of simple alimentary suhstancey ^c. 
379 
root and wheat starch. The same remarks apply to other 
merorganized principles. 
In the second place, the identity of composition between 
wheat starch and cane sugar, and between the sugar of honey 
and arrow root above mentioned, seems to show that, though 
merorganized bodies are not actually capable of assuming the 
crystalline form, yet that the original tendency among their 
essential elements to combine in certain proportions (and 
perhaps to assume certain forms) still continues to operate, 
though in a mitigated degree, and thus to exert, as it were, a 
feeble nisus, or endeavour toward the maintenance of certain 
definite modes of existence. 
Thirdly, and lastly, crystallized bodies usually part with 
their water of crystallization with difficulty, and when they 
do, it is commonly per saltuMy or in definite quantities. Mer¬ 
organized bodies, on the other hand, retain water so feebly 
at all points, that within certain limits this fluid may be 
readily separated, or made to combine with them in every 
proportion. And this appears to be true, not only with re¬ 
spect to water, but with other substances capable of com¬ 
bining with merorganized bodies. It may be remarked also 
in general, that lozv varieties of principles resemble meror¬ 
ganized bodies in these and some other respects ; thus, they 
usually part readily with all the water not essential to their 
composition at the temperature of 212°, or even less (pro¬ 
vided they be submitted to it long enough,) above which point 
they rapidly undergo decomposition, &c. 
