390 Scientific Aspect of the International Exhibition. [July, 



remainder passing through the perforations in the cards and 

 entering the honeycombed box. Between the visible ends 

 and back springs each wire is bent round so as to form an 

 eve through which a vertical wire passes. These vertical 

 wires have hooks at the top and bottom. Cords, hereafter 

 alluded to, are attached to the bottom hooks. The top 

 hooks of those wires, through eyes pressed back by the 

 cards, are thrown out of the general line; and thus, when a 

 narrow metal slip is raised by the hand or foot of the work- 

 man, those vertical wires only are raised which remain in 

 the normal line, and therefore those lower hooks only are 

 moved which form part of these wires. A number of cords 

 pass from the warp to these hooks ; concealed by the 

 numerous threads of the warp are small delicate little glass 

 frames, each containing six very closely-formed eyes, placed 

 vertically over one another ; to the top eye a cord from 

 a hook is attached — through the next four eyes four adjoin- 

 ing threads of the warp pass, — to the lower eye is fastened 

 a cord with a light leaden weight ; thus the 29,oSS of the 

 warp are passed through these eyes. When, now, the wires 

 are raised to which cords are attached, four times that 

 number of threads are raised. But it may-be requisite that 

 only one or two of these four should have been raised. An 

 arrangement for this purpose is made in hanging framings 

 of threads near the operator's hands. These framings con- 

 stitute what is named " a harness;" in them every thread in 

 the warp has an eye to itself, and therefore, by the action of 

 these eight framings, one or more of the raised threads can 

 be depressed or raised higher. This " harness " is not 

 required where, as in Messrs. Stevens's (of Coventry) loom, 

 each thread has a cord and eye to itself." 



Not the least important portion of the Exhibition are the 

 Food Processes, even if we exclude for the present Mr. Buck- 

 master's School of Cookery, to which we will afterwards 

 refer. Though sweetmeats can scarcely be termed food, yet 

 they may be conveniently classed as an adjunct ; and it will 

 be better, as following next in catalogue order, to inspect the 

 machinery and processes employed in the manufacture of 

 sugar confectionery exhibited by Messrs. F. Allen and by 

 Messrs. Hill and Jones. These machines consist essentially 

 of immense copper pans revolving eccentrically, which 

 contain the seeds or almonds to be sugared. Liquid sugar 

 is admitted to the seeds or almonds, and these kept con- 

 stantly rolling by the motion of the pans are soon covered 

 with a thin coat of sugar. Sugar is again added, until 

 a sufficiently thick coat is obtained. The resulting sugar- 



