28 A TREATISE ON THE CONNECTION OF 



ANALYSIS OF VEGETABLES BY PUTREFACTION. 



THE resolution or separation of the component parts of 

 vegetables by putrefa6tion, must evidently appear far 

 better adapted to answer the inquiries of the Chemical 

 Agriculturist, than any analysis of them by fire. 



This process can take place only when attended with 

 air, moisture, and a due degree of heat. Water is de- 

 composed vital air absorbed heat disengaged, and new 

 combinations formed, such as 



Gasses with soluble and insoluble matters. 



The gasses are Inflammable and azotic or phlogisti- 

 cated air, forming volatile alkali and fixable air. 



The soluble saline matters consist of phosphoric, sore- 

 line, or vegetable acid, combined with vegetable, mi- 

 neral, or volatile alkali. 



The 



