There are interesting sites out there that list antiquated chemical terms. One apparently authoritative site lists 18th Century chemical terms (compiled by Jon Eklund of Smithsonian Studies in History and Technology).
Some terms seem to remain quite useful, some are hopelessly irrelevant, and others are just odd. Naturally, I am attracted to the odd words. Have a look for yourself. Here are a few good ones copied verbatum from early in the alphabet-
Cohobation –Repeated distillations, or any cyclic process in which a liquid is vaporized and condensed as, for example, in refluxing.
Cucurbit – The lower part of an alembic. Shorter, more squat and ovoid than a matrass.
Decrepitation – Rapid physical decomposition of some crystals when heated. Characterized by a crackling noise.
Dephlegmation – To remove water from a solution, usually one of an acid or alcohol. There is a sense of purifying about the term, as opposed to simple concentration.
Desquamation – The process of removing scaly crusts which form on a surface.
Dulcification – Any process in which a caustic substance is rendered less corrosive.
Empyreumatic – Tasting or smelling or burnt organic matter.
Exalt – To make more spiritous, volatile, or generally more active; activate.
I wonder if any of these would get through the peer review process if one were to try to use them in a procedure submitted for publication? Perhaps if Roald Hoffmann used them, I suppose.
Lamentations on Chemistry 
He could get away with pretty much anything, methinks. (and his writing is super clear and awesome ❤ )
Great find. I love it.
Two terms that caught my attention:
Icy Butter Antimony chloride (SbCl3)I’ve not worked with this, and our stockroom doesn’t have any in right now. Any ideas on the origin of this?
MagerationThe softening and weakening of a solid sample, even to the piont of partial decomposition, by soaking it in a liquid Now I don’t have to plastication anymore!
I’ve heard of butter of antimony. It is just SbCl3. I think that “butter” came from the soft, amorphous attribute of the solid. Alchemical nomenclature is pretty descriptive, but not so systematic.
Aren’t cucurbits gaining in popularity for molecular recognition now?
Golly, I’m going to have to take your word for it there. \;-)
There’s way too much access to all this chemical stuff. The common man is happier with a bowl full of grapenuts and his own uncomplicated thoughts.
I suggest all the chemical literature be written in Latin.