found, we divide it by ten, and thus obtain what is called the unit of
length. With such unit it is very easy to obtain all the proportions. The
bow, K'K, consists of two pieces of osier each 51/2 units in length, that
form, through their union, a total length of 7 units.

[Illustration: KITE WITHOUT A TAIL.]

After the bow has been constructed according to these measurements, it
only remains to fix it to the stick in such a way that it shall be two
units distant from the upper end of the stick. The balance, CC', whose
accuracy contributes much to the stability of the whole in the air,
consists of a string fixed at one end to the junction, D, of the bow and
stick, and at the other to the stick itself at a distance of three units
from the lower extremity. Next, a cord, B, is passed around the frame,
and the whole is covered with thin paper.

Before raising the kite, the string, which hangs from K', is made fast at
K in such a way as to cause the bow to curve backward. This curvature is
increased or diminished according to the force of the wind.

Nothing remains to be done but to attach the cord to the balance, and
raise the kite.--_La Nature_.

* * * * *

APPARATUS FOR DRYING FLOUR.

The accompanying drawing represents a simple but effective apparatus for
drying flour and ascertaining the quantity of water contained therein. It
consists of four pieces, the whole being made of block tin. A is a simple
saucepan for containing the water. B is the lid, which only partially
covers the top of the pan, to which it is fixed by two slots, a hole
being left in the middle for the placing of the vessel which contains the
flour to be operated upon, and is dropped in in the same way as the pan
containing the glue is let into an ordinary glue pot. C is the spout,
which serves as an outlet for the steam arising from the boiling water. D
is the vessel in which the flour is placed to be experimented upon; and
EE are the funnels of the lid which covers the said vessel, and which
serve as escapes for the steam arising from the moisture contained in the
flour.

[Illustration: APPARATUS FOR DRYING FLOUR]

_Directions for use_.--Partially fill the pan with water and allow it to
boil. Place a given quantity of flour in the inner vessel, D, taking care
first to weigh it. Subject it to the action of the boiling water until it
is perfectly dry, which will be indicated by the steam ceasing to issue