•Vl. 



3.^ 



^ft 



t 



^h 



eat 



^Ppea 



rs 



> 



k-Ue 



3 



Priiu 



• »1. Ar, 



he a 



growth 



ues 



coiitln 



^7, which 

 ; and old 



ifeofal 



ent 



perhaps 

 -rs mix it 

 he flour of 



id 



guldied by 

 two loaves 



her with a 

 lofe loaves 



::s for the 



» fupplle^» 



deftroying 



f 



ells owing 

 fulfils 



Ixed with 

 the calca- 



dde- 

 tbe 



in 



an 



cr with 1^ 



"^ - fiiis» 



the 



jere^ 

 edon 



n 



fuff^^^ 



Sect.VI. 3. 3,4 



SECRETIONS 



75 



forface of the fand foon prevents the defcent of the wine th 

 but by paffing clean fand in fl.owers by means of a rnldle th' 



ghth 



r" 



Wine 



be ufed by the Chinefe for the purpof 



f 



a the water of fome ftagnant refervoi 



and when ufed 



fmall quantity may in all thefe 

 ^nr'ionq to the bread of London. 



fpeds be rather falutary 



in- 



Alum is faid alfo 



be ufed 



the manufadory of hair-powde 



w 



hich (hould confift of ftarch without m 



that the hair may 



-h (hould conliit ot itarcn wiluuul ...-v....^^, 



be alued together by the perfpirable matter of the head, or by 



accidental fliower 



Whether it has the property of converting mu 



ftarch might be eafily afcertained by experiment, by wafti 



cold water alone one parcel of wheat flour, and waging a fimilar 



parcel in a folution of alum in water. _ 



3. Anotherconjeaurel fhall introducehere is,tbat it is probable 

 the adion of froft alfo may tend to coagulate w—'y- - -- 



for in the colder parts of Britain it is favd, that th 



or convert it 



(larch 



pens till they have frofty nights ; and I well remember many 



years 



having 



obferved, th 



fome book-binder's pafte made by 



boiling wheat-flour and water, after it bad been frozen, cealed 

 here on being pre(red together, like the crumbs of feme bread 

 I have been told by fome houfc 



d 



that their pancakes become 



much li^^hter if fnow he mixed with the flour inftead of water. See 



Sea. XVI. 3 



4 



Now as (larch Is not foluble in cold water, the bitter and acrid 



particles of plants may be wa(hed from 

 whence in times of fcarcity this nouri 

 be obtained by elutriation from poifonous plant 

 fiance principally depend 



with the mu 



^.h' 



/ 



(hing part of vegetables may 



on 



th 



circum 



th 



wholefomenefs of th 



bread made 



from the cafla 



acrid and poifonous parti 



being previoufly 



wa(hed away along with the muc 



Monf Parmentier found the 



ilarch from the root of the white bryony to contain no acrimony. 



^ind to be a wholefome article of food 



IV. I. Many 



