SECT. I. GUM. 



method perfect. But where perfection is not to be 

 attained, it is laudable to have even aimed at it. 

 Fourcroy, who has done much to elucidate the 

 vegetable analysis by means of chemical inquiry, 

 points out the successive periods of the formation 

 and developement of several of the different ingre- 

 dients, which he adopts in part as the basis of his 

 arrangement, and thus exhibits an example worthy 

 of imitation.* But any method of arrangement 

 will suit the purpose of the present work, provided 

 that the properties of the products of analysis are 

 accurately described. The following is founded 

 merely upon the principle of introducing the 

 several products in such an order that no important 

 reference may be absolutely necessary from any 

 article that precedes to any article that follows 

 Gum, Sugar, Starch, Gluten, Albumen, Fibrina, Ex- 

 tract, Tannin, Colouring Matter, Bitter Principle, 

 Narcotic Principle, Acids, Oils, Wax, Resins, Gum 

 Resins, Balsams, Camphor, Caoutchouc, Cork, 

 Woody Fibre, Sap, Proper Juice, Charcoal, Ashes, 

 Alkalies, Earths, Metallic Oxides. 



SECTION I. 



Gum. 



THERE is an exudation that issues spontaneously An ex- 

 from the surface of a variety of plants, in the state udatlon! 



* Connaiss. Chem. vol. viii. p. 125. 

 VOL, I. 2 C 



