are be mannufactured into no bad Several Specimens of the above mentioned manufactured tow, referved in the Society's repofitory. clothing, and backings of tow being fold to me, at the dearest time, at one penny per pound, it is rating it high to fay, that at two pence per pound a perfon might have it ready to fpin. All the patterns I fend you are of webs now in ufe, and those I have given away, or that have been worn in my own family, have worn exceeding well; 1 fhould except the fmall pattern of plufh, which was only a few quills that were thrown in at the end of a piece of worfted plufh, to fee what pile it would produce. My My gown is wove in imitation of a kind of India muflin, and the thread you will fee must have been ftrong from the breadth, which is fall yard and half wide. I muft beg your acceptance of a waistcoat, a very poor imitation indeed of Machefter ingenuity, but the finer fpun cotton was used in my gown; and as I have already told you, Sir, that I had a quantity of cotton in town, I intend immediately fetting to work, but all in coarfe and cheap manufactures, fuch as may benefit and fuit the loweft claffes of life; the rich meriting as little to be confidered in my fcheme of manufactures, from that capricioufnefs that generally attends them, as they are to be the objects of much attention, in any fcheme that is to extend its influence to the moft numerous part of fociety. A short Account of the Machine lately erected, by Command of his Majefty, at Windfor, for rai•fing Water out of a very deep Well to Supply the Caftle. From the London Magazine for September 1783. TH HIS machine is faid to be the invention of a fea-faring man (we wish we could record his name) who took the hint from obferving the great quantity of water which every rope brought on board with it that had been drawn through the water: a circumstance that could efcape no perfon's obfervation who has been much on board fhips; but which, like many other things that pafs daily before our eyes, had never been applied to any useful purpose. The application is as fimple as the prin ciple. A groved wheel, about three feet diameter, is fixed on an axis, which turns horizontally over the well, and an endless rope, of a fufficient length to reach into the water in the well, paffes over it in the grove. On the fame axis a winch is fixed at one end to turn it by; and, at the other end, another wheel, loaded with lead, which acts as a fly, to increase the velocity. On turning the wheel, each part of the rope, as it comes to the bottom, paffes through the water; and, on account of the above-mentioned property, the water adheres to, and is brought up by it to the top, where it is difcharged from the fope into a ciftern, placed to receive it, by the preffure of the rope upon the wheel, in paffing over it. And fo great is the fimplicity and effect of this machine, that we have been told by a very excellent mechanic, who has feen it, that notwithtanding the well is near 200 feet deep, he turned the machine with one hand, fo as to raife wa ter fufficient to fill a pipe, the diameter of the aperture of which appeared to him, equal to the diameter of the rope that rarfed it. This, at leaft, is certain; the wel had been long difufed before this machine was erected over it, on account of the difficulty they found in raifing the water out of it. It may be neceffary to premife, that bread made of fprouted cord is not in the fmalleft degree pre judicial to health, if the following precautions are obferved. Some physicians even recommend the flour of this grain as fitteft to m ke broth for children, as the sprout. ing of the corn deftroys in fome meafure the glutinous quality of the flour. Sprouted corn is very difficult to preferve, because the opening of the bud difpofes it to ferment and heat, and because the moiilure it retains difpofes it fill further for fermentation. Infects appear to attack it more freely, because it is more tender, fweeter, and more fufceptible of heat to favour their eggs. Sprouted corn, left to itself, never fails to ferment and heat, and to contract both a bad fmell and bad colour; in this condition it has alfo a difagreeable and fharp tafte, which is communicated to the flour and bread, and at laft it will grow mouldy and four. Animals reject it, and it is in that state only fit for ftarch. Sprouted corn grinds badly; it clogs the mill ftones, choaks the bolting-cloths, yields but flour, as the bran retains a part of it. The flour of fprouted corn is moist and foft; it requires but little water to knead it; and commonly produces lefs bread; it does not keep, efpecially in warm wea. ther. The bran of the best and drieft corn will not keep long; the bran from moift and iprouted grain of courfe foon decays; it grows four, and and quickly becomes putrid. In this ftate animals refufe it; and if they do eat it, it will not agree with them. Leaven made with the flour of fproated corn receives but little wa ter. It ferments or comes forward very quickly; but if not used im. mediately, lofes this property, and foon finks and flattens: The dough is fubject to fill more inconveniences than the leaven. Like the leaven, it receives but lit. tle water; it is fhort, clammy, but does not hold together, breaks in the kneading, and grows foft and pulpy. The bread of fprouted corn does not rife in the oven. If there is not a large space between the loaves, they fpread and flick together; it bakes badly, feparates from the cruft, and the cruft toughens; digefts with difficulty, effords little nourishment, turns four, and grows musty. To remedy the Inconveniences of HAVING fet forth all the inconveniences of fprouted corn, let us now endeavour to point out the moft proper means to remedy them. Sprouted corn fhould not be ftacked, but houfed and thrashed as foon as poffible. It should not be put in the granary with dry corn, as it will tend to render fuch corn moist; it is therefore very ne ceffary that they fhould be kept feparate. If the granary is not well aired, the fprouted corn will not keep. Froft indeed will ftop the fprout ing fo much, that the sprouted corn may be preferved through the winter, if fevere; but if it is