Animal Secrets Told; a book of "whys,"
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In our eReader you can find the full English version of the book. Read Animal Secrets Told; a book of "whys," 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 Animal Secrets Told; a book of "whys,"
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To quickly assess the difficulty of the text, read a short excerpt:
The writer remembers standing once upon a muddy corner and watching an unkempt little dog-waif which had caught sudden sight of a bone lying in the gnitter not far away. Some shreds of meat were still clinging to it but it looked like ancient refuse, and what with its coating of mud a more unappetizing morsel could hardly be imagined. Nevertheless the little starveling crept toward it with timid eagerness and an anxious glance toward his human companion that said as plainly as words could have ...done: "Such a lovely bone must be a great temptation to you, but please don't take it for I'm so hungry." And so with the horse munching his oats, the snake bolting whole an unchewed frog or the MOUTHS 69 ant-eater raiding a colony of his chosen prey; everywhere there is variety in taste, and with it just the variation in the mouth and its fur- nishings best suited to supply that taste. In fact the subject is so fruitful that we shall con- sider the mouths of birds in a separate Chapter on "Bills," and make chapters also of "Teeth" and of "Tongues." In general the animals are divided by their foods into the Carnivorous, or flesh eaters; the Herbivorous, or eaters of vegetation; with an additional subordinate class known as Omniv- orous, or eaters of both flesh and vegetation.
What to read after Animal Secrets Told; a book of "whys,"?
You can find similar books in the "Read Also" column, or choose other free books by Harry Chase Brearley to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The writer remembers standing once upon a muddy corner and watching an unkempt little dog-waif which had caught sudden sight of a bone lying in the gnitter not far away. Some shreds of meat were still clinging to it but it looked like ancient refuse, and what with its coating of mud a more unappetizing morsel could hardly be imagined. Nevertheless the little starveling crept toward it with timid eagerness and an anxious glance toward his human companion that said as plainly as words could have ...done: "Such a lovely bone must be a great temptation to you, but please don't take it for I'm so hungry." And so with the horse munching his oats, the snake bolting whole an unchewed frog or the MOUTHS 69 ant-eater raiding a colony of his chosen prey; everywhere there is variety in taste, and with it just the variation in the mouth and its fur- nishings best suited to supply that taste. In fact the subject is so fruitful that we shall con- sider the mouths of birds in a separate Chapter on "Bills," and make chapters also of "Teeth" and of "Tongues." In general the animals are divided by their foods into the Carnivorous, or flesh eaters; the Herbivorous, or eaters of vegetation; with an additional subordinate class known as Omniv- orous, or eaters of both flesh and vegetation.
What to read after Animal Secrets Told; a book of "whys,"?
You can find similar books in the "Read Also" column, or choose other free books by Harry Chase Brearley to read onlineMoreLess
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