tretched between another pair of rollers in the same floating frame.
The object of the rollers is to reel off new cloth as the embroidery
progresses and to reel on the work done. A similar machine is shown in
the French section, in the Salle de l'Ecole Militaire.

The Jacquard loom is shown in many sections--Swiss, French, United
States, English and others--principally upon silk handkerchiefs and
motto-ribbons. The exhibit of carpet-weaving is far inferior to the
Philadelphian. The Swiss exhibit of machinery for making paper of wood
pulp is very large and ample, but the Belgian annex shows the finest and
largest varieties of paper so made to be found in the Exposition. The
paper, white and of various colors, made from about forty trees and
twenty different straws, grasses and forage-plants, is shown in large
rolls.

Of Russia there is not much to say except as regards the work of the
Ecole Imperiale Technique de Moscou. This is a remarkable
exemplification of tools, methods of work, parts of engines and
machines, all finished with extreme care and fitted with great nicety.
It is fuller than it was in Philadelphia, but many of the portions are
readily recognizable. The machine tools, hydraulic presses, stationary
engines and hand fire-engines are closely associated with the military
and naval objects, cannons, ambulances, field-forges and an excellent
lifeboat, systeme de Bojarsky.

Austria comes with no more striking exhibit than the malteries and
breweries of Nobak Freres and Fritze. The immense extent of the
magazines for barley and hops; the size and height of the malteries,
where by continuous processes the grain is damped, sprouted and dried
and the malt ground; the number and capacity of the various vessels in
which the infusions of malt and hops are made and mixed; and the
apparently interminable series of engines, pumps and pipes by which the
steam and liquids are conducted,--are confusing until some study
evolves order out of the apparent confusion. The wort is cooled
artificially, time being a great object as well as the saving of aroma,
and the yet innocent liquid is poured in a torrent into the
fermentation-vats, where Nature will have her own way and eliminate the
ingredients which convert the mawkish wort into the sparkling and
refreshing beer. Four hundred and fifty of these establishments have
been erected by this firm in Europe; which must be some comfort to
those, not vignerons, who think the prospe