xiv 



QUESTIONS FORM I NO A COMPLKTK 1NOKX. 



LESSON XXIX 



Fires, why in lighting them do we 

 first lay in paper, wood, and coal 298 



Fire, why does a poker laid across 

 the top revive it when dull ... 302 



Fire-places, why should they be 

 near the ground ... ... ... 303 



Fire, why does the blacksmith 

 sprinkle water upon the coals of 

 his forge 308 



Urea, what is the best method of 

 conveying air to 684 



Fish, why does putrifying look lu- 

 minous 95 



Fishes, why have they flns 1053 



Fishes, why are their fins propor- 

 tionately so much smaller than 

 the wings of birds 1054 



Fishes, why have they scales ... 1055 



Fishes, why do they float in 

 streams, with their heads to- 

 wards the current 1056 



Fishes, why have they air-bladders 1057 



Fishes, why do not their eyes con- 

 tract 1129 



Fishes, why have they no eye-lids ... 1132 



Fishes, why have they the power 

 of giving their eye-balls a sudden 

 motion 1133 



Fishes, why are their tails so much 

 larger than their fins 1137 



Flume, what is it 96 



LESSON XXX. 



Flame, whnt temperature is re- 

 quired to produce? it 101 



Flame of a candle, why does the 

 lower part of the flame appear 

 blue 246 



Flame of a candle, why does the 

 middle of the flame look dark ... 217 



Flame of a candle, why does the 

 upper part produce a bright yel- 

 low light . . ... 248 



flame of a candle, why is there a 

 fringe of pale light around the 

 flame 249 



Flame of a candle, why does it ter- 

 minate in a point 250 



Flame of a candle, why does it 

 lengthen when anything is held 

 over it 251 



Flame or spark, why does press- 

 ing it put it out 253 



Flame of a candle, why does hold- 

 ing a candle upside down put it 

 out 257 



Flame of a candle, why is it more 

 difficult to blow out the flame of 

 a candle with a cotton wick than 

 one with a rush wick 258 



Flame of a candle, why does blow- 

 ing sharply on it put it out ... 259 



F'ame of a candle, why will a e'en- 

 tle puff of air sometimes relight 

 it ... ... 260 



LESSON XXXI. 



Flnme of a cwndle, why will not a 

 similar puff rekindle a rush-light 261 



Flame of a candle, why will a 

 piece of paper twisted to form 

 an extinguisher put it out ... 263 



Flame of a candle, why does it be- 

 come dim wh^n the wick is 

 loaded with carbon 267 



Flames of a fire, why do some ap- 

 pear much whiter than others ... 280 



Flames of a fire, why do some of 

 them appear blue 282 



Flesh, why does it heal when we 

 cut it 902 



Flesh-eaters, why do they satisfy 

 themselves with a rapid meal ... 1092 



Flesh, why do the marks of deep 

 cuts remain 905 



Flesh, why does that under the 

 nails look red 907 



Flies, how can they walk on the 

 ceiling 663 



Flies, why have they fine hairs 

 growing on the extremities of 

 their legs ... 1102 



Flowers, what is the chief cause 

 of the differences of their tem- 

 peratures 227 



Flowers, why may wet weather be 

 expected when their perfume is 

 strong 1103 



LESSON XXXII. 

 Flowers, why, if certain close, may 



rain be expected 1116 



Flying-top, why does it rise on the 



air .. , 843 



Flying-top, why does it return to 



the earth, when its rotations are 



expended 844 



Focus, what is a 81 



Fogs, what are they 365 



Fogs, why are certain coasts very 



liable to them 366 



Foga, what are dry 367 



Fogs, why do they frequently rise in 



the morning and fall in the evening 371 

 Fogs, why do they sometimes rest 



upon a locality for days together, 



and then disappear 372 



Food, why do we eat it ... ... 869 



Food, why do we eat animal and 



vegetable 173 



Food, why do we masticate it ... 871 

 Food, how does it descend into the 



stomach ... ... ... ... 375 



Food, why do we not feel it being 



transmitted through the throat 876 

 Food, why do we feel uneasy after 



eating to excess , ... 877 



Food, why do we feel drowsy after 



eatin-r heartily 878 



Food, why do some portions nour- 

 ish us, while other portions are 



