206 On the Construction of Kitchen 



It will certainly be confessed that neither science nor 

 art has done much either for saving labour or for saving 

 expense, either for convenience, comfort, cleanliness, or 

 economy in the invention and management of a kitchen 

 range. 



Before I proceed to explain more minutely the dif- 

 ferent parts of this kitchen, it may be useful to give a 

 general idea of the whole of it, taken together. 



PLATE VIII. 



Fig. 2. This figure shows a front view, or, more strictly 

 speaking, an elevation of this kitchen. In this plan the 

 ash-pit doors with their registers are distinctly seen ; and 

 also the ends of the earthen stoppers which close the 

 openings into the fire-places* of four of the principal 

 boilers. The covers of the principal boilers,! as also of 

 several of the stewpans, are seen above the level of the 

 upper surface of the mass of brick-work. 



The height of this mass of brick-work, a b, measured 

 from the floor or pavement of the kitchen? is just 3 feet. 



Fig. 3. This figure shows a horizontal section of the 

 mass of brick-work in which the boilers, etc., are set, 

 taken at the level of the horizontal flues, that carry off 

 the smoke from the boilers, stewpans, and saucepans, 

 into the vertical canals which convey it into the chimney. 



The smoke from three of the principal boilers, situated 

 on the left hand, is carried by separate canals to a circular 

 cavity, over which a large shallow boiler is placed, in 

 which water is heated (by this smoke) for the use of the 

 kitchen, and more especially for washing the plates and 



* For a particular account of these stoppers, see pp. 26-158, and Plate I., 

 Figs. 6, 7, and 8. 



t For an account of these covers, see pp. 15-157, and Plate I., Figs, i and 2. 



