A. The moment the water in the larger pot is _boiling hot_ (or 212°), _steam is formed_, and _carries off some of its heat_; therefore, 212 _degs._ of heat can never _pass through it_, to raise the _inner_ vessel to the _same heat_. Q. _Why do SUGAR, SALT, &c. RETARD the process of BOILING?_ A. Because they have a tendency to _fix_ water by chemical attraction; and therefore retard its _conversion into steam_. Q. _If you want water to boil, without COMING IN CONTACT with the SAUCEPAN, what plan must you adopt?_ A. _Immerse the pot_ (containing the water you want to boil) in a saucepan containing _strong brine_, or sugar. Q. _Why would the INNER vessel boil, if the OUTER vessel contained strong BRINE?_ A. Though _water_ boils at 212 _degs._ of heat, yet _brine_ will not boil till raised to 218 or 220 _degs._ Therefore, 212 _degs._ of heat may easily pass through brine _to raise the vessel immersed in it to boiling heat_, before any of it is _carried off by steam_. Q. _Why will brine impart to another vessel MORE than 212°, and water NOT SO MUCH?_ A. Because both liquids will _impart heat_ till they _boil_, and then _they can impart heat no longer_. Q. _Why can they impart no extra heat after they boil?_ A. Because all _extra_ heat is spent _in making steam_. Hence water will _not_ boil a vessel of water immersed in it, because it cannot impart to it 212 _degs._ of heat: but _brine_ will, because it can impart _more than_ 212 _degs. of heat_, without being converted itself into steam. Ether boils at 104 _degs._ Alcohol - - 173-1/2 " Water - - 212 " Water with one-fifth salt 219 " Syrup boils at 221 " Oil of turpentine, 304 " Sulphuric acid 472 " Linseed oil - 640 " &c. &c. Any liquid which boils at a _lower_ degree can be made to boil if immersed in a liquid which boils at a higher degree. Thus a _cup of ether_ can be made to boil in a saucepan of _water_. A _cup of water_ in a saucepan of _brine or syrup_. But a _cup of water_ will _not_ boil if immersed in _ether_; nor a _cup of syrup_ in _water_. Q. _Why are CLOUDS HIGHER on a FINE DAY?_ A. 1st--Because the _air_ (expanded by heat) _drives them higher up_: and 2ndly--The _clouds themselves are lighter_, and therefore _more buoyant_. Q. _Why are the CLOUDS LIGHTER on a FINE DAY?_ A. Because their mists are either _absorbed by the dry air_, or _vapourized_ by the hot sun. Q. _Why is a CUP PUT topsy-turvy into a FRUIT-PIE?_ A. Its principal use is to _hold the crust up_, and _prevent it from sinking_, when the cooked fruit gives away under it. Q. _Does not the cup PREVENT the FRUIT of the pie from BOILING OVER?_ A. No, by no means; it would rather tend to _make it boil over_, than otherwise. Q. _Why would the cup tend rather to MAKE the FRUIT BOIL OVER?_