178 



THE FARMER'S MAGAZINE. 



THE EXTENT OF CRIME IN 

 AND WALES. 



ENGLAND 



From the two following lists it will be at once perceived in 

 ■which police districts the numbers of the known criminal 

 classes m pvoportion to the population are above the average 

 for England and Wales, and in which counties the numbers 

 fall belo* the average. The average for the entire population 

 being one criminal to every 137 persons, it follows that — 



In the next place, the police districts may be arranged ac- 

 cording to the proportion to the population, of the total num- 

 ber cf persons in each county judicially proceeded against, 

 either summarily or upon indictment, in the year 185S. The 

 average for England and Wales is 1 act of procedure to every 

 41 of the inhabitants. Hence, it follows that the first 8 coun- 

 ties are above the average proportion, and the last 33 are 

 below it: — 



Above the Average. 



Proportion. 



1. Metropolitan 



tistrict 1 in 23 



2. Lancashire ... — 24 



3. Durham — 27 



4. Northumber- 



laud — 30 



5. Stafford 



6. Monmouth 



7. Cheshire ., 



8. Salop 



Proportion. 

 ... 1 in 32 

 ... — 35 



... — 39 

 ... — 40 



Below the Average. 



Dportion. 

 1 in 69 



— 71 



— 71 



— 72 



— 75 

 -■ 78 



— 83 



— 89 



— 90 



— 92 



— 91 



— 94 



— 97 



— 98 



— 98 



— 133 



It requires but a superficial consideration of these two lists, 

 and a comparison of both with the statistics from which they 

 ^are derived, to perceive— although our ignorance of a certa n 

 integral portion of our population is less great than formerly — 

 how htlle we really know of our criminal classes. Both the 

 above tables possess a certain specific value of their own. 

 Both are, to a certain point, indicative of the extent of crime, 

 — The Economist. 



MESSRS. PEEK AND COMPANY'S 

 AERATED-BREAD MANUFACTORY, 

 AT DOCKHEAD. 



A number of gentlemen having received cards of ia- 

 vitation to inspect the above establishment, on Wednes- 

 day, Dec. 18, raet there at one o'clock, and were received 

 by Dr. Dauglisb, the inventor and patentee of the 

 process, who explained to the company the nature of 

 the machinery and the methods employed in the manu- 

 facture. 



On entering the extensive premises, the first thing 

 that strikes the eye is the steam-engine (of twenty-horse 

 power) ; to which are attached, by the usual wheels and 

 pinions, the shafts employed in working the ma- 

 chinery. Next, on the ground-floor, is a large globular 

 vessel for the reception of flour, which is conveyed 

 into it from the floor above, by a canvass bag. The 

 globe itself is capable of being made perfectly 

 air-tight, being closed by stop-cocks. Above it 

 is a long cylindrical vessel for holding the water used 

 in the process. Connected with this vessel is a pipe, 

 for conveying fixed-air (carbonic acid) into the water ; 

 and by the side of this cylinder is a water-gauge, for 

 regulating the quantity of water let into the globe. 



The flour (2801bs.) and salt being let into the globe, 

 the atmospheric air is drawn off by an air-pump ; this 

 being efTected, the water charged with the requisite propor- 

 tion of fixed air is then discharged into the globe, which 

 is furnished with a horizontal axis, to which arms are at- 

 tached for mixing the materials. This axis rotates at 

 the rate of 72 I'evolutions per minute ; and everything 

 being ready, it is set in motion, and so quick is the pro- 

 cess of kneading performed, that in a period varying from 

 three to ten minutes the process is complete, and the 

 dough ready to be moulded into loaves. 



At the bottom of the globular mixer is a short piece 

 of pipe, through which the dough passes in a slow, but 

 continuous stream. A boy is stationed at this pipe, and 

 with an oblong box receives the necessary quantity of 

 the dough (21bs. 4oz.), which he cuts off with a knife : 

 he then hands the box to another boy, who weighs it and 

 then turns it out upon an iron moveable platform, 

 which takes it at once into the oven, called "a 

 travelling oven," the bottom being an endless chain re- 

 volving upon two drums, which regulate its speed. The 

 loaves enter at one end of the oven, and are taken 

 out at the other, the process of baking recjuiring 

 40 minutes. The whole process, from the passing of 

 the flour into the globe to the exit of the bread from the 

 oven, not occupying more than onefurlleth part of the 

 time required by the usual mode of bread-baking — and 

 this without a hand or foot having touched it. The 

 quantity of bread turned out by this process at Messrs. 

 Peek's establishment is about 2 sacks per liour, yield- 

 ing 19'2 two-pound loaves to each s;ick of flour. They 

 can therefore send into the market at the rate of 250 

 sacks, converted inio bread, per week. 



The manufacture of biscuit, especially the fancy bis- 

 cuits, is the most ingenious and beautiful application of 

 machinery we have ever seen. The dough having been 

 made in the same expeditious manner as for bread- 

 making, is passed under a roller, which reduces it to the 

 required thickness. It then moves forward on an end- 

 less platform, under a set of dies or stamps, highly 

 polished, which cut the biscuits the size and form of the 

 die. Still moving forward, they pass under a cylinder 

 towards the oven ; but the stringy remains of the 

 dough, from the cutting, pass over the revolving 

 cylinder, and deposits itself into a tub or box placed on 

 the other side for that purpose. All these processes, 

 like those in bread-baking, are executed by machinery 

 alone, and without the hand of man, until the biscuits 



