FARM BUILDINGS. 



315 



and passes through the whole length and over one end, then 

 returns in- contact with the boiler, through side flues or 

 pockets, where it enters the chimney. This gives an ex- 

 posure to the flame and heated air of about 10 feet. The 

 upper part is coated with brick and mortar to retain the heat, 

 and three small test cocks are applied at the bottom, middle 

 and upper edge of the exposed end, to show the quantity ot 

 water in it ; and two large stop cocks on the upper side for 

 receiving the water and delivering the steam, completes the 

 boiler. , 



- The steaming-box is oblong, seven or eight feet in length, 

 by about four feet in depth and width, capable of holding 60 

 or 70 bushels, made of piank grooved together, and clamped 

 and keyed with four sets of oak joist. A large circular tub, 

 strongly bound by wagon tire and keyed, and holding about 

 25 bushels is also used. The tops of both are securely 

 fastened, but a two inch auger hole, protected by a leather 

 valve, permits the escape of any excess of steam. The 

 steam is conveyed from the boiler into these, by a copper 

 tube attached to the steam delivery-cock, and it is continued 

 into the bottom of the box and tub by a lead pipe, on ac- 

 count of its flexibility, and to avoid injury to the food from 

 the corrosion of the copper. It is necessary to have the end 

 of the pipe in the steaming-box, properly guarded by a metal 

 strainer, to prevent its clogging from the contents of the 

 box. 



FIG. 105. 



I find no difficulty in cooking 15 bushel? of unground 



