DEVELOPMENT OF COOKING DEVICES 



147 



fact, however, it usually was heated and used only one day 

 in the week. A flue led from this oven into the chimney. 

 On baking-day, a wood fire was built in it and when it was 

 sufficiently heated, the coals and ashes were raked and swept 

 out and the week's baking was placed in it. 



171. The Early Cook Stoves. The first American stoves 

 intended especially for cooking were made about 1820. The 

 CONANT STOVE, made at Brandon, Vermont, was one of the 

 first (Fig. 110). It was a cast-iron stove with firebox at the 



FIG. 110. The Conant stove; 

 made at Brandon, Vt., 1820. 



FIG. 111. Stanley's rotary stove; made 

 about 1835. 



bottom. The oven was above the firebox and had doors open- 

 ing both at the front and the rear of the stove. The smoke 

 pipe went up through the oven. On each side of the stove 

 was a projection which held a cast-iron kettle whose bottom 

 was exposed to the heat of the fire. Most of the food was 

 cooked by boiling in these kettles, although some baking 

 was done in the oven. The stove had an ample hearth, and 

 roasting was accomplished by opening the firebox door and 

 placing the old style reflector upon the hearth. 



The STANLEY ROTARY STOVE was made at Troy, New York, 

 about 1835 (Fig. 111). It also had an ample hearth. Its 

 top revolved by means of a crank and cogs. It carried five 

 griddles of varying sizes. By revolving the top, any one 

 of these griddle holes could be brought over the hottest part 

 of the fire or placed in a cooler position as desired. The 

 directions for using the stove read: "Roasting is done in the 

 best manner by reflection in the tin oven under the stove 

 (where it is to stand) and may at the same time be done on 



