The well of the kiln is lined with fire-brick one course thick, with a stratum of coal ashes three inches thick tamped in between the brick and wall, which proves a great protection to the wall. About 2,000 fire-bricks were used. The proprietors of this kiln say about one-half the lower part of the well might have been lined with a first quality of common brick and saved some expense and been just as good. The form of the well shown in Fig. 3 is 7 feet in diameter in the bilge, exclusive of the lining of brick and ashes. Experiments in this vicinity have proved this to be the best, this contraction toward the top being absolutely necessary, the expansion of the stone by the heat is so great that the lime cannot be drawn from perpendicular walls, as was demonstrated in one instance near here, where a kiln was built on that principle. The kiln, of course, is for coal, and our stone requires about three-quarters of a ton per 100 bushels of lime, but this, I am told, varies according to quality, some requiring more than others; the quantity can best be determined by experimenting; also the regulation of the heat--if too great it will cause the stones to melt or run together as it were, or, if too little, they will not be properly burned. The business requires skill and judgment to run it successfully. This kiln is located at the foot of a steep bluff, the top about level with the top of the kiln, with railway track built of wooden sleepers, with light iron bars, running from the bluff to the top of the kiln, and a hand-car makes it very convenient filling the kiln. Such a location should be had if possible. Your inquirer may perhaps get some ideas of the principles of a kiln for using _coal_. The dimensions may be reduced, if desired. If for _wood_, the arch would have to be formed for that, and the height of kiln reduced. * * * * * THE MANUFACTURE OF APPLE JELLY. [Footnote: From the report of the New York Agricultural Society.]