A Third Pot Pourri
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In our eReader you can find the full English version of the book. Read A Third Pot Pourri Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Third Pot Pourri
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To quickly assess the difficulty of the text, read a short excerpt:
. . The acorns are eatable, and resemble chestnuts in taste. The bark in trees or branches from three to five years old acquires a fungous appearance, new layers of cellular tissue being formed, and the outer parts cracking from distension, until they are finally thrown off in large flakes, when a new forma- tion of the same kind takes place. Cork intended for the market is generally stripped off a year or two before it would naturally come away, and the process is repeated at intervals of six ...or eight years. The bark of the young trees and branches is either useless or of very inferior quality ; it is only after the third peeling that good cork is produced. The removal of the cork, being not the removal of the whole bark, but only of external layers of spongy cellular tissue, all or greater part of which has MARCH 165 ceased to have any true vitality, and has become an incumbrance to the tree, is so far from being injurious, that when done with proper care, it rather promotes the health of the tree, which continues to yield crops of cork for almost 150 years.
What to read after A Third Pot Pourri?
You can find similar books in the "Read Also" column, or choose other free books by C W Earle to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
. . The acorns are eatable, and resemble chestnuts in taste. The bark in trees or branches from three to five years old acquires a fungous appearance, new layers of cellular tissue being formed, and the outer parts cracking from distension, until they are finally thrown off in large flakes, when a new forma- tion of the same kind takes place. Cork intended for the market is generally stripped off a year or two before it would naturally come away, and the process is repeated at intervals of six ...or eight years. The bark of the young trees and branches is either useless or of very inferior quality ; it is only after the third peeling that good cork is produced. The removal of the cork, being not the removal of the whole bark, but only of external layers of spongy cellular tissue, all or greater part of which has MARCH 165 ceased to have any true vitality, and has become an incumbrance to the tree, is so far from being injurious, that when done with proper care, it rather promotes the health of the tree, which continues to yield crops of cork for almost 150 years.
What to read after A Third Pot Pourri?
You can find similar books in the "Read Also" column, or choose other free books by C W Earle to read onlineMoreLess
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