356 Description of an occonomical culinary Stove. 



oven, which serves for the descent of the hot air, should also be 

 about two inches and a half wide, and likewise that part by which 

 the hot air ascends, seeking its way to the chimney. The other 

 dimension, or the depth of the flue, depends on the size of the 

 oven, the flue being of the whole depth of the oven excepting 

 only the thickness of the brick-work in front, which should not 

 exceed three inches, that the quantity of surface exposed to the 

 hot air may be as little reduced as possible. 



The oven which I have adopted is about fourteen inches wide, 

 twelve high, and sixteen deep from front to back, v. lich will be 

 found convenient dimensions for moderate fair"lies. 



Moveable stoppers are inserted in tlie brick-work for the con- 

 venience of cleaning the flue — one of these, placed at the back 

 corner parallel to the bottom of the oven and top of tne fire- 

 j)lace, serves for sweeping out liie flue at the bottom, at the 

 back of the oven, and up the side next the f'e-place; another at 

 the front bottom corner, furthest from the fire-place, serves for 

 cleaning the ascending flue furthest from the fire ; and a third in 

 front over the door of the oven for cleaning the U>p part of the flue. 

 A door, closed with sheet-iron, opens into the ch:n ney, over the 

 fire-place, for sending up a sweep to clean the ch'tirney. 



At the distance of about three feet over the stove, there is a 

 horizontal frame of wood about four feet long bv twenty inches 

 wide, having wires or strings from end to end, three or four 

 inches apart, for drying linen, &c. This frame, by means of a pair 

 of hinges, may be turned back against the wall when not in use. 



By this simple apparatus, the various processes of boiling, 

 steaming, roasting, baking, &;c. can be conducted on an extensive 

 scale with the greatest ease and in the most cleanly manner, with 

 a quantity of fuel so small as to be scarcely credited by those 

 accustomed only to open fires, and with what are called small- 

 coals, which can be purchased here at about two-thirds of the 

 price of the mixed or large and small together. The same fire 

 which heats the cast-iron plate sufiicienlly for boiling, steaming, 

 &;c., at tlie same time heats the oven for roasting or baking. 



The kitchen is completely warmed in the coldest weather, and 

 can be readily ventilated in summer. Linen, &c. is dried and 

 aired with great rapidity, and flats are heated for ironing. The 

 oven being constantly hot is found useful for various purposes, and 

 when not otherwise wanted, is kept open, or shut, as more or less 

 heat in the kitchen is required. On its top, plates and dishes 

 are warmed for the table, or li(]uids may be key)t at a moderate 

 heat for any length of time. When the fire is not wanted, it 

 n,ay be kept in for several hours, by nearly closing the registers, 

 with very little consumption of fuel, and may be blown up in a 

 few minutes by opening them. 



Boiling, 



