274 
smell produced, but this is entirely done 
away, and it being free from the danger re- 
sulting from sparks and snufling candles, 
diminishes the hazard of fre to which cot- 
New Patenis lately: enrolled. 
[April 1, 
ton-mills are so much ‘exposed. Mr, 
‘Murdoch claims tlie first idea of apply- 
ing, and the first actual application of, 
this gas to economical puposes, 
nermemetrtornbenininnnintare rent te eee 
NEW PATENTS LATELY ENROLLED. 
ae 
MR. DAVID THOMAS’ (FEATHERSTONE 
BUILDINGS, )for a perforated Vessel, Per- 
colator and Frame, for making or pre- 
paring Potable Coffee. 
rg XH invention claimed by this spe- 
fication consists of a perforated 
urn, or vessel which may be made of va- 
rious forms, a pereolator, and a frame, 
which may be used collectively in a 
portable form, or separately. ‘The prin- 
cipal part of the machine 1s an urn, fur- 
nished with a cock for drawing off its 
contents, which is the receiver of the 
beverage, prepared from the material 
coffee, by means of hot or boiling water, 
snade to passthrough it. To render the 
urn effective, since filtration into a close 
vessel would soon be impeded by the 
compressed air, a number of small per- 
forations are made in the upper part of 
it. These are caiculated to release the 
confined and rarnfed air, being open 
while the percolation is going on, and so 
contrived, that they are covered at the 
same time, and with the same cover as 
the large aperture or moutlt of the urn, 
upon the removal of the percolator. By 
these means the urn becomes a close 
vessel, when the percolation is comple- 
ted, from which neither the finer quali- 
ties, nor essence of the coffee, nor its 
heat, can escape by evaporation. The 
next part of the invention is the percola+ 
tor, or small box, which contains and 
confines the coffee in its pulverized state, 
_and prevents ifs rising and minghng with 
the water, when poured in the cylinder: 
it is the medium through which the water 
passes into the urn, where it assumes the 
character of potable coffee. It is fur- 
nished with a cover pierced through with 
very small holes, which is fitted to it, 
gither independently of the cylinder, or 
fixed to the latter in that part which is 
contiguous to the percolator. In either 
ease, its office is the same, namely, to 
confine the coffee, so as to prevent any 
portion of the water from passing into 
the receiver, but through the whole 
mass. The bottom of the percolator is 
pierced or bored in the same way as its 
cover, The cylinder is ‘a tube super- 
added to the urn and percolator, and 
may be regarded as a part of the latter. 
The frame or stand is calculated to ele- 
vate and support, ata proper height for 
drawing off its contents, a vessel dis- 
charged by means of a cock, when not 
constructed m the common form of urns, 
whether adapted to this or any other pur- 
ose. 
The Patentee reserves to himself the 
exclusive right of modifying and varying 
the application of these principles, imven- 
tions, and improvements, according to 
circumstances, 1n such manner as may 
best suit the form of the vessel or its ap 
pendages, as well in respect to the per~ 
foration as to the percolator and frame, 
whether affecting their respective forms 
or situation. 
‘ I 
MR, WILLIAM SHOTWELL’S (yoRK,) for 
certain Improvements-in the manuface — 
ture of Mustard. 
This invention consists in taking mus- 
tard bran, or the offal of mustard, after 
as much mustard flour has been taken 
out as is done by the usual method. 
This bran or offal 1s wetted with water 
and ground, and then immersed in wa- 
ter, ull the most ponderous parts fall 
to the bottom. Then, while the flour is 
suspended, all that is above the bran is. 
to be drawn into a flannel, or other 
strainer, placed over a vat, which vat 
is to have a luch at its bottom; the 
strainer serves to filter the mustard, and 
prevents any particles of braa from pass- 
inginto the vat. In this vat, the mus- 
tard-flour is suffered to precipitate, and 
the water is drawn of from the flour as 
close as_ possible, and may be used for 
succeeding parcels of the same sort of 
bran, as often as it is found to answer. 
During the process, the air is to be kept 
from the mustard, to preserve its pun- 
ency. has 
To make dry mustard from the bran, 
after as much mustard-flour has been ta- 
ken from it as is done by the, usual 
modes, the patentee takes the coles of 
Indian corn, breaks them small, mixes 
them with the mustard bran, grinds them 
oe - iQ 
