50 
Patents lately enrolled. 
of iron cut to the proper weight, as wide 
as the breech-end of the skelp required, 
which is heated in an air furnace, to 
■what is called a welding heat, and puts 
it in the first instance through a groove 
in the roller. By this process the groove 
is cut or liollowed out in such a manner 
as to give out or produce the bar or piece 
of iron four inches wide at one end, and, 
by a gradual diminution, two inches and 
a halfat the other. The bar must then 
be passed successively through three 
grooves formed similar to each other in 
principle, but cut in such a mariner, as, 
after being passed through e'5\ch of them, 
gradually "to bring the skelp to its proper 
form and size. These grooves are turned 
and chipped in such a manner as to 
make the bar or piece of iron after it 
has passed through them, and is become 
a skelp, four inches and one-eighth 
wide at the breech, and three-eighths of 
an inch thick, and three inches and one- 
eic^hih wide, and barely three-sixteenths 
of an inch thick at the other end. The 
edges are made thinner than the middle, 
which is left, as the welders term it, 
thick on the back ; and, being in every 
s-espect of the proper dimensions for 
finished skelps, they are thus produced 
by the rollers only, without the aid of 
hammers, shears, cutters, or any other 
machinery or implement whatever. 
Tire advantages, stated by the paten¬ 
tee, of this invention, over the common 
mode, is, that the barrels made from 
them turn very sound and clear, and 
are free from flaws ; when welded they 
grind and bore much clearer than ham¬ 
mered ones. The pure metallic particles 
being compressed by the rollers both 
edge-wavs and flat-ways at the same time, 
cohere more closely together ; nor are 
the skelps liable to reins or flaws as those 
are which are edged up in a less hot state 
under a forge«>h?.miner. Barrels from 
these skelps will stand a much stronger 
proof than those from forged ones. 
SIR ISAAC coFFiiis’ Jbr a new Invention 
of a perpetual Oven for Baking Bread. 
it is called a perpetual oven, because 
the operation of baking may be con¬ 
tinued for any length of time uninterrupt¬ 
edly. It isbest of an oblong form, and 
isay be constructed of brick, stone, iron, 
or any other proper and convenient iha- 
terial for the construction of ovens. A 
chamber in which the bread is baked, 
extends from end to end of the oven, 
and is open at both ends. The cham¬ 
ber is heated by means of flues, one of 
[Aiig. ), 
which passes under the bottom, and (h* 
other over its top. These flues proceed 
from two fire-places or grates below, one 
of which is situated on each end of the 
oven, and are of such forms and dimen¬ 
sions as are in proportion to the hear re¬ 
quired and the nature of the fuel used. 
The heat ascends from one of these fire¬ 
places, through proper openings, into » 
flue under the floor of the chamber to be 
heated, which extends the length and 
width of it, so that the heat spreads 
underneath the whole fliior of the cham¬ 
ber, from the end where the-fire-place is 
to the other, where it or part of it as¬ 
cends with the sinoke into a flue, carried 
immediately under the top of the oven, 
by which it is conveyed to a cliimney 
at the end wdiere the fire-places are, and 
there passes off. The heat of the other 
ascends into a flue immediately above 
the roof of the heated chamber, extend¬ 
ing also the whole length and width of 
it, so that, after heating tlie said upper, 
floor or ceiling of the chamber, the smok« 
ascends, and returns along the same 
liighest flue to the chimney with the 
smoke of the otlier fire-place. For the 
more equal diffusion of the heat in the 
flues immediately below and above the 
heated chamber, pieces of cylindric or 
square bricks, stone, or metal, are 
placed in them at regular distances from 
each other, which may serve to support 
the floors above them. Near each end 
of the oven is a roller or cylinder of ca^t 
iron, or of wood cased with sheet iron, 
which is to be as long as the lieaied 
chamber is wide. Over these cylinderi 
passes an endless web of wire-cloth, 
which traverses near the floor and returns 
below through the passage between the 
two fire-places; it is kept from rubbing 
on the floor of the chamber by iron 
friction-rollers. When this oven is used 
for baking, it is first brought to a suffi¬ 
cient heat bv means of the fires above 
described, the biscuit or bread is then 
placed on the endless w-eb of wire-cloth 
at the end farthest from the fires, and, 
by turning the cylinder or roller next the 
fire-place slowly, it passes on with the 
web into the heated chamber, and, by 
proportioning the slowness of the motion 
to the degree of heat which experience 
will soon teach, it will come out at the 
end where the fire-places are. sufficiently 
baked, and may then be taken off, or 
suffered to fall off. Fresh biscuits or 
bread must be continually l•^id on the 
wire-cloth as it enters, so that a regular 
and constant succeision is kept up. 
There 
