[ ?° 8 3 
der will be that which does leaft increafe the Cold of 
Ice. 
4. Sea-Salty that is the Bay-Salty which is com- 
monly us'd at Table in Francey and that which is im- 
mediately taken from the Mines, call'd Sal gemma , 
give the greateft Degree of Coid, for the moft part 5 
for Tot-aft gives fometimes a little more, but gene- 
rally lefs. Sea Salt mix’d with Ice in the abovefaid 
Proportion, gives 1 y Degrees of Cold on Monf. Reau- 
mur s Thermometer, and Sal gem. 17. 
y. Afbes of green Wood 3 Degrees, 
6 . of Sea-Coal 
7. of Vitriol 2 
8. Tartar 10 
9. Common Tot-aft (in 
French call'd Sonde 
ordinaire) 
10. Tot-aft made of Vreck 
or Sea-weed 
This laft Tot-aft may be fubftituted inftead of Sea- 
Salty for making Ice-CreamSy in Places where Salt 
is dear, as in Francey where it is fold for 10 Sols a 
Pound. 
ijly Becaufe in France this Tot- aft is fold only for 
2 1 Sols a Pound. 
2 dly y Becaufe, not freezing fo faft, it does not fpoil 
the Creams by reducing them to Hides. 
$dly y Becaufe Ice-Creams made this way, wili keep 
longer in a Condition fit to ferve at Table. 
11. Sugar . . . . . . 4 Degrees. 
12. Allom ...... ii 
13. Salt oiGlafs .... 10 
14 * Sal 
