Chap. IV Of the Substances Obtained From Vegetables With a Degree of Heat Not Exceeding That of Boiling Water
Process I.
To obtain from Plants, by distilling them with the mean Degree of Heat between freezing and boiling Water, a Liquor impregnated with their Principle of Odour.
In the morning, before sun-rise, gather the plant from which you design to extract its odoriferous water. Chuse the plant in its full vigour, perfectly sound, and free from all adventitious matters, except dew. Put this plant, without squeezing it, into the body of a tinned copper alembic, and set it in a water-bath. Fit on its head, and to the nose thereof lute a glass receiver with wet bladder.
Warm the bath to the mean degree between freezing and boiling water. You will see a liquor distil and fall drop by drop into the receiver. Continue the distillation with this degree of heat, till no more drops fall from the nose of the alembic. Then unlute the vessels; and if you have not as much liquor as you want, take out of the cucurbit the plant already distilled, and put a fresh one in its place. Distil as before, and go on thus till you have a sufficient quantity of odoriferous liquor. Put it into a bottle; stop it close; and set it in a cool place.
OBSERVATIONS.
The liquor obtained from plants, with the degree of heat here prescribed, consists of the dew that was on the plant, and some of the phlegm of the plant itself, together with its odorous principle. Mr. Boerhaave, who examined this odoriferous part of plants with great care, calls it the Spiritus Rector. The nature of this Spirit is not yet thoroughly ascertained; because it is so very volatile, that it cannot easily be subjected to the experiments that are necessary to analyze it, and to discover all its properties. If the bottle containing the liquor, which may be considered as the vehicle of this Spirit, be not exceeding carefully stopped, it flies quite off: so that in a few days nothing will be found but an insipid inodorous water.
Great part of the virtue of plants resides in this their principle of odour; and to it must be ascribed the most singular and the most wonderful effects we every day see produced by them. Every body knows, that a great number of odorous plants affect, in a particular manner, by their scent only, the brain and the genus nervosum, of such especially whose nerves are very sensible, and susceptible of the slightest impression; such as hypochondriacal or melancholy men, and hysterical women. The smell of the Tuberose, for instance, is capable of throwing such persons into fits, so as to make them drop down and swoon away. The smell of Rue, again, which is equally strong and penetrating, but of a different kind, is a specific remedy against the ill effects of the Tuberose; and brings those persons to life again, with as quick and as surprising an efficacy, as that by which they were reduced to a state not unlike death. This is Mr. Boerhaave’s observation.
The odorous exhalations of plants must be considered as a continual emanation of their Spiritus Rector: but as growing plants are in a condition to repair, every instant, the losses they sustain by this means, as well as by transpiration, it is not surprising that they are not soon exhausted, while they continue in vigour. Those, on the contrary, which we distil, having no such resource, are very soon entirely deprived of this principle.
The separation of the Spiritus Rector from plants requires but a very gentle heat, equally distant from the freezing point and from the heat of boiling water. Accordingly the heat of the sun in summer is sufficient to dissipate it almost entirely. This shews why it is dangerous to stay long in fields, or woods, where many noxious plants grow. The virtues of plants residing chiefly in their exhalations, which the heat of the sun increases considerably, a sort of atmosphere is formed round them, and carried by the air and the wind to very great distances.
For the same reason the air of a country may be rendered salutary and medicinal, by the exhalations of wholesome plants growing therein. From the facility with which the odorous principle of plants evaporates, we learn what care ought to be taken in drying those intended for medical uses, so as to preserve their virtues. They must by no means be exposed to the sun, or laid in a warm place: a cool, dry place, into which the rays of the sun never penetrate, is the properest for drying plants, with as little loss of their virtue as possible.
Though there is reason to believe that every vegetable matter hath a Spiritus Rector, seeing each hath its particular scent, yet this principle is not very perceptible in any but those which have a very manifest odour: and accordingly it is extracted chiefly from aromatic plants, or the most odoriferous parts of plants. I say the most odoriferous parts; because, in most plants and trees, there are generally certain parts that have a much more sensible, and much stronger scent than the rest. The odour of a plant, or of a tree, hath its principal residence sometimes in the root, sometimes in the leaves, at other times in the bark or wood, and very frequently in the flowers and seeds. Therefore, when you design to extract the principle of odour from a vegetable that is not equally odoriferous in every part, you must chuse those parts that have the most perceptible and strongest scent.
Process II
To extract the Fat Oils of Plants by Decoction in boiling Water. Cacao Butter.
