PEAT

The natural accumulation of vegetable matter on the surface of lands not in a state of cultivation; always more or le saturated with water, and generally abounding in modifications of extractive matter, varying with the nature of the plants of which the peat is com- I Peat is generally of a black or dark brown colour, or, 1 when posed. recently formed, of a yellowish brown: it is soft, and of a viscid consistence; but it becomes hard and darker by exposure to the air. It is generally more or le mixed with earthy substances. When steeped in water it gives out a brown liquor, more or le dark. When thor 1 oughly dried it may be set fire to, and burns slowly, giving out a gentle heat without much smoke. This smoke com-; municates a peculiar flavour to all the articles with which it conies in contact; and this flavour is considered a characteristic of spirits which have been distilled in ve els heated by this kind of fuel, and also of malt, corn, and fish which have been dried by it. Peat abounds in every part of the world, but more especially in the cold moist climates of temperate recions. It covers many you sand acres in Ireland, and in the Highlands and western counties of the Lowlands of Scotland, and in the western counties of [s. 922]