The latter shape manifestly economizes labor in the manufacture and space in stowage, while it is hardly more liable than the former to waste by breakage. When it is borne in mind that before the introduction of this machinery every single biscuit was separately kneaded, shaped, and stamped by hand, the extent to which the productive powers of the establishment have been increased may be imagined. We have now arrived at the last stage of the process, and must, for a time, lose sight of the biscuits; but we will accompany them to the mouth of the oven. A range of nine ovens occupies one side of the building, but only four of them are ordinarily in use. We are informed that one man attends to two ovens. We notice that the fires by which they are heated are continually burning in one corner of them, even while the baking goes on; so that as soon as one batch of biscuits is withdrawn, the floor is ready for another. A light frame, on which are deposited the trays of biscuits as they issue from the stamp-office, is wheeled up to the oven; the trays are transferred by the baker to the mouth, and thence, by means of a long pole, armed with a hook, pushed to the farthest recesses of the oven, where they are carefully ranged, side by side, to the number of twelve, when the cargo is complete, and the door is shut upon them. Formerly it was the work of two men to charge the oven; one wielded the peel, which the other supplied with single biscuits; and we have watched with much amusement the unerring accuracy with which constant practice had enabled the latter to hit the mark from a distance of several feet. The new mode is perhaps more prosaic: but not only is the saving of labor great, but it is easy to conceive that the action of the heat can be regulated with more uniformity under it than under the tedious system of introducing and removing the biscuits singly. In fourteen minutes the baking is completed; and thus, in twenty-eight minutes from the first admixture with water, we have a sack of flour weighing one hundred weight, converted into the like weight of biscuits, fit for immediate consumption. A subsequent exposure of two or three days to the high temperature of a room over the ovens, is all that is required to render them fit for packing and storing. We have stated that at present four only out of nine ovens are in use; and the hours of working are from 7 30 A.M. to 2 P.M. Even this limited amount of work is more than sufficient to keep up the requisite supply of bread for the navy; and it is frequently found necessary to stop on alternate days, to prevent the stores accumulating beyond what is desirable. If the whole force of the establishment were set in motion, it would easily, our guide informs us, supply 10,000 men with half a pound of meal and half a pound of biscuit per day. The quality also of the bread is improved, by the uniformity with which all the processes of making it are conducted under the operation of the machinery.