Martinsburg gazette and public advertiser. [volume] (Martinsburg, Va. [W. Va.]) 1826-1833, 1831-10-27

IRON Lonuop journal. paragraph stating
that machine had been contrived hv per
son IN that city fer thc purpose of collecting
IN fluid form. the alcoholic exhaltatiorl from
bread ~ the process OF baking; or. in other
words, Of combining the double process OF
Baking and distilhng. and from the self same
grain deriving both bread and whiskey The
persons name is Hieks.a surgeon OF london,
who, having satisfied himself that the vaponr
disengaged from icImented paste, or bakers
dough. while baking. contained cousidera
BILE quantity of alcohol in combination. set
| himself to work TO turn the discovery 10 use
ny contriying kind Of oven in which the vo
iatiie vinous spirit might be collected aud
condensed by refractory process, some
what corresponding with that of ordinary
d'st'lieres. The following paragrarh from
one oil our latest English papers. describes
The machine which has been contrived for
that purpose. and which, is said to answer the
end admiralty
An oven of any requisite dimensions for
baking bread, Is to be constructed Of iron
plate, instead of brick work. as usual. and If
A circular form. AT The distance Of len or
twelve inches from the bottom plate of the
oven, circular platform or iron plate. inclu
ding tire place or frame for fuel, is mount
is furnished with Devil wheel, and works Of,
a gudgeon at the foot Connected with this
axis is horizontal shaft and bevil wheel. by
which the platform is made to revolvc hy
winch at the extremity, to be used hy hand.
or connected with any other moving power.
rs might be most desirable The object Of
this machineryis to equaiize the action Of the
fire over every part OF the bottom and sides
| of the oven. An interval is left between the
external sides and top oil the oven in order
10 allow the lame and heated air to playe
qually over the surface, after which, the
smoke proceeds. in the usual way, into a
chimney hue The crown or the oven is
connected with chant err or pipe to carry
"a the vapour given out by the sponge d,i
ring the process OF baking. which vaponr is
condensed by passing thro' worm and tut,
n in the usual process of dis,iling
! The gaseous product Of this process IL sta
| ted by Mr. Hicks to he carbonic acid gas and
diluted alcohol: The former escaping from HE
orifice Of the condensing worm in the form
of gas, while the latter becomes condensed
| into the form of spirit. corresponding To the
| first product of the corn distilIer. One of
| The great improvements accomplished by
Mr. Hicks in his beautiful invention, Is that
Of obtaining perfectly pure spirit, according
to bis statement, from that which has preyi
nuslv been considered useless, and even Of
fensive vapoar At also requires no VARIATION
whatever IN the ordinary process OF making
paste or sponge for bread, the more perfect
the fermentation of the paste, the greater. Of
csnrse. will be the quantity Of spirit produ
ced by the condensation Of the vapour given
over in the process Of baking. At the upper
part of the oven, thermometer is inserted
in vessel of oil in order to exhibit the ten
perature; so that between the revolving fire.
chamber and the inspection of the temeera-
tnre, we apprehend tho process of baking
wall he no less improved by this invention,
than the formation Of new product from
those materials which have hitherto been
deemed mere waste"
| A number Of experiments have been made
with this new and curious invention. the re-
suits Of which are said to have established
It's utility: IN so much so, indeed. that the
new process Of baking has been adopted 10
a large extent in London. and company is
about to be formed in Liverpool for ia,rodn
| cling u into that city. A doubt, however. is
expressed IN one Of the papers that the in.
vrn.ion may interfere with the English OK
else regulations. 1t is said to have been as
certained from the experiments made on a
large scale in London. that loaf of 4 lbs
will yield six fluid ounces of liquor contain
ing 90 per cent Of proof spirit, or one ounce
Of proof spirit from every four pound loaf
The papts from which we CLEAN this account
says. "this result shows That during the pro
cess Of baking bread about 64fh of the
weight Of the dough, ia the form Of spirit, is
disengaged. which spirit. in the common pro-
cess of baking, is totally lost; hut Il is obtain
ed by the Hew process, thereby enabling the
| baker TO sell the quartern loaf one penny
cheaper than when baked BY the old method
We tasted both the bread and the spirit; the
bread was as good as the hest bakers bread,
the spirit smacked Of the dough, which would
be removed by the process of rectlic4tion.
| --Ne,c Yark Eyeaing Post
Deer.-It has been remarked by several
gentlemen with whom we have conyerscd,
that these finely a.avored animals, were never
known ts &c so numerous in this country, as
they are the present season, TO which we can
add our own experience On one occasion,
when on an excursion of pleasure, on the
mountains, having few good trail dogs a.
long, witnessed them in pursuit Of eight Deer
in one gang II was pleasing and beautiful
sight. We have ii from gentleman Of Cen
tire, where the deer formerly were very nu-
lmerons, that they are very scarce this fall
i The merit OF communication always FOL
Ilows p s. Two Bears were killed. one on
Thursday aud the other on Friday last by
two persons of this place Louistos0n Pa. Her,
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