150 
[Sept, 1, 
Patents latelij enrolled. 
cannot he unshipped, either by the mo- 
rioji of the vessel, or by the firing of 
cannon. This invention,-which for some 
lime was eagerly opposed, on account of 
fue innovation, is now getting into pretty 
general use. 
KR. JAMES BEI.l/s, CwHITECHAPEL,) for 
Jmprovenienfs in Ixcfinhig Sugar^ aiid 
in forjning Sugar-loaves of a certain 
Description, 
In the specification before us, the 
patentee first describes the present me¬ 
thod of refining sugar, pointing out the 
objections to wliich it is liable. These, 
it "should seem, relate chiefly to the use 
of pots for,collecting the sirups, on ac¬ 
count of the time and labour of the w'ork- 
men: the difficulty of ascertaining the 
quantity and quality of the sirup obtained 
from each class of sugars under process : 
the tendency of the sirup to turn acid by 
remaining in the pots,-in the upper parts 
oftfie susar-house: the time and labour 
of the workmen scraping the pots pre¬ 
viously to taking stock: the expence of 
new pots to replace the breakage of the 
old ones, and the waste which the new 
pots occasion by absorbing the sirup. 
To obviate these, and some other objec¬ 
tions wliich are noticed, Mr. Bell makes 
use of trunks, or gutters, placed under 
the moulds in such manner as to receive 
tlie sirup dropping from them, and to 
convey it into cisterns, from which it 
may be again conveyed into tiie pans. 
1 hese trunks may be made of any con¬ 
venient lengths, and may be formed of 
any substance which will not be injured 
by the sirup; such as wood, [lottery, ar¬ 
tificial stone, or metal. They are to be 
placed m a sloping direction, so as to 
carry the sirup into pipes communicating 
with cisterns appropriated to difleieiit 
sirups, which may he conveyed from 
the?e cisterns into the pans, by means of 
pipes and slop-cocks, do keep separate 
i.he difl’erent qualities of sirup, each 
cistern should be divided into compart¬ 
ments to receive the difl’erent sirups, and 
the cisterns themselves stiouhi be ploced 
in a cool situation. Mr. Hefl’s improve¬ 
ment^, with regard to liie fmniing of 
«:Ui:ar-inavts, is to give, by means ol ti.e 
lef'uis'ite nionhis, a fluted or striped ap- 
pearanre to (he outside oi them, instead 
tjf using a plain mould oidy. lie also 
suggests, that, iit tl;e bottom, a letrer, 
r.'ame, ornament, figure, device, tivc. 
may be* impressed to improve Lheu’ ap- 
paviance. 
MR. JOHN- Gregory’s, (islingtok,) ,/e>r 
a Method of Tunning and Cleansing 
Ales and Beers into Casks, 
In the drawings attached to this spe¬ 
cification, is shewn the cleansing back, or 
other vessel, in which beer, ale, or wort, 
is supposed to be in readiness for tun. 
ning, after having passed through the first 
stages of its fermentation. There is a 
pipe through which the fermented liquor 
is conveyed by a main pipe, and 
branches into any number of buts, bar¬ 
rels, or other vessels, which act of draw¬ 
ing off, or conveying, is called tunning, 
or cleansing. Tnereis another vessel 
into which part of tlie fermenting liquor 
of the back is admitted through a pipe, 
and serves to support a float which rises 
and falls with the liquor, and, by means 
of an arm, branch, 6 zc. which is jiro- 
perly supported, raises and lowers a 
sluice, or sliding piece, to the elVect, 
that, when the float is considerably raised, 
i!ie sliding piece shall shut off the com¬ 
munication through the pipe already de¬ 
scribed; and, on the other hand, when 
the float is suflered to subside, the sliding 
piece shall afford less obstruction, or 
even leave the passage through the pipe 
quite open. The passage tlirough this 
pipe may be opened, shut, or obstructed, 
by the action of a float operathig upon 
a cock in the manner of what is called, 
a ball-cock. The buts, barrels, &c. are 
so placed, tliat the respective bung-holes 
shall lie in that sort of liorizontal plane, 
as shall admit the liquor from the back 
to flow through the pipes into tlie buts, 
barrels, or other vessels, so as completely 
to fill tliem, and no more, and will pre¬ 
vent any yeast from lodging in tlie upper 
part of the said huts, barrels, and otlier 
vessels. This method is said to produce 
the advantage of a very considerable 
saving of labour, in tunning or cleansing 
ales or beers, and is calcuiaied to pro¬ 
duce a much cleaner, fluev, and more 
valuable article, because tlie liquor is in¬ 
troduced witiiout that mischievou.s degree 
- . . . © 
of agitation wliich rakes place when the 
same is poured in at the bung-hole by 
the coinmon method, and because ilia 
veast- not being suffered to remain stag- 
nant u{>on the surface of the liquor in the 
cask, is no: liable to be absorbed upon 
any change of the atmosphere, which is 
w ell known to produce injuiy by a second 
fermentation, and other irreguiar pro- 
GC-ssee in the same,, 
LIST 
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