GLU 



GLU 



lique ; filaments, with the rudiment of a 

 fifth, inserted in the receptacle. There 

 is only one species, viz. G. maculata, 

 spotted gloxinia, a native of South Ame- 

 rica. 



GLUCINA, in chemistry, an earth late- 

 ly discovered by Vauquelin, while he was 

 analyzing the beryl, to ascertain whether 

 its constituent parts were the same as 

 those of the emerald. See BEBTL. In 

 this experiment he found the glucina, 

 which is so named from its sweetish kind 

 of taste. Glucina in the form of powder, 

 or in fragments, is almost three times as 

 heavy as water; it is infusible in the 

 fire ; it does not contract, like alumina, by 

 great heat, and it has no effect on vegeta- 

 ble colours. The oxygen, nitrogen, and 

 hydrogen gases have no action on it ; nor 

 is it acted upon by carbon, sulphur, or 

 phosphorus. It combines with sulphu- 

 rated hydrogen. It is insoluble in water, 

 but combines with acids, making with 

 them soluble salts, distinguished by a 

 sweet and slightly astringent taste. 



GLUE, among artificers, a tenacious 

 viscid matter, which serves as a cement 

 to bind or connect things together. Glues 

 are of different kinds, according to the, 

 various uses they are designed for, as the 

 common glue, glove glue,parchment glue, 

 isinglass glue, &c. 



The common or strong glue is chiefly 

 used by carpenters, joiners, cabinet-ma- 

 kers, &c. and the best kind is that made 

 in England, in square pieces, of a ruddy 

 brown colour, and next to this the Flan- 

 ders glue. It is made of the skins of ani- 

 mals, as oxen, cows, calves, sheep, &c. 

 and the older the creature is, the better is 

 the glue made of its hide. Indeed, whole 

 skins are but rarely used for this purpose, 

 but only the shavings, parings, or scraps 

 of them; or the feet, sinews, &c. That 

 made of whole skins, however, is undoubt- 

 edly the best ; as that made of sinews is 

 the very worst. 



In making glue of parings, they first 

 steep them two or three days in water ; 

 then washing them well out, they boil 

 them to the consistence of a thick jelly, 

 which they pass, while hot, through 

 ozier baskets, to separate the impurities 

 from it, and then let stand some time, 

 to purify it further : when all the filth 

 and ordures are settled to the bottom 

 of the vessel, they melt and boil it a 

 second time. They next pour it into 

 flat frames or moulds, whence it is taken 

 out pretty hard and solid, and cut into 

 square pieces or cakes. They afterwards 



dry it in the wind, in a sort of coarse 

 net ; and at last string it, to finish its 

 drying. The glue made of sinews, feet, 

 &c. is managed after the same manner ; 

 only with this difference, that they bone 

 and scour the feet, and do not lay them 

 to steep. The best glue is that which 

 is oldest ; and the surest way to 

 try its goodness is, to lay a piece to 

 steep three or four days, and if it .swell 

 considerably without melting, and when 

 taken out resumes its former dryncss, 

 it is excellent. A glue that will hold 

 against fire or water may be made thus : 

 raix a handful of quick lime with four 

 ounces of linseed oil, boil them to a 

 good thickness, then spread it on tin. 

 plates in the shade, and it will become 

 exceedingly hard, but may be dissolved 

 over a fire, as glue, and will effect the 

 business to admiration. 



GiiUE, method of preparing and using. 

 Set a quart of water on the tire, then 

 put in about half a pound of good glue, 

 and boil them gently together till the 

 glue be entirely dissolved, and of a due 

 consistence. When glue is to be used, it 

 must be made thoroughly hot; after 

 which, with a brush dipped in it, be- 

 smear the faces of the joints as quick 

 as possible ; then clappiug them together, 

 slide or rub them lengthwise one upon 

 another, two orthree times, to settle them 

 close ; and so let them stand till they are 

 dry and firm. 



GLUE, parchment, is made by boiling 

 gently shreds of parchment in water, in 

 the proportion of one pound of the former 

 to six quarts of the latter, till it be reduc- 

 ed to one quart. The fluid is then to be 

 strained from the dregs, and afterwards 

 boiled to the consistence of glue. Isinglass 

 glue is made in the same way ; but this 

 is improved by dissolving the isinglass in 

 alcohol, by means of a gentle heat. See 

 CEMENTS. 



GLUME. See BOTAXY. 



GLUTA, in botany, a genus of the Pen- 

 tandria Monogynia class and order. Es- 

 sential character : calyx bell-shaped, de- 

 ciduous ; petals five, glued at bottom to 

 the column of the germ ; filaments in- 

 serted into the tip of the column; germ 

 sitting on an oblong column. There is only 

 one species, viz. G. benghas, a native of 

 Java. 



GLUTEN. With the fecula and sac- 

 charine matter which compose the prin- 

 cipal part of nutritive grain, isanother sub- 

 stance, approaching more nearly in its cha- 

 racters to animal matter than any other 

 product of the vegetable system. From 



