So Fat> Fibrous Matter, fcte [Book IX. 



Lymph or ferum conftitutes the greater part of the 

 fluids of animals, and will be afterwards treated of as a 

 conftituent part of the blood. 



Spirit of wine, when applied to animal matters, dif- 

 folves an extractive- fubftance, which is depofited on 

 the evaporation of tl>e fluid ; this matter is alfo foluble 

 in water. It fwells and liquifies by heat, and emits a 

 fmell fomewhat refembling that of burned fugar ; it is 

 chiefly this fubftance which covers the furface of roafted 

 meat, in the form of a brown cruft. 



The fit of animals approaches very nearly to the 

 nature of the fat oils of vegetables. The globules which 

 rife to the furface of water in which meat is boiled, 

 confift of the fat. The fat of animals, as well as the 

 fat oils of vegetables, affords a peculiar acid, which is 

 calle.d the febacic acid, or acid of fuet. 



After all thefe matters are extracted, there remains 

 nothing but a white fibrous matter, infipid, and infolu- 

 tie in water. This matter has all the characters of the 

 fibrous part of the blood, which I mail treat of in the 

 following chapter. 



