136 
ON THE TURPENTINES. 
ty, while the turpentine of the larch not only does not solidi- 
fy by magnesia, but destroys this property in copaiba, which 
possesses it. 
The galipot, or garipot, is the resin of the maritime pine 
hardened upon the trunk and collected in winter; it is in the 
form of semi-opaque incrustations, solid, dry, fragile, like crys- 
tals, yellowish, having a smell like that of turpentine, and a 
bitter taste. It is completely soluble in alcohol. 
As the turpentine of the Mies taxifolia has its analogy in 
America in the balsam of Canada, so Bordeaux turpentine is 
represented by that of the Pinus australis, or three-leaved 
pine, upon the banks of the Mississippi. This, in commerce, 
is called Boston turpentine, although it comes from the 
southern portions of the Union. It has a turbid, grumous as- 
pect, the odor and taste of Bordeaux turpentine, and possesses 
the same properties. 
Thus, as I have stated at the commencement of this notice, 
my principal object has been to describe the turpentines of 
commerce. I shall then pass over, in silence, the less impor- 
tant resins of the cedar, of the mugho pine, the cultivated pine, 
and others. I am, moreover, destitute of specimens which 
would enable me to speak with perfect assurance. I shall con- 
clude by recapitulating the principal characters of the tur- 
pentines. 
Chian Turpentine, — Nebulous and almost opaque, very 
consistent and almost solid, of a gray green color, or greenish 
yellow ; of a weak odor of fennel or resin of elemi ; of a fra- 
grant taste, destitute of all bitterness and acridity. Treated 
with rectified alcohol, it leaves an insoluble residue, which is 
resinous and glutiniform. 
Turpentine of the Larch, — Of the consistence of honey, 
viscid, and not running when the vessel containing it is tilted, 
except in hot weather ; uniformly nebulous, or incompletely 
transparent ; color little marked, greenish yellow ; odor te- 
nacious, a little oppressive ; taste very bitter, united to great 
acridity in the throat; very little disposed to dry, and pre- 
serving for a long time its consistence in the air ; not solidi- 
