•t 95 1 



weather, would have no fcnfible effeft in altering 

 the temperature of this channber; and if it fhouldat 

 any time acquire a fmall degree of heat or cold 

 more than was dcfirable, and this were correded by 

 artificial means, it would retain that artificial tem- 

 perature for a long time. Thefe are the advan- 

 tages propofed to be derived from this fimple mode 

 of conftrudion. 



Experiments have not yet been made to afcertain 

 what is the precife degree of heat that is the moft 

 favourable for the different operations of the dairy. 

 From the trials I haVe made myfelf, I have reafon 

 to believe, that when the heat is from 50 to 55 de- 

 grees on Fahrenheit's thermometer, the feparation 

 of the cream from milk, which is the moft impor- 

 tant operation of the dairy, goes forward with the 

 greateft regularity. I am therefore inclined to 

 think, that this will be found to be the temperature 

 that ought to be aimed at in the dairy j but I do 

 not here pretend to decide with a dogmatick pre- 

 cifion i 2l confiderable degree of latitude in this re- 

 fpe6l may perhaps be allowable i but from the beft 

 obfervations I have been able to make, it feems to 

 me highly probable, that when the heat exceeds 60 

 degrees, the operations become difficult and dange- 

 rous, and when it falls below the 40th degree, they 

 can fcarcely be carried forward with any degree of 



ceconomy 



