T U R

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has hardened eonfiderably it is feraped off, andforms what is technically called Barras, or infome provinces Galipot , which differs from themore liquid turpentine in confiftence, and pro-bably contains a lefs proportion of effential oil.The galipot is much ufed in making flambeauxwhen mixed with fuet, but the greater part ofit, as well as the liquid turpentine, is fubjectedto further proceffes.

Thefe we fhall refume when we have de-feribed the method of obtaining the other kindsof turpentine, which however, is fo very fimilarthat a few words will fuffice.

The Strajburgh Turpentine , the produce ofthe filver fir, is the meft fragrant of all thepine turpentines, and only inferior to the trueChio, but it is not often feen in the (hops. Itis obtained by rude incifion of the bark by thepeafants in the vail pine forefts on the wefternAlps. The firft cut is made as high as thehatchet will reach, and thefe are renewed an-nually from above downwards to within a footof the ground. But the finelt kind of turpen-tine yielded by this tree, is that which exfudesfrom foft tubercles or fweliings of the innerbark. Fhe peafants carry with them a largecow’s horn, with the point of which theypierce thefe tubercles, and collect the juice inits hollow. Only a few drops are yielded fromeach tubercle, fo that this turpentine is rare andbears a higher price. It is called technicallyBigoin or Oil of Pine, and when thickened byexpofure to the air, it remains clear like maf-tich, whereas the turpentine obtained from thefame tree by incifion of the bark becomeswhite and opake by age.

1 he true Venice turpentine , or refin of theLarch , is obtained from the Tyrol and Savoy,and alfo from Dauphiny, by boring holes aboutan inch in diameter, with a gentle defeent, inthe moll knotty parts of the tree. To thefeare adapted long perforated pegs, which ferveas gutters to convey the juice into troughsplaced beneath. It is yielded during the wholeof the fummer, and is fimply purified byftraining through hair fieves. A full-grownlatch will fometimes yield feven or eightpounds of turpentine annually for forty or fiftyyears.

Much of the Venice turpentine of the fhopsis brought from America , and it is doubtfulfrom what tree it is procured. This turpentinehardly becomes folid by any length of keeping.

The Carpathian , or Hungary Balfam , is ob-tained from the Stone Pine in Hungary andthe Tyrol, either by breaking off the twigs of

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the tree, and collecting in a gi fs the fine refiathat exludes; or by boiling the ends of thefrefh boughs in water, when the balfam rifes tothe top. The former method yields by far tirebelt. This is a whitifh, pellucid, and very fluidturpentine, which does not harden by keeping.

The Canada Balfam is a tranfparent whitilhjuice, of the confiftence of Copaiva balfam, and.of a very fragrant fmell and bitterifli tafte, ob-tained from the Balm of Gilead Fir , and im-ported from Canada , but the mode of collectionis not well known.

To return to the various operations per-formed upon the common turpentine, which asabove mentioned is obtained in two degrees pfliquidity, the molt fluid being called properlyturpentine, and the leaft fluid having the nameof barras or galipot in the South of France ,whence it is procured.

The turpentine contains a number of impu-rities entangled in its fubltance, from which itis purified in two methods. One of them isto inclofe it in a calk perforated at bottom, andby expofure to a hot fun it becomes fo fluid asto filter through, which gives the finelt andmolt.valued turpentine. The other method isto heat it moderately in a large copper, till it isquite liquid, and then to filter it through aftrainer made of rows of ltraws laid clofe toeach other. This gives it a golden colour.

The harder turpentine, or Barras, is alfopurified in the latter mode, but inltead of beingmerely liquefied in the copper, the heat is con-tinued for fome time, till part of the effentialoil is fo far diffipated that a little of it cooledon a piece of wood may be crufhed to powderby the fingers. It is then ftrained throughftraw while hot, and the pure refin on coolinghardens into a yellow opake mafs which iscalled Brai-fec or Rafe. This is fometimes foldas Burgundy pitch, which however appears to beproperly the produCt of another fpecies of pine,as we fhall prefently mention. This opakeyellow brown refin is rendered tranfparent, andof a fine clear amber yellow, by mixing it whenmelted with about an ei c hth of boiling water,and flirring it inccffintly for a confiderable timetill the water is cold. The refin is then caltinto moulds and cooled.

Effential Oil of Turpentine. This valuable oilis prepared largely, both in the countries wherethe turpentine is extracted, and from turpentineimported into this country. The procefs is thefollowing: an alembic with a worm and cooler,is ufed, prccifely of the fame conftruction as

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