Beport on Miscellaneous Implements at Neivcastle. 215 
while the other discharges, the finished bricks in excellent form, 
ready for the kiln. A second boy minds the brick presser, and 
a third feeds the clay into the pug-mill. The machine turned 
out bricks at the rate of 1,200 per hour. 
Mr. Fawcetf, of Burmantofts Foundry, Leeds, showed a dry 
process Brick-Making Machine (x\rt. 3,1-15), which consists of a 
clay-grinding mill, elevator, and brick-press combined. 
The clay, or other material, is first finely ground under a 
pair of edge runners, and then elevated to a hopper, whose dis- 
charging mouth rests, with a pretty close fit, upon a reciprocat- 
ing chamber, sliding back and forth upon a planed surface. 
The forward half of this chamber forms a box, open at top and 
bottom, while the rear half is closed at top and bottom. 
When, in making its backward stroke, the open portion of 
the reciprocating chamber comes iinder the hopper, it receives a 
charge of clay, which is kept from escaping downwards by the 
surface plate upon which the chamber slides. On the forward 
stroke the charge is delivered into four brick moulds, and, 
meanwhile, the mouth of the hopper is closed by the rear, or 
closed, portion of the reciprocating chamber. 
The brick moulds have each two plungers — one for pressing, 
the other for discharofinof the finished bricks : the former beinof 
operated by means of four toggle joints, connected by links, and 
operated from a single crank ; while the latter are moved at the 
proper time by cams. The discharging plungers thrust the 
bricks up out of the moulds at the same moment that the reci- 
procating chamber is advancing with a fresh charge of clay, 
and the front wall of this chamber consequently pushes the 
finished bricks before it, while advancing to discharge its new 
load into the empty brick moulds. A table, attended by a boy, 
receives the finished bricks, which are delivered at the rate of 
3,000 an hour. 
The Working Dairy. 
In view of the fact that the AYorking Dairy has been so often 
described in the pages of the ' Journal,' while a Guide to that at 
the Newcastle Show was printed by order of the Dairy Committee 
and sold on the ground, it is needless to give any detailed de- 
scription of this always interesting and attractive feature of the 
Show. But it may be remarked that the Dairy, on this occa- 
sion, was designed to illustrate the English, French, and Danish 
methods of butter-making, as well as the making of the soft 
cheeses, called " Neufchatel," or " Swiss Double Creme." 
A practical examination of butter-makers was held at the 
dairy in the showyard on Thursday', July 7. Only four persons 
submitted themselves for examination, when tlie Judges 
