[ 5 l6 3 
are faturated, they ought to be allowed to hand for 
fome days, and fome of them for weeks, and then 
be filtered again, before they are evaporated. 
2dly, That it is of ufe to clarify many of thefe 
juices, after being faturated, with the whites of eggs. 
3dly, That it is fometimes eafier to obtain a neu- 
tral fait, by evaporating with a boiling heat, than 
with a flow or gentle fire; as the heat of boiling 
water coagulates, and throws up a quantity of vif- 
cid juices to the furface, which cannot be eafily 
feparated by any other means. 
qthly, That the fweeter any fruit is, and the 
more it abounds with faccharine or vifcid juices, 
the more difficult it is to obtain a neutral fait; and 
for this reafon I have not hitherto been able to get 
any neutral fait from the faturated juices of pears, 
or of cherries. 
5 thly. That, in cafes where we are obliged to 
employ water mixed with the fruits cut final], in- 
ffead of their juices, it is right to peel off the fkins 
before we attempt to faturate the acid ; otherwife 
the alkaline fait is in danger of uniting with, and 
rendering foluble in water, the grofs oils with which 
the fkins generally abound, which afterwards pre- 
vent the cryftallifation of the neutral falts. 
Received 
