Appendix B – On Coal – The Western Gleaner, Pittsburgh, 1814

This paper "On Coal" was published in three issues of The Western Gleaner in 1814. Name of author is not given. This magazine was started by Cramer, Spear & Eichbaum, in Pittsburgh, Pa., in December 1813, and ran for about two years. Copies are very rare, and this one is made from an original in the Darlington Library, University of Pittsburgh. This is almost certainly the first general article on coal published west of the Allegheny Mountains, and one of the earliest in this country. ON COAL Its Natural History-Mining of Coal-Phenomena occasioned by Fire-damp-Method of Coking-Distillation of Tar from Pit-coal-Gas-light-Coal, a Manure I. NATURAL HISTORY OF COAL There are few productions of nature which present to the philosopher a wider field of investigation than pit-coal. A substance highly inflammable is found in the deep recesses of the earth, sometimes loaded with numerous superincumbent strata of hard rock, and extending frequently along with these strata through a vast expanse of territory. Though metals may be said to be inflammable substances, as they combine more or less rapidly with oxygen when placed under particular circumstances, yet the character of rapid combustion with disengagement of light and heat, seems to belong. principally to such substances as are derived either from the animal or vegetable kingdom. That this is probably the case with regard to coal we are further induced to believe, by the remarkable circumstance, that the chemical analysis of this natural production yields especially, though in various proportions, those materials which constitute essentially the vegetable. And if any thing was wanting to confirm, us in that opinion we might trace in a number of fossile substances the gradual transition of the vegetable into the state of mineral coal. This fact is so intimately connected with the natural history of coal, that we cannot think it superfluous to give it some farther development. Among the great number of principles which the chemist is capable of tracing in the vegetable kingdom, the presence of extract, resin and fibre seem to form the characteristical marks of plants.-If vegetable matter be boiled in water, and the water, after having been strained and filtered, be exposed for some time to the open air, a flocculent precipitate takes `place from every part of the liquor; which soon subsides to the bottom of the vessel containing it. This is the extract; altered, indeed, by exposure, and now no longer soluble in water, a change which is supposed to depend on the absorption of oxygen; and if, by any means the proportion of oxygen be increased, the extract gradually becomes of a darker color, blackens, and approaches to the state of charred wood.