Pound or bruise in a marble mortar your vegetable substances, abounding with the Fat Oil which you intend to extract by decoction: tie them up in a linen cloth; put this packet into a pan, with seven or eight times as much water, and make the water boil. The Oil will be separated by the ebullition, and float on the surface of the water. Skim it off carefully with a ladle, and continue boiling till no more Oil appear.
OBSERVATIONS.
The heat of boiling water is capable of separating the Fat Oils from vegetable matters that contain any: but this is to be effected by actual decoction only, and not by distillation; because these Oils will not rise in an alembic with the heat of boiling water. We are therefore necessitated to collect them from the surface of the water, as above directed. By this means a much greater quantity of Fat Oil may be obtained than by expression alone; because the degree of heat applied greatly facilitates the separation of the Oil. For a convincing proof of this truth, take the remains of any vegetable matters, from which the Oil hath been so thoroughly expressed that they would yield no more; boil them in this manner, and you will obtain a great deal more Oil.
The water used in this coction generally becomes milky, like an emulsion; because it contains many oily particles, that are dispersed in it just as in an emulsion. Nevertheless, this way of obtaining the Fat Oils is not generally practised; because the heat, to which they are exposed in the operation, occasions their being less mild than they naturally are: but it is an excellent method, and indeed the only one that can be employed, for extracting from particular vegetables certain concrete oily matters, in the form of Butter or Wax; which matters are no other than Fat Oils in a fixed state. The Cacao yields, by this means, a very mild butter; and in the same manner is a Wax obtained from a certain shrub in America.
The heat of boiling water melts these oily matters, which then ascend to the surface of the liquor, and float on it like other Oils. They afterwards fix as they cool, and resume their natural consistence. We shall see in the sequel, that they cannot be extracted in a concrete form by distillation, which requires a greater degree of heat than that of boiling water; because distillation changes their nature, partly decomposes them, and prevents their returning to their proper consistence as they cool.
Process III
To extract Essential Oils of Plants by Distillation with the Heat of boiling Water. Distilled Waters.
Put into a cucurbit the plant from which you design to extract the Essential Oil. Add as much water as will fill two thirds of your vessel, and dissolve therein half an ounce of Sea-salt for every quart of water you use. To this body fit on an alembic-head, and to the nose thereof lute a receiver, with sized paper, or wet bladder. Set it in a furnace, and let the whole digest together, in a very gentle warmth, for twenty-four hours.
This being done, light a wood-fire under your vessel, brisk enough to make the water in it boil immediately. Then slacken your fire, and leave it just strong enough to keep the water simmering. There will come over into the receiver a liquor of a whitish colour, somewhat milky; on the surface of which, or at the bottom, will be found an Oil; which is the Essential Oil of the vegetable you put into the cucurbit. Continue your distillation with the same degree of heat, till you perceive the liquor come off clear, and unaccompanied with any Oil.
When the distillation is finished, unlute the receiver; and, if the Essential Oil be of that sort that it is lighter than water, fill the vessel up to the top with water. On this occasion a long-necked matrass should be used for a receiver; that the Oil which floats on the water may collect together in its neck, and rise up to its mouth. Then in the neck of this vessel put the end of a thread of cotton-twine, so that the depending part without the vessel may be longer than that in the Oil, and the extremity thereof hang within the mouth of a little phial, just big enough to contain your quantity of Oil. The Oil will rise along the yarn as in a siphon, filter through it, and fall drop by drop into the little phial. When all the Oil is thus come over, stop your little bottle very close, with a cork coated over with a mixture of wax and a little pitch.
If your Oil be ponderous, and of the sort that sinks in water, pour the whole contents of the receiver into a glass funnel, the pipe of which must terminate in a very small aperture that may be stopped with your fore-finger. All the Oil will be collected in the lower part of the funnel: then remove your finger, and let the Oil run out into a little bottle through another small funnel. When you see the water ready to come, stop the pipe of the funnel, and cork the bottle containing your Oil.
OBSERVATIONS.
Essential Oils, though they all resemble each other in their principal properties, are nevertheless very different in some respects: for which reason almost every one of them requires a particular management, for obtaining it with the greatest advantage possible, both as to quality and quantity.
