342 On the Construction of Kitchen 



other metals. This fact is very important, as it tends 

 to remove all apprehension respecting the unwhole- 

 someness of a very useful compound metal, which, from 

 its cheapness, as well as on account of its durability, 

 renders it peculiarly well adapted for many domestic 

 uses. It would not, however, be advisable to boil or 

 stew any kind of food, especially such as contain acids, 

 in pewter vessels ; nor should acid substances ever be 

 suffered to remain long in them. 



The best, or at least the most wholesome, material for 

 stewpans and saucepans is, undoubtedly, earthen-ware 

 glazed with salt.* Several manufactories of this kind 

 of pottery have lately been established in this country, 

 and one in particular in, the King's Road, at Chelsea, 

 which belonged to the late Mrs. Hempel, which is, I 

 believe, now carried on by her sons. The principal 

 reason why this article has not long since found its 

 way into common use is, no doubt, the brittleness of 

 earthen-ware, and its being so liable to crack on being 

 suddenly exposed to heat or to cold ; for, excepting this 

 imperfection, it has every thing to recommend it. It 

 is perfectly wholesome (when glazed with salt), and 

 is kept clean with little trouble; and things cooked in 



* Nothing is more pernicious than the glazing of common coarse earthen- 

 ware. There is no objection to unglazed earthen-ware but its being apt to 

 imbibe moisture, which renders it difficult to be kept clean. I have lately seen 

 some kitchen utensils of very fine, compact, unglazed earthen-ware, bought at 

 Mr. Wedgewood's manufactory, which I thought very good. They were made 

 thin, and seemed to stand the fire very well ; and, as their surface was very 

 smooth, they were easily kept clean. I wish that the intelligent gentlemen 

 who direct that noble manufactory would turn their attention to the improve- 

 ment of an article so nearly connected with the health, comfort, and peace of 

 mind of a great portion of society. Stewpans of this material, suspended in a 

 cylindrical armor of sheet iron, would be admirably calculated for the register 

 stoves I shall recommend. Some of these stoves may be seen in the great 

 kitchen of the Royal Institution. 



