430 
continuing their progress :—6thly. The 
mode of taking off the sheet of paper after 
it has been printed, and delivering the 
sheets in succession with perfect regula- 
rity; and, Tthly. Regulating at pleasure 
the quantity of ink communicated to‘the 
distributing roller. A printing press, in 
operation, upon this improved principle, 
‘which gives impressions equal to the best 
work of the most approved printing presses, 
will, even when working under the disad- 
vantage of inexperienced hands, print at 
_ the rate of 1,800 sheets per hour; and 
there cannot be the least doubt that, under 
favourable circumstances, three thousand 
impressions might be struck off, without, 
in any degree, straining the machinery, and 
that these would be of a superior order. 
The machine is worked by one man, who 
‘turns the fly-wheel, and two boys, who lay 
on the sheets of paper; and the inking 
of the types, the running-in of the frisket, 
rising and falling of the table and the 
form to produce the impression, and 
the delivery of the printed sheets into a 
heap, above the press, are all done by the 
evolutions of the mechanism, which is so 
substantial in all its parts, that there is 
little risk of its derangement ; and the move- 
ments are so smooth, that its action would 
scarcely be perceived in an adjoining room, 
or at a few yards distance. In such a print- 
ing press, a very ingenious contrivance has 
been discovered, by which is obtained an 
interrupted rotatory motion, believed to be 
perfectly new in mechanies, and capable of 
being applied to a great variety of machines, 
besides those employed for printing— 
which, upon rotatory principles, are de- 
signed to work by the power of steam or 
water. 
ed 
To GrorcE Bartow, of the New Road, 
for his new invented Method of Bleach- 
ing, Clarifying, and Improving the Qua- 
lity and Colour of Sugars known by 
the name of Bastards and Piece Sugars. 
—15th March 1825. 
The syrup extracted from the cane, in 
‘the West-Indies, is boiled to a consistency ; 
which produces that crystallized article 
called Muscovado sugar (the superior qua- 
lity of moist sugar), the runnings from 
which are the West-Indian molasses, sent 
to Europe in puncheons. This, when 
boiled here, produces the brown sugar 
called in the trade—bastards. The ordinary 
mode of making bastard sugar is, by boiling 
the residuum in pans or coppers, till the 
aqueous parts are, in a measure, evapo- 
rated. The liquor is afterwards poured by 
means of Jadles into earthen moulds, when 
the remainder descends to the bottom of 
the vessel, and leaves the sugar above in a 
crystallized state: after a day or two, the 
apex of the moulds is opened, and the mo- 
lasses allowed to run into a pot, leaving 
only the crystals of sugar in the mould, 
Lists of Expiring and New Patents. 
4 
(Dec. 1, 
which, in that state, is called bastard sugar : 
to clarify and bleach this sugar, the tops 
of the mould are coated with, a solution. of 
clay in water, and, as the water, descends 
from the clay, through the, sugar.(which 
usually takes about a week), the colouring 
matter is absorbed by it, and. passes off ina 
state of thick brown syrup, .or molasses at 
bottom, leaving the sugar. above, consider- 
ably whitened: but, in this process, a.por- 
tion of the sugar itself is dissolved, and 
taken up by the water, which produces a 
reduction of quantity; and the syrup, 
or molasses, which runs from the, moulds 
being sold at a small price, causes a con- 
siderable loss to the maker. To obviate 
this objection, in the ordinary process, and 
save that portion of sugar which usually 
descends into the molasses, the present in- 
vention is proposed : which consists in em- 
ploying a quantity of molasses, in the state 
in which that article is received from the 
West-Indies, as a bleaching material, in- 
stead of clay and water. The bastard sugar 
being in a crystallized state in the mould, 
as above described, with the colouring mat- 
ter in it, it is proposed to pour upon the 
top of the bastard in the mould a quantity 
of the West-Indian molasses, when, after a 
few hours, it will have passed through 
the mass, and have carried the colouring 
matter with it, without reducing the quan- 
tity of crystallized sugar in the mould. If 
the molasses should happen to be too thick 
for the purpose, they may be reduced by 
the addition of a quantity of water—ex- 
perience alone can determine the suitable 
thickness. 
To H. Maupstry and J. Fisip, of Lam- 
beth, in the County of Surrey, for their 
Invention of a Method and Apparatus for 
continually Changing the Water used in 
Boilers, for Penerating Steam, by the means 
of which the Deposition of Salt and other 
Earthy Substances containedin the Water is 
prevented ; at the same time, the Heaé is 
retained, Fuel saved, and the Boilers 
rendered more lasting.—14th October 
1824, 
This newly invented apparatus is par- 
ticularly adapted for the boilers, of steam 
vessels, where salt water is used for the 
production of the steam, as the deposition 
on the bottom and sides of the boilers 
renders them extremely liable to injury from 
the action of fire. It has hitherto been 
necessary to change sea water, when.em- 
ployed in the boilers of steam engines, every 
fifty or sixty hours; but it appears, from 
the experiments of the patentees, that from 
twenty to thirty per cent. of the quantity 
evaporated being taken out, the water is 
thus restrained within a degree of saltness 
from which no practical evil’ can result, 
however long the boiling be continued. 
The proposition, therefore, is’ to effect a 
continual changing and’ refreshing of the - 
water 
