)f 



) 



M 





^^as of. 



H- 



the. 



ere are 

 a dock, 



I 



nting his 



the edate 



ADDITIONAL NOTES. 



tlous matter to enlarge the fruit, the cells, in 



5^7 



which the feed 



ned, become hollow, produ 



an 



eflel for the living 



cmbry 



of what purity th 



may be, which is produced in 



thefe cells, has not 1 believe been tried, and may differ as the em 



bryon-feed grows older j but the oxy 



which it contains, feems 



have been difengaged from the membranes, which cover the feeds, 

 which thence become coloured ; whence the dark colour of the feeds 

 of apples and pears is a proper criterion of the time, when they (hould 



be gathered 



ndicates, that the fruit will no longer increafe 

 fizeTarirnow waftes and becomes hollow by abforbing fome of th 

 mucilase from the central parts of it. 



'v 



1 



as or 



:al a ^ood 

 ' t he oxy- 



ed to the 



:(e fruits, 

 pies, ani 

 : they can 



1 



ap- 



are 



pears 

 more na- 



iceofthe 

 • the ^ee^ 

 Itb tf^'^ 



\vi 



'P 



Ie;3" 



of 





K. 



V 



II 



. To be infer ied at the end of SeSf, VI. S- S 



Sugar is not only afforded by the fap-flow of trees, as the mapl 



birch, and 

 bles, as 



but alfo I fuppofe from that of herbaceous 



heracleum fpondilium, cow parfnip, and ferratula arvenfis 



field thiftle 



when the former of thefe plants has been cut off 



the ground in the vernal months, the fap-juice from the flump I 



have obferved 



to flow in fuch quantity for many days, that I have 

 doubted whether by a proper apparatus for catching it the plant 

 mic^ht not be advantageoufly cultivated for the purpofe of making 

 wine, or of extrading the fugar as from the maple of America. This 

 circumftance has been faid to (hew a proper time for deftroy 

 weeds, as 



f they be mowed in the bleeding' feafon, they are believ- 

 ed to periOi by the lofs of fap-juice. 



As all fpirit is the fame, when nicely diftilled, whether it be found 

 in wine, ale, cyder, brandy, rum, gin, and is the produd of fugar by 



chemical procefs of fermentat 



and ai all fugar is the fame 



when nicely cleaned, whether it be obtained from fruits, grains, roo 

 canes, or fap-juice ; there is reafon to believe, that fugar as well 



4F2 



$ 



i 



/ 