One of the first things requisite is, to chuse the proper time for distilling the plant, from which you desire to extract the Essential Oil; because the quantity of Oil varies considerably, according to the season of the year, as well as the age of the plant. For example, the most favourable time for obtaining these Oils from the leaves of ever-green plants or trees, such as Thyme, Sage, Rosemary, the Orange, the Bay, the Fir, &c. is the end of Autumn; because these vegetables contain a great deal more Oil at that season than at any other. With regard to annual plants, they must be chosen when in their prime, and just before they begin to decline. The time therefore of gathering them is when they begin to flower: and if you want to extract the Oil from the flowers themselves, you must pull them just when they are newly blown.
Secondly, it must be observed, that the Essential Oils of plants are, as it were, the chief residence and reservoir of their odorous principle; that they are to be found wherever that principle exists, and never where it is not: so that what we said concerning the Spiritus Rector of plants is applicable here. It must be remembered, that all the parts of some vegetables are odoriferous. Such plants may be put into the alembic all together, and the Essential Oil distilled from all their parts at once. But others, and indeed the greatest number, have no odour, or at least none that is very perceptible, except in some particular parts; as in their leaves, flowers, roots, or seeds: therefore, when you want to have the Essential Oil of such a plant, you must chuse that part in which the Odour resides. The sense of smelling must be the artist’s principal guide on this occasion.
Thirdly, all vegetables, and all the parts of vegetables, have not the same texture: some are hard and compact, as woods, barks, and some roots; others are tender and succulent, as most annual plants, and some fruits. For this reason, they must be differently prepared for distillation. It may be laid down as a general rule, that the closer and more compact their texture is, the more they require to be opened and divided, either by comminuting them into small particles, or by digesting them a considerable time in water acuated with Salt.
Fourthly, though all Essential Oils be capable of rising in distillation with the heat of boiling water, yet they have not all an equal degree of levity and weight: on the contrary, they vary exceedingly in this respect: some, as, for instance, those of all our European aromatics, being lighter than water, so that they always float on its surface; whereas others, such as those of Cloves, Sassafras, &c. which are Indian aromatics, are heavier than water, and always sink in it by their specific gravity. These differences therefore require different methods of distillation. It is proper, for example, to make use of a low alembic in distilling such Essential Oils as are heavier than water; and, moreover, to facilitate their separation, by applying a degree of heat somewhat stronger than that of boiling water. This is easily done by impregnating the water with a proper quantity of Sea-salt, or the Vitriolic Acid; for, the more saline matters are contained in water, the more will the degree of heat it acquires, by being brought to boil, exceed that of pure boiling water.
Fifthly, Essential Oils differ from one another in point of fluidity. Some are as thin and as fluid as Spirit of Wine: of this number is the Essential Oil of Turpentine. Others, again, are thick, and even congeal as they cool: such, for instance, is the Oil of Roses. In distilling Oils of this latter sort, care must be taken that the spout of the alembic head do not grow too cold, but be kept always in such a degree of warmth as may prevent the Oil from fixing in it, and stopping it up; which would interrupt the distillation, and might also occasion some other more considerable inconveniencies, of which we shall take notice presently.
From what hath been said it appears, that the distillation of Essential Oils cannot be regulated by any one general rule; but that the manner of operating must be a little varied, according to the nature of the Oil to be distilled, and to that of the vegetable from which it is to be drawn.
The time of day fittest to gather plants for this distillation is the morning before sun-rise; because the coolness of the night hath shut all their pores, and concentrated their odour: whereas in the evening, after the plants have been exposed all day to the heat of the sun, their odorous principle is in a great measure dissipated, and they are left almost quite exhausted of it. Now, the more of the odorous principle the plants contain, the more Essential Oil will they yield, and the more virtue will that Oil have.
Plants fresh gathered, and as yet full of moisture, do not yield so much Oil in distillation as they do when dried; because the oily particles in a very moist plant are more diffused, and even separated from each other, by the interposition of the aqueous parts: whence it comes to pass that, in distillation, they ascend in a state of separation from each other; so that being dispersed through the water they give it a milky colour, like that of an emulsion; and cannot unite together but in small quantities, which hinders their being easily separated from the water.
This inconvenience doth not happen, or at least is considerably less, when the greatest part of the humidity of the plant is evaporated by desiccation: for the oily particles, being thus delivered from the intervening aqueous parts, which kept them separated from each other, are brought nearer together, unite, and form little visible globules of Oil, which easily emerge from the water employed in the distillation. But, in drying plants from which the Essential Oil is to be extracted, great care must be taken that they be neither exposed to the sun, nor laid in a warm place; because the heat would carry off part of their odour, and even, from some plants, a pretty considerable quantity of their Essential Oil.
