Fire-places and Kitchen Utensils. 345 



to powder, and mixed with a very small proportion of 

 Stourbridge clay. 



The method of glazing this ware with salt is by 

 throwing decrepitated common salt into the top of the 

 kiln, with an iron ladle, through six or eight holes made 

 for that purpose in different parts of the top of the kiln. 

 These holes, which need not be more than four inches 

 in diameter each, may be kept covered with common 

 bricks laid over them. 



The salt should not be thrown in till the ware is 

 sufficiently burned and till it has acquired the most in- 

 tense heat that can be given it ; and the holes should 

 be immediately closed as soon as the salt is thrown in. 

 If as much as a large handful of salt be thrown into 

 each hole, that will be sufficient, unless the kiln be very 

 large. 



The salt is immediately reduced to vapour by the 

 intense heat, and this vapour expands itself and fills 

 every part of the kiln, and disposes the ware to vitrify 

 at its surface. 



I have made several attempts to protect stewpans 

 and saucepans of earthen-ware from danger from sud- 

 den heat, and from accidental blows, by covering them 

 on the outside with sheet copper and with sheet iron ; 

 and in these attempts I have succeeded tolerably well. 

 Several stewpans covered in this manner may be seen 

 in the kitchen and in the repository of the Royal In- 

 stitution. As the subject is of infinite importance to 

 the health and comfort of mankind, I wish that some 

 ingenious and enterprising tradesman would turn his 

 attention to it. 



As cooking utensils of tinned iron are incomparably 

 less dangerous to health than those which are made of 



