^ 



•^•x 



2, 



1» 





53 



lOlU of 



^•■^Piratloti 



at of 



aiiittial 



'oftd to tbe 

 IS ^arkthey 



probable that 

 toibellgbt; 



of fi(h, 



01 



ly poffiblybe 

 oxygen with 

 J the produc- 

 and vegetable 



; probably too 

 t; but in the 

 js fire-flies of 



from their 

 Vion. 



^f vegetablesi 

 itis 



fphere; i 



1 



and nou^' "• 



ots; 



an 



\\ 



atii3t 



,l.pathe^r 



:n 



bec 



o^es 



in 



Sea 



,'des 



) 



ulas 



inan 



e, 



1 



ci 



I 



No. 7' '• 



t 



Sect. X. 2. 9. 



MANURES. 



195 



Mr. Humboldt afferts, that on putting crefTes, lepidium f; 



m 



oxygenated nnurlatic acid 



a 



mixed with 



they produced 



Journal de Phyfique, 1798. See Sed. XIV 



o-erms in fix hours: while thofe in common water were thirty-fix 

 hours before they produced germs. Jacquln at Vienna put many old 

 feeds, which had been in vain tried if they would vegetate, into fuch 

 a folution of oxygenated muriatic acid, and found great numbers of 

 them quickly to vegetate 



2. 5. 



In the experiments of fir Francis Ford many plants, which were 



fprinkled with water previoufly impregnated with oxygen gas, are 

 faid to have grown more vigoroufly, and to have difplayed more 

 beautiful tints, than thofe nourifhed with common water. Other ex- 

 periments are faid to have been made by inverting bottles filled with 



and burying their open mouths beneath the foil near 

 the roots of Vegetables, which 



oxygen gas. 



G 



are faid to have grown more healthy 



and beautiful, as the oxygen became abforbed, and was fucceeded by 

 air like the common atmofphere. Philof. Magaz. i 798, p. 224. Fur- 

 ther experiments are required on this fubjedl, fince the fluids of ve- 

 getables would in general appear to be hyperoxygenated from the 

 oxyo-en emitted from the perfpiration of their leaves in the funfhine, 

 and which is believed to arife from the decompofition of water in 

 their arteries or glands. 



\ 



9 



We now come to th 



other ingredient, which 



ft 



a 



much c^reater part of the atmofphere th 



th 



oxy 



dth 



th 



D 



which alfo feems much to contribute to the 



food or fuftenance of vegetabl 



for though 



o 



animal bodies in much greater quantities perhaps th 



etables. fo as to conft 



according to fome chemical philofo 



phers the principal difference between thefe two great clafles of or- 



zed nature ; yet it enters alfo into the vegetable fyfl 



d 



IS 



given out by their putrefadion ; and alfo when lime is applied to moifl 

 veoetables.it difengages from them both hydrogen and azote for 



C 



ming 

 volatile 