Plants of a loose texture, that easily give out their Essential Oils, need not be comminuted, or macerated in water with Salt. But this method must unavoidably be taken with such as are hard, and do not readily part with their Oil. Woods, barks, roots, for instance, must be first rasped, then set to macerate in water impregnated with Salt, as before directed; and this sometimes for several weeks before they be distilled.
On this occasion Salt procures three different advantages. In the first place, it prevents the matters, that must stand in maceration for some time, from running into fermentation: an inconvenience that would considerably diminish the quantity of Essential Oil, or perhaps rob us of the whole, by converting it into an Ardent Spirit, if the fermentation were spirituous; or into a Volatile Alkali, if it went on to the last stage, and as far as putrefaction. In the next place, it acuates the water, and renders it more capable of penetrating and properly dividing, during the maceration, the texture of the plant which requires to be thus prepared. Lastly, it adds a little to the heat of the boiling water, and so promotes the ascent of the heaviest Oils.
Nevertheless, when you find it necessary, for the reasons assigned above, to mix Salt with the water to be employed in distilling your Essential Oil, you must be cautious of putting in too much. You will indeed obtain, by means thereof, much more Oil than if you distilled it without Salt: but, as a great quantity of Salt will make the water acquire a much greater degree of heat than that of pure boiling water, a good deal of the heavy Oil of the vegetable will be raised by such a heat, mix with the Essential Oil, deprave it, and make it like those that are adulterated with a mixture of some heterogeneous Oil, as will be afterwards shewn.
When every thing is prepared for distillation, it is proper, as directed in the process, to apply at once a flaming fire, brisk enough to make the liquor boil immediately: for, if the water be kept long heating before it be made to boil, the Essential Oil, which cannot rise without the heat of boiling water, will, by a less degree of heat, be only agitated, dashed about every way, and churned as it were; by which means it will be divided into very minute particles, and dispersed in the water, which will thence acquire a milky colour: and consequently we shall fall into the inconvenience that was pointed out above, as happening when we distil plants without having dried them, and while they are loaded with all the moisture and sap that was in them when fresh gathered.
When the water in the cucurbit boils, it will be known by the noise that boiling water usually makes, which is produced by the numerous bubbles that rise and burst on its surface. The spout of the alembic is then so hot, that a man cannot lay his finger on it, without such a sensation of burning heat as is not to be endured. With this degree of heat the water distils in drops, which succeed each other so fast, that they seem to form a continued small stream; and this water is replete with much Essential Oil.
And now it is proper to weaken the fire considerably, so as to leave it but just strong enough to keep the liquor gently boiling: for if the distillation be urged too precipitately, the aqueous and oily vapours, being forcibly hurried up by too great a heat, may carry along with them some parts of the plant, which may stick in the spout, stop it up, and endanger the bursting of the vessel, or at least the forcing off its head, by the exceedingly rarefied particles of water, oil, and air, all striving to escape at the same time; and these burning hot vapours, being discharged with impetuosity, may not only scald the operator, but injure his lungs.
In such distillations it is of consequence to keep constantly cooling the head of the alembic, by frequency renewing the water in the refrigeratory, in order to facilitate the condensation of the oily particles. The water in the cooler ought to be renewed when it begins to smoke very perceptibly.
Whatever care be taken to save as much of the Oil as possible, and to prevent its being left dispersed in the water, yet some loss of this kind cannot be totally avoided: and thus the water that rises in distilling the Oil is always more or less milky, and strongly scented, even after it is separated from the Essential Oil. Yet this portion of the Oil and of the odorous principle, which is retained by the water employed in such distillation, is not therefore lost: the water impregnated with these principles partakes of the properties of the plant from which the Essential Oil was drawn, and may be used medicinally: it is known in Pharmacy by the title of the Distilled Water of the plant.
The same water may be used again, with advantage, in distilling the Essential Oil of a fresh plant of the same sort; because the oily and odorous particles, with which it is impregnated, joining with those afforded by the fresh plant, form larger moleculæ, capable of uniting more easily, and emerging better from the water; and consequently they increase the quantity of Oil. Thus the same water may be always employed in new distillations; and, the oftener it is used, with the greater advantage may it be used again.
After all the Essential Oil is risen, if the distillation be continued, and the receiver changed, the liquor that will then come off will not be milky, but limpid. It will have no odour at all of the plant, but a kind of sourish smell; and indeed it is a part of the Acid of the vegetable in the still, which is elevated by the heat of boiling water, after all the Essential Oil is come over.
