CONTENTS. Vll 



Sect. 1. Hog's lard, .... Page 134 



2. Ox fat, 135 



3. Goat fat, 137 



4. Human fat, 137 



5. Goose fat, 138 



6. Duck fat, 1 39 



7. Turkey fat, 139 



8. Whale oil, 139 



9. Oil of Delphinus Phocaena or porpoise, 140 



10. Of Delphinus globiceps, . . . 140 



11. Fat of Coccus cacti, or cochineal insect, 141 

 Chap. IV. Of Oily oxides not saponifiable, . . 145 



Sect. 1. Margaron, . . , . . 146 



2. Ethal, .... 147 



3. Cetene, 148 



4. Castorin, . . ... 148 



5. Ambrein, . . . . . . 150 



6. Cholesterin, . . . . 152 



7. Serolin, . . . .155 



8. Cantharidin, . . . . 156 



CLASS IV. ANIMAL COLOURING MATTERS, . . . 157 



Chap. I. Of Carmin, ... 158 



II. Of Sericin, ... 161 



III. Of Cancrin or the colouring matter of crabs, 163 



IV. Of Peristerin or the colouring matter of pigeon's 



feet, ... 164 



V. Of Anserin, or the colouring matter of goose foot, 165 



VI. Of the colouring matter of the ancient purple dye, 166 



CLASS V. ANIMAL AMIDES, . , 167 



Chap. I. Of Protein, .... 168 



Sect. 1. Albumen, 180 



2. Albumen from silk, . . .184 



3. Casein, .... 185 



4. Fibrin from blood, . 192 



5. Fibrin from silk, . . 198 



6. Ricottin, ... 200 

 Chap. II. Of Gelatin, ... 201 



Sect. 1. Collin, ... 201 



2. Chondrin, . 



3. Gelatin from silk, . . . 217 



