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Vegetable secretions and the means by which by are effected by Kate L. Hudson, 1888

Vegetable secretions and the means by which by are effected by Kate L. Hudson, 1888, Page 46

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42 They all seem to form three different principals. 1st a watery, acrid matter, 2nd a gum-resinous milky substance, 3rd an aromatic, oily secretion. When the first predominates they are poison: the second in excess converts them into stimulents; the absence of the two renders them useful as esculents; the third causes them to become pleasant condiments. Celery, Fennel, Samphire and Parsley are examples of the harmless species, in which, with a little aroma, there is no considerable quantity of acrid, watery matter or gum-resinous secretion.
 
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