times a day with average qualities of coal; convenient times being chosen for the purpose, when there is least demand for

steam.

2. A fireman's business is, first, to see, before the fire-door is opened, that no coal is left in the heap ready for going on, bigger than a man's fist, and that the very small coal or slack is wetted, or at least damp, as well as a little water always in the ash-pit. Then begin by charging into the farther end of the furnace, reaching to about one-third the length of the grate from the bridge, as rapidly as possible, from a dozen to twenty or thirty spadesful of coals, until they form a bank, reaching nearly, or quite, up to the top of the bridge; and then shut the fire-door, until the other fires, if there are any, are served in the same way.

3. In firing up, throw the coals over the rest of the grate, by scattering them evenly from side to side, but thinner at the front, near the dead plate, than at the middle or back. In this manner, keep the fuel moderately thick and level across the bars, but always thicker at the back than the front, not by pushing the fire in, but by throwing the coals on exactly where and when they are wanted.

4. Never for a moment leave any portion of the bars uncovered, which must be prevented by throwing or pitching a spadeful of coals right into any hollow or thin place that appears; and always remember that three or four spadesful thrown quickly one on the top of the other will make no more smoke than one, and generally less. But all depends upon doing it quickly; that being the main, if not the only point in which freedom from smoke and great economy of fuel agree. Some firemen only putting on three spadesful, while another can put on four, and make twenty per cent. more steam in the same time by doing it.

5. In replenishing the fire, take every opportunity of keeping up the bank of fuel at the bridge, by recharging it, one side at a time. Whenever this bank is burnt entirely through, or low, and also when the fire is in a low state generally, take the rake and draw back the half burnt fuel twelve or eighteen inches from the bridge, and recharge fresh coal into its place, upon the bare fire bars as at first.'

The following are a few hints on the general management of boilers:

'61. Observe that the supply of feed-water is uniform and regular, and not let in by fits and starts.

'62. Let no steam blow off at the safety-valves, as that is equal to money blown away.

'63. Any heat passing from the boilers through radiation, is the same as money thrown into the sea, and, at the same time, is unhealthy for the attendants.

'64. Ascertain that there are no crevices letting cold air into the flues, but through the fires, as this affects the draught, and without a good draught there is no prevention of smoke.

'65. See that every ounce of fuel does its full duty, and that no valuable cinders are removed with the ashes.

'66. Let the steam be always up to the required pressure by the hour of starting. This is very important, as the loss of five minutes per day, where hundreds are employed, amounts to a large sum in a twelvemonth.

67. Remember that you are intrusted with the care of valuable property, and that a little carelessness on your part may involve an amount of damage which you cannot repay, or even that which is of greater importance, the destruction of human life.'

Inspector of Machinery's Office, Royal Arsenal,

January 1st, 1856.