Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
An Essay On The Probability Of Sensation In Vegetables: With Additional Observations On Instinct, Sensation, Irritability, Etc. (1811)

An Essay On The Probability Of Sensation In Vegetables: With Additional Observations On Instinct, Sensation, Irritability, Etc. (1811)

Tupper, James Perchard

Paperback

AgricultureFiction AnthologiesEdible Plants

ISBN10: 116644127X
ISBN13: 9781166441272
Publisher: Kessinger Publishing
Published: Sep 10 2010
Pages: 142
Weight: 0.44
Height: 0.30 Width: 6.00 Depth: 9.00
Language: English
An Essay On The Probability Of Sensation In Vegetables: With Additional Observations On Instinct, Sensation, Irritability, Etc. is a book written by James Perchard Tupper and published in 1811. The book explores the controversial topic of whether or not plants and other forms of vegetation possess the ability to feel sensation. Tupper presents arguments for and against the idea, drawing on scientific research and philosophical theories. He also discusses related topics such as instinct, sensation, and irritability in both plants and animals. The book is written in a scholarly style and is aimed at readers with an interest in botany, philosophy, and the natural sciences. Overall, An Essay On The Probability Of Sensation In Vegetables is a thought-provoking exploration of a topic that continues to be debated by scientists and philosophers today.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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