COMPOSITION OF VEGETABLES. 171 
“ 100 parts of Oats from Sussex afforded me 59 parts of 
starch, 6 of gluten, and 2 of saccharine matter.” 
 * 1000 parts of Peas, grown in Norfolk, afforded me 501 
parts of starch, 22 parts of saccharine matter, 35 parts of 
albuminous matter, and 16 parts of extract, which became 
insoluble during evaporation of the saccharine fluid.” — 
“The different parts of flowers contain different sub- 
stances: the pollen, or impregnating dust of the date, has 
been found by Fourcroy and Vauquelin to contain a matter 
-analagous to gluten, and a soluble extract abounding in ma- 
lic acid. Link found in the pollen of the Hazel-tree much 
tannin and gluten.” 
“ It has been stated that the fragrance of flowers depends 
“upon the volatile oils they contain ; and these oils, by their 
constant evaporation, surround the flower with a kind of 
odorous atmosphere ; which, at the same time that it entices 
larger insects, may probably preserve the parts of fructifica- 
tion from the ravages of smaller ones. Volatile oils, or odo- 
tous substances, seem particularly destructive to those mi- 
nute insects and animalcules which feed on the substance of 
Vegetables ; thousands of Aphides may be usually seen on 
the stalk and leaves of the Rose; but none of them are ever 
_ observed in the flower.” The woods that contain aromatic 
oils are remarked for their indestructibility, and for their 
exemption from the attacks of insects: this is particularly 
the case with the Cedar, Rose-wood, and Cyprus.” 
“ The petals of many flowers afford saccharine and muci- 
laginous matter. The White Lily yields mucilage abun- 
dantly ; and the Orange Lily a mixture of mucilage and 
Sugar ; the petals of the Convolvulus afford sugar, mucilage, 
and albuminous matter.” 