If you intend to keep the distilled water which hath served as a vehicle to the Essential Oil, and design it for medicinal use, great care must be taken to stop the distillation before this acid phlegm begin to rise: for, if it should mix with the distilled water, it would spoil it, and hinder it from keeping; probably because it contains some mucilaginous parts, which are apt to putrify.
Process IV
To extract the Essential Oils of Plants by Distillation per Descensum.
Reduce to a powder, or a paste, the vegetable substances from which you intend to extract the Essential Oil by the method proposed. Lay this matter about half an inch thick on a fine, close, linen cloth. If it be dry and hard, expose the cloth containing it to the steam of boiling water, till the matter become moist and soft. Then lay the cloth, with its contents, over the mouth of a very tall cylindrical glass vessel, which is to do the office of a receiver in this distillation; and, by means of a piece of small pack-thread, fasten down the extremities of the cloth, by winding the thread several times over them and round the vessel; in such a manner, however, that the cloth be not tight, but may yield to a small weight, and sink about five or six lines deep into the vessel over which it is fastened. Set this recipient in a larger vessel, containing so much cold water as will reach half way up the cylindrical vessel; which, having little in it but air, must be ballasted with as much lead as will sink it to the bottom of the water.
On the cloth containing the substance to be distilled set a flat pan of iron or copper, about five or six lines deep, that may just fit the mouth of the glass vessel over which the cloth is fastened, so as to shut it quite close. Fill this pan with hot ashes, and on these lay some live coals. Soon after this, you will see vapours descend from the cloth, which will fill the recipient, and drops of liquor will be formed on the under side of the cloth, from whence they will fall into the vessel. Keep up an equal gentle heat till you perceive nothing more discharged. Then uncover the recipient: you will find in it two distinct liquors; one of which is the phlegm, and the other the Essential Oil of the substance distilled.
OBSERVATIONS.
The apparatus for distilling above described is very convenient, when we have not the vessels necessary for distilling with water, or when we want to obtain the Essential Oil of any vegetable substance in much less time. The aqueous and oily parts of the substances distilled in this manner, being rarefied by the heat of the fire placed over them, cannot ascend upwards, because they are close confined on that side; and, moreover, the fire which rarefies them possessing all the upper part of the vessel in which they are contained, they are forced to fly from it to the place which most favours their condensation: and this determines them to descend in the recipient, where they meet with a coolness that condenses and fixes them. It was with a view to promote this condensation, that we ordered the lower part of the recipient to be sunk in cold water.
Cloves are one of those substances whose Essential Oil is best obtained by this method. In the same way also may be drawn the Essential Oil of Lemon-peel, Citron-peel, Orange-peel, Nutmegs, and several other vegetable substances: but you must be cautious of applying too strong a heat; for in that case the Oil, instead of being white and limpid, acquires a red, dark-brown, blackish colour, is burnt, and smells of empyreuma: and, on the other hand, if you do not apply a proper degree of heat, you will scarce get any Oil at all. It is the surest, and therefore the best, way to distil these Oils with water in an alembic. And indeed the distillation per descensum is seldom used, but out of curiosity to try its effect, or on such pressing occasions as allow no choice.
Process V.
Infusions, Decoctions, and Extracts of Plants.
Make some water boiling-hot, and then take it off the fire. When it ceases to boil, pour it on the plant of which you desire to have the Infusion; taking care there be enough of it to cover the plant entirely. Cover the vessel, and let your plant lie in the hot water for the space of half an hour, or longer, if it be of a firm close texture. Then pour off the water by inclination: it will have partly acquired the colour, the smell, the taste, and the virtues of the plant. This liquor is called an Infusion.
To make the Decoction of a vegetable substance, put it into an earthen pan, or into a tinned copper vessel, with a quantity of water sufficient to bear being boiled for several hours, without leaving any part of the plant dry. Boil your plant more or less according to its nature; and then pour off the water by inclination. This water is impregnated with several of the principles of the plant, of which we shall take notice in the following observations.
OBSERVATIONS.
Water, especially when boiling hot, is capable of dissolving not only all that is purely saline in vegetables, but also a pretty considerable quantity of their Oil and of their earth, which, by contracting an union with the saline parts, have formed saponaceous, gummy, and mucilaginous compounds, that are soluble in water. After violent and long-continued boiling, therefore, there remains nothing in the plant but the purest oily part, and such as is the most fixed, that is, the most closely united with the earth of the plant. I say, the most fixed: for some part of the oily matters, though not soluble in water, may be separated by the action of boiling water, when those matters abound greatly in the vegetable decocted; as we have seen happen to the Fat Oils of certain vegetable matters; but in that case these oily matters float upon the Decoction, and do not constitute a part of it.
