clean water poured upon the flour remaining at the bottom of the tub, which is to be stirred up in the water, and the whole is to stand quiet till the day following. The flour will then be found to have settled at the bottom of the tub: the water is again to be poured off; the flour washed in a fresh quantity of pure water, and the mixture passed through a silk sieve pretty fine. The whole must once more be suffered to stand quiet till the flour is settled; if the water above it is clean, the flour has been sufficiently washed; but if the water has any colour, it must be again washed. When perfectly washed, take out the flour, and place it upon wicker frames covered with paper, and dry it, properly defending it from dust. When dried, pass it through silk sieves, to divide any clotted lumps that may remain; and steep it in glass vessels stopped with paper only.] STARLING, the COMMON, or Sturnus vulgaris, L. an useful bird, inhabiting various parts of England. It is about eight inches in length, and weighs from three to four ounces: the plumage is black, spotted with blue, purple, or yellow, though sometimes with white dots; and the beak is yellow. Starlings breed in hollow trees, the caves of houses, in ruins, and even on lofty cliffs; where they construct their nests of straw, the fibres of roots, and similar materials: the female lays from 4 to 7 pale-greenish, ash-coloured eggs: the young afford a delicats repast; but the flesh of the old birds is so uncommonly bitter, from devouring worms and insects, that it cannot be eaten. As, however, these creatures have a pleasing note, and display great docility, they are fre-, quently taken by bird-lime or other means, and taught to imitate human speech, in the same manner as PARROTS. The breeding of starlings, in a wild state, ought to be encouraged by every rational farmer; because they are of extensive service, by devouring noxious vermin, and eating no grain or seeds of plants, or other fruit, unless compelled by necessity. STAVESACRE, or Delphinium Staphisagria, L. an exotic plant, growing in the southern parts of Europe, and particularly in Italy, whence its rough, blackish seeds are imported. They possess a disagreeable odour, and a nauseous, bitterish taste. Their chief use, at present, is, for destroying fleas and similar vermin; and if horses, or other animals, be occasionally washed with a decoction of the seeds of the stavesacre (in the proportion of one ounce to 1 pint of water), all nits, &c. will be effectually exterminated. These seeds were formerly celebrated for their purgative qualities; but, on account of their violent operation, are now exploded from the list of internal medicines. If, however, a small portion of such poison should have been accidentally swallowed, the most proper antidote will be, either an immediate and brisk emetic; or, if some time have elapsed, large draughts of oily, mucilaginous, milky, or other demulcent liquors, should be swallowed, with a view to prevent an inflammation of the intestines. STAYS, an article of female dress, which is usually made of canvas or dimity, supported by whale-bone, and laced behind, Few articles are of greater importance to the health and comfort of females than stays: hence, instead of being manufactured from hard substances, they ought to be made of such as would allow a free motion of the limbs; for instance, felt, shamois-leather, &c.; without any stiff materials. So great, however, is the prevalence of custom, that such absurd casements are still retained by the most numerous class of women, who lace themselves in whale-bone, to the great detriment of their constitution. To this cause we may justly attribute many of the cancers, hard tumors, and similar affections of the breast; nausea; indigestion; compression of the ribs; DISTORTION of the spine; and a long train of painful disorders. To prevent such frequent disasters, we recommend the use of corsets made of the pliant and elastic texture used for stockings, or gloves; which, if properly lined, and worn with a moderate compression, will not only afford sufficient warmth, but also contribute to the preservation of an erect form. In short, we find from history, that among the most elegant nations of antiquity, namely, the Greek and Roman women, never resorted to such cumbersome articles of dress. In March, 1801, Mrs. LLOYD GIBBON, of Sackville-street, Picadilly, obtained a patent for newinvented stays, for women and others. They consist of a back and front-piece, both of which are supported by strips of whale-bone, that are nearly parallel: the two pieces are joined by means of hooks and eyes, or similar contrivances, which meet at the side, and admit of being accommodated to the size of the wearer. Farther, these stays are made of such a length, as not to produce any inconvenience on sitting down; and are asserted to be principally calculated for correcting deformities, as well as for supporting the abdomen, where this aid should be required; as they may be lined and stuffed, or fadded, at pleasure. STEAM, denotes the visible, moist vapour ascending from hot or boiling liquors; and also from substances containing humidity, which is easily evaporated by a degree of heat, that is insufficient for their combustion. Steam being one of the most powerful agents in Nature, is an object of great importance to manufactures, as well as to horticul ture. Hence several machines, known under the names of steamengines, have been invented, with a view to facilitate the operations of extensive iron-works, and also to expel noxious exhalations from mines. Among these contrivances, that by Mr. JAMES WATT, of Birmingham, first deserves honourable mention for its ingenuity; next in order of time, is Mr. JONATHAN HORN3LOWER'S machine, for raising water or other liquids by means of fire and steam, for which a patent was granted in 1781; then Mr. JAMES SADLER'S engine for diminishing the consumption of steam and fuel, as well as gaining a considerable effect in time and force; in consequence of which, he obtained a