No: for though far most abundant in vegetables, it is by no means confined to that class of bodies, being found also on the surface of the earth, mixed with various minerals, especially with earths and stones, whence it is supposed to be conveyed into vegetables by the roots of the plant. It is also met with, though in very small quantities, in some animal substances. The most common state of potash is that of carbonat; I suppose you understand what that is?
EMILY.
I believe so; though I do not recollect that you ever mentioned the word before. If I am not mistaken, it must be a compound salt, formed by the union of carbonic acid with potash.
MRS. B.
Very true; you see how admirably the nomenclature of modern chemistry is adapted to assist the memory; when you hear the name of a compound, you necessarily learn what are its constituent parts; and when you are acquainted with these constituents, you can immediately name the compound which they form.
CAROLINE.
Pray, how were bodies arranged and distinguished before this nomenclature was introduced?
MRS. B.
Chemistry was then a much more difficult study; for every substance had an arbitrary name, which it derived either from the person who discovered it, as Glauber’s salts for instance; or from some other circumstance relative to it, though quite unconnected with its real nature, as potash.
These names have been retained for some of the simple bodies; for as this class is not numerous, and therefore can easily be remembered, it has not been thought necessary to change them.