424 



THE FARMER AT HOMfc. 



milk is brought to the proper temperature. If the cream or milk is 

 too warm, the mercury will rise above the mark of sixty-two degrees, 

 and Cold water should bo applied in the chamber described ; if too 

 cold, the mercury will fall below the mark, when warm water must 

 be used instead of cold. The cream or milk should be stirred or agi- 

 tated, by turning the crank, while the water is introduced, to give the 

 cream or milk an equal temperature throughout. When the ther- 

 mometer indicates that the cream or milk is of the proper tempera- 

 ture, the water may be drawn out through the tube placed for the 

 purpose, when the churning should be performed by giving the crank 

 about forty revolutions to the minute. By reversing the motion of the 

 crank, it is liberated, when both it and the dasher, or floats, are 

 drawn out. This being done, the churn is easily cleaned. The con- 

 struction of this churn in all respects is simple ; is not liable to get 

 out of order, and can be used with ease. 



THERMOMETER CHURN. 



THIRST. Distinct from the first and most obvious purposes for 

 which we take drink, viz., for allaying thirst, and for diluting the 

 solid food taken into the stomach, there is another motive which has 

 great influence over us all ; and that is, to gratify the taste, and tickle 

 the palate. Thirst is a sensation amounting at times to a real irrita- 

 tion or want felt in the throat and stomach. It is brought on by 

 whatever stimulates these parts in such a way as to exalt sensation 

 and diminish the customary discharge of fluids from their surfaces. 

 Hence, thirst is excited by condiments and vinous spiritous drinks. 

 This want is also greater by whatever stimulates the blood vessels 

 and nerves of other parts, with which the stomach sympathizes ; and 

 on this account h is very urgent, in consequence of exposure to the 



