Though I have told the reader that in my analysis of minerals he will find the processes for extracting out of each the saline or metallic substances contained in it, yet he must not expect that this book will instruct him in all that is necessary he should know to be able to determine, by an accurate assay, the contents of every mineral. My intention was not to compose a Treatise of Assaying; and I have taken in no more than was absolutely necessary to make the analysis of minerals perfectly understood, and to render it as complete as it ought to be in an Elementary Treatise. I have therefore described only the principal operations relating thereto; the operations which are fundamental, and which, as I said before, are to serve as standards for the rest, abstracted from such additional circumstances as are of consequence only to the Art of Assaying, properly so called. Such therefore as are desirous of being fully instructed in that Art, must have recourse to those works which treat professedly of the subject; and particularly to that published by M. Hellot: a performance most esteemed by such as are best skilled in Chymistry, and rendered so complete by the numerous and valuable observations and discoveries of the Author, that nothing better of the kind can be wished for. I thought it proper to give these notices in relation to my analysis of minerals; and shall now proceed to shew the plan of my analyses of vegetables and of animals. Seeing all vegetable matters are susceptible of fermentation, and when analysed after fermentation, yield principles different from those we obtain from them before they are fermented, I have divided them into two classes; the former including vegetables in their natural state, before they have undergone fermentation; and the latter those only which have been fermented. This analysis opens with the processes by which we extract from vegetables all the principles they will yield without the help of fire: and then follow the operations for decomposing plants by degrees of heat, from the gentlest to the most violent, both in close vessels, and in the open air. I have not made the same division in the animal kingdom, because the substances that compose it are susceptible only of the last degree of fermentation, or putrefaction; and moreover the principles they yield, whether putrefied or unputrefied, are the very same, and differ only with regard to their proportions, and the order in which they are extricated during the analysis.