ON THE FOOD OF PLANTS. 



137 



Gum contains, - 23 parts carbon, 



11 - hydrogene, 



65 - oxygene, 



1 - nitrogene. 



Starch contains, - 43 parts carbon, 



7 - hydi'ogene, 

 50 - oxygene. 



Most people are aware, that the quahty of the 

 food consumed by animals, is equally as deter- 

 mined in its effects, as the quantity, and such is 

 the case with vegetables. When an animal is 

 constrained to live on meagre, impure food, or 

 that, wherein a small quantity of nutriment is dif- 

 fused or blended with a large insipid mass, it is 

 induced to consume a greater quantity, to make 

 up for the want of a more concentrated quality ; 

 and the consequence is, an extension of the 

 stomach and bowels. But although the animal in 

 this condition, appears large in bulk, it possesses 

 little solid value, and less strength to bear up 

 under the additional weight j and such is the 

 case with vegetables ; their stalks, branches, and 

 leaves, are the organs for the reception and di- 

 gestion of the food ; and whenever they are 

 glutted with meagre food, a large extension of 

 the leaf and branches follows, but in this state 

 these possess little substance or value. 



That some plants are more voracious than 



