AGRICULTURE WITH CHEMISTRY.

VEGETABLES ANALYSED BY FIRE.

ie° e° VEGETABLES, by the application of heat, and by dis- tillation in close vessels, are resolved into different gasses,

liquid matters, and into insoluble matter.

The gasses consist of inflammable and fixable air: the liquids, of water, vegetable acids, and oi: the insolu-

ble, of charcoal.

By combustion in the open air, charcoal is resolved into fixable air, soluble, and nearly insoluble com-

pounds. The soluble are, alkaline and neutral salts.

The insoluble, for the most part, consist of lime com-

bined with the phosphoric acid, called phosphat of lime.

By a further, and more intense application of heat, all the constituent parts of vegetables, excepting the

D earthy,