Note 369 — Chapter VIII · FRIAR BACON
Reading edition
“The mother liquid, from which the saltpetre flour has been deposited, is boiled down and crystallised.”—Bloxam’s “Chemistry,” 8th ed., p. 488.
Reading edition
“The mother liquid, from which the saltpetre flour has been deposited, is boiled down and crystallised.”—Bloxam’s “Chemistry,” 8th ed., p. 488.