522 ANNUAL REPORT OE THE Oft. DoC. 



barn, and there opening the Hues, they will always work. The 

 question arises — I think it was Prof. Shaw who put the question 

 — supposing the wind is blowing with strong pressure against this 

 will not. I have watched that repeatedly. I will say this, that a gale 

 blowing on the west side with the flues on the east side of the build- 

 ing it will remain more nearly neutral; that is, the circulation will 

 be very much reduced, but I have never seen the time when the cir- 

 culation was stopped, much less reversed, for the reason that when 

 the cold air comes in contact through this flue with the warmer 

 air inside of the building, the volume of air by the raising of the 

 temperature is just slightly increased, and just the moment you in- 

 crease the volume it rises; that is a simple proposition. You need 

 have no fear if they are built at least three feet long.. In many of 

 these old barns, the wall is built up part way, and the space between 

 the stalls and top of the ceiling may be only a few feet. The flues 

 will work in this short space. 



Now about the size of the flues. It will make some difference 

 where you live, the lower the average temperature during the win- 

 ter, the smaller one can build the intake flues. The warmer the 

 average temperature, the larger they will have to be. In a section 

 like this, in my judgment you would want to give the building as 

 much intake air as you give it of out-take air. A square foot for five 

 cows, both of intake and out-take surface that is safe, wherever you 

 go. If you are in a locality where the barn is subject to sudden 

 changes and strong winds, then I would have these intake flues 

 under control with some sort of shut-off, so that you will be able to 

 open and close them at will. It is much like a stove, if you put a 

 sack over your chimney, you can open your draft and there won't be 

 very much draft to the stove; if you shut off the out-take flues, you 

 are bound to shut off to a considerable extent, the intake flues. 



A Member: Where is the air admissible into the room through the 

 intake flues? 



MR. COOK: Very close to the ceiling — next to the ceiling. I might 

 say there is a disposition, on account of a theory existing some years 

 ago, that these intake flues should be made in the ceiling, admitting 

 the air into the center of the room to do that and there were a good 

 many barns built that way, but that surely is not necessary. 



A Member: Does the air come in at the bottom? 



MR. COOK: The air comes in at the bottom; the flue opens at the 

 ceiling. 



A Member: It comes in at the bottom and goes up the side. 



MR. COOK: Yes. 



The SECRETARY: The air comes into the flue at the bottom? 



MR. COOK: Yes, on the outside, and is carried up and enters the 

 room close to the ceiling. 



A Member: I understand you to say that that flue should be about 

 one foot square. 



