Fire-places and Kitchen Utensils. 313 



of the cylindrical body of the oven, care must be taken 

 to beat down the heads of the riveting nails in front, 

 otherwise they will prevent the door of the oven from 

 closing it with that nicety which is requisite. 



In setting this roasting-oven, the whole of the thick- 

 ness of the vertical front of it should be made to project 

 forward before the brick-work. The fire-place doors, 

 ash-pit, register-door, damper in the chimney, etc., should 

 be similar in all respects to those used for roasters ; and 

 the flues should likewise be constructed in the same 

 manner. 



I have been the more particular in my description of 

 this roasting-oven, because I think it bids fair to become 

 a most useful implement of cookery. As an oven, it 

 certainly has one advantage over all ovens constructed 

 on the common principles, which must give it a decided 

 superiority. By means of the air-chamber and the steam- 

 tube it may be kept clear of all ill-scented and noxious 

 fumes without the admission of cold air. 



Of the Difference between a Roasting-oven and a 

 Roaster. 



From the account of the roasting-oven that has just 

 been given it might be imagined that it possesses all 

 the properties of the roaster, and in the same degree ; 

 but this is not the case. The essential difference be- 

 tween them is this : the blowpipes of the roaster being 

 surrounded by the flame on all sides, they are heated 

 above as well as below, and the air in passing through 

 them is much more exposed to the heat than it is in 

 passing through the air-chamber of the roasting-oven. 

 The particles of air which happen to come into contact 

 with the bottom of the oven will of course be heated ; 



