Fire-places and Kitchen Utensils. 193 



and it appears to me that it would be no small addition 

 to the enjoyments of those who are fond of the pleasures 

 of the table to know that they were procured with less 

 trouble and with less injury to the health of those who 

 are employed in preparing them. 



Another inconvenience attending open chimney fire- 

 places, as they are now constructed, is the great difficulty 

 of preventing their smoking. In order that there may 

 be room for all the pots and kettles which are placed 

 over the fire, the grate, or kitchen range, as it is called, 

 must be very long ; and in order that the cook may 

 be able to approach these pots, etc., the mantel of the 

 chimney is made very high: consequently the throat 

 of the chimney is not only enormously large, but it is 

 situated very high above the burning fuel, both of 

 which circumstances tend very much to make a chim- 

 ney smoke, as I have shown in my Essay on Open 

 Chimney Fire-places ; and there does not appear to be 

 any effectual remedy for the evil, without altering 

 entirely the construction of such fire-places. 



Of the Objects particularly to be had in View in Attempts 

 to improve Kitchen Fire-places. 



The objects which ought principally to be attended to 

 in the arrangement of a kitchen are the following : 



i^, Each boiler, kettle, and stewpan should have its 

 separate closed fire-place. 



2dly, Each fire-place should have its grate, on which 

 the fuel must be placed, and its separate ash-pit, which 

 must be closed by a door well fitted to its frame, and 

 furnished with a register for regulating the quantity of 

 air admitted into the fire-place through the grate. It 

 should also have its separate canal for carrying off the 



