A new method of chemistry; including the theory and practice of that art: laid down on mechanical principles ... To which is prefix'd a critical history of chemistry and chemists ... / Translated ... by P. Shaw and E. Chambers with additional notes.

  • Herman Boerhaave
Date:
1727
Catalogue details

Licence: Public Domain Mark

Credit: A new method of chemistry; including the theory and practice of that art: laid down on mechanical principles ... To which is prefix'd a critical history of chemistry and chemists ... / Translated ... by P. Shaw and E. Chambers with additional notes. Source: Wellcome Collection.

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    Different ways of fermenting fuited -to different fubje&s. 117—nj> — 150 Bread-corn, pulfe, and nuts how fer¬ mented and brewed. 123—129 Summer-fruits, fucculent plants, and exprcffed or native juices, how fer¬ mented and turn’d to wine. 118, 119-—12.7 Phxnomena of fermentation, with its phyfical effefts. 128—-131 How promoted and reftrained.131, 132 Inflammable fpirits how procured, with the natures, virtues, and ufes thereof. 132-135, -Reftif cd and raifed to alcohol, per fe, with its nature, ufes, virtues &c. • 156—139 How to prepare this alcohol with fix’d alkali ; its nature, ufes, &*c, 139-141 Vinegar how procured, the laws wherein the operation proceeds, how for¬ warded, retrained, &*c. wich the ufes and virtues of the produ&ion. ' . 142—147 Its analyfis, with the doftrine it af¬ fords, with the virtues and ufes of the produ&ions. 147—149 Its re&ification per fe, and with me¬ tals. 149—152 Tartar, how produced ; its nature vir¬ tues, ufes, &>c. 152 ■ ■ 155 Its analyfis, with the ufes of the pi*o- du&ions obtain’d thereby. 154—157 TinBures thereof, how made with fpirit of wine, from refinons fubje&s ; with their ufes, &c. 157 ——160 How made with alcohol per fe ; and how with alcohol and fix’d alkali, from fubje&s of a ftreng texture. 160—164 Cathartic potions how made from refinous tin&ures. 164. Reftns how obtain’d ; with the nature and ufes thereof. 165-167 EJfential extraBs, how made, with the ufes thereof. 167—169 Qninteffences how procured, how from the refins of AJia, and how in a dry form, their virtues, ufes, &c. 169—173 Medicated aromatic fpirits, both fimple and compound, how prepared, with an account of their nature, ufes, &c, J73- Soaps,how made—by boiling—by di- . geftion—with their virtues and u- fes, and how united together. 176 ——i 81 Tartar, the preparations thereof—viz* foluble or tartarited tartar, how made; the nature and medicinal virtues thereof 181—183 Manner of regenerating it, or pre¬ paring the foliated earth of tartar, with its chemical and medicinal ufes. . 183—186 Manner of diffolving tartamed tartar, or making a tinfture thereof. 188 Manner of diffolving regenerated tar¬ tar, and making a tin&ure with alcohol; with the ufes thereof. i6t Harvey’s tin&ure of fait of tartar, with fpirit of wine; its virtues and ufes, 6‘fc. 162 Helmont’s tinffure of fait of tartar, with alcohol. 163 Elixirs, how prepared from them with vinegar, • how with fix’d alkali and diftill’d water, how with alcohol and fix’d alkali, how with rectified fpirit of wine and foluble tartar, and how with alcohol and regenerated tartar. 166 — 17s Amber, its analyfis, to determine its na¬ ture. 173, 174 The phenomena,nature,ufes and etfetts ofvegctable putrefaftign. 17 5—17 7 Axioms, relating to ANIMALS, bor¬ row’d from medicine. 179 Milk, (hewn to be neither acid nor alkaline. 182, 183 Turns acid by digeftion. 183 Coagulates with acids. 183 Turns red by boiling with alkalies. 184 Urine, {hewn to be neither alkaline nor acid. 1S6—188 Its parts, upon the analyfis, neither acid nor alkaline. 188, 189 Made to yield a volatile, alkaline fait. 189, 190 Turn’d of an alkaline nature, with fix’d alkali. 190,191 Recenrs,madc to afford a fiery, but not alkaline fpirit. 191 Wilf yield an cffcntial fait. 193 Becomes alkaline by digeftion 194,195 Its analyfis, after digeftion, with the do&riheit leads to. 195, *98 Sal-Ammoniac, its produ&ion from u- rine, fca-falt and foot. *98,200 Is neither acid nor alkali. 200 Ho\y
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