XIV. THE FRUIT GIFT. 255 



and always intelligible names for them in Latin, 

 French, and English. 



And I think it best not to confuse our ideas 

 of pure vegetable substance with the possible 

 process of fermentation : — so that rather than 

 ' wine,' for a constant specific term, I will take 

 ' Nectar,' — this term more rightly including the 

 juices of the peach, nectarine, and plum, as well 

 as those of the grape, currant, and apple. 



Our three separate substances will then be 

 easily named in all three languages : 



Farina. Oleum. Nectar. 



Farine. Huile. Nectare. 



Flour. Oil. Nectar. 



There is this farther advantage in keeping the 

 third common term, that it leaves us the words 

 Succus, Jus, Juice, for other liquid products of 

 plants, watery, milky, sugary, or resinous, — often 

 indeed important to man, but often also without 

 either agreeable flavour or nutritious power; and 

 it is therefore to be observed with care that we 

 may use the word 'juice,' of a liquid produced 

 by any part of a plant, but 'nectar,' only of the 

 juices produced in its- fruit. 



6. But the good and pleasure of fruit is not 

 in the juice only; — in some kinds, and those not 

 the least valuable, (as the date,) it is not in the 



