526 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



Mr. John M. Reed stated a new method of desulphurizing coal, 

 which had been tried at the Architectural Iron Works in this city 

 with very favorable results on anthracite coal used in melting iron 

 in the ordinary cupola furnace. The effect however is greater in 

 bituminous than in anthracite coal, owing to the fact of there being 

 more sulphur in the former than in the latter. The process is 

 simple and cheap, and one of the greatest improvements in fuel ; 

 the clinker is less, there is less labor in cleaning, and the metal is 

 improved. These results are so striking as to be worthy of inves- 

 tigation. I invite persons interested in the manufacture of iron 

 to visit our works. 



Mr. Stevens. — I think the gentleman states the saving as too 

 large. I should think one and a half per cent, very liberal for 

 the absence of sulphur. As it is diffused in minute crystals, it 

 does but little damage, and is very difficult to get out. In de- 

 sulphurizing coke, in England and in Pittsburgh, by steam, some 

 good was done, but it injured the veins, and the process was 

 abandoned. He hoped that an effective process might be dis- 

 covered, but we must not expect too much. 



Mr. Reed. — In forging with the prepared fuel, much more could 

 be done than with common coal. Both sulphur and phosphorus/ 

 are in a great measure expelled ; red shortness and cold shortness 

 were neutralized, and these qualities would be destroyed by the 

 proposed coal. 



The subject of the evening, "Preparation of Food," was 

 called up. 



Mr. Enos Stevens was called upon to open the subject. 



Mr. Stevens.* — It was admitted at our previous discussion that 

 vegetables organize their materials from both inorganic and dis- 

 organized substances, and build up and ever retain their particles, 

 cells, or fibres, in modes much like those of masons in construct* 

 ing houses, by cementing one brick upon another. It was also 

 conceded that animals are wholly made up of the particles, cells^ 

 or fibres that have previously been organized in vegetable life. 

 The use, for food, of gelatine extracted from flesh, was favorably 

 mentioned by Prof. Joy ; and pemican, or flesh stewed, concen- 

 trated and dried, by Prof. Seely ; and dried vegetables, by Mr. 

 Dibben. 



These gentlemen seemed to entertain the usual theory of the 



* Although this very ingenious paper has been admitted into the Transactions, it is 

 not to be assumed that the theory of Mr. Stevens has received the sanction of the 

 American Institute. — J. R. 



