VINEGAR. 17 
left them without disturbance until they had acquired a 
heat, of which he was made sensible by putting the hand 
in the mess; he then added to it water, and let it ferment 
as before mentioned. 
STARCH OF THE SEED. 
The consumption of starch in the United States, at all 
times large, has recently increased, owing to causes, 
among which may be enumerated the present universally 
prevalent custom of our females wearing stiff skirts; and 
much more starch is eaten than formerly, prepared in 
various forms for the table, such as starch, farina, tapioca, 
&e. The seed, deprived of its envelope, has been sub- 
mitted to numerous experiments by Mr. Wray, Count 
Beauregard, Dr. Sicard and others, chemists and amateurs, 
and has been found to yield forty-five per cent. of pure 
starch of very excellentquality. In fact, it only needs for a 
person to cut in twoa fully matured seed, to be convinced 
of the possibility of causing starch manufacturers to be 
considerably interested in this plant, when the area under 
cultivation shall be such as to bring down the prices of 
the seed to a moderate rate. On taking off the outside 
envelope of the seed, the one in which is contained a 
very deep purple dye tint, we see adhering to the starchy 
matter, another of a clear brown color, and somewhat 
unctuous to the touch. So intimately is it a part of the 
composition of the seed proper, that we anticipate an im- 
possibility to separate it, except by the process applied to 
barley, which is known as pearling, and in this way the 
desired result will be easily attained. What will be a 