the left moift, or if, at the return of warm weather, the fprouted corn is expofed to its influence, all the care you can take will not hinder it from changing. The corn being thrashed, it fhould be fpread upon the floor, and turned every quarter of an hour with a fhovel; a door or a window fhould be left half open, to give vent to the team. Before grind ing, it fhould be put in an oven fome time after the bread is drawn, the door of the oven left half open, and the corn turned every ten mi nutes with long fhovels or rakes, to facilitate the evaporation of the moisture. The corn thus, ftove-dried mast be fifted; and care taken not to put it into facks, or in heaps, till it is well cooled; otherwife it will turn mouldy. This method may be objected to as troublesome, but if not adopted a rifque will be run of losing the corn. The trouble which the prefervation of fprouted corn requires is confiderable and expenfive, deminding a continual attention. But eight or ten days drying will preferve it good for a whole year; be. fides, this method, were it ftill more troublesome, would amply repay the labours, by the better quality and quantity of the flour, as well as of the bread. -- Some provinces are very fubject to the fprouting of corn. In a period of ten years, there have been fometimes four, when the corn has been got in fprouted. It were to be wifhed that in thofe provinces public kilns were erected, where each might kiln-dry his grain with. out much expence. Such a kiln might ferve like feet deep, he turned the machi Obfervatic Corn, latel hen FUL PROJECTS (9 Berrid. In winter, if feveres, best if it is de warm wearer, e proved com and of dealt munt, of it, at the press of xxled to its influence, ai the cre y's can take will fur l'inder it is m rom being phrashed, it ole, for much, and the fermenta. not be prepared, î too warm a place, to e fermentation to cease to Salt corrects in a fingular ma ner the defects of moift meal, and efpecially in meal made of fprout. ed corn; the falt giving ftrength to the dough, and caufing it to receive more water; for the water forms a part of the bread. Twelve pounds of meal ought to produce fixteen pounds of bread when baked; falt likewife corrects the infipidity of the bread. toved, erwife be neceffary to ae fame method corn, although the will then be more difThe meal must be fpread cloths, and removed as which requires greater care locations lefs lofs. The fprouted corn, which it produces, when well dried, heavy. It must be wiped and re will be as easily preferved as the wiped after it is baked, because common meal and corn. The corn the meal of fprouted corn retains will grind well, the ftones will not much moisture. clog, the bran will not retain fo much meal. Th's bran having lefs moisture will not corrupt fo easily, and will be ufeful to cattle. or meal What fprouted corn, or its meal, lofes by driving, is nearly replaced by the greater quantity of water which the meal receives in the kneading, infomuch that the floved corn and meal produces more bread than that which has not undergone that operation. Leaven, made with the meal of The oven must be made a little warmer than ufual, without which the bread would fall and become By conforming in every respect to what has been here mentioned, the inconveniences of sprouted corn will be remedied, and good and whole. fome bread will be obtained from it. The prefent advice is the refult of experiments made on fprouted corn, by order of government, by the profeffors and members of the committee of the establishment of free bakers. Made and registered, Oct. 31, 1782. EFUL PROJECTS. vere; but if it is the if death moit, it at the return of expoled to it the fprouted corn is take will not jnder it from being thraed, it pon the floor, and er of an hout or a window to give grind. n at [91 ity of Oxen is performed with eafe by fix oxen; from the together with my ftatute-duty on Papers, the high-ways, timber and corn, carting, harrowing, rolling, and every part of rural bufinefs. They are fhoed conftantly: their harness is ctly the fame as that of horses, ting the neceflary alterations rence of size and shape) they ́ with bridles, and bits in mouths, and answer to the rame words of the ploughman or carrer as horfes, and as readily. A fingle man holds the plough, and drives a pair of oxen with reins; they will regularly plough an acre of land every day, and in less than eight hours time; I believe they will do it in feven, but I would not affert more than I know they perform. the ccted the of horfes and , I wish to fubmit ut five years ago, I took fome on which account my workmen added much to the trouble of breaking them, by their oblinate prejudices against the use of them. At laft I was fortunate enough to felect a labourer, who, though totally unused to them, was willing to take proper pains to break them. By s good treatment and temper, they toon became tractable, and as handy both at ploughing and carting as any horfès. Being well fatisfied with their performance, I refolved to difpofe of all my draft horfes, and fubiti. tute oxen in their tead. I have now compleated my plan, and have not a fingle cart-horfe; but the work of my farm (which confifts of upwards of one hundred acres of arable land, and fixty of pasture and wood) I have a fmall plantation, in which the trees are planted in rows ten feet afander; the intervals are. ploughed by a single ox with a light plough, and he is drove by the man who holds it. I mention this as an inftance of their great docility. My oxen go in a cart tingle, or one, two, three, or more, in proportion to the load. Four exen will draw eighty bushels of barley, or eats, in a waggon, with eafe; and if they are good in their kind, will travel as fast as horfes with the fame load. I frequently fen! out eighty bushels of oats with only three oxen; and one ox with forty bufhels in a light cart, which I think of all others the best method of carriage. My workmen are now perfectly reconciled to the ufe of oxen; and the following reafons determine me to prefer them greatly to hoifes:- First; They are kept at much lefs expence. Mine never eat corn or meal of any fort. During the winter, |