Method of Obtaining Cream from ~Iilk. 125

dent from the eastern to the western horizon, with the plane of the sun's motion. The speck from the rays of the sun, concentrated by passing through the lens, is received upon a small disk of ivory, and made to coincide, by a vertiginous motion of the instrument, with a dot at the centre of the disk. As, however, the speck fi-om the lens, when the instrument is adjusted Ibr latitude and declination, will al- ways fall either above or below tf~e centre of the disk, except when the azimuth of the arm, in reference to the instrument, is the same as that of the sun in reference to the earth, the simple act of placing the instrument so that the speck may fall upon the dot, will, of ne- cessity, put it in the exact meridional'position. By comparing, then, the course steered by the binnacle compass with the true meridian pointed out by the celestial compass, the variation and deviation con- jointly wilt, under existing circumstances, be correctly exhibited, as it were, by direct observation ; or, which may be of equal importance, the true direction of the ship's head will be at once determined. The apparent time is likewise given by the horary circle, without calcula- tion or additiunal trouble. And besides these properties, so useful and important in praclical navigation, the celestial compass has other capabilities, such as the determination of the latitude of" theplace, within remarkably small limits, by a single observation; yet, in this ease, as in all others in which the instrument is used, every result is independent of the visible horizon.

This instrument, so scientific in principle, and so strikingly satis- factory in its results, especially as regards the determination of the local attraction of ships, will, it is to be hoped, when better known, find general acceptance with nautical men.

[New L'dinburgh Philos. Mag.

Method of obtaining Cream from Milk. .By GEORGE CARTER, .~Sq.

The process of divesting the milk of its component portion of cream, to an extent hitherto unattainable, has been eta'coted by Mr. Carter, and is thus detailed by that gentleman in a paper presented to the Society of Arts.

A peculiar process of extracting cream from milk, by which a su- perior richness is produced ill the cream, has hmg been known anti practised in Devonshire; this produce of the dairies of that county be- ing well known to every one by the name of " clot ted," or " clouted cream." As there is no peculiarity in the milk from which this fluid is extracted, it has been frequently a matter of surprise that tile pro- cess has not been adopted in other parts of the kingdom.

The opportunities, says Mr. Carter, which I possess of making ex- periments connected with farming, induced me to direct my atten- tion to the produce of the dairy, with a view to increasing the quan- tity and quality of cream anti butter, l laving, therefore, made some inquiry into the practice of the Devonshire dairyman, I found, that besides the improved quality of the cream, a larger quantity of butter

126 1]lelhod o f Obtaining C~'eam./~'om ~Ii[k.

was produced by this mode. I there[bre adopted their system as the groundwork of my experiment.

I found, however, that their process is attended with several disad- vantages. The mode of applying artilicial heat is rm!e, and the effect uncertain, being entirely dependent on the skill of the dairyman: tile result is also perpetually wlried by the weather, az,d other acci- dental circumstances, over which he has no contl:~Jl.

My first object, therefi~re, was to construct my apparatus so that its operations shouhlbe (as nearly as possible) invariable, confining myselfonly to that part of the Devonshire process in which heat is ap- plied to aid the separation of the cream from the Inilk. A f t e r a v a - riety of experiments on the temperature applied, the period of its ap. plicat!on, and tile tb,'ul and material lor the vessels, I obtained the greatest results by adopting d,e ¢bllowing proeess:~

A four-sided vessel act is f,)rmed of zinc plates twelve inches h)ng, eight inches wide, at:d six inches deep, with a lhlse bottotn~ b b, at one-half the depth.

The only communication with the lower compartment is by the lip c, through which it may- be tilled or emptied.

