536 : 
the piece of goods intended to be fur- 
ther printed, immediately after the 
main roller has delivered the piece 
from the copper-plate. A colouring 
roller is made to pass against the en- 
graved surface of the block, when in 
its quiescent state; and, as the piece 
approaches to be printed, the levers 
raise the block, and at the same time 
a circular press acts against the back 
of the block, so as to bring it in con- 
tact with the piece of goods, and causes 
the impression to be given.—London 
Journal. ; 
To Mr. Samuet Kenrick, of West 
Bromwich, Staffordshire ; for an im- 
proved method of Tinning Cast-Iron 
Vessels of Capacity. Nov. 20. 
This useful invention consists in a 
mode of suddenly cooling, and setting 
tin, and other fusible metals, mixed 
with tin, upon the surface of cast-iron; 
which is effected by the application of 
arapid current of cold air, to the coat- 
ing of tin, whilst in the state of fusion. 
The vessel, or surface of cast-iron, is 
to be rendered smooth, and the same 
method resorted to of using the mol- 
ten or fluid metal with sal-ammoniac. 
But in the operation of cooling, or set- 
ting the tin, instead of immersion in 
cold water, a powerful biast of cold 
air is to be thrown upon the surface of 
the vessel, by which the tin becomes 
instantly set upon the iron surface. 
Bellows, or a blowing machine, may 
be employed for this purpose, and the 
air admitted suddenly, by means of a 
stop-cock, into a vessel containing the 
article to be tinned. Mr. K. confines 
his claim to the employment of a rapid 
current of air artificially, for the pur- 
pose of suddenly cooling and setting 
the tin upon cast-iron vessels, to com- 
plete the operation of tinning the same, 
—Londom Journal. 
To CoLtoneL ‘GoLpriNncH, of Hythe; 
for the Formation of Horse-shoes.— 
Oct. 21. 
This improvement consists inmaking 
the horse-shoe in two parts, or sepa- 
rating it into two pieces, by cutting it 
through near the toe. The object of 
this contrivance is, that the frogs of 
the horse’s hoof may be enabled to 
expand and grow in a healthy state. 
The separation is to be made in any 
New Patents and Mechanical Inventions. 
[July 1, 
indented form, and the two parts fas- 
tened together by pins. Itis further 
proposed to attach the shoe to the 
horse’s hoof, by driving the nails 
obliquely, as in the French manner of 
shoeing. For this purpose, the situa- 
tions of the nail holes are to be from 
about one-third to half the width of 
the shoe, distant from its outer edge, 
and tending in a slanting direction 
outwards.— London Journal, 
To Mr. Samurt Hat, of Basford, 
Nottinghamshire ; for improvements 
in the Manufacture of Starch. — 
Nov. 21. 
The improvement removes all. co- 
louring matter from the starch, by the 
employment of oxygenated muriatic 
acid, and diluted sulphuric acid. This 
may be performed by submitting the 
starch to the action of the oxymuriatic 
acid, in its gazeous state, or in any 
other combination which is proper for 
bleaching purposes; the oxymuriate 
of lime, however, is preferred, as be- 
ing both convenient and economical, 
and is used in the following manner. 
After the starch has been prepared 
by the usual processes, and. has. ar- 
rived at the state in which it is ready 
for boxing, instead of proceeding to 
box the starch, it is to be stirred. up 
with as much water as will make it 
about the consistency of cream. -To 
this is now added the oxygenated mu- 
riate of lime, and the whole continually 
agitated, whilst the acid is operating 
upon the starch to whiten it. 
A large quantity of water is then 
to be added, and, after well stirring 
the mixture, it is left till the starch 
subsides to the bottom, The water 
must be then drawn off, and diluted 
sulphuric acid poured into the starch, 
which is to be again agitated, until the 
acid has acted fully upon it. A consi- 
derable quantity of water must be 
now employed to wash away the 
oxymuriatic and sulphuric acids, after 
which the starch is left to subside, and 
the water drawn off as before. The 
washing may be repeated with clean 
water, as often as may be thought ne- 
cessary to remove all smell from the 
starch, which is then to be boxed, 
dried, and finished in the usual man- 
ner.—London Journal, 
PROCEEDINGS 
