Part 52 (2/2)
A. As heated air always _ascends_, if the fire were not _near the floor_, the lower part of the air (which we want to be the warmest) would never be benefited by the fire at all.
Q. _If you take a POKER out of the fire, and hold the HOT END DOWNWARDS, why is the HANDLE so intensely HOT?_
A. Because the hot end of the poker _heats the air around it_, and this hot air (in its ascent) _scorches the poker_, and the _hand which holds it_.
Q. _How should a RED-HOT POKER be carried so as not to BURN our fingers?_
A. With the hot end _upwards_; because then the air (heated by the poker) _would not pa.s.s over our hand_ to scorch it.
Q. _Why is a POKER (resting on the FENDER) COLD; but if it leans against the STOVE, intensely warm?_
A. The poker is an _excellent conductor_; while, therefore, it rests against the hot stove, the heat of the stove is _conducted into the poker_; but when it _rests on the fender_, it does not come in _contact with the hot stove_.
Q. _Why does it feel so COLD, when it rests on the FENDER?_
A. Not being so warm as our hand, it _imbibes the heat from it_ with such _rapidity_, that our loss of heat is _palpable_, and produces the sensation of coldness.
Q. _Why are FLUES (which are carried through a church or room) always BLACKENED with BLACK LEAD?_
A. In order that the heat of the flue _may be more readily diffused_ throughout the room. Black lead radiates heat more freely than any other known substance.
Q. _Why do country people touch the thick end of an EGG with their TONGUE, to know if it be STALE or not?_
A. The thick end of an egg always contains _a little air_ (between the sh.e.l.l and the white); but, when the egg is stale, _the white shrinks_, and the air expands.
Q. _How can the TONGUE tell from this, whether the egg be STALE or FRESH laid?_
A. As air is a _very bad conductor_, if the egg be _stale_, it will feel much _warmer to the tongue_, than if it be new-laid.
Q. _Why will the big end of an egg feel WARMER to the tongue, because it contains more AIR?_
A. As air is a _bad conductor_, it will draw off the heat of the tongue _very slowly_, and, therefore, _appear warm_; but when there is only a _very little air in the egg_ (as the _white_ is a pretty good conductor), the heat of the tongue will be _more rapidly_ drawn off, and the egg _appear colder_.
Q. _Why is the large END of an EGG CRACKED, when put into a saucepan to boil?_
A. _To let the air out_; if the large end were _not cracked_, the air (expanded by the heat) _would enter the white of the egg_, and give it an _offensive taste_.
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