[18]
Molasses imported from the French West India Islands into the
American States is commonly sold there from 12d. to 14d.
the gallon.

[19] This gentleman, who is as remarkable for his good fortune at sea, as he is respectable on account of his private character and professional knowledge, has crossed the Atlantic Ocean the almost incredible number of ONE HUNDRED AND TEN TIMES! and without meeting with the smallest accident. He is now on the seas in his way to North America; and this voyage, which is his HUNDRED AND ELEVENTH, he intends should be his last. May he arrive safe,—and may he long enjoy in peace and quite the well-earned fruits of his laborious life! Who can reflect on the innumerable storms he must have experienced, and perils he has escaped, without feeling much interested in his preservation and happiness?

[20] This maccaroni would not probably have cost one quarter of that sum at Naples.—Common maccaroni is frequently sold there as low as fourteen grains, equal to five pence halfpenny sterling the rottolo, weighing twenty-eight ounces and three quarters Avoirdupois, which is three pence sterling the pound Avoirdupois. An inferiour kind of maccaroni, such as is commonly sold at Naples to the Poor, costs not more than two pence sterling the pound Avoirdupois.

[21] If maccaroni could be made in this country as cheap as it is made in Naples, that is to say, so as to be afforded for three pence sterling the pound Avoirdupois, for the best sort, (and I do not see why it should not,) as half a pound of dry maccaroni weighs when boiled very nearly two pounds, each pound of boiled maccaroni would cost only three farthings, and the cheese necessary for giving it a relish one farthing more, making together one penny; which is certainly a very moderate price for such good and wholesome Food.

CONTENTS of ESSAY IV.

of CHIMNEY FIRE-PLACES, with PROPOSALS for improving them to save FUEL; to render dwelling-houses more COMFORTABLE and SALUBRIOUS, and effectually to prevent CHIMNIES from SMOKING.

ADVERTISEMENT
CHAPTER. I. Fire-places for burning coals, or wood, in an open chimney, are capable of great improvement. Smoking chimnies may in all cases be completely cured. The immoderate size of the throats of chimnies the principal cause of all their imperfections. Philosophical investigation of the subject. Remedies proposed for all the defects that have been discovered in chimnies and their open fire-places. These remedies applicable to chimnies destined for burning wood, or turf, as well as those constructed for burning coals.
CHAPTER. II. Practical directions designed for the use of workmen, showing how they are to proceed in making the alterations necessary to improve chimney fire-places, and effectually to cure smoking chimnies.
CHAPTER. III. Of the cause of the ascent of smoke. Illustration of the subject by familiar comparisons and experiments. Of chimnies which affect and cause each other to smoke. Of chimnies which smoke from want of air. Of the eddies of wind which sometimes blow down chimnies, and cause them to smoke. Explanation of the figures.