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necefTary towards their prefervation, and the means 

 of fitting them for the various purpofes to which 

 they are deftined. 



Grain, and farinaceous vegetables, are conver- 

 tible into flour, bread, (larch, malt, &c. In pro- 

 portion to the faccharine matter contained in them, 

 they become fubjedls of the vinous and acetous 

 fermentation, and hence the operations of baking, 

 brewing, the making of wine, cyder, vinegar, &c. 

 are fo many chemical procefles; which, for want 

 of the requilite ftock of knowledge, in many 

 cafes either fail altogether, or are carried on with 

 little advantage. 



The preparation of flax and hemp for fundry 

 ufes, and the operation of bleaching and whiten- 

 ing linen ; alfo of preferving wood from putre- 

 fadlion, and preparing other vegetable produdions 

 for various oeconomical purpofes, depend all on 

 chemical principles. 



The produdlions of the animal kingdom afford 

 a variety of raw materials which enrich the farmer, 

 and which by fuitable management conftitute no 

 inconfiderable fhare of the national wealth. Such 

 as meat, eggs, milk, butter, cheefe, honey, wax, 

 tallow, hides, &c. All which, by chemical art, 



may 