Having first placed at the bottom of the upper compartment a plate of pertbrated zinc d el, tlle area of which is equal to that of the false bottom, a gallon (or any given quantity) of milk is poured (immedi- ately when drawn fi'om the cow) into'it , and must remain there at rest for twelve hours; an equal quantity of boiling water must then be poured into the lower compartment through the lip e, it is then permitted to stand twelve hou,'s more, (i. e. twenty-four hours alto- gether,) when tile cream will be found perfect, and of such consistence that the whole may be lifted off by tile finger and thumb. It is, how- ever, more elt;ectually removed by gently raising tile plate of perforat- ed zinc from the bottom by the ringed handles, by which means the whole of the cream is lifted ott'in a sheet, without remixing any part of it with tile milk below.

With this apparatus I have instituted a series of experiments; and, as a mean of twelve successive ones, I obtained the /btlowing re- su i t s - ' -

Four gallons of milk, treated as above, produced in twenty-four hours, four and a half pints or" clotted cream, which, after churning only fifteen minutes, gave forty ounces of butter.

Remarlrs o~ Oblainln~ Cmam J}'om Milk. 127

Four gallons of milk, treated in the common mode in earthenware pans, and standing forty-eight hours, produced four t in tsof cream,

hmh, after chu,:nin,~ n ine t j minutes, gave thirty-six ounces of butter. The increase in the quantity of cream~ thereibre, is 1~2~ per cent .

and of butter upwards of 11 per cent. Tile advantage, however, is not limited to this increase of quantity~

since it appears that in my process ten or lifteen tninutes churning is sufficient to produce butter, whilst it requires ninety minutes to pro- ducethe sameelt}ect with tile common cream. Tile results are also constant; no variety in t/avour, eolour, or consistency, is observable, although nay experiments have been made under circt~m~tances which would have att;ected all these qualiti~:s in the camtnon process.

I am not prepared to decla,'e how much of the advantage o|" this operation depeuds on mechanical, aml how u, uch on chemical action. I t has been long known that the application of artificial heat hasfa- cilitated the separation of cream li'om milk, probably by tin'thing an ascending current in the fluid, as well as disengaging the suspended particles of cream bv rendering the ~hole more liquid. But I have found that the mater~al of whici~ I make my vessels is a very impor- tant feature in the process; tbr the cream is formed in zinc vessels many hours earlier than in earthen ones. I hazard aconjecture , that this is owing to a galvanic ett'ect, which is prt~duced by the lactic anti acetic acids (developed in the milk by heat and rest) acting slightly on the zinc plates of the vessel. ~,'Ve have, therelbre, two fluids act- ing on one metal, which is well known to be a galvanic arrangement of the second order. The acids, which would otherwise cause the co- agulation of the milk, are thus taken up by the zinc;and tile milk by remaining more perfectly fluid admits the easy ascent of the suspend- ed cream. I have ascertained, on analysis, the presence of acetate and lactate of zinc in the skimmed milk, which would, therefore, seem to favour this hypothesis.

I ought to state, that my experiments have been made on land which is not most favourable fhr the production of butter, it being cold or gravelly; indeed, the whole of the Kentish land is unfit for producing cheese, a certain proof of its inferiority. As, however, my experiments have been comparative, and made with the produce of the same land, so it is reasonable to expect that proportionate advan- tages will be obtained in all cases, be the land richer or poorer.

I do not claim the merit of originality in this process farther than in the use of the zinc vessel, and the mode in which the heat is ap- plied, by which the results are rendered certain and invariable.: nei- ther do I profess to have obtained the maximum of quantity which can be produced by this process. The operation, Imwever, is so sim- ple, and its efficiency so apparent, that it cannot be too generally known.

The experimental farmer will instantly perceive the advantages accruing from its adopti.n, and probably his attention to the subject may produce greater results. I shall feel richly rewarded if, bv excit- ing an interest on tile subject,I can produce any,the slightest, i~lprovc-

128 Secrets in Poltery~

merit in the qual i ty or mode of producing an art icle which may pro- perly be deemed oue of the necessaries of life2 ~

[Trans. 5'oc. of d s .

Necrets in Fo!ter~. (Concluded from p. 600

Blue Prinlin~ Bodies--Slip Slat(,.

