22 



of maturation, resin and oil are formed. This oil con- 

 tributes also to the pliability of vegetables. 



By a due mixture of mucilage with these other sub- 

 stances, vegetables are to a certain degree rendered capa- 

 ble of solution in water, a property not possessed either 

 by resin, animal matter, or oil, in a separate state. 



Thus it appears, that although living vegetables are 

 effectually protected, by their outward covering of resin 

 and animalized matter, from the action of humidity ; 

 still, from the whole of their constituent parts, there 

 arises a certain degree of solubility, which afterwards con- 

 tributes to the food both of animals and vegetables. 



Beside these, vegetables contain earthy matters, for- 

 merly held in solution in the newly taken in iuices of 

 the growing vegetable. 



ANIMA- 



