CONTENTS 



CHAPTER I. 



^2 



PHTMCAt PHENOMENA OF VEGETATION.— VEGETABLE PBTSIOLOOT 



^ n. — Chemical phenomena of Tegetation 25 



Germination 26 



Germination of wheat 29 



Continued germination of peas 30 



Continued germination of wheat 31 



^ III.— Evolution and growth of plants 33 



Experiment I.— Growth of Red Clover daring three months 44 



Experiment II.— Growth of peas 45 



Experiment III.— Growth of wheat 46 



Experiment IV. — Growth of clover •• 47 



Experiment v.— Vegetation of oats 48 



^ IV. — Of the inorganic matters contained in plants— their origin — of the chemical 



nature of sap 52 



Quantity of ashes contained in the different parts of vegetables, according 



to M. de Saussure 53 



Composition of the substances found by M. de Saussure 55 



Alkaline salts and insoluble substances contained in ashes 56 



Alkaline salts and insoluble substances of ashes, according to M. Berthier. • 57 



Composition of the ashes of several plants analyzed by M. Berthier 59 



Sap of the Bambusa Ouaduas 68 



Sap of the banana plant (Musa Paradisica) 68 



Milky saps 69 



Sap of the papaw-tree (Carica Papaya) 69 



Sap of the cow-tree 69 



Milky sap of the Hura Crepitans (Ajuapar) 71 



Milky sap of the poppy (Opium) 71 



Milk of the Plumeria Americana 72 



Sap of the caoutchouc-tree 72 



Gummy and resinous saps 73 



Saccharine saps 74 



CHAPTER n. 



Or THE CHEMICAL CONSTITTTTION OF VEGETABLE SUBSTANCES 75 



% I. — Quarternary azotized principles of vegetables 76 



Composition of legumine obtained from diffep^nt seeds 78 



% II. — Proximate principles with a ternary composition : of starch 80 



Innline 87 



Of woody matter and cellular tissue 87 



Density of different kinds of wood, according to Brisson 90 



Of sugar 114 



Beet-root sugar 121 



Palm sugar 126 



Grape sugar 126 



Saccharine principles not fermentai)le 128 



Gum 129 



Vegetable jelly : pectine and pectic acid 129 



