£20 On the Germination and Fermentation 



miqishes the volume of air, which afterwards contains a 

 fifth part of carbonic acid, and the residue of which is 

 then formed of 97*5 of azotic gas and of 2-5 of oxygen gas. 

 The liquor assumes a smell slightly putrid, without acidity ; 

 it precipitates lime water, gall-nuts, Sec. &c. 



The precipitate formed by lime water is of a purple colour, 

 which blackens on drying j it yields ammonia on being burnt, 

 and leaves a gray cinder, soluble in the muriatic acid with 

 effervescence, from which ammonia precipitates it in gela- 

 tinous flakes, and the priissiate of potash in while. Thus 

 this precipitate contains an animal matter — phosphate of 

 lime and phosphate of iron, besides the phosphate of potash 

 remarked by M. Saussure junior. 



We burned some dry garden beans to ashes in a platina 

 crucible. The taste of these ashes was alkaline and caustic ; 

 they contained potash and phosphates of lime, magnesia, 

 and iron, which the nitric acid dissolves. 



Garden beans also contain starch, an animal matter, phos- 

 phates of lime, magnesia, pol vsh, iron, and free potash, 

 is'o sugar is found in it, at least not in any appreciable quan- 

 tity. 



The tunic, or coat of these beans, contains tannin in abun- 

 dance. 



This analyst- explains, l^t, why beans putrefy so easily, 

 and become imectious : 2diy, v. by they are so nourishing, 

 and susceptible of filling the place of all other food : 3dly, 

 why, when cooked with the skins on, they are better pre- 

 served : and, 4th!y, why this article yields at once the ali- 

 ment, the basis, and the materials proper to form and co- 

 lour the blood, and to nourish the bones. 



§ Y ". Analysis of Lentils. 



The farina of lentils, macerated in water, spreads the smell 

 of this preen leguminous herb; alter an hour's maceration 

 the water docs not become clear, except after two titrations; 

 its taste is weak and nauseous ; it is not acid ; it precipi- 

 tates abundantly by gall-nuts and the oxymuriatic acid, as 

 well as by sulphate of iron : lime water renders it milky. 

 It becomes troubled spot^aaeouely, and becomes speedily 



milk} ; 



