$02 The Anatomical Preparation of Vegetables , 
The anatomical preparation of vegetables. 
T HOSE leaves of plants are only fit for this pur- 
pofe, whofe internal ftru&ure is compofed of woody 
fibres, and are of a pretty good thicknefs, as the leaves 
of oranges, lemons, jeflamin, bays, rofes, cherries, apri- 
cocks, peaches, plumbs, apples, pears, poplars, pines, 
oaks, ivy, See. 
There are feveral other that have no woody fibres or 
veins, but thefe diffolve without feparating, as thofe of 
vines, and lime-trees. 
The leaves are to be gathered f in June, or July, 
when they are full grown, and have not been damaged 
by worms, or caterpillars; put them into an earthen pot 
or large glafs, with a good deal of rain-water, the pot 
or glafs being kept uncovered with water, and as it eva¬ 
porates a frefh quantity muft be poured in. In about a 
month’s time, fome of the leaves will begin to putrify, 
tut the others muft be kept two months longer. When 
the two external membranes begin to feparate, and the 
green fubftance of the leaf to grow liquid, then it is 
time to perform the operation. The leaf is to be put 
into a white flat earthen plate or difh, filled with clear 
water; then upon gently fqueezing it with the finger, 
it will open on one fide, and the green fubftance will run 
out; immediately on that the two outer membranes muft: 
be ftripped off, chiefly in the middle, and along the 
nerves, where they adhere clofely. If there be once an 
opening, they will go off very eafily; the fkeleton that 
remains between, is afterwards wafhed in clean water, 
and kept between the leaves of a book. 
The 
f Phil. Tranf. No. 416. 
