. The Street railway journal . FIG. 6.—BAKE OVEN WITH DOORS REMOVED April 4, 1903.] STREET RAILWAY JOURNAL. 509 upon by W. J. Morrow, foreman of the shops, and has provedvery satisfactory. A No. 56 field coil is slipped over a longwooden bar, held up by supports at each end. The wire, com-mencing with the top layer, then is sprung off the coil and. Fig. 3, but one or two somewhat novel devices are used in con-nection with the form. After the coil is wound the hot ironused for pressing down the fuller-board which surrounds thesides of the coil is clamped in place, as shown in Fig. 3, by a small
. The Street railway journal . FIG. 6.—BAKE OVEN WITH DOORS REMOVED April 4, 1903.] STREET RAILWAY JOURNAL. 509 upon by W. J. Morrow, foreman of the shops, and has provedvery satisfactory. A No. 56 field coil is slipped over a longwooden bar, held up by supports at each end. The wire, com-mencing with the top layer, then is sprung off the coil and. Fig. 3, but one or two somewhat novel devices are used in con-nection with the form. After the coil is wound the hot ironused for pressing down the fuller-board which surrounds thesides of the coil is clamped in place, as shown in Fig. 3, by a small roller clamp, whichcan be set up very gas heater for theseirons is shown on the standat the left of the most novel feature ofthe method of winding isthat a sliort arm has beenbolted to the coil former,and just before the lastquarter turn is given to theformer, the wires are bentaround this arm. The re-sult is that when the wiresare cut off there are about 6 ins. or 8 ins. more slack on thewires than if the wires were cut off directly from the end of theformer. This slack of 6 ins. or 8 ihs. is just what is needed tomake the first quarter turn around the former when winding thenext coil. As a result all of the unreeling is done by machinepower and none by hand. FIGS. 4 AND -PLAN AND SIDE ELEVATION OFBAKE OVEN stre
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectstreetr, bookyear1884
