Elements of the Theory and Practice of Chymistry, 5th ed.

Name: Elements of the Theory and Practice of Chymistry, 5th ed.
Author: Macquer, Pierre Joseph

Macquer, Pierre Joseph

Chemistry -- Early works to 1800

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


  PART III. Of Operations on Animal Substances.

  CHAP. I.  _Of Milk._

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Elements of the Theory and Practice of Chymistry, 5th ed.

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