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"Sect. "XV. 4. i. 



OF 



FRUITS. 



423 



dlfFufions, which is, 



the time of ccng 



1 



the dliiolved or 



difTufed particles are pu(hed from the ice, either to the ceatre, if the 

 cold be applied equally 011 all fides, or into various cells, as mentioned 



in Sea. XIII. 2. 2. 



This exclufion of fait is feen in freezing any faline folution in wa- 



ter: as 



mon fait or blue vitriol expofed to fevere froft 



phial are driven to the center of 



Win«, vinegar, and even 



milk, may be thus deprived of much of their water. Very moift clay 

 when expofed to froftyair, ftirinks and becomes much more folid 



to 



(Tertion of Mr. Kirwan. Mineralog. Vol. I. p. 9, th 



cordii ^ 



freezino- water covering its furface with ice, and driving th 



of clay nearer the centre. 



And laftly, the mucilage produced 



by boiling wheat flour in water, like book-bind 

 thick, lofes its cohefion by being 



frozen, the w 



pafte 



er d: 



f not too 



o 



as it 



freezes, the (larch f 



yftall 



d from this cireum 



fiance probably is occafioned the change of flavour of apples, potatoe 

 and other vegetables, on being thawed after they have been frozen 



It is neverthelefs affirmed, I think, by Monf. Reaumeur 

 frozen apples be dipped in cold water repeatedly, ; 

 formed on their furface be wiped off, or if they be left in a large pail 

 full of very cold water, fo that they may not thaw too haflily, they 



nd th 



that if 

 e thus 



lofe their fl 



If this be true, and the apples will keep 



found fome time afterwards, it would feem that the vegetable life 



was not deftroyed ; but that, like fleeping infers, they 

 mated by the warmth 



otherwife, if 



flavour be 



deftroyed 



d they could be immediately eaten or ufed in cookery, it is ftill a 

 valuable difcovery if true, and might lead us to preferve variety of 

 fruits in ice-houfes, as ftrawberries, currants, grapes, and pines, to 

 the great advantage of fociety. See Sed. XVil. 2. 4. 



As the procefs of fermentation will not commence or continue, I 

 beheve, in the heat of boillns; water, or 212; and as this degree of 



heat can be eafily prefer ved by fteam, or by 



ty 



f 



ve 



ffel 



containing 