patent in June, 1791; and lastly, the Rev. Mr. EDMUND CARTWRIGHT's improvements in constructing, working, and applying steam-engines; for which a patent was granted to him in November, 1797......As, however, a description of these respective inventions would be unintelligible, without the aid of numerous engravings, the curious reader will consult the 4th, 7th, and 10th vols. of the Repertory of Arts, &c. where full specifications are inserted, and illustrated with plates. Steam may, with equal advantage, be employed in domestic economy, and particularly in cooking. Thus, steamed potatoes are always more wholesome and nutritious, than such as are boiled in water; and Dr. DARWIN observes, that if the heat of the steam could be increased after it has left the water, the art of boiling all vegetables might be considerably improved; and thus the mucilage, abounding both in potatoes and flour puddings, and also in the roots, seeds, stems, leaves and flower-cups of plants, may be rendered more nutritive, and probably, more palatable. See also the article CookING. Farther, steam may be made subservient to the purpose of promoting vegetation; by means of flues and other contrivances, conducted beneath hot-houses....with this economical design, various successful experiments have been made under the inspection of the Earl of DERBY, and also by THоMAS WAKEFIELD, Esq. of Northwich. Our limits, however, being circumscribed, we cannot specify [STEAM-DISH. This very usethe machinery invented by Mr. ful contrivance is described in the W.; because such account would 4th vol. of the Repertory of Arts. necessarily be deficient without an In Philadelphia, it is a very comengraving. We shall, therefore, mon practice to surround meat, only remark, that during the last with potatoes, in an earthen dish, five years, the steam has been used which is sent to the oven. The in his vine-house, with the best potatoes are thus soddened, and the success; the plants vegetating with meat is hard and dry, and acquires uncommon luxuriance throughout a very unpleasant taste from the the summer; and producing "the variety of exhalations with which greatest abundance of large and it is surrounded. The steam-dish well-flavoured fruit." Another ad- obviates all these inconveniencies. vantage attending this new method " It is made of tin, or earthenof raising fruit, is, that it prevents ware; (for a family of six or eight) the depredations of the red spider: twelve inches by nine, at the top, because, if a sufficient volume of and nine by seven, at the bottom, steam be applied, that destruc- four and a half inches deep, on the tive insect never appears. For a slant rim, and three inches, in the more minute account of the nume- clear, under four resting knobs, (a rous trials made with Mr. WAKE- little below the top,) which space FIED's flues, the reader is referred is to be occupied by the meat of to the 18th vol. of the Transac- which the pastry is made. tions of the Society for the Encouragement of Arts, &c. screws on to fig. 2. and is sufficiently hollowed about the screw part, (as the dotted lines shew) to suffer the valve N to play freely.... The loops O O are for the purpose of lifting off the perforated cover, to serve out the meat, when brought to table. Directions for making Potatoepastry. Take of beef, mutton, veal, or other meat, two pounds; season it, and place it in the bottom of the steam-dish, with a bit or two of butter, (two ounces is enough for the whole pastry, including what is rubbed into the mashed potatoes), and a sufficiency of water to draw a good gravy; a few slices of carrot may be added, if the pastry is made of mutton. Take also of mealy potatoes, one gallon; boil, peal, and mash them; rub into them a little butter: when washed, place the perforated cover over the meat, and put the potatoes smooth and even upon it, sloping them up, and pressing them very closely round the edges of the dish. The pasty may now he sent to the oven, which, if quick, will bake it in an hour. When the pastry is removed, the air closes the valve, the steam then rises through the perforated cover, and incorporates with the potatoes. When served up to table, the potatoe crust may be cut off and served round; then by lifting up the perforated cover, you will find an excellent dish of beef, &c. swimming in gravy, which is to be taken out and eaten with potaand a more palatable nixture or cheap dish, cannot be served to a family.] toe crust; STEEL, is iron refined in the fire with certain ingredients that render it white, and impart to it a harder and finer grain than that of the original metal. Iron is converted into steel, either by fusion, or by cementation. The former method is employed for making steel immediately from the ore, or from the crude, cast metal. In the latter, bars of iron are placed in furnaces, with a stratum of charcoal between each; till the pile is raised to a sufficient height. The whole is then closely covered, to prevent the access of the air; when a strong fire is kindled, and uniformly continued during the whole process. The surface of the metal, manufactured in either way, generally exhibits numerous vesicles, whence it is called blistered steel; but these may be removed by repeated ignition between red-hot coals, and by forging. The finest metal of this description, is the Damascus-steel, which is imported from Syria; but the process pursued in the Turkish manufactories, is not accurately known in Europe. The Germansteel is made by breaking the blistered bars into small pieces, which are exposed to the strong fire of a furnace: these are next welded, and extended the length of about 18 inches, when they are doubled; welded a second time; and at length drawn to the requisite size and shape. The celebrates Brescian-steel is obtained by roasting the iron-ore in strata, with layers of wood between each; and, when these are sufficiently smelted, the metal is taken out of the furnace, broken to pieces, picked, and washed in troughs of pure water. It is next conveyed to an oblong square |