Fire-places and Kitchen Utensils. 273 



air. If this steam-tube were to open into either of the 

 cavities or canals, C, D, E, or F, in which the smoke 

 from the fire which heats the roaster circulates, this 

 smoke might, on some occasions, be driven back into 

 the roaster, which could not fail to give a bad taste to 

 the meat. The steam-tube must be laid on a descent, 

 otherwise the water generated in it, in consequence of 

 the condensation of the steam, might run back into the 

 roaster. 



Some care will be necessary in forming the vault 

 which is to cover the roaster above. Its form should 

 be regular, in order that it may be everywhere at the 

 same distance from the roaster ; and its concave surface 

 should be as even and smooth as possible, in order that 

 there may be the fewer cavities for the lodgement of 

 soot. The distance between the outside of the roaster 

 and the concave surface of this vault may be about 

 2 inches ; and the same distance may be preserved 

 below, between the brick-work and the sides of the 

 roaster. In the Fig. 15 the outline of the fire-place 

 and of the cavity in which the roaster is set is indicated 

 by a dotted line. 



Directions for the Management of a Roaster. 



Care must be taken to keep the roaster very clean, 

 and, above all, to prevent the meat from touching the 

 sides of it, and the gravy from being spilt on its bot- 

 tom. If by any means it becomes greasy in any part 

 that is exposed to the action of the fire, as the metal 

 becomes hot this grease will be evaporated, as has 

 already been observed, and will fill the roaster with the 

 most offensive vapour. When grease spots appear, the 

 inside of the roaster must be washed, first with soap 



