Fire-places and Kitchen Utensils. 267 



fuel required to roast meat in this way is almost 

 incredibly small. By experiments made with great 

 care at the Foundling Hospital, it appeared to be only 

 about one sixteenth part of the quantity which would 

 be required to roast the same quantity of meat in the 

 common way before an open fire. But it is not merely 

 to save fuel that I recommend the fire-places to be 

 made very small: it is to prevent the roasters from 

 being wantonly destroyed, the meat spoiled, and a 

 useful invention discredited. 



With regard to the provision which ought to be 

 made, in the setting of a roaster, for occasionally clean- 

 ing out its flues, this must be done by leaving proper 

 openings (about 4 or 5 inches square, for instance) in 

 the brick-work, to introduce a brush, like a bottle-brush, 

 with a long handle; which openings may be closed 

 with stoppers or fit pieces of brick or of stone, and the 

 joinings made good with a little moist clay. To render 

 these stoppers more conspicuous, they may each be 

 furnished with a small iron ring or knob, which will 

 likewise be useful as a handle in removing them and 

 replacing them. 



In Figs. 15 and 16, a simple contrivance may be 

 seen represented, by means of which the soot which 

 is apt to collect about the top of a roaster may 

 be removed with very little trouble as often as it shall 

 be found necessary, without injuring the brick-work or 

 deranging any part of the machinery. By means of an 

 oblong square frame, constructed of sheet iron, and 

 fastened to the top of the roaster by rivets, a door-way 

 is opened into the void space left for the flame and 

 smoke between the outside of the roaster and the 

 hollow arch or vault in which it is placed ; and by 



