in Fluids. 



253 



The results of these experiments shew that Heat 

 passes with much greater difficulty, or much slower, in 

 stewed apples than in pure water; and as stewed apples 

 are little else than water mixed with a very small propor- 

 tion of fibrous and mucilaginous matter, this shews that 

 the conducting power of water with regard to Heat may 

 be impaired. 



The results of the following experiments will serve to 

 confirm this conclusion. 



