On being cut or gathered, the exhalation from their surface continues,
while from the open vessels of the cut surface there is often great
exudation or evaporation, and thus their natural moisture is
diminished; tho tender leaves become flaccid, and the thicker masses
or roots lose their plumpness. This is not only less pleasant to the
eye, but is a serious injury to the nutritious powers of the
vegetable; for in this flaccid and shrivelled state its fibres are
less easily divided in chewing, and the water which exists in the form
of their respective natural juices is less directly nutritious.