Section Ii. of Operations on Fermented Vegetable

Substances.

CHAP. I. Of the Product of Spirituous Fermentation.

1. PROCESS. To make Wine of Vegetable Substances that are susceptible of Spirituous Fermentation 478

2. To draw an Ardent Spirit from substances that have undergone the Spirituous Fermentation. The Analysis of Wine 482

3. To dephlegmate Spirit of Wine by the means of Fixed Alkalis. Spirit of Wine analyzed 486

CHAP. II. Spirit of Wine combined with different Substances.

1. PROCESS. To combine Spirit of Wine with the Vitriolic Acid. This combination decompounded. Rabel's Water. Æther. Sweet Oil of Vitriol. Hoffman's Anodyne Mineral Liquor 492

2. Spirit of Wine combined with Spirit of Nitre. Sweet Spirit of Nitre 503

3. Spirit of Wine combined with the Acid of Sea-salt. Dulcified Spirit of Salt 508

4. Oils, or Oily matters, that are soluble in Spirit of Wine, separated from Vegetables, and dissolved, by means of that Menstruum. Tinctures; Elixirs; Varnishes. Aromatic Strong Waters 510

CHAP. III. Of Tartar.

1. PROCESS. Tartar analyzed by distillation. The Spirit, Oil, and Alkaline Salt of Tartar 514

2. The depuration of Tartar. Cream and Crystals of Tartar 517

CHAP. IV. Crystal of Tartar combined with several substances.

1. PROCESS. Crystal of Tartar combined with Absorbent Earths. Soluble Tartars 519

2. Crystal of Tartar combined with Fixed Alkalis. The Vegetable Salt. Saignette's Salt. The decomposition of Soluble Tartar 524

3. Crystal of Tartar combined with Iron. Chalybeated Tartar. Tincture of Steel with Tartar. Soluble Chalybeated Tartar 528

4. Crystal of Tartar combined with the reguline part of Antimony. Stibiated or Emetic Tartar 534

CHAP. V. Of the Product of Acetous Fermentation.

1. PROCESS. Substances susceptible of the Acetous Fermentation turned into Vinegar 536

2. To concentrate Vinegar by Frost 540

3. Vinegar analyzed by distillation 542

CHAP. VI. The Acid of Vinegar combined with different Substances.

1. PROCESS. The Acid of Vinegar combined with Alkaline Substances. Foliated Salt of Tartar, or Regenerated Tartar. Decomposition of that Salt 547

2. The Acid of Vinegar combined with Copper. Verdegris. Crystals of Copper. This combination decompounded. Spirit of Verdegris 550

3. The Acid of Vinegar combined with Lead. Ceruse. Salt or Sugar of Lead. This combination decompounded 552

CHAP. VII. Of the Putrid Fermentation of Vegetable Substances.

1. PROCESS. The Putrefaction of Vegetables 557

2. Putrefied Vegetable substances analyzed 559