1911 Encyclopædia Britannica (1911)
“ It is better to use a fairly large calorimeter to diminish the rate of cooling and the uncertainty of the correction for the water equivalent. The surface of the calorimeter and the enclosure should be permanently blackened so as to increase the loss of heat by radiation as much as possible, as compared with the losses by convection and conduction, which are less regular. For accurate work it is essential that the liquid in the calorimeter should be continuously stirred, and also in the enclosure, the lid of which must be water-jacketed, and kept at the same steady temperature as the sides. ”
