70 FRANSITION OF INORGANIC INTO ORGANIC MATTER. 



Vegetable milk possesses the same physical characters as that of 

 the cow, with this sole difference, that it is, in a slight degree, vis- 

 cous ; its flavor is agreeable, slightly balsamic. With respect to 

 chemical properties, these differ perceptibly from those which are 

 peculiar to animal milk. Acids do not curdle it ; alcohol scarcely 

 coagulates it. 



Under the action of gentle heat, light pellicles are seen to form 

 on the surface of vegetable milk. On evaporating it over a water 

 bath, an extract is obtained resembling fritters ; and if the action of 

 the fire be continued for a certain time, oily drops are observed, 

 which increase in proportion as the water is dissipated, and ulti- 

 mately form a liquid of an oily appearance, in which a fibrinous 

 substance floats, which dries and becomes tough in proportion as the 

 temperature increases. An odor is then diffused, exactly like that 

 of meat frying in fat. 



By the mere action of heat, then, the milk of the Palo de Leche 

 is separated into two distinct portions : the one fusible, of a fatty 

 nature, the other fibrinous, and presenting all the characters of ani- 

 mal substances. 



If the evaporation of vegetable milk is not carried too far, i«e 

 fatty matter may be obtained unchanged ; it then possesses the fol- 

 lowing properties ; — it is white, translucent, sufficiently solid to 

 resist the impression of the finger ; it fuses at 140° (Fahr. ;) boiling 

 alcohol dissolves it completely ; it is equally soluble in potash. 



The fibrinous matter presents all the characters of fibrine, obtained 

 from the blood of animals ; for this reason we have called it fibrine. 

 In fact, when put on a hot iron, it swells up, fuses, and becomes 

 carbonized, exhaling the odor of grilled meat. Treated with weak 

 nitric acid, it gives out nitrogen gas ; by distillation, it disengages 

 ammoniacal vapors in abundance. 



The presence and nature of this animalized matter in the milk 

 of the cow-tree, explains how this milk acquires the odor of old 

 cheese on becoming changed. We considered the fatty matter of 

 the milk as analogous to beeswax ; I may even say that we made 

 wax-candles of it. However, the property of being completely dis- 

 solved in hot alcohol, combined with its ready solubility in potash, 

 establish a well-marked difference between it and the wax of insects. 

 This is a question which can only be completely cleared up by ele- 

 mentary analysis, and we were altogether without the means of 

 making any minute examination of the wax of vegetable milk. 



In the water which holds the wax and animal matter in suspension, 

 we met with some saline substances and a free acid, the nature of 

 which we were unable to determine. We did not succeed in detect- 

 ing the presence of caoutchouc in vegetable milk. According to 

 our researches this milk should contain : 



1. A fatty substance similar to beeswax ; 



2. An animal substance, similar to animal fibrine ; 



3. Water, salts, a free acid, and a little sugar. 