Nus. l ] ~! ,q! 4[ 5! 6! 7! ,q! 9110111 1£'13

Blue clay ,,:, (~0 ,, ~140I~, ,76 ()0io:, :,7 ~() .~0 66]40 Black do. [ 15 i1()]15 11 ] ilt)i~2(I I10 Brow. do. i l: ll('il i I i 1 i ]10 China do. 1~ ~,() ~(i 17 E5 ~7 18 ~2E ~,3i18110 17 ~20 Fl in t , ~ "20:2() t~ 15 ~5 14 ~0[~0 l(i~0 t9 171 ° 0

Parts il 'i i , I , i i , l l The clay slips ~4 oz. Stone ~/~ oz. to pint. No. 1~ is Mr. SpodCs.

(For glaze; see blltc printiog glazes, No. 8.)

Blue t'rinting Glazes.~Nos. 1 and ~.

Frit t . Glaze. Glass 16 16 Glass I 85 Red lead 5 4 W . lead . 42 [ £8 Arsenic 1 1 Cornwall stone s s 14 Ni t r e 1 1 Fl in t 4 1 3 Blue calx 1~ .7, 1 Fr i t t ~1 ] 9,0

No. S. (Meigh 's . ) l~ritt. Ib, Or Glaze.

Glass 18 ] Glass 45 Fr i t t £0 Red lead ~ [ Pearl ash 3 ~,V. lead 46 Arsenic 1 Blue calx Sk oz. Cornwall stone £9 N i t r e 1 ] Fl in t 5 Blue calx 3 oz, I

No. 4. (Meigh's , ) Fritt, Or Or Glaze.

Glass ~0 Glass 5O 50 ] F r i t t 1~ Arsenic 1~ Red lead (; 6 I V¢. lead 50 Ni t re 1 ~ Blue ealx 7 oz. 7 oz. I Cornwall stone °6 Borax 1 F l in t 1£

* It appears from Mr. Carter's statement that milk which has been subjected to his process, is more or less impregnated with the sohlhle salts of zinc. The well known astringency of these salts, and their emetic quality when in a state of moderate concentration, induced the committee to inquire what use is made of the milk after separation of the cream, blt'. Carter rcplicd that it is employ- cd wholly in feeding' pigs, aml that the health and growth of these animals do not appear to be at all afl;ected thereby,

5"eerets in Polterff~ 12~,~

(No. 5. ~V. Moor ' s . )

FrRt, lbs, Glaze. Gla~s ~0 i Vf. lead . 50 W . lead 1~ [ Cornwall stone 26 Salt 1 I l ) ry flint 12 Arsenic 4 oz. I Fr i t t . 10 B. calx 4 oz. Borax (calcined) 2

No. 6, (Wilson~s.) Fritt. ib. Glaze

Glass 24 F Glass 150 %V. lead o 4(.I '~ ~ B. calX: 9 oz. Cornwall Mone 24 Lead 5 ~ $

Arsenic 1 .~ ~ ~, Grind at millo F r i l t 19 Ni t re 2 ;~ % ~ Fl int 8

No. 7. (Spode 's . ) Fritt. Glaze.

Glass 24 ] F r i t t 12 Fl in t 6 [ %V. lead . 50 Ni t re 4 Cornwall stone ~24 Borax 1 I F l in t 6 B. calx 4 oz. I Glass 8

No. 8. (Spode ' s . )

Frltt. lb. Or lb. Glaze. Or lb. Glass .34 F l i n t 16 ] Dry F l in t 20 [ 18 Arsenic ~ Ni t re 4 I F l in t . 6 [ 5 Ni t re 2 Red lead 4 II Cornwall stone 90 [ 28 Red lead 10 Borax 8 W . lead 50 49 B. calx 1

Grind with 100 lbs. glass at mill. A few ounces of nitre melted in each charge before dipping.

