178 PHYSIOLOGY. 



therefore if we would inquire into the production of animal mat- 

 ter, we must first inquire in what manner vegetable matter may 

 be converted into animal ? And this question relates especially 

 to the human body ; the nourishment of which is in a great 

 measure immediately taken from vegetables. 



" In attempting this, we shall find that the conversion men- 

 tioned is the effect of a peculiar power in the animal economy ; 

 which, it must be acknowledged, is by no means clearly or fully 

 understood. We shall, however, make some steps towards un- 

 derstanding it better ; and to this purpose there is one step ab- 

 solutely necessary, which is, to determine amongst the seemingly 

 great variety of vegetable matter, which is the kind that is es- 

 pecially, or perhaps only, fitted to be converted into animal ? 

 Or if this question, as thus put, be too general, it may then be 

 to determine, what are the vegetable substances chiefly fitted 

 for being converted into the substance of the human body? 

 Nothing is more evident than that every vegetable, or every part 

 of any one vegetable, is not suited to this last mentioned pur- 

 pose ; and therefore it is necessary, both for the sake of the ge- 

 neral question, and also for the particular purpose of the Materia 

 Medica, to determine, as well as we are able, what vegetables, 

 and what part of them, are most fit for the nourishment of the 

 human body." M. M. 



CCX. If we consider the many different odours, tastes, and 

 colours, which are to be observed in different vegetables, we 

 should be ready to think that vegetable matter is of very great 

 variety ; but we know that the matter distinguished by its sen- 

 sible qualities makes but a small part of the whole of any veg- 

 etable, and that, besides the matter peculiar to each, there is 

 in most, perhaps in all, vegetables, a large proportion of com- 

 mon matter, which we presume to be the matter adapted, and 

 that very universally, to the aliment of animals. " In pursuing 

 this inquiry, it is to be remarked, in the first place, that for the 

 most part those vegetables are rejected from the list of aliments 

 that are imbued with any strong odour or taste ; and at least 

 of the sapid, all except the acid and sweet are excluded. To 

 this perhaps there are a few exceptions ; as when the odorous or 

 sapid part is in small proportion to the rest of the vegetable 

 substance ; when the odorous or sapid parts are such as pass 