From what we have already said, touching the analysis of plants, it seems evident, that, if those decocted be odoriferous and contain an Essential Oil, the Decoction will contain none, or at most but very little, of their Essential Oil, or their odorous principle; seeing we know that these substances cannot bear the heat of boiling water, without being carried off and entirely dissipated by it. Therefore, when we make a decoction of an aromatic plant, containing an Essential Oil, we may be assured that it will not possess the virtues, either of the odorous part, or of the Essential Oil, and that it will have none but those of the other more fixed principles of the plant, with which it may be impregnated. The Decoction of such a plant perfectly resembles the water left in the cucurbit, after distilling its Essential Oil. But for those plants in which there are no such volatile parts, or whose virtue doth not reside in those principles, such as astringent and emollient plants, for example, that owe their properties wholly to an earthy Salt, or to a mucilage, they are capable of communicating their whole virtue to the water in which they are infused or decocted.
If, on one hand, the Salts of plants render some portion of the principles of those plants soluble in water, such as part of their Oil and their earth, which if they were pure would not dissolve therein; on the other hand, these principles, being of their own nature indissoluble in water, hinder the Salts, by the union they have contracted together, from dissolving in it so easily, so soon, and in such quantities, as if they were pure. This is so true, that water, though boiled long and violently, is far from extracting out of plants all those parts that it is capable of dissolving. If, after boiling a plant in water, as directed in the process, this water be poured off, fresh water added, and a second decoction made in the same manner as the first, the water of this latter decoction will, by that means, be almost as strongly impregnated with the principles of the plant as the former was. Mr. Boerhaave was obliged to make twenty successive decoctions of the same plant, to wit, Rosemary, before the water came off the plant colourless and insipid; in a word, just as it was before the plant was boiled in it.
Mr. Boerhaave observes, that a plant, after having thus given out all that water can dissolve, still retains exactly the same form that it had before it underwent any of the many boilings necessary to exhaust it; that its colour, from being green at first, becomes brown; and that the plant, which when green is lighter than water, or at least doth not sink in it, is heavier after this operation, and falls to the bottom. This is a proof that the water hath extracted out of the plant its lightest substances, assuming their places itself, and that it hath left nothing but its heaviest principles, namely, its fixed oil and its earth. We shall afterwards examine more particularly these remains of plants exhausted by water.
If the Infusions and Decoctions of plants be filtered, and evaporated in a gentle heat, they become Extracts, that may be kept for whole years, especially if they be evaporated to a thick consistence; and better still if they be evaporated to dryness.
From what hath been said concerning the Infusions, Decoctions, and Extracts of plants, it follows, 1. That Infusions and Decoctions of aromatic plants do not furnish a complete Extract of those plants; because they do not contain the volatile and odorous parts, in which the principal virtue of such plants usually resides. If therefore you desire to make Extracts of such vegetables, that shall have no defect, you must employ their juices drawn by expression, or water impregnated with their principles by the means of trituration, and evaporate the liquor by spreading it over a great number of plates, in order to enlarge its surface, and quicken the evaporation, which must be effected by the heat of the sun alone, or the well-tempered warmth of a stove.
2. It may also be inferred, that water alone, aided by the degree of heat it is capable of acquiring by being made to boil, is not sufficient to effect the complete analysis of a plant; since not only some of its principles are still left combined in it, though exhausted as much as it can be by boiling water; but also several of the substances extracted from it by water are compounds of some of the principles of the plant, and susceptible of a much more accurate analysis; as we shall be convinced when we come to examine the effects which a degree of heat superior to that of boiling water is able to produce on entire plants, on their Extracts, and on their remains exhausted as much as they can be by boiling water.
But before we enter on that part of the analysis, it is proper to consider the experiments and combinations that may be made with the principles we have already obtained; in order to discover their nature, and in some measure analyze even them. Essential Oils in particular deserve to be thus examined.
We also obtain from certain plants, with a degree of heat less than that of boiling water, a Volatile Alkali, which exists formally in them: but as these plants, when analyzed, yield principles different from these we obtain out of all other vegetable substances, and as they resemble animal matters, we shall refer their analysis to a distinct chapter.