iv CONTENTS. 



J;ns. Gum Copal. Catckouc, or elajtic Gum. -Fecula.Bricny. 



Potatoes. -Sago. Salep. Farina or Fixer. Gluten. Starch. 



Saccharine Matter cf Wheat. Bread. Colouring Matters of Ve- 

 getables. Principles of the Art of Dying. Arnotto. Baftard 

 Saffron.' Archil. Indigo. Alkanet Root, Luteola. Madder. 

 Walnut. Alder. Sumach, &c. Galls. Lakes, 



CHAP. VI. page 61. 



Fermentation. 



'Three Kinds of Fermentation. The <vinous or fpirituous. -Spirit cf 

 Wine or Alcohol. Ether. Acetous Fermentation Putrid Fermen~ 

 tation.Qbfer e vations on Putrefaction in general. 



BOOK IX. 



OF ANIMALS. 



CHAT. I. page 74. 



Of Animal Matter in general. 



Central Remarks on Animal Bodies. Produfls from the Diftillation 

 of Animal Matter. Elementary Principles ivhich enter into the 

 Compaction of Animal Matter. Animal Acids. Different Forms of 

 Animal Matter. Jelly. Glue. Lymph. Further Produfls.' 

 Fat. Fibrous Parts. 



CHAP. IT. page 81. 



Of the Blood. 



Sanguineous and exfanguineous Animals. Warm and c eld blvoded Ani~ 

 tnals. Se rum and CrajJamentum.Polypufes.Analyjis, cf Blood.- 

 Lymph. Iron in the Blood. Caufe of the red Colour. Red Glo- 

 lules.Hewfon's Experiments. 



CHAP. II L-page 89. 



Stru&ure of Animals. 



Size of Man. His erefl Pofture. -Varieties in the Strttfture cf Ani- 

 mals. Parts of the Animal Body. 



CHAP. IV. page 93 . 

 Structure of the Bones. 



Bones conjift of Fibres ; cellular. The Marrow. Wafte of Bcne in 

 eld Age.Epiplyfes.PerioJieum.progrefs cf Ojfification.^Ar- 

 ticulation. 



CHAP. V. page 97. 



Divificn of the Skeleton, with the Bones of the Head. 

 *The Skeleton briefly dsfcribed. Bones cf the Cranium. -Bones of the 

 Face of the Nofs of the Palate. The upper and under "Jaw. ; 

 Form and Proportion cf the Head.SubJlance and Struclure of the 

 Btnes of the Head. Sutures. 



CHAP. 



