AGRICULTURE WITH CHEMISTRY. 



VEGETABLES ANALYSED BY FIRE. 



VEGETABLES, by the application of heat, and by dis- 

 tillation in close vessels, are resolved into different gasseSj 

 liquid matters, and into insoluble matter. 







The gasses consist of inflammable 'and fixuble air : the 

 liquids, of water, vegetable acids, and oil: the insolu- 

 ble, of charcoal. 



By combustion in the open air, charcoal is resolved 

 into fixable air, soluble, and nearly insoluble com- 

 pounds. 



The soluble are, alkaline and neutral salts* 



The insoluble, for the most part, consist of lime com- 

 bined with the phosphoric acid, called phosphat of lime. 



By a further, and more intense application of heat, 

 all the constituent parts of vegetables, excepting the 



D earthy, 



