378 Feeding of Engme Boilers, S/^c. 



8. Feeding of Ens;ine Boilers. — Thomas Hall, engine 

 man to the Glasgow Water Company, having remarked the 

 waste of fuel which occurred at those times when a steam 

 engine stopped working, as at night, &.c.j was induced to 

 alter his mode of feeding the boilers with water, with a view 

 to prevent as much of this waste as possible. Instead of 

 letting in a continual supply of water, equal to the portion 

 converted into vapor, he took every opportunity, when the 

 engine was stopped for a sufficient time, (30 or 40 minutes,) 

 as at meal time, night, he, of introducing water into the 

 boiler to as much as 18 inches above its usual level, and it 

 was continued to this higher level as long as the engine was 

 off work. When labor was resumed, there was therefore 

 an abundant supply of hot water in the boiler, the steam 

 was ready, and no increase of fire to heat freshly introduced 

 water, required. The saving which arose from this mode 

 of management was 25 per cent, of the fuel. The appara- 

 tus for feeding the boiler in this manner with accuracy, and 

 without trouble, is very ingenious, and is described in the 

 Trans. Soc. Arts, xl. 127. 



9. Preservation of grain, S^c, from mice. — Mr. Macdo- 

 nald, of Scalpa, in the Hebrides, having some years ago 

 suffered considerably by mice ; put at the bottom, near the 

 centre, and at the top, of each stack, or mow, as it was 

 raised, three or four stalks of wild mint, with the leaves on, 

 gathered near a brook, in a neighboring field, and never af- 

 ter had any of his grain consumed. He then tried the same 

 experiments with his cheese, and other articles kept in 

 store, and often injured by mice; and with equal success, 

 by laying a few leaves, green or dry, on the article to be 

 p reserve d . — Phil. Mag . 



10. Yeast. — The following methods for making yeast for 

 bread, are easy and expeditious. Boil one pound of good 

 flour, a quarter of a pound of brown sugar, and a little salt, 

 in two gallons of water for an hour ; when milk warm, bot- 

 tle it and cork it close : it will be fit for use in twenty-four 

 hours. One pint of it will make ten pounds of bread. To 

 a pound of mashed potatoes, (mealy ones are best,) add two 

 ounces of brovi^n sugar, and two spoonfuls of common 

 yeast, the potatoes first to be pulped through a cullender, 



