Chemistry. ~ Ixix 
phosphate of lime and some gum; but found this grain com- 
posed almost entirely of a peculiar kind of amylacious matter or 
starch.— (Annals of Philosohpy, xii. 151.) 
_ 12, Anthemis Pyrethrum, or Pellitory of Spain.—This sub- 
stance, when chewed, excites a burning sensation in the mouth, 
and occasions a copious flow of saliva. It was examined b 
M. Gautier with a view to ascertain the nature of the substance 
which occasions this peculiar sensation. He found it to be a 
peculiar fixed oil residing in the bark, and which, on a close 
inspection, may be seen lodged in it in minute vesicles. This 
oil has a reddish colour, a strong smell, is insoluble in water, solid 
while cold, but melting when heated. The following are the 
substances which Gautier extracted from the pyrethrum : 
Volatile oil, a trace. 
IBISCO-OlL. . ww Fre tiene 5 
Yellow colouring principle.... 14 
MAYEN ot ovehei Siskaussete le cisiccete oneretoicae re 
1 ET Np cea the eile ld Bib ae, OO 
Muriate of lime, a trace. 
Woody Gnatter, 0s seeninsae,%e19 30 
98 
The inulin had been previously observed in this vegetable 
substance by Dr. John. Gautier found that iodine gave it.a 
yellow colour, instead of the blue colour which it communicates 
to starch.—(Ann. de Chim. et Phys. viii. 101,) 
13. Chenopodium Olidum.—This plant contains uncombined 
ammonia, to which, in the opinion of MM. Chevalier and Las- 
seigne, it owes its peculiar smell. The substances extracted 
from the plant by these chemists, were the following : ' 
Carbonate of ammonia, 
Albumen, 
- Osmazome, 
An aromatic resin, 
A bitter matter, 
Nitrate of potash, in considerable quantity, 
. Acetate and phosphate of potash, 
Tartrate of potash. . . 
100 parts of the dried plant yield 51 of potash.—(See Annals 
of Philosophy, xit. 251.) é 
14. Juace of the Bilberry.—The juice of vaccinium mystillus, 
or bilberry, contains a colouring matter, citric and malic acids, 
and a considerable quantity of uncrystallizable sugar. When 
dilated with an equal bulk of water, and mixed with yeast, it 
ferments readily, and forms alcohol in considerable quantity. 
Charcoal or clay removes the colouring matter completely from 
this juice, and renders it as limpid as water —(Vogel, Annals of 
Philosophy, xii. 232.) 
