there 
was no bitter flavour perceptible. The acid dissolved one grain 
of the powders, the other eleven grains remaining insoluble. Ti in- 
fused a sixth part of the pulverized bark in six parts of acetic 
acid not distilled; and by means of distillation in a retort, after 
six days, a vinegar was obtained of ‘very grateful fragrance, not 
at all resembling the vinegars of other vegetable substances. __ 
5. For the space of forty hours I infused in tw enty ounces of 
distilled water, half an ounce of pulverized. bark of the Star- 
reed; I placed it for distillation in a glass retort, with a tnbplar 
receiver over a moderate fire. shall 
distillation, T perceived that every time the stopper 1e7 
ceiver was removedus@lere was. a a tolight aan of | gas, accom- 
panied by the fragrance of the bark ; this fragrance increased as 
the distillation proceeded. Having distilled about seyen ounces 
I suspended. the operation, and when the vessels were cold trans- 
ferred the distilled liquor to two phials,. in. which manipulation 
a certain white slender film, like cobweb, which floated .on the 
