OF BLACK TEA. 287 



of barley ; in the ripening of certain pulpy fruits ; 

 and by the action of acids. 



Now there is no one substance so universally 

 diffused throughout the vegetable economy as 

 starch. It seems the very pabulum- of vegetable 

 life. It is found in roots, bulbs, seeds, stalks, 

 twigs, leaves, and fruit ; and even in solid wood. 

 It is abundant in all the green parts of plants, 

 especially leaves and fruit, so long as the functions 

 of these organs are required. Thus in Hay it is 

 found in the largest quantity just at the period 

 when the seed is perfected, which is the season for 

 cutting. In unripe fruits it is found so long as 

 the green growth continues ; but not a trace 

 when ripe. It is transformed into sugar ; and the 

 sweetness of the fruit when ripe will always be in 

 exact proportion to the quantity of starch which 

 it contains unripe. Ripeness, however, chemically 

 considered, may be termed decay. When the seed 

 is capable of reproducing the species, the fleshy 

 covering in which it has been perfected begins from 

 that moment to decay ; and man avails himself of 

 this condition of decay to use the fruit in the most 

 palatable state. This change is effected by the 

 absorption of oxygen from the air, which converts 

 the starch into sugar. * 



* The observations in this paragraph are principally taken 

 from the Maidstone Gazette, of December 1845, and January 

 1846 ; but from what authorities extracted I know not. 



