Chap. 5.] [ 41 ] 



CHAP. V. 



OF THE MORE SIMPLE VEGETABLE 

 COMPOUNDS. 



um. Gum Arabic. Gum Tragacanlh. Common European Gum.- 

 Sugar', obiained from moji Vegetables. Procefs of ma.tcingSngar.-~ 



Manna Fat, or exprejj'ed Oils. Chocolate.' Vegetable IVax 



Analyfis of Olive Qil.-^-E/entiel Oils. Of Cinnamon. Of Bain, 

 Peppermint and Wormwood. Of Lavender . Of Rofes.Of 

 Anifeed. Of Par/ley. Of Camomile. Of Saflafras and Carra- 

 ^way. Of Nutmeg, Pepper and Mace. Balfams. Balfam of 

 Tolu. Benzoin and Storax. Camphor. Re/ins. Gum Copal. 

 Catchouc or elajlic Gum..-r-Fecula. Briony. Potatoes. Sago. 

 Salep. Farina cr Flour. Gluten. Starch. Saccharine Matter 

 of Wheat. Bread. Colouring Matters of Vegetables. Principles 

 of the 'Art of Dying. Arnotto. Baftard Saffron. Archil. 

 Indigo. Alkanet Root .Luteola. -Madder. -Walnut. Alder, 

 Sumach, &c. Galls. Lakes. 



THERE are certain compound fubflances, which 

 are formed by the procels of vegetation, and 

 may be obtained without the application of any 

 greater heat than that of bciling water, or the action of 

 any other folvents, than water and ardent fpirit. 

 Thefe fubflances may be referred to the following 

 heads: i. Gum. 2. Sugar. 3. Fat Oils. 4. Ef- 

 fential Oils. 5. Balfams. 6. Camphor. 7. Refin. 

 8. Pure fecula of vegetables. 9. Farina. 10. Vege- 

 table colouring matters. 



I. GUM. Its characters, when in its pureft ftatc, 

 are thofe of a fubftance inodorous, infipid, generally 

 folid ? of more or lefs tranfparency, with fometimes a 



flight 



