AGRICULTURE WITH CHEMISTRY 



VEGETABLES 







ARE organized bodies, capable of growth and increase, 

 and of propagating their own kinds. Vegetables are 

 nourished, supported, and formed by air, water, earth, 

 heat, light, and certain saline substances ; and, in a par- 

 ticular manner, by their own exuviae, or remains, when 

 reduced to a state fit to answer that purpose. 



Vegetables consist of mucilaginous matter, resinous 

 matter, matter analogous to that of animals, and some 

 of a proportion of oil. All these matters serve different 

 and important purposes in the oeconomy of plants. The 

 resinous and animalized matters form the outward surface 

 of vegetables, which prevents their being a&e.d upon by 

 rain or moisture. 



The mucilage gives pliability ; is the principal and first 

 prepared juice of plants, of which, by a further degree 



of 



