wood with galvanized iron inside ; a thermostatic 

 bar as in the former, or nearly so, only made in 

 different shape and applied differently to open a 

 damper in the top and to raise the lamp trips to 

 lower the flames. This damper opens, and out 

 rushes the heat and the moisture. The eggs and 

 the water are thus cooled. 



This damper is supposed to open at 103^ or 

 104 and to close at 102, and under certain cir- 

 cumstances it will do it, but you cannot depend 

 upon it. It may open at 103^ and close at 101 

 for a week, and it may open at 103 and not close 

 until the temperature falls to 95, and again it will 

 close at 101 and. will not open until 1 10 is reached 

 we have seen them go up to 115 before opening. 

 Can this be called " self- regulating ?" Can the 

 right amount of moisture be applied by this 

 arrangement ? 



Another class have a water tank over the eggs, 

 with thermometer immersed in the water, and the 

 operator is directed to keep the water at a certain 

 temperature. We have seen eggs cooked in this 

 kind-of a machine with water kept as directed. 



Another lined with paper, and having a regulator 

 four inches above the eggs, and water on top of 

 the heater, with a damper over the water, which 

 damper is supposed to open and close at the desired 

 temperature. It does not do so with any regularity, 

 and when it does open, it is liable to stay open all 

 day and, of course, the moisture goes out. We 

 have run three of this kind with bad results, after 

 which they were stored away. 



