CHARCOAL. 73 



Q. Why are ivater and wine CASKS CHARRED 

 inside ? 



A. Charring the inside of the cask 

 reduces it to a kind of charcoal ; and 

 charcoal (by absorbing animal and 

 vegetable impurities) keeps the liquor 

 sweet and good. 



Q. Why does a piece of BURNT BREAD, 

 steeped in impure WATER, make it Jit to drink ? 



A. The surface of the bread is 

 reduced to charcoal by being burnt ; and 

 the charcoal surface of the bread abstracts 

 all the impurities of the water, and makes 

 it palatable. 



Q. Why should the TOAST and WATER, placed 

 by the side of the sick, be made of BURNT BREAD ? 



A. The surface of the bread being 

 reduced to charcoal by being burnt, 

 prevents the water from being affected 

 by the impurities of the sick room. 



Q. Why are TIMBERS, which are to be 

 exposed to damp, CHARRED ? 



A. Charcoal undergoes no change 

 by exposure to air and water; therefore 

 timber will resist weather much longer, 

 after it has been charred. 