No. 9. (Spode 's . ) lb. Or

Calcine, pick, pound, and sift .~ V¢. lead 540 ] 54 Cornwall stone, in 6 saggers. ~ ~ Cornwai[ stone 160 [ 26

F r i t t ~ C o r n w a l l s t o n e 6 0 | b s . ;~.~ F l i , l g l a s s 56 10 Borax 50 ~ l ) ry limt ~8 I 6 Dry flint . $0 ~ ~ Pearl ash 15 l 3

in bottom of gloss oven ; sufficient ~ ~ Sat ammon. 4~ 1

I - - for three portions of glaze. ~ 100

No. I0. (J. Yates.)

. _ ) Cornwall stone In two Saggers~ washed wJta ~. Sal t 5S lbs.

flint, put " J Borax

VoL. X I I . - - N o , fL--AvGvs% 18S3. 17

130 Secrets in Poller2/.

~ D r y flint :30 In one sagger do. put Borax 4

3 Whi te --lass 5,4 Do. half inch thick ~-Nitre ~' , 1

_) V~ r. lead 4 Fr i t t in bottom (if gloss oven; pick, po ,nd , and sift: grind at niill;

stain with 5,~ lbs. of stain, (No. ~ of raw ,2lazes, afterwards sliecifit.d. ) Grind well 113 lbs. ~tV. Lead; then add h'itt: mix well; and pass through 16 lawn.

No. I I , improvement on No. lo. (J. Ctowes.)

Into one sag'tier put Into another V~'. glass 54 lbs. [ W . lead 4 ] Dry flint 50 Salt . 2 I Borax 6 Ni t re I I,

Pick, pound, anti sift througi~ a ~:~, riddle, mix well, and fi'itt in gloss oven; then agai . pick, &c., carelnl l) ' ; aml the same with 53 Ibs. calcined Cornwall s t , ne ; griiid at mill; theti add 113 lbs. best "W. lead, and 5~ lbs. stain, (No. ~ of raw glazes.) In each preparation, 17s. 8d. is saved.: and J. Clowes says, this is a much better glaze.

No. 19.. Mix well.

Glass . S~ lbs. Corn. stone 10 W . lead . 4 Pear l ash 4 Borax , 4

Ni t re 1 lb. ~ .~ Soda 1 %,~ ~ ~ R. lead 2 = , ~ : : ~

B. calx 9. oz. "" = ' ~ %

No. 13. Calcine in ffloss oven.

W . Lead , 12 lbs. Borax . 6 = Soda . 4 B. calx . 4 oz. ~= . T h e n add glass 60 lbs, '~

Glaze (Blue.) V¢. lead 51 Corn, stone 27 F l in t 10 Glass 4 Fr i t t 8

Glaze. Fr i t t 4 W. lead 50 Cornwall stone" 9.8 F l in t 12 Do. glass 6

W . lead Cornwall stone F l in t Glass

Raw Glazes.--Blue Printing.

No. 1. (Davenport 's , )

49 ] Flux without fr iting, ~2 I Salt

7 Borax 9 .2=100 parts. [

14 oz. 12. oz.

,S'ec~ets in Potte2~, 131

No. 2. (J. Bar low's . ) W . lead . 49 ] Stain, ~V. lead "2 '~ ~ .

t Composition ~4 Ni t r e " ~ o ~ z..= Dry flint 14 Sal t . 1 "~ ~ ~ Glass 10 ] (Mass 50 .- = ~ ,fi.~ Stain . 5 ~ 1 0 0 parts. I B. calx 1 0 o z . ~ ~ = -"

. - - m e o ,~-,

Add dissolved borax '2 ounces. Bora,~ 1 l b . ~ : ~

No. ::L ( W . Moore 's . )

W . Lead 5q ] Wi thout fi i t( ing. ~g Cornwall stone 24 ~V. lead :~1 -

I Fl in t . 12 Corm stone i:5 ~.= Do. Glass 12 = 100 parts. F l in t 1526 Blue f l u x T o z . ~ I)o. glass 11 ~ 1~ flux to 1 blue. ~ Potash ,~= to0 pa r t s . 2 ~"8

(;lazes .for Enamd, or Blue Edge.

