f

134

Salt

Laftly, evaporate this liquor, with a flowfire, in a very fhallow glafs veifel; the Saltwhilft it dries being fometimes ftirred, that itmay fooner grow dry, which fliould be kept ina veflel clofe ftopt.

The Salt ought to be of the greateft whitC-nefs, and diflblve wholly, both in vvater andfpirit of wine, without leaving any fceces.If the Salt, although white, fhould depofiteany fceces in fpirit of wine, that folution inthe fpirit fliould be filtered through paper,and the Salt again dried.

R E M A R K.

This is the Sal diureticus of the former Difpenfa-tory. The Operator rauft be very careful, in melt-ing the impure Salt, not to ufe too great an heat,or tokeep it liquified too long; a little fliould beoccafionally taken out, and put into water ; and, asfoon as it begins to part freely with its black colour,the whole is to be removed from the fire. In thelad drying, the heat muft not be fo great as to meltit; otherwife it will not prove totally foluble. L.

It is celebrated as a powerful diuretic in hydro-pic cafes, and proving at the fame time mildly laxa-

tive.