What is thermometrically called the dew-point is that degree at which the moisture present in the atmosphere, on being subjected to a decrease of temperature, begins to be precipitated or condensed. It is the same as the point of saturation. Daniell calls it "the constituent temperature of atmospheric vapor." It is our criterion for ascertaining how much moisture there is in the air, and at what degree of heat or cold it would be precipitated. When the air is saturated, a dry bulb and a wet bulb will read alike. The dew-point has been a puzzle to most persons. Very few treatises explain it satisfactorily. The definition just given, though explicit, is not quite enough. For it will be perceived that an ordinary subtraction of the degrees of temperature on a wet thermometer, which had cooled down by evaporation, from the actual temperature indicated by a dry thermometer, will not give us the dew-point. For example,--if a free or dry thermometer indicates 63°, and the one with the wet bulb has by evaporation cooled down to 54°, the difference would be 9°. The dew-point would not be 54°, but that degree to which the mercury would fall in the free thermometer, for the atmosphere to become saturated with the quantity of moisture then actually existing in it. It would be 46.8°. This dew-point, which figures so largely in all well-kept meteorological reports, is the key to many important conditions of the atmosphere, affecting health, vegetation, and climate. It is found that the air at different degrees of heat has different degrees of elasticity, different degrees of tension, and different degrees of capacity to hold vapor. Dalton, by a series of experiments with barometer-tubes, into which he introduced air and vapor at certain temperatures, found what its force was upon the mercurial column from degree to degree. He also experimentally determined the ratio of the weight of moisture and of air, the former being five-eights of the latter,--in other words, how many grains of moisture additional could be held by the air, advancing from degree to degree of temperature. This being ascertained, a table of factors was constructed, in other words, a set of figures contrived, which should, by a multiplication of the subtracted difference between the range of the dry bulb and the wet bulb of the thermometers, furnish the amount of deduction from the former which would indicate the dew-point, or the point to which the mercury in the dry thermometer must fall to show how much more moisture the air could hold without its condensation. These tables of factors have been constructed at the Greenwich Observatory, and are generally used. The Hygrometer, invented by Mr. Daniell, gives the dew-point by inspection.