double press (not shown) is furnished with 4 cake boxes, suitable for making 4 tapered cakes at one pressing, each about 2 ft. 5 in. long, by 10½ in. wide at one end, and 7½ in. at the other, when using linseed, 48 lb. of Bombay seed being required to charge the press, and giving a cake weighing about 8 lb.; the maximum and minimum weights of its charges are 60 lb. and 40 lb., of the cakes, 13 lb. and 6½ lb. The charges vary from 3 to 6 an hour, being 4 for cotton-seed and 5 for linseed; most other seeds are worked the same as linseed, but rape and gingelly are worked twice. By using 2 presses for the first time and 3 for the second, 3 presses will crush as much seed as 5. These presses are made of a capacity to take 270-320 lb. of seed at a charge, giving cakes of 9-15 lb., and requiring 30-45 minutes for the operation. In all these presses, the hair wrappers, weighing some 26 lb., used in the old process, are dispensed with. A very complete account of oils and fats will be found in Spon’s ‘Encyclopædia of the Industrial Arts,’ to which the reader is referred for further information. DRYERS.--The maximum of drying power in oils is obtained by the addition of certain metallic oxides, which not only part with some of their own oxygen to the oil, but also act as carriers between the atmospheric oxygen and the heated liquid. This heating of the oil with oxides is known as boiling, although the liquid is not volatilised without decomposition, as is the case with water. At about 500° F., bubbles begin to rise in the oil, producing acrid, white fumes on coming into contact with the air. The gas thus given off consists chiefly of vapour of acrolein mingled with carbonic oxide. There is no advantage in heating the oil to a higher temperature than 350° F. Accurate experiments have shown that the drying properties of the oil are not increased by heating it beyond this point, while its colour is considerably darkened. For the finer qualities of boiled oils, it is essential that the raw oil should have been stored for some time, so that it may be free from mucilage. This mucilage is the chief source of the dark colour of some boiled oils; when heated, it forms a brown substance, which is soluble in the oil itself, and extremely difficult to remove.