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Elements of the Theory and Practice of Chymistry

by Pierre Joseph Macquer

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  1. 1Note — The Author’s Preface
  2. 2Contents
  3. 3Chap. I — Of the Principles of Bodies
  4. 4Section I — Of Air
  5. 5Section II — Of Water
  6. 6Section III — Of Earth
  7. 7Section IV — Of Fire
  8. 8Section V — Of the Phlogiston
  9. 9Chap. II — A General View of the Relations or Affinities Between Bo…
  10. 10Chap. III — Of Saline Substances in General
  11. 11Section I — Of Acids
  12. 12Section II — Of Alkalis
  13. 13Section III — Of Neutral Salts
  14. 14Section I — Of the Universal Acid
  15. 15Section II — Of the Nitrous Acid
  16. 16Section III — Of the Acid of Sea-Salt
  17. 17Chap. V — Of Lime
  18. 18Chap. VI — Of Metallic Substances in General
  19. 19Chap. VII — Of Metals
  20. 20Section I — Of Gold
  21. 21Section II — Of Silver
  22. 22Section III — Of Copper
  23. 23Section IV — Of Iron
  24. 24Section V — Of Tin
  25. 25Section VI — Of Lead
  26. 26Chap. VIII — Of Quick-Silver
  27. 27Chap. IX — Section I — Of Regulus of Antimony
  28. 28Section II — Of Bismuth
  29. 29Section III — Of Zinc
  30. 30Section IV — Of Regulus of Arsenic
  31. 31Chap. X — Of Oil in General
  32. 32Section I — Of Charcoal
  33. 33Section II — Of Soap
  34. 34Chap. XI — Of the Several Sorts of Oils
  35. 35Section I — Of Mineral Oils
  36. 36Section II — Of Vegetable Oils
  37. 37Section III — Of Animal Oils
  38. 38Chap. XII — Of Fermentation in General
  39. 39Chap. XIII — Of the Spirituous Fermentation
  40. 40Chap. XIV — Of the Acetous Fermentation
  41. 41Section I — Of Vinegar
  42. 42Section II — Of Tartar
  43. 43Chap. XV — Of the Putrid Fermentation, or Putrefaction
  44. 44Chap. XVI — A General View of Chymical Decomposition
  45. 45Section I — The Analysis of Vegetable Substances
  46. 46Section II — The Analysis of Animal Substances
  47. 47Section III — The Analysis of Mineral Substances
  48. 48Chap. XVII — Explanation of the Table of Affinities
  49. 49Chap. XVIII — The Theory of Constructing the Vessels Most Commonly…
  50. 50Chap. XIX — The Theory of Constructing the Furnaces Most Commonly U…
  51. 51Elements of the Practice of Chymistry — Introduction
  52. 52Part I — Of Minerals — Chap. I — Of the Vitriolic Acid
  53. 53Chap. II — Of the Nitrous Acid
  54. 54Chap. III — Of the Marine Acid
  55. 55Chap. IV — Of Borax
  56. 56Section II — Chap. I — Of Gold
  57. 57Chap. II — Of Silver
  58. 58Chap. III — Of Copper
  59. 59Chap. IV — Of Iron
  60. 60Chap. V — Of Tin
  61. 61Chap. VI — Of Lead
  62. 62Chap. VII — Of Mercury
  63. 63Section III — Chap. I — Of Antimony
  64. 64Chap. II — Of Bismuth
  65. 65Chap. III — Of Zinc
  66. 66Chap. IV — Of Arsenic
  67. 67Part II — Of Vegetables · Section I — Operations on Unfermented Veg…
  68. 68Chap. II — Of the Substances Obtained From Vegetables by Trituration
  69. 69Chap. III — Of Operations on Fat Oils
  70. 70Chap. IV — Of the Substances Obtained From Vegetables With a Degree…
  71. 71Chap. V — Of Operations on Essential Oils
  72. 72Chap. VI — Of the Substances Obtained From Vegetables by Means of a…
  73. 73Chap. VII — Of the Substances Obtained From Vegetables by Combustion
  74. 74Chap. VIII — The Analysis of Some Particular Substances Belonging t…
  75. 75Chap. I — Of the Product of Spirituous Fermentation
  76. 76Chap. II — Spirit of Wine Combined With Different Substances
  77. 77Chap. III — Of Tartar
  78. 78Chap. IV — Crystal of Tartar Combined With Several Substances
  79. 79Chap. V — Of the Product of Acetous Fermentation
  80. 80Chap. VI — The Acid of Vinegar Combined With Different Substances
  81. 81Chap. VII — Of the Putrid Fermentation of Vegetable Substances
  82. 82Part III — Of Operations on Animal Substances — Chap. I — Of Milk
  83. 83Chap. II — Of the Substances Which Compose an Animal Body
  84. 84Chap. III — Of the Excrements of Animals
  85. 85Chap. IV — Of the Volatile Alkali

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