CHAPTER IX. 



EXPLANATION OF THE APPENDED TABLES. 



149. In the preceding paragraphs different works and calcula- 

 tions have been referred to in the sections describing dairying, to 

 illustrate which, calculation tables are either necessary or extremely 

 desirable in the interests of economy of time. The number of tables 

 which have been devised in the interests of dairying have in the 

 course of time become so greatly increased, that it is impossible to 

 publish all of them in a text-book. The author will consequently 

 only give a few which are most frequently required for use. 



Those given here are as follows: 



Table I. Comparison of Fahrenheit, Centigrade, and Reaumur 

 Thermometric Scales. The temperature can be converted from one 

 scale into the other by the following formulae: 



n F.=f (n-32) C. = t (n-32) K. 



= -555 (n - 32) C. = -444 (n - 32) R. 

 n C. = | n R = (f n + 32) F. 



n R. = (| n + 32) F. = n C. 



= (2-25 n + 32) F. = l-25 n C. 



To convert a given temperature on the Fahrenheit scale to 

 degrees Centigrade, subtract 32 and multiply by -jj, when the answer 

 will be the required temperature on the Centigrade scale. The 

 following is an example: 



173 Fahr. = 173 - 32 x | = 78'33 C. 



To convert a given temperature on the Centigrade scale to the 

 Fahrenheit, multiply by -- and add 32. The following is an 



example: 



60 C. = 60 x f + 32 = 140 Fahr. 



The space between boiling point and freezing in Reaumur is 

 divided into 80, in the Centigrade or Celsius into 100, and in the 

 Fahrenheit into 180 equal divisions. The boiling point is respec- 

 tively indicated by 80, 100, and 212, and the freezing point by 

 0, and 32. On the Fahrenheit scale under the freezing point 

 there are 32 degrees. 



Tables II. and III. are arranged for the correction of the specific 



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