DESCRIPTIVE NOMENCLATURE. 253 



inform the pupils preparing for competitive examination 

 that the main element of Milk is Milkine, and of Cheese, 

 Cheesine. But for the practical purposes of life, all that 

 I think it necessary for the pupil to know is that in order 

 to get either milk or cheese, he must address himself to 

 a Cow, and not to a Pump ; and that what a chemist 

 can produce for him out of dandelions or cocoanuts, how- 

 ever milky or cheesy it may look, may more safely be 

 called by some name of its own. 



This distinctness of language becomes every day more 

 desirable, in the face of the refinements of chemical art 

 which now enable the ingenious confectioner to meet 

 the demands of an unscientific person for (suppose) a 

 lemon drop, with a mixture of nitric acid, sulphur, and 

 stewed bones. It is better, whatever the chemical 

 identity of the products may be, that each should receive 

 a distinctive epithet, and be asked for and supplied, in 

 vulgar English, and vulgar probity, either as essence of 

 lemons, or skeletons. 



I intend, therefore, and believe that the practice will 

 be found both wise and convenient, to separate in all 

 my works on natural history the terms used for vegeta- 

 ble products from those used for animal or mineral ones, 

 whatever may be their chemical identity, or resemblance 

 in aspect. 1 do not mean to talk of fat in seeds, nor of 

 flour in eggs, nor of milk in rocks. Pace my prelatical 

 friends, I mean to use the word ' Alb ' for vegetable 

 albumen ; and although I cannot without pedantry avoid 



