200 yf Treatise 
limpid eflential Oil, and eight Ounces of thicker 
Oil. The black Mafs remaining in the Retort 
weighed eighteen Ounces, fix Drachms and eigh- 
teen Grains. This being calcined for ten Hours, 
till it gave over fmoking, left three Ounces, fix 
Drachms and twenty four Grains of gray Afhes ; 
from which were got one Ounce, three Drachms 
and twelve Grains of mere alkaline fixt Salt. The 
Lofs of Parts in Diftillation was one Pound, four 
Ounces and forty eight Grains : And in Calcination 
fourteen Ounces, fix Drachms and eighteen Grains. 
But fix Pounds of black Pepper, macerated for 
fix Days in Water and afterwards diflilled, both 
from an Alembick with a Refrigeratory and from 
a Retort, gave up three Drachms of thin, tranf- 
parent, yellowifh, eflential aromatick Oil, fmell- 
ing like Pepper, and of an acrid Tafte, but not 
very ftrong. The diflilled Water alfo, upon which 
this Oil floated, had the Smell of Pepper, and an 
acrid Tafte from the volatile urinous Salt which 
was diflolved in it, and made the Solution of cor- 
rofive Sublimate foul and milky. After the Grains 
had been thus macerated they were much deprived 
of their Tafte. Whence it appears that Pepper 
abounds with a volatile oily Salt, to which its Vir- 
tues are chiefly owing. 
The Ufe of Pepper is very common in all Na- 
tions in Sauces and Seafonings, which are intended 
to raife the Appetite and help Conco£tion The 
common People among the Indians drink Water 
wherein a large Quantity of Pepper has been infufed 
againft a Languor or Weaknefs of the Stomach *, 
and for the lame Purpofe, by fermenting frefh 
Pepper with Water, they prepare an extremely hot 
Spirit. Long Pepper they ufually pickle with Vi- 
negar for their Tables, and eat of it frequently in 
rainy Seafons, or to correct a phlegmatick Habit 
