USEFUL PROJECTS. 
§necessary or convenient. The 
oozes should be kept in a regular 
kind degree of heat, by means of a 
flue, connected with them by an 
inclosure of brick, wood, stone, or 
any kind of metal, or other substance 
fit for the purpose; but the best 
method is to make the vats of 
beech, (with the top-plank of oak, 
about two inches thick,) four feet 
and ahalf deep, six feet long, and 
four feet wide; the sides to be per- 
} forated with holes, about one inch 
and a half in diameter, and two 
inches in distance from each other. 
} ‘The vat or pit should be enclosed in 
a metallic coating, and so com- 
pletely soldered as to prevent the 
escape of any of the fluid. ‘There 
must be an eye made in the vat, 
with a hole init, for the ooze to 
discharge itself through when ex- 
hausted. The vat should be placed 
on bricks, and enclosed with a case 
of brick-work, leaving an interstice 
_of a few inches for the heat to circu- 
latein; which heat should be kind 
and gentle, and received froma 
fire placed near the bottom of the 
vat, so as to be either increased or 
extinguished at pleasure as necessity 
or convenience may require. A 
small hole, or holes, must be left in 
the upper part of the brick-work, 
which is necessary for the warm air 
to ascend through. The old way of 
cold infusion for the extracts, as to 
the taps and spenders, will not be 
affected by this process, and the 
hides may be brought into the yard 
as usual; but it will be proper to 
handle them very frequently for 
some time, otherwise, as the action 
of the bark in very considerably in- 
creased by the warmth it has re- 
ceived, it will, if the hides be not 
often moved, operate partially, so 
4s to defeat the production of per- 
[*95 
fect leather. But, if this process 
of tanning be strictly attended to, it 
will produce leather, not only ina 
much shorter period of time than 
has hitherto been done, but of very 
superior quality, and durability. In 
witness whereof, &c. 
Rice Bread.—by Arthur Young, Ese. 
from Annals of Agriculture. 
MONGST the many trials 
made on different mixtures by 
the Board of Agriculture, 1 was 
rather surprised to find that rice 
ground to flour did not make any 
figure equal to my expectations. 
This led me to try 1t boiled, instead 
of ground, and the result was so 
favourable, that it deserves being 
communicated to the public. [ 
tried it in various proportions, but 
the most successful was, three. 
fourths wheaten flour, and one- 
fourth rice, weighed before boiling, 
It should be very well boiled, and 
the water squeezed out (which 
water may be used as starch for 
linen, and there is no better) and 
then mixed with the flour: it is 
made as common bread; none 
equals it, being more pleasant to 
the palate than any baker’s bread. 
That it is highly nourishing, there 
can be no doubt, as rice is admitted 
to be of all grain the most so. It is 
likewise a great advantage, that it 
has arestringent quality, all breads 
that induce laxity being pernicious 
to hard labouring people. 
Tho’ rice by the pound is dearer 
than wheaten flour, it is not so in 
bread ; I tried ten repeated experi- 
ments, on mixing one pound anda 
halfof flour with half a pound of 
rice, and the loaves weighed cold, 
gave from three pounds to three 
pounds 
