ASHES, the earthy part of wood and other combustibles, remaining after they are consumed by fire. These, if produced from a vegetable, are of a white colour and saltish taste, and, when boiled with fair water, yield a lixivium of an acrimonious, alkaline, fiery, urinous taste. The ashes of all vegetables are vitrifiable, and are found to contain iron. See AGRICULTURE, and CHEMISTRY.