Smyrna packet, which you will please accept.. The sample I submitted for the inspection of the society, was two years old, that in the demijohn I intend for you is one year old, and I think will be preferable to the first at its age. I will send you also a bottle of the first sample, that you may compare the quality.

In December 1813, I pressed off three barrels of cider made of the Cart-house and Pennock, from my own orchard, and I procured a barrel of the scriveners, very carefully prepared by a neighbour, and added the honey : when I examined them in February, I found the last barrel was pricked and I very imprudently mixt it with a barrel of the Cart-house, expecting to restore it; in consequence, both casks are indifferent, but I think they improve: one other of my casks had been a rum cask, and although it had been well scalded it gave the wine a rum flavour, which it still retains; that in the demijohn is of the other cask, made of the Cart-house and Pennock at the same time. Had it not been for those circumstances, I could have furnished you with a quarter cask, as you desired; the older parcel I wish to retain for my own use, to furnish samples and to ascertain its improveLast year my orchard failed, and I did not make any, at present I have a fine prospect for fine fruit. I am Sir, with respect, &c.

ment.

JAMES PARKER.

DR. MEASE.

Q

Description of a Steam Apparatus for boiling Potatoes, Tumps, &c. for cattle, communicated in a letter from Mr. John Bell of Overton-House, England, to Mr. Leward T. Grant, of Shrewsbury, New Jersey. Communicated by Reuben Haines.

Read September, 1816.

A Pot to heat water for the boiler.

B Boiler.

C Cistern of hot water to supply the boiler regulated by

a float and valve.

D Steam-pipe 2 inches diameter.

E Stop-cock to turn the steam on or off.

F Side view of the cistern or steaming box.

G Opening in the top to put in the potatoes, &c. to be

tight closed while steaming.

H Strong wood coupling.

I Bottom floor of the steaming box.

K Second floor raised 9 inches from the bottom and

made of bars of cast iron.

The steam is introduced into the open space betwixt the floors by means of the pipe D, and passes through the grate bars to the potatoes.

L Coupling frame to keep the cistern firm.

M End view of the steaming cistern without the door. NN Hinges to hang the door.

OO Frame bolted to the sides for the door to shut

against.

P Floor of grate bars.

Q Space for the steam betwixt the floors. The door to be made to fit as tight as possible, to prevent the steam from escaping.

R. A door for a boy to go in, occasionally to clean the bottom of the pan from sediment.

My steaming cistern, or box, is made with five large flags, or planks, and a wood door, the whole firmly held together with a strong wood coupling frame; they should not be less than two inches thick, and dovetailed together, as the steam is very powerful. My Boiler contains about seventy gallons, it is made of two cast iron pans with broad rims, one turned over the other and screwed together with a joint of paint and flannel, it should be about half-full of water when in use.

On the Utility of Horse Rakes, by Roberts Vaux, Esq.

Read August, 1816.

Birwood Lodge, 8mo. 8, 1816:

To Richard Peters, Esq. President, and the Members of the Philadelphia Society for Promoting Agriculture.

In one of my late letters to the President, I promised to furnish the society with some facts concerning the utility of the horse rake, now in general use by the farmers of this neighbourhood. This valuable implement is of such simple construction, that those who are the least expert with tools, might supply themselves with it. It is composed of a piece of scantling 3 by 3 inches, 10 feet long, into which 25 teeth 18 inches long, and 4 inches apart, are inserted horizontally; 8 pins 4 inches in length are driven perpendicularly into the scantling, and there are also attached to it, two handles of similar