20 INTRODUCTION. 



neither the one nor the other of these faculties, but are reduced to the simple function 

 of vegetating. Althougli many jilants retract their leaves when touched, and the roots 

 direct themselves constantly towards moisture, the leaves towards air and hgiit, 

 and though some parts of vegetables appear even to exhibit oscillations without 

 any perceptible external cause, still these various movements bear too little resem- 

 blance to those of animals to enaljle us to recognize in them any proofs of perception 

 or of will. 



The spontaneity of the movements of animals required essential modifications, even 

 in their simply vegetative organs. Their roots not penetrating the ground, it was 

 necessarj' that they should l)e al)le to ])Iace within themselves provisions of food, and 

 to carry its reservoir along with them. Hence is derived the first character of animals, 

 or their alimentary cavity, from which their nutritive fluid penetrates all other parts 

 through pores or vessels, wdiich are a sort of internal roots. 



The organization of this cavity and of its appurtenances required varying, according 

 to the nature of the aliment, and the operations which it had to undergo before it 

 could furnish juices proper for absorption : whilst the atmosphere and the earth supply 

 to vegetables only juices ready prepared, and wdiich can be absorbed imrnediatelv. 



The animal bodv, wdiich abounds with functions more numerous and more varied 

 than in the plant, required in consequence to have an organization much more com- 

 plicated ; besides wdiich, its parts not being capable of preserving a fixed relative posi- 

 tion, there were no means by which the motion of their fluids could be produced liy 

 external causes, as it required to be independent of heat and of the atmosphere : from 

 this originates the second character of animals, or their circulator)' system, which is 

 less essential than the digestive, since it was unneccssaiT in the more simple animals. 



The animal functions required organic systems, not needed by vegetables, as that 

 of the muscles for voluntary motion, and tluit of the nerves for sensiliility ; and these 

 two systems, like the rest, acting only througli fhe motions and transformations of the 

 fluids, it was necessary that these should be more numerous in animals, and that 

 the chemical composition of the animal body should be more complicated than that of 

 the plant : and so it is, for an additional substance (azote) enters into it as an essential 

 element, while in plants it is a mere accidental junction with the three other general 

 elements of organization, — oxygen, hydrogen, and carbon. Tliis then is the third 

 character of animals. 



The soil and the atmosphere supply to vegetables water for their nutrition, wdiich is 

 composed of oxygen and hydrogen, air, which contains oxygen and azote, and car- 

 bonic acid, which is a combination of ox^'gen and carbon. To extract from these 

 aliments tlieir jiroper composition, it was ncccsary that they sliould retain the hydrogen 

 and carbon, exhale the superfluous oxygen, and absorb Uttle or no azote. Such, then, 

 is the process of vegetable life, of which the essential function is the exhalation of 

 oxygen, wdiich is effected through the agency of light. 



Animals in addition derive nourishment, more or less immediately, from the vegetable 

 itself, of which hydrogen and carbon form the principal constituents. To assimilate 

 them to their own com|)osition, they must get rid of the superfluous hydrogen, and 

 especially of the superabundant carbon, and accumulate more azote; this it is wnich 

 IS performed in respiration, by means of the oxygen of the atmosphere comliin.ng with 

 the hydrogen and carbon of the blood, and being exhaled with them under the form of 



