2. To extract the Fat Oils of Plants by Decoction in boiling water. Cacao-Butter 410 3. To extract the Essential Oils of Plants by Distillation with the heat of boiling water. Distilled Water 412 4. To extract the Essential Oils of Plants by distillation _per descensum_ 418 5. Infusions, Decoctions, and Extracts of Plants 419 CHAP. V. _Of Operations on Essential Oils._ 1. PROCESS. The Rectification of Essential Oils 422 2. To fire Oils by combining them with highly concentrated Acids: instanced in Oil of Turpentine 426 3. To combine Essential Oils with mineral Sulphur. Balsam of Sulphur. This composition decompounded 434 4. To combine Essential Oils with Fixed Alkalis. Starkey's Soap 438 CHAP. VI. _Of the Substances obtained from Vegetables by means of a graduated heat, from that of boiling water, to the strongest that can be applied to them in close vessels._ 1. PROCESS. To analyze vegetable substances that yield neither a Fat nor an Essential Oil: instanced in Guaiacum-Wood 440 2. To analyze a vegetable substance which yields the same principles as are obtained from Animal matters: instanced in Mustard-seed 445 CHAP. VII. _Of the Substances obtained from Vegetables by Combustion._ 1. PROCESS. To procure a Fixed, Caustic, Alkaline Salt from a vegetable substance, by burning it in the open air 448 2. To procure the Fixed Salt of a Plant, by burning it after the manner of Tachenius 453 3. To render Fixed Alkalis very Caustic by means of Lime. The Caustic Stone 455 4. The Analysis of Soot 457 CHAP. VIII. _The Analyses of some particular substances belonging to the Vegetable Kingdom._ 1. PROCESS. Analysis of the Native Balsams: instanced in Turpentine 460 2. The Analysis of Resins: instanced in Benjamin. The Flowers and Oil of Benjamin 463 Reflections on the Nature and Properties of Camphor 465 3. The Analysis of Bitumens: instanced in Amber. The Volatile Salt and Oil of Amber 467 4. The Analysis of Bee's Wax, and such Oily Compounds as are analogous to it 472 5. The Saccharine juices of Plants analyzed: instanced in Honey 474 6. Gummy substances analyzed: instanced in Gum Arabic 476 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