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AGRICULTURE WITH CHEMISTRY ar

VEGETABLES

ARE organized bodies, capable of growth and increase, and of propagating their own kinds. Vegetables are nourished, supported, and formed by air, water, earth, heat, light, and certain saline substances; and, in a par- ticular manner, by their own exuviz, or remains, when

reduced to a state fit to answer that purpose.

Vegetables consist of mucilaginous matter, resinous matter, matter analogous to that of animals, and some of a proportion of oil. All these matters serve different and important purposes in the economy of plants. The resinous and animalized matters form the outward surface of vegetables, which prevents their being acted upon by

rain or moisture.

The mucilage gives pliability; is the principal and first prepared juice of plants, of which, by a further degree

of