184 tra:;sactions of the 



fabric, or the loop of thread would be seen on the surface of the 

 seam. Mr. Wilson obviated thii'jj giving to the lower thread a 

 uniform tension sufficiently strong to keep it taut, and regulated 

 the position of the " lock" by greater or less tension upon the 

 upper thread. This mechanic-^... arrangement eliminated one 

 grand difficulty in regara xo in*! ic^^sion of the threads and the 

 position of the " lock," which may oe upon either surface or in 

 the centre of the iabric, at the pleasure of the operator. Should 

 it be desirable to form a seam to be taken out or for gathering, 

 the tension upon the upper tnread i.-^ left slight that the lower 

 thread may not be drawn into tne doric, but lie upon the lower 

 surface, passing through loops of the upper thread. 



Mr. Wilson found his new nvention so superior to his shuttle 

 machine, that he entirely abandoned the latter, and perfected his 

 new invention, which he patented in 1852. 



[Jl gold medal having been before awarded. Diploma. 



(MACHINERY Na. 9.) 



MISCELLANEOUS. 



Rolland's Patent Baker's Oi^en. 



E. Fabrequettes, A. Bernard and Elias Ponvert, 51 Dey street, 

 New- York. 



The Rolland Oven is of circular form, and heated by means of 

 an independent furnace, which thus admits of any combustible 

 material being used. From this furnace the heat circulates around 

 the enclosure reserved for the baking of the bread by means of 

 tubes placed in the lower part, connecting with vertical flues in 

 the thickness of the wall, and a double metallic ceiling, which 

 supersedes the top or upper part of the old ovens. The bottom 

 part or floor is moved horizontally and vertically, and constitutes 

 a revolving platform of iron work, covered witli a layer of baked 

 clay. A handle or winch on front of the oven, very easily trans- 

 mits to the pivots of this floor tlie movement of rotation, and brings 

 successively to the mouth of the oven, within sight of the eye and 

 reach of the hand, the place whi<-h each loaf should occupy. The 

 distribution of the heat is perleci. and regulated by a register; 

 a thermometer measures its intensity, and indicates in an invaria- 



