ON THE TURPENTINES. 
135 
which presented a similar exudation. Thus, what is clear to 
me at present is, that the larch pine produces this reddish re- 
sin, with an odor similar to that of castor, which is used as in- 
cense in several countries of the north. We should not be 
embarrassed by the name of Corsica Pine, which this tree also 
bears, for M. Loiseleur Des Longchamps has recognised its ex- 
istence in the United States and Canada, where Michaux has 
described it under the name of Red Pine. Hence it is not as- 
tonishing that it is found equally in Cuba and the north of Eu- 
rope. But as is the case with a great number of resin- 
ous exudations, this does not occur but when the tree is attack- 
ed by disease. Thus, in the Royal Garden, the superb larch 
pine, which is in the middle of the botanic grounds, presented 
no trace of it, while that which was in a languishing state, in 
the midst of a grove of yews, against one of the new green- 
houses, presented, for two years, an exudation, increasing in 
proportion as the tree approached its end. 
Of the Galipot and Bordeaux Turpentine. 
These two products of the maritime pine are so well known 
that I shall speak of them only to place their characters in op- 
position to the two preceding resins. 
Bordeaux turpentine is generally thick, opaque, grumous, 
possessed of a strong and disagreeable odor, and having an 
acrid and bitter taste. That which is most liquid, when kept 
in a cylindrical vessel, separates into two parts, an upper, 
which is transparent, always consistent, and of a deep color ; 
and a lower, which is opaque and grumous, forming about a 
fourth of the whole quantity. The common turpentine of 
commerce does not present the liquid supernatant portion ; it 
is very thick and opaque, and appears entirely formed of a 
granulated resinous deposit. Both, if exposed in a thin layer 
to the atmosphere, become dry in twenty-four hours. Both, 
even the most liquid, solidify promptly by the addition of -~ 
of calcined magnesia. This property is so marked, that it is 
sufficient to add a sixth of Bordeaux turpentine to copaiba, 
which is not solidifiablc by magnesia, to give to it this proper- 