No. 1.

Grind for ~4 hours, F l in t ~0 Then dissolve in hot water , and Glass 20 add Cornwall stone 60 40 oz. borax

24 ,, oxide of t in 8 ~, nitre

16 ,, salt 190 lbs. lead.

W h e n sifted, send to mill , and add 3 oz. B. calx before it can set- tle, else l iable to blue spots.

Fr i t t , in gloss') Fl._.ine oven, 1 sagger $.n washed j ~orax

Glass 22 t "

1 sagger ) Salt 1 flinted ~ W. l ead 2

Ni t re 0,~

Fritt. Glass 50 lbs. R. lead ~ Bone 50 Salt 2 B. calx 5 oz.

~ 'o. 2.

~5 lbs. Grind with Cornwall stone 57 lbs., and add

3 ~V. lead 117 lbs. Raw glaze stain, No. ~ k Or with do. 2~ for a very exeel lent b lue ' edge glaze. • T h e stain to be twice ground and sifted.

No..~. Or Gla

Glass 10 lbs. I F r i t t I0 R. lead 1 ~V. lead 50 Arsenic 8 o z Cornwall stone 26

[ N i t r e 8oz . I F i i n t 4 B. calx ~ oz.

132 Biscuil .Baking by Machiner~j

No. 4 anti 5.

Glass ] 17 1 6 • V. lead . 55 54 Cornwall stone [ 21 28 Fl in t ] 7 I 12 B. calx 1 oz~ I 1-~.z

No. 6. O Z ,

B. Pr. GI, No. 1 Fr i t t 13 "W, lead 5o Cornwall stone 2;3 Fl in t . 12=100 parts. Fh)w with salt 6 Ni t re , 4

[Mech. Mag.

13iscuit Bakinz lIIachinerff. VCe observe with great pleasure in the Navy estimates for tile pre-

sent year a proposition for a grant for ~e,000 to T. T. Grant, Esq., store keeper of the Royal Clarence Victualling Establishment, at Weevi l near Portsmouth, for the inventiml of the ingenious biscuit baking machinery recently erected at that establishment. For the following very circumstantial description of this machinery, and state- ment of the saving efti:cted by it, we are indebted to a recent number of the United Service Journal.

~q'he first procedure in this biscuit baking operation, consists, you may suppose, in mixing the flour and waler together~ but I should tell you that, antecedent to that, the establishment has ground the flour in mills, worked by the same machine which gives motion to those pa r t s l am about to describe. Nor is this an immaterial point; tbr by it all possibility of mixing improper ingredients along with the flour is prevented, and precisely Ihat proporiion of the bran which is r.equiredin thecompositi~m of good biscuit is retained. I ought like- wise to have rnen(imled beflwe, that adjacent to the mills stands a serie.s of Ibur gvaIlalie% each capable of holtling illteen hundred quar= le,'s,--.in all, six th,~usand quarters. The flour mill is furnished with ten pair of stones, by which forty bushels oftlour can be ground and dressed, ready for baking, in an hour. The baking establish- ment cmisi~ls of nine ovens, each thirteen feet by eleven, and seven- teen inches and a half in height. These are heated by furnaces at- tached to each, so constructed that a blast of hot air and fire sweeps through them, and gives to the interior the adequate dose of heat in an incredibly short time.

" T h e commencement of the baking consists in introducing into a trough thirteen gallons and a half of water, and then allowing to enter it a sack of what is technically called biscuit meal flour, weighing ~80 pounds. When the whole has been poured in by a channel com. municable with an upper room, a bell rings and the trough is closed. A singular apparatus~ consisting of two sets of what are called knives,

