Dr. in t gen’-hol t sz on the Ljlutnee of ihe 
when pump water is ufed, as this water is always nearly fatu- 
rated with air. The air, thus obtained in boiled water, was of a 
'finer quality than that commonly obtained by the lame means 
in pump water; becaule this air, being entirely free of air dif- 
engaged from frefh water, muft of courfe be fo much the purer 
dephlogifticated air. The water of the firft veflel, and which was 
taken out of it as foon as air bubbles began to rife from the plant, 
Iparkled like Seltzer water, and yielded by heat dephlogifticated 
air, becaufe it was then already laturated with dephlogifticated 
sir iftiiing from the vegetable. The water of this veflel being 
{hook, after the vegetable ceafed to throw up any more air in a 
vifible wav, ftill -continued to fparkie ; becaufe, though the 
vegetable bv lofing gradually its vigour, was at laft no more 
able to throw up air in vifible bubbles, yet it had ftill enough 
of its vital power left to keep the water faturated with dephlo- 
gifticated air, fo as to fparkie when (hook. This vegetable, 
continually robbing the water of its natural air, found at laft 
nothing more in it to fupport its life, and therefore at laft lan- 
guifhed and periihed; which it did fo much the looner, from the 
contact of the dephlogifticated air, with which the water was 
impregnated, and to which the vegetable had been all that time 
expofed, having hurt its conftitution (it is well known, that plants 
-die in dephlogifticated air) and thus haftened its death. The 
fparkling quality of the water did not ceafe entirely till the 
vegetable was quite deprived of its life. The water began to 
fparkie every day very brilkly, by being fhook after the appa- 
ratus had been expofed an hour or two to the fun-fhine, during 
the time the vegetable was in its full vigour, and ceafed to do 
fo fome time after fuiV-fet, or after the apparatus had been 
withdrawn from the lun’s light ; becaufe this vegetable, like 
all others, elaborates no dephlogifticated air but by the 
6 influence 
