Oi the Study of Natural History. 219 
Herodotus on Egypt, the works of Aristotle, ‘Theophrastus, 
Pliny, &c. give full evidence of its being held in high estima- 
tion during their times. But they had to struggle with diffi- 
culties, most of which have disappeared from the path of the 
student of the present day. 
The study of the sciences seems first to have attracted at- 
tention in Egypt. There most of the early Grecian philoso- 
phers were votaries, and transferred the light of science to 
their own country. Her second change of residence was to 
Rome, from w ee she reflected her light on most of modern 
Europe. Atthe same time, it is a matter of doubt whether In- 
dia was not thebivih place of all learning, and whether it was 
not carried from thence at a ver ry early period into Egypt. 
The invention of instruments, the. great accumulation of 
knowledge, and the universal facilities tor acquiring it, leave 
not an excuse for the man-of education, who has not a par- 
tial knowledge of natural history. He has not half the en- 
joyment in objects which daily meet his view. When he 
looks on the splendid brilliancy of the diamond, he is unac- 
quainted with its wonderful history, he knows not that it is 
pure carbon, little differing in composition from the common 
charcoal of his hearth ; and that on the application of oxy- 
en and caloric it disolves into gas, without leaving a ves- 
tige behind. He looks at you with astonishment and incre- 
dulity when you tell him an ounce of gold will gild a silver 
wire 1300 miles long—that it may be beaten into leaves so 
thin as not to exceed the 55555 part of an inc the 
beauty of the atomic theory he has never heard : he i is igno- 
rant of the wonderful class of animalculz a to our 
knowledge by te microscope. 
To the manufacturer, a philosophic knowledge of the ope- 
ration of his own business is peculiarly important; and yet 
how few would attempt to give an explanation of them! If 
the distiller be asked what causes his vinous fermentation, be 
could not inform you that it is the sa 
manufacturer of vinegar knows not that mucilage causes im 
acetous fermentation ; and the manufacturer of ammonia is 
generally ignorant that gluten causes the pu ive fer- 
mentation. In truth, manufacturers too seldom know the 
principles upon which their is. fi 
Many instances oe the want of even a slight knowledge of 
natural history, am sathiies of great literary acquirements, 
could be adduced. ° Milton speaks of the * scaly rind’”’ of the 
