AGRICULTURE WITH CHEMISTRY. 2;^ 



ANIMALIZED MATTER CONTAINED IN VEGETABLES, 



The greatest proportion of the unimalized matter 

 found in vegetables, is contained in grain. Grain consists 

 partly of mucilage, or starch, and partly of this sub- 

 Stance, called by the French chemists vegeto-animal. 

 These two substances constitute what is termed meal or 

 flour. They are capable of separation, therefore they 

 exist in grain in a state of mechanical mixture, not of 

 chemical union. This tmion is to be accomplished 

 by the process of germination or malting : the result of 

 which is sacharine matter or sugar. This sacharine matter, 

 by fermentation, is further attenuated and resolved into 

 vinous sjnrit, and ultimately by exposure to air, and by 

 the absorption of vital air, into the acetous aciil, or vi- 

 negar. By distillation of the vinous spirit, ardent spirit 

 is obtained. The quantity of sacharine matter, of ardent 

 spirit, and of vinegar capable of being, procured from 

 grain, depends upon its containing a due proportion of 

 starch and animahzcd matter: neither of these sub- 

 stances, taken singly, can be made to yield sacharine 



matter. 



Different 



