French horns with four finger valves and one change horn valve, instead of the standard three finger valves and one change horn valve enable play in twelve keys, as well as twelve tones. Point and dimple connections between key levers and rotary valve string bars provide smooth translation of the string bars and smooth rotation of the rotary valve hubs. Screw-on mouthpieces and mouthpipes have smooth identical inner diameters to avoid the airstream disrupting steps of conventional push-in mouthp...

An improved French horn includes a coiled tubular body having a bell end, a curved inlet end and a plurality of valves formed thereon between the bell end and the inlet end for controlling a flow of air through the French horn. A mouthpipe has a mouthpiece end, a curved outlet end and a substantially straight section between the mouthpiece end and the outlet end. A pipe detachably interconnects the inlet end of the coiled tubular body and the outlet end of the mouthpipe. The pipe is configured s...

The french fry food vending machine has a plurality of frozen foodstuff holding compartments in a refrigeration chamber. A metered dispensing rotatable wheel is positioned below the outlet of each holding compartment to, upon activation, dispense a metered quantity of frozen food stuff to a cooking chamber, preferably by the delivery of the foodstuff to a conveyer position beneath a line of metered dispensing rotatable wheels. An oil circulating, filtering, heating and replenishment system is pr...

A bread slicer adaptable for slicing loaves of elongated "French," or "Italian" bread into substantially uniform pieces. The end cuts from the loaves are removed from the slicer separately from the desired, uniform center pieces. Circular saw blades, of the cross-cut variety, function as the slicing means, and two sets of elastically compressible rollers are utilized (1) to maintain the loaves in contact with conveying means as they pass through the saw blades and, (2) to prevent the blades from...

A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lip and ...

An improved packaging machine is provided for vacuum packing elongated products such as french fries into a succession of sealed bags. The packaging machine includes a weigh station for dropping pre-weighed product charges through a vertical column for product free-fall into a bag at a fill station, with the bag being formed from a sheet of film material drawn downwardly about the column. A divider vane subdivides the vertical column and the fill station into a pair of passages of elongated cros...

A plurality of barriers cover windows in French doors in which the window in each door has a first area smaller than a second area of the French door in which it is located. Each barrier includes a rigid frame defining a third area larger than the first area. First and second fabric covers stretched on opposite sides of the frame provide opacity and decoration. The barrier is hung on a French door so that the window is covered by the barrier without tools or manipulation of parts. The decorative...

A marking drill bit used in combination with a motorized handset is disclosed for use by manicurists in applying french manicures. The marking drill bit scribes marks into an overlay which are used by the manicurist to set the length of the nail tip and to apply accurate widths of acrylic or gel overlay of contrasting colors. A guide is also disclosed which may assist the manicurist in placing the marking drill bit on the overlay.

A workstation for a portable easel, especially a French easel, has hinged tray halves which, when open, have slides which engage the sides of the easel drawer from the exterior and thus hold the tray open so that the tray does not obstruct access to the interior of the drawer while providing a place to rest a palette. On the other side, the tray may form a brush rack and towel holder.

A process for preparing an edible potato dough suitable for preparing French fried potatoes which closely resemble French fried potatoes prepared directly from fresh, raw potatoes, in which the unpeeled potatoes are first baked, then peeled, riced and formed into a potato dough.