2. 



3 



dolour. 



etTi 



5 



t 



id. 

 Whof 



or fea. 

 3s call- 

 ^upplled 



writers 

 his En- 



mbles a 

 ) out of 



L The 



ids and 

 er. Ili 



i; both 



oufly in 

 ve2[eta- 



on. See 



.t proba- 

 tode- 



■n 



:h might 



as is af' 



. root by 

 r it of its 



? 



sy mig^t 



<; 



D 



•ha 



aftef 

 fpirit 



coll 



n 



3 



Sect. XVII. 2.4. 



ROOTS AND BARKS. 



483 



confifts either in keephig them alive during the winter without fuf- 

 ferlng them to germinate, as life prevents the fermentation or putre- 

 faaion of their juices ; or fecondly, by depriving them of their water 

 For the firft purpofe the roots, whether bulbous or palmated, fliould 



be kept in a degree of heat above the freezing point of 3 



freezino; them deftroys their life 



whence they not only unde 



o 



fudden^'chano-e in their flavour and nutritive quality, but quickly tend 



\ 



putrefa6l 



feq 



of th 



lofs of life like the eggs of 



mal 



Neverthelefs both vegetable and animal produfts, as fruits 



and fle(h, as w 



may probably long exift unchanged 



frozen (late in ice-houfes ; and if they are at length gradually thawed 



by covering 



them with melting ice, 



or immerfing them in 



cold 



fpring water, it is faid by Mr. Reaumure, who tried the experiment 

 on ap^, that they do not lofe much of their flavour, if they be af- 

 terwards foon made ufe of; otherwife, 1 fuppofe, as the froft has de- 

 prived them of life, they foon begin to undergo chemical ch 



If thefe roots are kept in a degree of heat above 48, which is th 

 heat of the internal parts of the earth, and confequently of fp-- 



o 



water, they arc liable 



happ 



ftore-houfes during the vernal months 



nions and pota- 

 And if they be 



pofed to a much greater heat, fo as to deftroy the life of th 



they foon run 

 with mould ; 

 pated by evapoi 



ferm 



putrefadlion, or become covered 

 unlefs the water which they contain be quickly diffi- 



h 



A friend of mine 



fent many ftrikes of 



I 



potatoes to be dried on a malt-kiln, hoping by that means to preferve 



them during the fummer 

 ed by the degree of heat 



but as the life of thefe 



1 



deftroy 



and only about half of their water evapo 

 ated, they foon became fo putrid after being returned into his ftore 



I 



room, that the 

 refufed to eat th 



ftench of them was intolerabl 



d even the fw 



Neverthelefs I believe, if the parts either of ve- 

 could be kept in an heat at or above the boiling 



f 212 in clofe veflels, fo as not to fuffer their fluid part 



3^2 



po 



\ 



