268 AIR. 



removed (by taking out the cork) the gas 

 is given out with effervescence. 



Q. Why does SODA WATER effervesce ? 



A. Soda water contains 8 times its 

 own bulk of carbonic acid gas, which 

 makes its escape in effervescence) the 

 moment that the cork is removed. 



Q. Why does GINGER TOP fly about in froth, 

 when the string of the cork is cut ? 



A. All vinous fermentation produces 

 carbonic acid gas. While the cork is 

 fast, the water of the liquor absorbs the 

 carbonic acid j but the moment that the 

 pressure is removed, the gas is given off 

 in effervescence. 



Q. Why does BOTTLED ALE froth, more than 

 DRAUGHT ale ? 



A. Because the pressure is greater 

 in a bottle than in a tub which is 

 perpetually tapped : and effervescence is 

 always produced in proportion to the 

 pressure. 



Q. Why does bottUd ALE and PORTER become 

 " LITELY" and FROTHY by being SET before the FIRE ? 



A. The heat of the fire expands the 

 air (between the liquid and the cork), 