Biscuit Baking" by Machine~'y. 133

each ten in number, is made to revolve amongst the flour and wa- ter, by means of the machinery. This mixing lasts one minute and a half, during which time the double set of knives or stirrers make twenty-sixevolutiuns. Eacl~ batch of the dough thus rudely mixed weighs 588 pounds, and furms eventually two suits and a halt" of bread, weighing 250 pounds, or, in other words, 1,~250 biscuits, each suit, or batch, being 100 pounds in weight. The next process is to cast the lumps of dough under what are called breaking rollers, huge cylinders of iron, weighing 14 cwt. each, anti moved horizontally by the machinery along stout tables. The dough is thus formed into large rude masses, six feet I~m~ by three broad, and several inches thick. At this stage of the business the kneading is still very imper- fect, anti stone traces of dry th)ur may still be detected. These great masses of dou~sh are now drawn out, and cut into a number of smaller portions, about a foot and a half long by a fuot wide, and again thrust under the rollers. 1 fbrget how many times the dough is made to pass under these rollers, but sufficiently often to make the mixture so complete that the slightest trace of inequality is not to be discovered in any part of its substance. I should mention that two workmen stand, one at each side of each roller, and as the dough is flattened out they fl)ld it up, or double one part upon another, so that the roller at its next passage squeezes these parts togelher, and forcestbe whole to ,,nix. After this process has been gone through a sufficient length of time, the dough is cut into small portions, and being placed on large flat boards is transported by the ~ole agency of the machinery, in the most comical manner, from the centre to the extremity of the baking room. Here it is received by a workman, who soon places it under what is called the sheet roller, but it would be better named the blanket roller, for in size and thickness, and nearly in colour, i t resembles a blanket. The kneading is thus rendered quite complete~ and the dough is in a fit state fltr the oven, anti it only requires to be cut into biscuits. This part of the proceeding is admirably contrived. I t is efl'ected by what is called a cutting plate, cunsisting of a net- work of fifty.two sharp edged hexagonal frames, each as large as a biscuit. This frame is moved slowly up anti down by the machinery, and the workman, watching his opportunity, slides under it the above described blanket of dough, which is about the size of the leaf of a dining table, and in the next instant down comes the cutting frame, indents the sheet, but does not actually cut it through; for enough of the substance is left uncut to enable the workman at the mouth of the oven to jerk the whole mass of fifty-two biscuits unbroken into the oven. I t may be asked, how it happens that the dough does not stick to the frame.~ but this is prevented by a most ingenious device. Be- sides the cutting portion of each of the two hexagons, there is asmall flat open frame, movable up and down, carrying above it a ball of iron several ounces in weight. When the great frame comes down upon thedough, and cuts out the fifty-two biscuits, each of these mi- nor frames yields to the pressure, and all the little iron balls are seen to rise up; but as soon as the great frame rises, the weight of the balls, acting on the litt le frames over each biseuit~ thrusts the whole blanket

134 B i s c u i t B a k i n g by ~/lachinerff.

oil', and allows the workman to pull it out. One quarter of an hour is sufficient to bake the biscuit, which is aRerwards placed for three

9 ° days in a d,'ying room, heated to 85 ° or . 0 , which completes the process,

" T h e whole nine ovens bake about a ton of bread an hour, or ten thousand biscuits. It. instead of nine, there were twelve ovens, it has been calculated that 70,000cwt. of bread might be baked in a year. ~-ow it appears that the average quantity issued from Depfiwd, ]?ortsmouth, and Plymouth, durit~g the last five years, was 68,000 cwt.; consequently, if this branch (~1 the l{,~yal Clarence Victualling Establishment were increased by only three ovens (and no further machinery,) all the biscuit required by the navy might be prepared by the admirable process on one spot. The relative cost of making the above quantity of bread by hand, or by the machinery actually erected and in operation~ I have taken some pains to a s c e r t a i n ~

Cost by machinery, £1,560 Ditto by hand, 5,~60

Saving in the wages of labour. £3,700

" From this saving there must~ of course, be deducted a portion of the interest of the money laid out in the machinery. I say a portion of the interest, because the same steam engine which moves the bak- ing apparatus, turns ten pairs of mill stones, and pumps up water for the supply of his majesty;s ships, and it is only a small part of the power which must be kept in action at any rate, that is directed to these baking purposes. When, however~ the large engine is not required to grind flour, or to pump up water, a small ten horse engine is set in motion, if it be required, to bake bread.

