We next pulled over to the Gosport side, to visit the Royal Clarence Victualling Establishment, which papa said was once called Weovil.  Here are stored beef and other salted meats, as well as supplies and clothing; but what interested us most was the biscuit manufactory.  It seemed to us as if the corn entered at one end and the biscuits came out at the other, baked, and all ready to eat.  The corn having been ground, the meal descends into a hollow cylinder, where it is mixed with water. As the cylinder revolves a row of knives within cut the paste into innumerable small pieces, kneading them into dough.  This dough is taken out of the cylinder and spread on an iron table, over which enormous rollers pass until they have pressed the mass into a sheet two inches thick.  These are further divided and passed under a second pair of rollers, when another instrument cuts the sheets into hexagonal biscuits, not quite dividing them, however, and at the same time stamping them with the Queen's mark and the number of the oven in which they are baked.  Still joined together, they are passed into the ovens. One hundredweight of biscuits can be put into one oven.