9426. Lowry, G. A. May 22. Bales; baling-presses.-Hay and other vegetable products and rags and the like are compressed into bales of the form shown in Fig. 4, and are preserved from subsequent fermentation, or the growth of moulds or other deleterious agencies, by the expulsion of the air from the interstices in the material and the cooking of the juices by the heat generated by friction between the material and the mouth of the press, as the former is drawn into the latter. The press has a cylindrical body J, with a cover C revolving relatively to it. The cover contains radial openings D, Fig. 3, through which the material is drawn as it revolves. The pressure on the bale is produced by the follower K of a hydraulic press. When a sufficient length of material has been pressed to form a bale, it is severed by cutters N and bound by ties M. Composite rations of hay and coarser forage may be baled in the press ; and moisture may be added, which is converted into steam in the process of baling and assists in sterilizing and softening the material. The heat generated may be controlled by varying the number of apertures and the speed of baling. The press may be used for baling hay, clover, alfalfa, vetches, rape, millet, bines of peas, beans, and the like, straw, corn stalks, and green meat, various forms of sorghum, sugar cane, and the leaves, pulp, and refuse of beets, turnips, cabbages, and other vegetables, brewers' grains, grains and seeds, and their hulls, and chaff in various conditions. Rags and other material likely to contain infectious germs are sterilized by this process of baling.