" T h e tbregoing calculation of what twelve ovens could perfovm~ is an estimate. The following statement is derived from actual ex- p e r i m e n t : -

' , I n i16 days, during 68 of which the work was continued for se- ven and a half hours~ and 48 for five and three-fourths hours only, in all 769 actual working hours, equal to 77 days, at ten hours each day, the tbl[owing quantity of bread was baked in nine ovens, at the Royal Clarence establ ishment--I ~, 307 cwt. of biscuit, which is equal to 1,978,400 pounds.

The wages of the men employed in baking this quantity of bread, amounted to . £273 10 9k

I f it had been made by hand, the wages of the men employed wouhl have been 953 5 10

Saving in the wages of labour, £659 7 0~

" I n this, I may repeat, is not included any part of the interest of .the sum laid out on the machine, or spent in k'eeping it in order. But m a very few years, at such an immense rate of saving~ the cost of the engine and other machinery would be repaid.

" The machinery bread, though at first objected to by many per-

Steam Carriages 135

sons, has become universally popular in the navy, I t is be|ter, de- cidedly, than any which has heretofore been supplied to his majesty 's ships, and it promises to keep better. F()rmerlv the sailors very rarely~ if ever, took up the whole of th(.ir atlowance~of bread; but since the machinery bi,cuit has been issued, it seldom occurs that a single pound is left behind. If tile intention nf stc~win~ it in iron tanks be followed up, the fresh quality may be preserved for any length of time, and the ' remainder biscui t ' after a w)ya~e cease to be a pro- verb redolent of weavils~ mouldiilcss, a~ld (lust."

V3#ch. Ma~,

Steam Carriages. The London and Paddington Steam Carriage Company have tried

and proved tile ett~ectiveness of their carriage, by taking it from Pad- dington to Lon(l~mwall, and thence up Houndsditch, throu,~h White- chapel, (on nJarket day,) and on tu Stratford aIHI Wes t l lam, and returning the same way back again; thus proving its capability of proceeding through crowded thoroughfares ~ithout itlc~lnvenience or liability to accident to the persons in the carriage,or others. We have also on Monday begun to ply to and fiom l:'addington to tile city for hire~ aad intend, fro-tile present~ cnntiliui~lg tog()once or twice a (lay for the purpose of developing the wants of the road, and also such im- perfections as may appear in practice, in order that we may remedy them in the other carriages in progressof preparation. As soon as we have got two more carriages ready, the whole three will com- mence running in regular succession on this line of road, each carriage performing fourteen journeys to and fro per day, which is nearly the work of three omnibusses and thirty horses. During the early jour- neys of this single carriage the fare will be one shilling. W e do not~ however, wish people to think we have commenced business as we mean to go on; for, at present, we are really only going for the pur- pose of satis[~ying the public of the safety and perfect practicability of this mode of travelling, and also of getting practice on the road, so that we may find out and apply every improvement that may be requisite. When the novelty of the thing has worn ott'a little, it is to be hoped that the road will not be so crowded with curious gazers as it is now every time we go out, to the great prejudice of the speed of the ve- hicle, which it requires no small portion of skill and care on the part of the guide to steer with safety, through the multitude of coaches, gigs, carts, drays, &e. that constantly beset its path. As it is, a se- cond journey each day would, atpresent, become a perfect nuisance; but as soon as the road, by our frequent journeys, becomes less crowd- ed, we shall, even with the one carriage, go two or three journeys oc- casionally, perl}aps more, as soon as we are satisfied that we" have adopted every improvement in strength and quality that daily" prac- flee may show to be necessary. The carriage has been open to public inspection on these premises for nearly three months; but, now that we go out daily, strangers are not admitted on any account, as it would interfere too much with the regular business of the establish- merit, and also with the progress of the other carriages. Vlbid.