(5110 > 
7- Btit notwithftanding the vividnefs of this Light, I 
could not by the touch difcern the leaft degree of Heat in 
the parts whence it proceeded^and having put fome marks 
on one or two of the more (hining places, that I might 
know them again when brought to the light, I applied a 
(eal'd Weather glafs, furniflied with tinded fpirit of wine, 
fot" a pretty while, and could not fatisfie my felf, that the 
fliining parts did at all fenlibly warm the hquor : But the 
Thermofcope^though good in its kindjbeing not fitted for 
fuch nice Experiments, I did not build much upon that, 
tryal. 
8^ Notwithfkandingthe great number of Tucid parts io- 
this Neck of Veal, yet neither I, nor any of thofethac 
were about me^could perceive by the fmell the leaft degree 
of ftink, whence to infer any Putrefadlion 5 the meat be- 
ing judged very frefli and well condition'd and. fit to be 
drefled*. 
9. The ioar of the Larder, where this meat was kept^is 
almoft a ftory lower then the level of the ftreet, and 'tis, 
divided from the Kitchen but by a partition of boards, and 
is furniflied but with one window, which is not great, and 
looks- toward the ftreet,. which Jyes North-ward from, 
it. 
10^ The wind; as far as we could obferve it, was then 
at Southweft, and bluftering enough* The Air by the 
feal'd Thermofcope appeared hot for the feafon.The Moon- 
was paft its laft Quarter.. TJhe Mercury ia the Barometeri 
ftood at 29^-l inches. 
II. We cut off with a knife one of the luminous parts, 
which proved to be a tender bone, and being of about 
the thicknefs of a half Crow-n piecCj appeared to lliine on. 
both fides though not equally ; and that part of the bone,; 
whence this bad been cut off, continued joined to the 
reft of the Neck of Veal, and was feen to fliine, but 
nothing near lo vividly as the parr^ we had taken off, did 
before* 
i^. Ta 
