l8o Philomatic Society ^-^Butter, 



wanting in aquatic plants, nioffes, green lichens, green fruits, 

 and the upper furface of feverul plants which give oxygen gas. 

 Decandoile is of opinion that the cortical pores ferve, i ft. For 

 infenfible tranfpiration -, and indeed this function is exercif^d 

 in all terreftrial vegetables; it is unknown and improbable 

 in aquatic plants; oily plants, which have few pore€, tranf- 

 pire little, but herbaceous plants tranfpire a great deal; 

 the coroUae and blanched plants tranfpire very little : in 

 a word, it may be eafily conceived that the lymph, after 

 having traverfed the fibres throughout, their whole extent, 

 and having depofited in its. courfQctb© alimentary mo- 

 leculae, is exhaled at their extremity. ad. The author 

 thinks that, in certain cafes, thefe pores may fervc for the 

 abforption of vapours ; and he thereby explains the agree- 

 ment of his obfervations with thofe of Bonnet on fu6tion, 

 the efTcA of watering on withered plants, and the increafe of 

 oily plants when hung up in the open air. He proves by 

 an experiment that oily plants, when cut and expofed to the 

 air in a dry place, gradually lofe their weight ; but that it is 

 reftored to them by immerfion in water. It may eafily be 

 comprehended, if Sennebier's theory of the afcent of the fap 

 be admitted, that when the extremity of the fibre is more 

 humid than the air, it gives up to it its moifture ; and that, 

 if it is drier, it attra6ts that of the air. 



BUTTER. 



^^ The butter, which is moftly ufed in Conftantinople, 

 comes from the Crimea and Kuban. They do not fait it, but 

 melt it in large copper pans over a very flow fire, and fcum 

 off what rifes; it will then preferve fweet a long time if the 

 butter was frefli when it was melted. We preferve butter 

 moftly by faking. I have had butter, which when frefli was 

 melted and fcummed in the Tartar manner, and then falted 

 in our manner, which kept two years good and fine tafted. 

 Wafliing does not fo eflre6^ually free butter from the curd and 

 butter- milk, which it is neceflary to do, in order to preferve 

 it, as boiling or melting; when then fait is added, we cer- 

 tainly have the heft procefs for preferving butter. The melt- 

 ing or boiling, if done with care, does not difcolour or injure 

 the tafte."— £/(}f/'5 Survey of th TurkiJJj Emfire. 



CHEMICAL 



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