ANlMALCULA OF INFUSIONS. a\ 



That this excefs of fluid contributes to deftroy 

 the germ more readily, appears to happen from 

 the heat expanding the fluids, and putting them 

 in motion ; thus they mufl: violently ftrike againfl 

 the very fubtile filaments of the germs, and occa- 

 fion their rupture and deftru£lion. This we have 

 actually v^dtnefled in the feeds that become flerile 

 with lefs heat in water than if dry. For a fimilar 

 reafon does a piece of ice melt fooner in warm 

 water than in air of equal temperature. 



But let us leave thefe intricate refearches, 

 which afe in fome meafure foreign to our in- 

 quiries, and compare the refults concerning feeds 

 and eggs with ijiofs concerning infulion animal- 

 cula. If we mean to aflTume a ftandard of the 

 heat which the germs of the lowed: clafs of ani- 

 malcula can fupport, from that which eggs with- 

 ftand, we cannot be divefl:ed of a natural repug- 

 nance to fuppofe them capable of enduring boil- 

 ing water, when eggs are incapable of doing near 

 fo much. If, inftead of comparing the germs 

 with eggs, we compare them with vegetable feeds, 

 our repugnance is wonderfully diminifhed ; for, 

 befides Duhamei's wheat, we have feen other 

 feeds, as trefoil, beans, and kidney beans, refift 

 heat as great. However, in purfuing this analo- 

 gy, w^e incline more to compare them with the 

 gei'ms of eggs than leeds. At the fame time, 

 there are eggs that may mofl: properly be com-» 



pared 



