tained about 1800 arable acres. In 1784, Government made a sort of compulsory purchase of this privilege from the Culloden family: the sum paid was 21,500l.

Why is the Irish and Scotch spirit called whiskey? Because of its derivation from the word usque, from usquebah, the Irish aqua

vitæ.

Why is some brandy of darker colour than other? Because of the addition of burnt sugar, or from some matter dissolved away from the timber of the cask which contains it. Pure brandy, like any other pure spirit, has no colour.

Why is French brandy only exported in oak casks? Because whenexported in chestnut casks, although shipped of a strength above proof, it has, when it arrived in Holland or Germany, been found considerably under proof.

Why is spirit of sugar called rum?

Because of its derivation from the last syllable of the Latin word saccharum (sugar).

Why is the spirit'gin' so called?

Because it is flavoured with the berries of the juniper in Italian, Ginebro, or Ginepro, or Ginevro; and the French Genèvre corrupted into our word Geneva. The word gin is also associated with a name famous in poetry and romance Ginera, or Ginuera, the favourite lady of Ariosto; which caused him to immortalize the juniper tree, as Petrarch did the laurel.

Why is Kirsch-wasser so called?

Because,in German,it signifiescherry-water: kirschwasser being an ardent spirit drawn from cherries. Why was spirit called aqua vita?'

Because the old physicians attributed to it the important property of prolonging life.

Why does a piece of potash, dissolving in spirits of wine, prove it to be adulterated?

Because so strong is the attraction of the basis of

potash for oxygen, that it thus discovers and decomposes the smallest quantity of water in the spirit. Why do the workmen employed in cellars and distilleries appear habitually intoxicated?

Because the vapour of alcohol, copiously inhaled in their lungs, produces the same effects as if it had been swallowed. This kind of intoxication is, however, transitory, and disappears when the person is brought into the open air.

Why are deep cellars cool in summer and warm in winter?

Because of the earth conducting heat but slowly, and frosts penetrating it but a few inches.

VINEGAR.

Why is the well-known acid liquor called 'vinegar' ? Because of its derivation from the French vinaigre -from vin, wine, and aigre, sour.

Why is vinegar best made from wine?

Because it contains less glutinous and mucilaginous matter than that prepared from malt or sugar. Why is French superior to English vinegar?

Because in France vinegar is made from weak wine exposed to air and warmth simultaneously. The superiority of wine vinegar generally, has been just explained.

Why is 'mothering' produced in vinegar?

Because of the vegetable gluten it contains, which then begins to putrify.

Why in making vinegar should the casks be only half filled?

Because a large surface of the liquor may be exposed to the atmosphere, from whence the oxygen is to be derived to acidity it.

Why is vinegar strengthened by freezing?

Because only the weak and watery parts become ice, and the residue is pure acid. Mr Cobbett tells s of a person in America who placed several hogs

heads of cider out of doors; the frost turned to ice the upper contents, and a tap drew off from the bottom that which was not frozen. This was the spirituous part, and as strong as the very strongest beer that can be made. The top part, when turned, was weak cider.' English Gardener.

Why is vinegar boiled for pickling?

Because the heat coagulates the impurities, which, when cooled, may be separated by straining.

Why is vinegar (or pyroligneous acid) obtained by distilling wood?

Because the wood chiefly consisting of oxygen, bydrogen, and carbon, in certain proportions, and in a certain state of combination, the elements separate during the heating of the wood, and they recombine immediately after in different proportions, and give rise to new substances. Part of the oxygen and bydrogen combine and form water. Other parts of the oxygen and hydrogen combine each with a portion of carbon, and form two sets of compounds, carbonic oxide and carbonic acid, with carbureted and bicarbureted hydrogen; further portions of the carbon and oxygen, with a very small quantity of hydrogen, then combine, and produce acetic acid. The remainder of the carbon and hydrogen, with a very small portion of oxygen, also unites, and produces a peculiar tar. The water, acetic acid, and the tar, all distil over together, in the form of what is called in common pyroligneous acid. The acid which comes over towards the end of the distillation, is the strongest portion; no doubt because the water which the timber contained has been at this time all volatilized. Donovan.

FISH.

Why are salmon and other fish preserved in summer by being packed up in boxes with ice?

Because, although at a certain not very elevated temperature, dead animal substances putrify, when nearly their whole substance rises again to form part of the atmosphere, still, at or below the temperature of freezing water, they remain unfaltered for any length of time.

Why are cod-fish, salmon, &c, crimped alive?

Because the crimping, by preventing the irritability of the fibre of the fish from being gradually exhausted, seems to preserve it so hard and crisp, that it breaks under the teeth; and a fresh fish not crimped is generally tough. Sir H. Davy.

Why is cod-fish directed to be boiled in hard water? Because it hardens, curdles, and keeps the whiteness of the fish, which will cut almost as fine as beef. Why are trout, salmon, and char, of a red colour? Because of a peculiarly coloured oil which they contain, and which may be extracted by alcohol; this accounts for the want of it in fish that have fed ill, and after spawning. Sir Humphry Davy gives this explanation, as the result of some experiments, made by an excellent angler, on the fat of fish.

Why do salmon increase much slower than many other fish?

Because they spawn in winter, and the young fry do not come forth till the spring; whereas the ova of some other fish, deposited in summer, become living fishes on the ninth day.

Why are many shell-fish imagined to be poisonous ? Because most shell-fish are indigestible, and from the indisposition caused occasionally by eating them; has arisen the idea of their being poisonous.

Why are not whitebait known in the Thames above Blackwall?

Because they are salt water fish, and come and retire with the water, which is partially salt.

Why is it erroneous to consider the sprat the young of the herring and pilchard?

Because, on comparing a sprat with a young herring of the same length, the sprat will be found to be considerably deeper, and the scales much larger; in this latter circumstance the sprat resembles the pilchard; but the pilchard, on the other hand, is not so deep a fish as the herring. The sprat and herring differ also in the number of rays in three of the fins out of four which they possess, and also in the tail; the vertebræ in the sprat, too, are forty-eight in number; in the herring they are fifty-six. Zoological Journal.

Why do putrifying fish emit a strong light in a dark room?

Because of the numerous animalculæ, whose growth the putrefaction has promoted.

Why do putrifying bodies emit a fetid smell?

Because their solid and fluid parts are changed into gaseous matter and vapours, while their earthy particles remain.

FRUIT.

Why are some fruits improved in sweetness by drying or half withering on the trees?

Because their watery parts thus exhale, and the sugar is virtually increased in quantity.

Why should grapes hang on the vine until they are perfectly ripe?

Because unripe bunches never get any riper after they are gathered.

Why should grapes be eaten soon after they are ga"thered?

Because, unlike other fruits, grapes do not improve in flavour after gathering.

Why should the crowns be removed from ripe pineapples?