113 



" ment when it conveys to them earthy 

 *' and saline particles, as spring and 

 t** Thames- water do/' 



Again, page 34, Mr. Kir wan says, 

 *' to Mr. Hassenfraz we owe the dis- 

 ** covery, that coal is an essential ingre- 

 " dient in the food of all vegetables- 



.^VCoal not only forms the residuum of 

 ** all vegetable substances that have un- 

 •• dergone a slow and smothered com- 

 ** bastion, but also of all putrid, vegetable, 

 ** and animal bodies. Hence it is found 

 ** in vegetable and animal manures, that 

 ** have undergone putrefaction, and is the 

 " true basis of their ameliorating powers. 

 ** If the water that passes through a 

 ** putrefying dunghill be examined, it 

 •* will be found of a brown colour ; and if 

 ** subjected to evaporation, the principal 

 ** part of the residuum will be found to 



•-**' consist of coal. , All soil* steeped in 



^' water 



