306 SCIENCE OF COMMON THINGS. 



Fruit, how preserved. Decay in wood. 



grapes, flesh, or blood, in a state of fermentation or 

 putrefaction, causes fresh milk, paste, grape juice, flesh, 

 or blood, to pass into the same condition, when in con- 

 tact with them. 



197*4: In storing or packing fruit for future use why is it necessary tc 

 Carefully remove every decayed specimen ? 



Because the decayed portions of one specimen will 

 quickly communicate decay to the fresh fruit in contact 

 with it, and soon the whole mass of fruit will become 

 putrescent. 



197*5 If in a vesssl, or any other structure, one Umber becomes decayed 

 what course ought to be adopted ? 



It should be removed immediately, or the decompo- 

 sition once commenced will in time affect the whole 

 structure. 



It sometimes happens that physicians, in dissection, are seriously poi- 

 soned by the slightest cut of a knife which has been used upon the dead 

 body. The knife introduces to the healthy blood, through the wound, 

 a minute portion of matter in the state of decomposition or putrefaction. 

 This acts as a ferment, and causes the healthy matter in contact with it 

 to pass into the same decomposed state. The action once commenced 

 rapidly extends, until the whole body becomes affected, and death ensues. 

 It is almost impossible to heal wounds of this character. 



197*0 Why is it especially dangerous to eat fruit or meats partially 

 decayed f 



Because the decayed portions of the substance eaten 

 are liable to induce the same condition in the healthy 

 organs of the stomach with which they may come in 

 con tact. 



1, 7*7* Why do fruit preserves frequently turn sour f 



Because, owing to the action of some fermenting 

 substance present either in the fruits themselves or in 

 the air, the sugar used in preserving is converted into 

 alcohol,, and the alcohol into vinegar. 



197*8 Why does the housewife scald her preserved fruits to prevent their 

 turning sour ? 



Because fermenting substances and fermenting ac- 

 tion are destroyed by a boiling temperature. 



197*9 Why do we keep preserves, beer, cider, or other substances liable 

 to turn sour, in a cool place ? 



Because a depression of temperature arrests fermen* 



