X:>eriment ii. the old Ihoot did not lofe its powers, while 
that which was young or growing did ; and in experi- 
ment III. and IV. v/e found, that the young growing 
flioot of the fir was with great difficulty frozen at io°, 
while a bean-leaf was eafily frozen at 22°; and in ex« 
periment v. the young fhoot of the fir thawed the ice at 
28°, much fafter than the leaf of the bean. Sixthly, 
it is probably, by means of this principle, that vegeta- 
bles are adapted to different climates. Seventhly, that 
fufpenfion of the fundfions of vegetable life, which takes 
place during the winter feafon, is probably owing to their 
being fufceptible of fuch a great variation of internal 
temperature. Eighthly, the roots of vegetables are 
capable of refifling cold more than the ftem or leaf; 
therefore, though the ftem be killed by cold, the’ root 
may be preferved, as daily experience evinces. The 
texture of vegetables alters very much by the lofs of life, 
efpecially thofe which are watry and young ; from being 
brittle and crifp they become tough and flexible. The 
leaf of a bean when in full health is thick and maffy, re- 
pels water as if greafy, and will often break before it is 
confiderably bent ; but if it is killed flowly by cold, it will 
lofe all thefe properties, becoming then pliable and flac- 
cid ; deprived of its power of repelling water, it is eafily 
made wet, and appears like boiled greens. If killed 
quickly, by being frozen immediately, it will remain 
in the fame ftate as when alive ; but upon thawing, will 
immediately loofe all its former texture. This is fo 
VoL. JLXV. P P P remarkable, 
