hours' immersion, the bad corks come out spotted and channeled as if
they had been in the neck of a bottle for six months. On the contrary,
good corks resist the operation, and come out of the reservoir as
white and firm as they were when they were put into it.

[Illustration: Fig. 2.--SALLERON'S APPARATUS FOR TESTING CORKS.]

Fig. 2 gives a perspective view of Mr. Salleron's apparatus for
testing corks. A reservoir, A B, of tinned copper, capable of holding
100 corks, is provided with a cover firmly held in place by a clamp.
Into the cover is screwed a pressure gauge, M, which measures the
internal pressure of the apparatus.

A pump, P, sucks water from a vessel through the tubulure, _t'_, and
forces it through the tubulure, _t_, into the reservoir full of corks.
After being submitted to a pressure of five atmospheres in this
apparatus for a few hours, the corks are verified and then sorted out.
In addition to the apparatus here illustrated, there is one of larger
dimensions for industrial applications. This differs from the other
only in the arrangement of its details, and will hold as many as
10,000 corks.--_Revue Industrielle._

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IMPROVED BISCUIT MACHINE.