1808.] 
ing the effects defcribed in the foregoing 
title, by means of machinery. For this 
purpofe the patentce makes ufe of every 
kind of edge tool, but inftead of apply- 
ing them by hand, he fixes them on 
frames, fome of which are moved in a 
rotary dire€tion round an upright fhaft, 
and others have their fhaft lying ‘in a 
horizontal pofition, like a common lathe. 
In other inftances the tools are fixed cn 
frames which flide in ftationed grooves, 
to be driven alfo by machinery. 
The principal points on which the me- 
1its of the invention reft are, (1.) the ma- 
terials to be wrought, are made to flide in 
contaét with the tool, inftead of the tool 
being carried by the hand over the work in 
theufualway. (2.) The tool ismade to tra-. 
verfe acro{sthe work in a {quare or oblique 
direction; except in cafes, where itmay be 
neceflary to fix the tool inanimmoveable fta- 
tion. (3.) Inftead of common tools, bent 
knives, fpoke-fhaves, or deep-cutting 
gauges are ufed, (4). Thefe are fixed 
en frames, which move in cafes like thofe 
en which the faws are fixed in a fawing- 
mill ; and in fome inftances, thefe frames 
are fixed on a rotary upright fhaft, turn- 
ing on a ftep and carrying the frame 
round in a direction fimilar to the upper- 
mill ftone ; and fometimes the frames turn 
on a horizontal fhaft, refembling the man- 
dral of a common turning lathe. (¢). 
When an upright fhaft is ufed, the pivot 
is to turn in oil, and it may be railed or 
deprefled at pleafure, by means of a 
greater or lefs quantity of the faid fluid 
being confined between the end of the 
fhaft, and the bottom of the ftep. (6). 
The material to be cut muft be firmly 
fixed on.a frame, fimilar to thofe in faw- 
mills on which the timber is carried to the 
faws. (7). The motions of the parts of 
the apparatus are regulated by an inftru- 
ment formed of cog-wheels and teeth of 
different fizes, which Mr. Bramah calls 
an univerfal regulator of velocity. Diffe- 
rent rules are given for cutting {pherical 
and concave furfaces. And laftly, folid 
wood, &c. is converted into a thin con- 
cave fhell, fimilar to. a difh, by cutting 
one out of another alternately, beginning 
with the fmalleft. 
Mr. Bramah, in his {pecification, fays, 
that he does not reft the merits of his in- 
vention fo much in the novelty of the 
machinery as he does in the new man- 
ner of ufing it, with improvements in 
the conftruétion, together- with fundry 
_ tools and appendages never in ufe before, 
New Patents lately enrolied. se 
235 
and which are defcribed 
pretty much at, 
large in the enrolment. hen | 
MR. PETER STORCK’s (TOTTENHAM? 
COURT-ROAD) for @SUBSTITUTE fop 
BREWER’S-YEAST. 
Mr. Storck’s method is thus defcribed. 
Take fix pounds of malt and three gal- 
lons of boiling water, mafh them toge- 
ther, cover the mixture, let it fiend three 
hours ; then draw the liquor off, and put 
two pounds of brown fugar to each gal- 
Jon of liquor ; ftir it well till the fugar is 
diffolved ; then put it in a cafk juf large 
enough to contain it, and cover the bung- 
hole with brown paper: let it ftand four 
days kept to a blood-warm heat. Pre- 
pare the fame quantity of malt and boil- 
ing water as before, but without fugar, 
mix it all together and let it ftand 48 
hours, when it will be fit for ufe. This is 
called by the Patentee the fermentation. 
To make 26 gallons of the /ubfitute. 
Put 26 ounces of hops to as inany gallons. 
of water; boil it full two hours, fo as 
to reduce the liquor to 16 gallons. Take 
this, and mafh it with the malt, when the 
liquor is at 190° ; it muft now ftand 
two hours and a half, and be ftrained ; 
10 gallons of boiled water, at the fame 
heat, is to be mafhed with the malt, 
{trained and cooled. Take the fir 
liquor, when blood-warm, and put to it 
four quarts of the fermentation: mix it 
well, and let. it ftand ten hours. Take 
the remaining 10 gallons of the liquor, 
and put it with the 36 gallons of liquor, 
let it ftand fix hours, and then it is fit 
for ufe, in the fame manner, and for the 
fame purpofes, which brewex’s-yealt is 
made ufe of, 
The advantages attending this inven- 
tion are, that the fubftitute for yeaft will 
keep {weet and good longer than brewer’s 
yeaft, may be made and ufed in all wea- 
thers and climates, and is the means of 
making bread more white and lighter than 
brewer’s yeatt. Iwo gallons are fufh. 
cient for twelve bufhels of bread, and it 
mutt be kept cooler than brewer’s-yeaft 
throughout the whole procefs. 
we 
MR. CHESTER GOULD’s (RED:+LION- 
STREET, CLERKENWELL) for @ 
GLass, on anew Principle, to be ufed by , 
MARINERS at Sea, for the Purpofe of 
afcertaining the Ship s-rate of failing. 
Inftead of the half-minute and quarter- 
minute 
