<fhe Principles of Part II. 



paribus, the eafier. Thus water, replete 

 with the mucilaginous particles of an oozy 

 fat foil, corrupts fooner than water taken 

 from a gravelly foil. 



THE natural progrefs of putrefaction in 

 vegetables is in this way. They begin firil 

 to heat towards the centre ; and emit a 

 fharp acid fmell, which is owing to the 

 acetous fermentation. As the heat advances, 

 this fmell goes off, and is fucceeded by a 

 very foetid one. Their colour, if it was light 

 before, now turns dark $ and the more the 

 putrefaction advances, the darker is always 

 the colour. They lofe their peculiar di- 

 tinguifhing tafte, and gain a naufeous ca- 

 daverous one. Their fibres, which had a 

 certain degree of firmnefs, lofe that very 

 foon ; there is no more cohefion betwixt 

 the minute particles of which they were 

 compofed, and they fall into a putrid pulp. 

 Thefe are the general circumftances which 

 attend putrefaction. 



IF 



