t 126 



Fruits, in the organization of their soft parts, 

 approach to the nature of bulbs. They contain a cer- 

 tain quantity of nourishment laid up in their cells for 

 the use of the embryon plant ; mucilage, sugar, starch 

 are found in many of them often combined with vege- 

 table acids. Most of the fruit trees common in Bri- 

 tain have been naturalized on account of the saccha- 

 rine matter they contain, which, united to the vegeta- 

 ble acids and mucilage, renders them at once agreea- 

 ble to the taste and nutritive. 



The value of fruits for the manufacture of fer- 

 mented liquors may be judged of from the specific 

 gravity of their expressed juices. The best cyder and 

 perry are made from those apples and pears that af- 

 ford the densest juices ; and a comparison between 

 different fruits may be made with tolerable accuracy 

 by plunging them together into a saturated solution of 

 salt, or a strong solution of sugar ; those that sink 

 deepest will afford the richest juice. 



Starch or coagulated mucilage forms the greatest 

 part of the seeds and grains used for food ; and they 

 are generally combined with gluten, oil, or albumin- 

 ous matter. In corn, with gluten, in peas and beans, 

 with albuminous matter ; and in rape-seed, hemp- 

 seed, linseed, and the kernels of most nuts, with oils. 



I found 1OO parts of good full grained wheat 

 sown in autumn to afford 



Of Starch - 77 



Gluten - 19 



100 parts of wheat sown ih spring, 



Of starch * - 70 



* Gluten ... 24 



