282 On the Construction of Kitchen 



a more scientific explanation, to give the generality of 

 readers distinct ideas of the nature of the effects that 

 are produced by them. The noxious vapour generated 

 from the oily particles that are evaporated by the strong- 

 heat are most certainly driven away precisely in the 

 manner described ; and we have just seen how very es- 

 sential it is that these vapours should not be permitted 

 to remain in the roaster. And whether the surface of the 

 meat be in fact dried by the immediate contact of a cur- 

 rent of hot and dry air, or whether this effect is produced 

 in consequence of an increase of calorific rays from the 

 top and sides of the roaster occasioned by the additional 

 heat communicated to the internal surface of the roaster 

 by this hot wind, the utility of the blowpipes is equally 

 evident in both cases. 



CHAPTER V. 



More particular Descriptions of the several Parts of the 

 Roaster, designed for the Information of Workmen. 



Of the Body of the Roaster. Of the Advantages 

 which result from its peculiar Form. Of the best 

 Method of proceeding in covering the iron Doors of 

 Roasters and Ovens, with Panels of Wood, for con- 

 fining the Heat. Method of constructing double 



Doors of sheet Iron and of cast Iron. Of the Blow- 

 pipes. Of the Steam-tube. Of the Dripping-pan. 



Precautions to be used for preventing the too rapid 

 Evaporation of the Water in the Dripping-pan. 

 Of large Roasters that may be used for roasting 

 and baking at the same Time. Precautions which 



