.Confederations on Vegetable ExtraBs, 383 



- And in dragees called orangeat, the bark of the orange- 

 tree, baked in a great deal of water till it lofes its odour and 

 tafte, refumes enough of both to be agreeable when it is con- 

 fectioned in fugar. 



10th, Amylaceous fecula. This is a white, dry, pulveru- 

 lent fubftance, without favour and fmell, infoluble in cold but 

 foluble in warm water, with which it aflumes the gelatinous 

 ftate of glue. 



It is extracted from gramineous feeds, tuberous roots, and 

 feveral fruits. 



nth, Gluten. This is a gray fubftance, of an infipid tafte, 

 with the odour of horn (lightly heated, of a foft, gluey, te- 

 nacious and elaftic confidence, which is obtained in a ftate 

 of purity only from the farina of wheat. 



It is dry and pulverulent in the farina; but during the ope- 

 ration it is faturated with the quantity of water neceflary to 

 afTume the ftate of foftnefs, elafticity, and ductility, under 

 which it appears. 



It is this matter which in the fermentation of bread gives 

 to the farina of wheat the moft decided pre-eminence over 

 that of all the other gramineous plants, which contain none 

 of it, or which, like barley, rye, and oats, contain only the 

 materials of it. 



Some chemifts have imagined that they could difcover the 

 exiftence of it in feveral vegetables. 



12th, Sulphur: a fimple, yellow, dry, cryftallizable, in- 

 flammable, and vyell known fubftance, which was thought 

 to exilt only in minerals, and which is found in feveral vege- 

 tables, thofe plants called antifcorbutic, the root of the pa- 

 tience, dock, &c. and even in animals. 



13th, Vegetable acids. Theie are very much multiplied, 

 though thev may be confidered as modifications of one and 

 the fame acid. 



Their diftinguifhing characters are : that they become de- 

 compofed in the fire, emitting an empyreumatic odour, and 

 leaving a carbonaceous refiduum ; that they even poflefs the 

 property of being volatile, a property which may be employed 

 with great advantage for obtaining them in a greater degree 

 of purity. 



Thole be ft known are : 



ift, The gallic acid : it exifts in the gall nut, the bark of 

 the oak, &c. 



2d, The benzoic acid : it is found in benjamin and other 

 bairns and relins. 



3d, The citric acid : it abounds in lemons, goofebercies, Sep. 



4th, 



