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the bottom, middle and top ; and nail boards perpendicu- 

 larly on the outside as for a common barn. The boards 

 must be well seasoned, and all cracks or holes should be 

 plastered or otherwise stopped up. Make a shed-roof of 

 common boards. In the inside, put upright standards about 

 five feet apart, with cross-pieces, to support the scaffolding. 

 The first cross-pieces to be four feet from the floor; the 

 next two feet higher, and so on to the top. On these cross- 

 pieces, lay small poles about six feet long and two inches 

 thick, four or five inches apart. On these scaffolds the 

 madder is to be spread nine inches thick. A floor is laid 

 at the bottom to keep all dry and clean. When the kiln 

 is filled, take six or eight small kettles or hand-furnaces, 

 and place them four or five feet apart on the floor, (first 

 securing it from fire with bricks or stones,) and make fires 

 in them with charcoal, being careful not to make any of 

 the fires so large as to scorch the madder over them. A 

 person must be in constant attendance to watch and re- 

 plenish the fires. The heat will ascend through the 

 whole, and in ten or twelve hours it will allbe sufficiently 

 dried, which is known by its becoming brittle like pipe 

 stems. 



Breaking and Grinding. Immediately after being dried, 

 the madder must be taken to the barn and threshed with 

 flails, or broken by machinery, (a mill might easily be 

 constructed for this purpose,) so that it will feed in a 

 common grist-mill. If it is not broken and ground imme- 

 diately, it will gather dampness so as to prevent its grind- 

 ing freely. Any common grist-mill can grind madder 

 properly. When ground finely it is fit for use, and may- 

 be packed in barrels like flour for market. 



Amount and value of Product, etc. Mr. Swift mea- 

 sured off a part of his ground, and carefully weighed the 

 product when dried, which he found to be over two thou. 

 sand pounds per acre, notwithstanding the seasons were 

 14* 



