1$10.] List of New 
printing- press, and transferred to the 
earthen-ware, china, or glass, intended to 
be decorated by means of a rubber. 
The paper is then taken off, leaving 
thereon the impression, and it is after- 
wards put into the oven or kiln in the 
usual way. Gold, silver, and platina, 
must be printed upon the glaze of ear- 
then-ware and china; gold, silver, and 
platina, printed upon earthenware, 
china, or glass, in burning, burnishing, 
and in all other respects, are treated in 
the same manner as gold, silver, and 
piatina laid on with 2 penci', are treated. 
In printing with gold and. silver, Mr. 
W. has found the first-and second me- 
thods the most advantageous: in printing: 
with platina the third method is the 
best. 
i 
MR. DE ROCHE’s, for Improvements in the 
_ Art of Brewing. 
These improvements, as.they are de- 
nominated by he patentee, consist: 
{1.) In a method of colouring porter by 
malt only, without losing any of its 
fermentable substance, by imeans of 
roasting the sking or husks of the malt 
after they have been separated from the 
ground malt. (2.) In making from the 
malt, vinegar and. malt-wine, almost 
entirely deprived of essential oil, (3.) In 
making wash for distillation, in such a 
manner as to obtain a spirit which shall 
be more neutral than that formed by the 
common process. The method is first 
to separate by the mill the skis of the 
malt, which are to be roasted to a coftee~ 
colour, and which being then mixed with 
the malt in the proportion of thirty-one 
pounds of roasted skins to a quarter of 
malt, will give a fine colour. to porter. 
The colour is extracted from the roasted 
skins either by mixing them with the 
ground malt, previous to its being brew- 
ed, which will hinder the ground malt 
from having so great a tendency to clot 
together, or by infusing them in the cis- 
Publications. 483 
tern of cold water, by which means the 
colour will be extracted, the water will | 
be rendered more proper for brewing, 
and it will fiiter very clear; or by maksag 
an infusion of the skins in warm water, 
or even by boiling them in waters or, 
lastly, by first moistening the skins as 
long as they will imbibe any water, and 
then mixing them with heer which is 
already made, and stirring the whole 
together, once a day for about a week. 
This last method is the. most efficacious, | 
and it will at the same time clarify the 
beer. The principal part of this dis- 
covery is, that the roasted skins wiil of 
themselves colour porter to any tinge, or 
they may be used in connection with, 
and in aid of, any other colouring mat- 
ter. 
Vinegar and malt-wine should be 
brewed from pure ground malt, carefully 
separated from the skins: they will, 
unquestionably, contain a less quantity - 
of essential oil than at present, because 
this oil resides chiefly in the eerospire, 
which wili be separated at the same 
time: the parts which are separated 
may be used to colour porter. The spirit 
distilled from wash brewed in the same 
manner, will also be more neutral or 
clearer ihan at present. 
The only apparent difficulty in this 
method of brewing is, the care that must 
be taken in order to prevent the grqund 
mait from clotting together. In brewing 
porter, however, the admixture of the 
roasted husks diminishes the cohesion of 
the malt; the same end is obtained by 
adding the roots (commonly called malt 
dust) of the malt to the flour thereof, 
which also gives the beer more flavour, 
But there will not, im any case, be any 
danger of the ground malt clotting te- 
gether if the water is pyt first™into the 
mash-tun; and the ground malt «sifted 
into il, or by ay means putin a de 
vided state, which may be very easily 
executed. ; 
LIST OF NEW PUBLICATIONS IN MAY. 
** As the List of New Publications, eontained in the Monthly Magazine, is the 
s 
ONLY COMPLETE LIST PUBLISHED, and consequently the only one 
that can be useful to the Public for Purposes of general Reference, ut ts requested 
that Authors and Publishers will continue to communicate Notices of their Works 
(Post paid, ) and they will always be fuithfully inserted, FREE of EXPENSE, 
—— sae 
AGRICULTURE AND RURAL ECONOMY. 
(TREATISE on the Breeding and Manage- 
ment of Live Stock ; comprising cattle, 
sheep, horses, asses, mules, pigs, goats, 
a 
deer, rabbits, poultry, bees, fish, &c. &c, 
Yo which are added, Direct’ons for making 
butter and cheese, curing hams, pickling 
pork and tongues, preserving eggs, &c. &c. 
wih 
