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When the water evaporates a kind of congealing process sets in, a sort of atmospheric change, don't you know? The sudden precipitation of the the" "You're as good as Tyndall on Heat," said Margaret demurely. "Oh, Tyndall is well enough in his way," returned Richard, "but of course he doesn't go into things so deeply as I do."
"Don't yell/for you can tell/I am myself/ to no one else/ and like an ocean that says I am,/ an ocean by the name of Pam/and an unmarried feminist named Sam,/ I am so large that you can't see all of me even if you are traveling in a Pan AM./I just slap my waves on the shore./ I behave according to my inner nature and don't ask for more./ I am an ocean and so sometimes with my unfathomable depth it seems as if nothing touches me/ but it does you will see./ Water evaporates from me./ Sailors sail in me./ It is my glee/although I'm sometimes saddened by what is me."
The process would extract the alcohol from a cask of spirits of wine, let alone dispel an average skinful of beer. And thus evaporates the last vestige of the dragoon's Christmas festivity. It may be urged that the enjoyments of which I have endeavoured to give a faithful narrative are gross and have no elevating tendency.
Here are a couple of pieces of bread." "Why do you have to keep the kettle boiling, uncle?" "To bend the wood with. The piece we are working on is kept damp with boiling water. We hold it for a time over the fire, pouring a little water on as fast as it evaporates; that softens the wood, and we can bend it much more evenly than we could if we did it by force.
The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh. To preserve eggs it is only necessary to close the pores of the shells.
He may get a wider, a more penetrating, a more tolerant view of life; his style gain lucidity, impressiveness, incisiveness, pungency; but in the case of the poetical and the reflective writer it seems to me that something evaporates some quite peculiar freshness, naïveté, indiscreetness, which, can never be recaptured. Take a few typical instances.
Cook slowly about one hour, and as the water evaporates, add more boiling water to keep from burning. Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by long boiling and do not injure the new supply, or such as is left can be molded in large or in small forms, and served cold with cream, or milk and sugar.
In boiling puddings, you must observe to have plenty of water in the pot; the pudding should be turned frequently, have the water boiling when it goes in, and do not let it stop. Have a tea-kettle of water by the fire to pour in as it evaporates. When the pudding is done, it should be dipped in a pan of cold water, to prevent its adhering to the cloth. Screw Dumplings.
As the pure water alone evaporates, and the salts and earthy or mineral constituents are left behind, two things result: the water remaining becomes constantly more dense; and this can be remedied only by pure fresh water poured in to restore the equilibrium.
When this solution is exposed to the action of the atmosphere, the acid gas, by means of which the stony substance is dissolved, evaporates from the solution, in having a stronger attraction for the atmospheric air; it is then that the marble, or calcareous substance, concretes and crystallises, separating from the water in a sparry state, and forming a very solid stone by the successive accretion from the solution, as it comes to be exposed to the influence of the atmosphere in flowing over the accumulating body.
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