389 



Leche, holds in suspension, in a state of chemical division, the 

 two principles which we have recognized above, the wax and 

 the fibrine. The vegetable milk, poured on a filter, passes 

 with the greatest difficulty ; but if alcohol be added, it forms a 

 slight coagulum, and the liquid passes more easily. The li- 

 quor, when filtrated, reddens the heliotrope, and deposits no 

 crystals. Evaporated to the consistence of a syrup, and 

 treated with rectified alcohol, it left a little saccarine matter j 

 but the principal mass was not dissolved. The indissoluble 

 portion in the alcohol had a better taste $ when dissolved in 

 water, the ammoniac forms a precipitate, as well as the phos- 

 phate of soda. We thence presumed that it contained a 

 magnesian salt j in fact, a drop of the solution being placed 

 on a plate of glass near another drop of phosphate of am- 

 monia, when mixed together, characters hare been formed, 

 by means of a glass tube. It is known that this writing- 

 property belongs to ammoniaco-magnesian phosphate, and 

 the process to Dr. Wollaston. We thought that an acetic 

 acid was combined with magnesia j but the sulphuric acid 

 did not disengage the smell of vinegar ; it formed a sulphate, 

 and carbonized the liquor : we are therefore ignorant of the 

 nature of this acid. The matter which remains on the filter 

 has the aspect, when dried, of unrefined wax, and melts, ex- 

 haling the odour of meat. The vegetable milk left to itself 

 becomes sour, and acquires a disagreeable smell. During 

 this alteration carbonic acid is disengaged ; and an ammo- 

 niacal salt is also formed, for the potash disengages volatile 

 alcali. Some drops of acid prevent putrefaction. 



" The constituent parts of the milk of the cow-tree are $ 

 1st. wax; 2d. fibrine j 3d. a little sugar; 4th. a magnesian- 

 salt which is not an acetate ; and 5th. water. It contains 

 neither caseum, nor caoutchouc ; but we found by incinera- 

 tion, silica of lime, phosphate of lime, and magnesia. Such 

 is the summary of the experiments made by M, Rivero and 

 myself on this nourishing juice. The presence of fibrine ex- 



