Dried plants, and such as are of a ligneous, or acid nature, require to be long triturated with water, before they will yield their essential salts. Trituration with water is an excellent way to get out of them all their saline and saponaceous contents. A vegetable matter that is very oily yields its essential salt with much difficulty, if at all; because the excessive quantity of oil entangles the salt so that it cannot extricate itself or shoot into crystals. Mr. Gerike, in his _Principles of Chymistry_, says, that if part of the oil of a plant be extracted by spirit of wine, its essential salt may be afterwards obtained with more ease and in greater quantity. This must be a very good method for such plants as have an excessive proportion of essential oil; but will not succeed if the essential salt be hindered from crystallizing by a redundancy of fat oil, because fat oils are not soluble in spirit of wine. Essential Salts are among those substances which cannot be extracted from mixts by distillation: for the first impression of fire decomposes them. Though the acid which predominates in the Essential Salts of plants, be most commonly analogous to the vegetable acid, properly so called, that is, to the acid of vinegar and tartar, which is probably no other than the vitriolic acid disguised; yet it sometimes differs therefrom, and somewhat resembles the nitrous or the marine acid. This depends on the places where the plants grow which produce these salts: if they be maritime plants, their acid is akin to the acid of sea-salt; if on the contrary they grow upon walls, or in nitrous grounds, their acid is like that of nitre. Sometimes one and the same plant contains salts analogous to all the three mineral acids; which shews that the vegetable acids are no other than the mineral acids variously changed by circulating through plants. Liquors containing the Essential Salts of plants being evaporated by a gentle heat to the consistence of honey, or even further, are called _Extracts_. Hence it is plain, that an Extract is nothing but the essential salt of a plant, combined with some particles of its oil and earth, that remained suspended in the liquor, and are now incorporated by evaporation. Extracts of plants are also prepared by boiling them long in water, and then evaporating some part of it. But these Extracts are of inferior virtue; because the fire dissipates many of the oily and saline parts. EMULSIONS.