180T. ] 
( oe ) : 
THE NEW PATENTS LATELY ENROLLED. 
MR: SAMUEL GRATRIX, 0f MANCHEs- 
TER, for @ NEW INVENTED PRO- 
CESS of DYING @ud STAINING CO- 
LOURS “pom CLOTH. 
‘HE Patentee performs his eae 
rap in the following manner: Todye 
a black, he takes tar and iron-liquor, 
and adds to each gallon three quarters 
of a pound of fine flour, which by boil. 
ing he brings to* the confiftence of 
thin pafte. This he puts into a tub 
which forms part of a rolling-prefs ma- 
chine, of a common conftruétion. The 
goods are pafled through the pafte, be- 
tween two rollers, which diffufes it 
equally and completely over the whole 
piece. The goods are then dried in a 
hot ftove, wafhed in -a bath of cow- 
dung and water, madefcalding hot ina 
copper, then wafhed and rinfed in clean 
water. They are afterwards. dyed in a 
bath. of fumach, madder, logwood, or 
the other common dying materials, in 
the ufual manner. ‘The Patentee alfo 
employs various other mordants, Sich 
as irop-liquor, and pate or eum, alum 
and faccharum faturni, &c. 
The whole improvement in the above 
patent, is to employ a relling-prefs to 
fix- the mordant on the cloth inftead of 
the ufual methods, which renders this 
fomewhat of a middle proceis between 
dying and calico-printing. 
EE 
MR. HENRY TICKLE, of WHITECHA- 
PEL, 
MORE EFFECTUALLY DISSOLVING 
and EXTRACTING fhe 
HOPS, MALT, and other VEGE TABLE 
SUBSTANCES. 
‘THE principle employed in. this pro- 
ces, is to condu& fteam into the veffels 
containing the fubfance from which the 
virtues are to be extracted, which veffels 
are made very tight in order to confine 
the eflential oil and other volatile mat- 
ter which gives the peculiar flavour to 
hops and firpilar fubltances. The a 
paratus in which the fteam is formed, aa 
the methods _by which they are con- 
veyed, are the following: Two boilers 
are erefted, fet in brick-work in the 
ufual manner and clofed at the top, 
over which is placed a fquare back, 
and in the centre of this is a fteam AC 
which receives all the fteam from the 
boiler. The fteam-box has two pipes ; 
the one to convey {team into the oppo- 
’ I - 
BREWER, for @ METHOD of 
VIRTUE of 
fite boiler, by a pipe which oes 3 into 
the oppofite fteam-box, and goes down 
nearly to the bottom of the boiler ; and 
the other carries fteam to a re fone 
or head, which is placed above, and 
half way between the two boilers. ‘This 
vefervoir therefore receives fteam equally 
from both . boilers, and is placed at the 
top of anarch formed by the two op- 
polite afcending copper fteam-pipes, 
which proceed from the fteam-boxes 
placed over each boiler. The intention 
of the other fteam-pipes, which go im-~ 
mediately-from the head of one boiler to 
the bottom of the other, is to allow of 
both boilers being heated by a fingle 
fire: that is, the one by the furnace 
placed beneath the boiler, and the other 
bythe fteam of the former... ;Hacls 
boiler is fet over a furnace, that either 
may be heated at pleaiure. 
The tteam from the refervoir at the top 
of the arched-pipes, is conveyed to any 
number or form of veflels that may be 
required. One veffel is placed, for con- 
venience, diretly ‘below the refervoir, 
in, the fpace between each boiler. 
This may contain hops and a little 
water, which can be heated by conduét- 
ing a portion of the fteam into it, ands 
the virtue of, the hops thus extratted. 
Another veffel, placed at a little dif- 
tance, may contain malt and water, 
and will be equally heated by convey- 
ings another fteam-pipe. into it, patling 
quite tothe bottom, and dittributed by 
{maller pipes over the whole of the 
bottom. Another veff:l may coniain 
meiafiles and water, and the other ma- 
terials for fermentation ufed by the dif- 
tillers, and the requifite heat to excite 
fermentation given by another fteam-. 
pipe from the “principal 3 refervoir. The 
Patentee furnifhes every pipe and every 
fteam-box with valves of fecurity to 
prevent rupture by the expanfion of the 
fteam; and with ftop- cocks to enable him 
to turn the fteamm on any part that may 
be required. 
* Objervation. 
The only important ad- 
‘vantage gained (in the proce!s of brew- 
ing, at leaft) by heating any of the 
materials by fieam in clofe veflels, is in 
extracting the flavour of the hop, which 
refides in an effential oil, readily volati- 
lized by the heat, and is totally diftin& 
from that part of the vegetable which 
gives the bitternefs. In common brew- 
ing, 
