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A Treatise, Shewing The Intimate Connection That Subsists Between Agriculture And Chemistry : Addressed To The Cultivators Of The Soil, To The Proprietors Of Fens And Mosses, In Great Britain And Ireland; And To The Proprietors Of West India Estates / By The Earl Of Dundonald
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AGRICULTURE WITH CHEMISTRY. 23

ANIMALIZED MATTER CONTAINED IN VEGETABLES.

THE greatest proportion of the animalized matter found in vegetables, is contained in grain. Grain consists partly of mucilage, or starch, and partly of this sub- stance, called by the French chemists vegeto-animal. These two substances constitute what is termed meal or flour.- They are capable of separation, therefore they exist in grain in a state of mechanical mixture, not of chemical union. This union is to be accomplished by the process of germination or malting: the result of Which is sacharine matter or sugar. This sacharine matter, by fermentation, is further attenuated and resolved into vinous spirit, and ultimately by exposure to air, and by the absorption of vital air, into the acetous acid, or vis negar. By distillation of the vinous spirit, ardent spirit is obtained. The quantity of sacharine matter, of ardent spirit, and of vinegar capable of being procured from grain, depends upon its containing a due proportion of

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starch and animalized matter: neither of these sub-

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starices, taken’singly, can be made to yield sacharine

matter. Different

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