Fire-places and Kitchen Utensils. 347 



As it is indispensably necessary, in recommending 

 new mechanical improvements, not only to point out 

 what alterations ought to be made, but also to show 

 distinctly how the work to be done can be executed in 

 the easiest and best manner, the fear of being by some 

 thought prolix and tiresome must not deter me from 

 being very particular and minute in my descriptions 

 and instructions. 



In justice it ought always to be remembered that my 

 object in writing is professedly to be useful, and that I 

 lay no claim to the applause of those delicate and severe 

 judges of literary composition, who read more with a 

 view to being pleased by fine writing than to acquire 

 information. If those who are quick of apprehension 

 are sometimes tempted to find fault with me for being 

 too particular, they must remember that it is not given 

 to all to be quick of apprehension, and that it is amiable 

 to have patience and to be indulgent. But to proceed. 



As the fire employed in heating stewpans, sauce- 

 pans, etc., may be applied in a variety of different ways, 

 and as the form of the utensil ought in all cases to be 

 adapted to the form of the fire-place and to the mode 

 of applying the heat, it is necessary, in laying down 

 rules for the construction of stewpans and kitchen 

 boilers, to take into consideration the construction of 

 the fire-places in which they are to be used. But 

 kitchen fire-places, constructed on the best principles, 

 are susceptible of a variety of different forms. 



In the spacious dwellings of the rich, where large 

 rooms are set apart for the sole purpose of cooking, 

 a number of separate fire-places, in large masses of 

 brick-work constructed on the principles adopted in 

 the kitchen of Baron de Lerchenfeld, at Munich, will 



