TO BURN LIME. 
The furnace, or kiln, may be constructed of almost 
any shape: that of an egg answers very well. The 
lower part is contracted to a square of 18 or 20 inches 
having the bottom on an inclined plane, so that the 
burned lime may be drawn out below with a shovel 
while the coal and stone are thrown in above. The 
stone should be broken moderately small and the coal 
made very fine. To commence operations, put a sufh- 
cient quantity of wood in the kiln to ignite the coal; 
then a stratum of coal; then fill up the kiln with alter- 
nate strata of stone and coal, in the proportion of six 
bushels of the stone, to one of coal, and set fire to it; 
as it settles, fill it up. After the wood and lower coal 
are burnt out, the lime will show itself at the bottom 
and may be drawn out as it cools. Thus by drawing out 
the lime and keeping the kiln filled with stone and coal, 
the operation may be continued at pleasure. In some 
kilns it is necessary to keep all the crevices on the top 
filled with fine coal, to prevent the stone from melting 
with the strong draft. The proportions of stone to coal 
will be found to vary from 5 to 8 for one—the quantity 
depending upon the quality of the stone and the size to 
which it is broken. If the coal be left too coarse, the 
mass will be melted by the intense heat. This will be 
found the most economical and pleasant way of burning 
lime—as the kiln is cool both at bottom and top, and 
requires no further attention than drawing out the lime 
morning and evening, and filling it up with stone and 
coal. 
TO DISTILLING. 
A furnace and grate is made under the stills, with a 
door to close up the front, that no air may get into the 
furnace but what passes through the grate and coal. A 
damper should likewise be put in the chimney, to regu- 
late the draft. When the liquor is run off, and you wish 
to change the stills, throw some fresh coal on the fire 
and close the damper and ash hole, by which means 
the heat is almost instantly checked, and the still can 
then be run off and recharged by the time the fresh 
coal is ignited and furnishes the heat necessary to 
continue the process; so that no time is lost in making 
up the fire. One ton of coal has been found sufficient to 
run off 630 gallons of liquor from the low wines, besides 
heating all the water for mashing 210 bushels of grain, 
and washing the casks, &c. 
TO BREWING AND MALTING. 
In malting, the whole product of the combustion of 
the coal, passes through the malt, which partially 
bleaches it, and makes it much preferable to other 
malt for making pale ale. By making a uniform con- 
stant heat, the fire requires little or no alteration. The 
same fixtures and management are used with the 
brewing kettle as in distillery. 
TO BURNING BRICK. 
The bricks should be piled with spaces of about three 
quarters of an inch between them, and fine coal should 
be thrown loosely into those spaces. The lower part of 
the kiln must then be ignited with wood and the heat 
will gradually work through to the top, burning the 
bricks in its progress. The hardness of the bricks is 
regulated by quantity and fineness of coal. 
TO MELTING IRON. 
In a cupola furnace, one ton of coal will melt two 
tons of pig or scrap iron. The coal should be broken to 
about the size of eggs. It requires more blaze than 
charcoal. 
TO BAKING. 
The Lehigh coal is peculiarly adapted to perpetual 
ovens—as the heat may be kept regular for any length 
of time. The ovens are made of sheet iron, and built in 
brick or stone work, so that the heat may pass all 
around it. The grate should be placed about 20 inches 
below the oven, and have separate doors to the ash hole 
and furnace, that either, or both, may be opened to 
regulate the heat. One bushel of coal is sufficient for an 
oven capable of baking 100 Ibs. of bread per hour for 
a day of 12 hours. 
The subscribers, agents of the LEH1cH Coat Com- 
PANY, are prepared to execute orders for Coal in any 
quantities, and will also give the necessary information 
for the construction of Grates and Stoves, to those 
disposed to make trial of it. 
LYMAN & RALSTON, 
71 Broad Street, 
BOSTON. 
140 BULLETIN 252: CONTRIBUTIONS FROM THE MUSEUM OF HISTORY AND TECHNOLOGY 
