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XXIX. Process for extracting the Salt, with a Base of 

 Lime, conta'med in Yelloiv Cinchona. Covmiunicated to 

 M. FouRCROY hy C. Deschamps, of Lyons*. 



X. AKE twelve pounds of yellow cinchona, of a good quality, 

 pounded, and sifted tlirough a hair sieve f. Put it into a 

 large pitcher with a beak, and pour over it fiftv French 

 pints of pure cold water. Suffer it to macerate for twenty- 

 four hours, taking care to stir it several times in the course 

 of the day. Decant it next morning, pouring the liquor, 

 which has been left to form a deposit during the night, 

 through a close sieve made of goats' hair. Then pour this 

 and the following infusions into vessels, which must be 

 preserved in a cool place : 



Pour over the remaining matter, after the moisture has 

 been suffered to drain off", thirty French pints of cold water. 

 I^eave it to infuse for twenty-four hours, stirring it as be- 

 fore; then decant the liquor, and pour over the matter, when 

 well drained, twenty ])ints of cold water, which makes the 

 whole of the water to be 100 pints. 



At the end of t'A elve hours' maceration, squeeze the matter 

 in a press ; then filter all these infusions united, and put 

 them to evaporate in a large broad bason of silver, or of 

 tinned copper. Maintain the evaporation by a identic heat, 

 that the liquor may not approach the degree of ebullition ; 

 and when reduced nearly to a half, pour it into a vessel and 

 leave it till it is perfectly cold ; then filter it, and wash se- 

 veral times by pouring water almost cold through the filter 

 the deposit which has been left upon it. 



Unite these lotions to the liltered liquor, and continue the 

 evaporation in a smaller vessel until it be reduced six or 

 seven pints. Then leave it to cool, filter it again and wash 

 the resino-mucous matter as before, until the last portions 

 furnish very little precipitate by the addition of carbonate 

 of potash. 



* From the Annates de Clvmir, No. 14.2. 



■\ The cinchona which I have liitherto employed in preference for ex- 

 tracting this salt \Vas the yellow kind, it furnished it in more abun- 

 dance, and presented less diffirulty in purification than the red and the 

 gray, which I treated also. The quantify which it produced ni:rv be 

 cstimattd at an ounce and tliree gros per pound of the yellow cinchona 

 empioved. This result never varied in the specimens 1 used. The 

 weijiin of the cinchona I enipluyed was at least twelve pounds. The loss 

 by this quantity was less than if I had operated with a srualler quantity ; 

 llic crystals, besides, were larger nnd more distinct. 



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