ON THE TURPENTINES. 
137 
fied by one-sixteenth of calcined magnesia ; entirely soluble 
in rectified alcohol. 
Turpentine of the Fir, — Milky, but becoming completely 
transparent by repose and filtration; entirely liquid or at least 
pretty fluid ; odor very sweet, similar to citron ; taste mode- 
rately acrid and bitter. Pretty rapidly dried by the air, and 
solidifiable upon the surface ; equally solidified by one-six- 
teenth of calcined magnesia. Not entirely soluble in alcohol. 
The solution, turbid and lactescent at first, deposits, upon clear- 
ing, a granulated insoluble resin. 
Balsam of Canada — Turpentine of the Mies balsa- 
mea, — Liquid, of perfect transparency, or occasinally nebu- 
lous, but becoming completely transparent by rest ; almost 
colorless when recent, but taking by age a golden yellow co- 
lor ; odor strong sui generis, very agreeable ; taste moderate- 
ly acrid and bitter, very drying, and becoming dry and crack- 
ed upon its surface even in closed bottles, when they are par- 
tially empty. Very imperfectly soluble in alcohol. 
Turpentine of the Epicia or Burgundy Pitch, — Solid, al- 
though running ; very tenacious, opaque, of a fawn color, a 
strong balsamic odor, sweet, aromatic, not bitter taste ; not com- 
pletely soluble in alcohol. 
Factitious Pitch of the Maritime Pine, — Almost white 
or pale yellow, solid, flowing, but becoming dry and cracked 
upon its surface. Marked bitter taste, odor strong of Bor- 
deaux turpentine or its essence, entirely soluble in alcohol. 
Bordeaux Turpentine, — Thick, grumous, and separating 
into two layers, one colored and transparent, the other granu- 
lated, consistent, and opaque, or rather entirely formed of a 
grumous deposit ; consistent and opaque, of a strong disagree- 
able odor ; of a very acrid and bitter taste ; very drying in 
the air ; readily solidified by magnesia, entirely soluble in 
alcohol. 
Joitrn. de Pharm, 
VOL. VI. — NO. II. 
18 
