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53, no. 1, pp. 127 145. Molina, J. G. Washburne and Company, J. L. Mott Iron Works, among otherscopied each others forms and it is often difficult to distinguish the vanes of one company from anothers. Although described as factory made, these weather vanes actually involved a great deal of individual handwork. A copper or copper and zinc weather vane began with a number of carved wood or cast iron molds.
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At these temperatures bacteriological growth and degradation of the food is kept to a minimum but, go outside these temperatures significantly unless appropriate and your food may not be stored safely. This can lead to problems of food spoiling more quickly than it should or allow bacteria, such as salmonella or suchlike to culture within the food. You don't want that and that's the point of maintaining a suitable environment in which to store food. Of course any foods can still be kept in a "normal" fridge very easily but many will keep longer and stay fresher in a tighter controlled temperature zone. Largely this is due to the shift in people's buying habits for food and the types of food being stored, not the refrigeration as it's only followed the trend of what people want. But it is now commonplace to see units with multiple temperature zones and, a few, use traditional thermostats.
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