No. 7. 



Boilers for Cooking Food for Stock, ^c. 



217 



BOILERS FOR COOKING FOOD FOR STOCK, &c. 

 The above arrangement, together with the peculiar construction of the fire-place, are 

 believed to be original in invention and novel in practice. An experiment with a fire-place 

 without draught-hole or grate was first made at the sugar-refinery of Joseph Lovering, 

 Esq., in Philadelphia, in 1837, where it was found to succeed in the most perfect manner. 

 The fire is lighted on the top of the fuel, and is operated upon by the air from above, on 

 the principle of the blow-pipe ; by it the smoke is forced downwards through the body of the 

 fuel, becoming ignited in its passage through the flame, and adding much to the volume of 

 heat while passing under and around the boiler on its way to the chimney. Thus the smoke 

 is consumed, none issuing from the top of the chimney after the fuel has become perfectly 

 ignited — a consideration of great importance to those in the vicinity of extensive manufac- 

 tories. The fuel is wood, cut into lengths to suit the size of the fire-pit, which pit may be 

 constructed at the sides and bottom with common bricks, the arch-ways, by which the fire 

 passes to the bottom of the boilers, being turned with fire-bricks. This arrangement is 

 adapted for boiling or evaporating generally, and particularly for the cooking of food for 

 stock either on a large or small scale, none being more economical or convenient for heat- 

 ing water for dairy use, the scalding of hogs, &c. It was at first intended to confine the 

 use of these boilers to the desiccation of beet-juice in the manufacture of sugar, but it was 

 perceived that the principle of operation is applicable to many other purposes, especially to 

 the evaporation of the juice of the maple and corn-stalk in the fabrication of sugar, the power 

 of suddenly checking the fire — as instantaneous as the turning off" steam — being peculiarly 

 adapted to such nice operations ; at the same time giving the means of applying a greater 

 or less degree of heat, withdrawing it altogether, or transferring it to other purposes, by a 

 movement the most simple. The boilers may be made of thin boiler-iron, the bottoms nearly 

 flat, and the sides perpendicular, with a flange turned on the top, the depth being in propor- 

 tion to the circumference. In setting, tiiey may be placed with the bottom within three 

 inches of the bed of brick-work, the fire from the pit passing under the arch and spreading 

 over the bottom, escaping by a passage at the opposite side, and making the circumference 

 of the boiler before passing off by the chimney ; the boiler itself being surrounded by a jacket 

 of sheet-iron, of size sufficient to leave a space of one and a half or two inches, for a flue 

 between it and the boiler; and against this the brick-work is to be built. Put the ingredients 

 to be boiled into one of the boilers, withdraw the iron stopper C, formed of a flat bar of 

 wrought-iron three inches wide, and light the fire, regulating the draught by raising or low- 

 ering the iron cover A, which must be made to close tight when put quite down. While this 

 is progressing, make ready the other boiler, and when the food in the first boiler is done enough, 

 replace the stopper, and withdraw that belonging to the second boiler, by which the fire will 

 be transferred from one to the other in full force without receiving the least check or loss 

 of time. If at any time it should be found necessary to withdraw the fire at once from both 

 boilers, it may be done by drawing up the slide B, and putting in both stoppers, when the fire 

 will pass oft'by the chimney; or the fire might be extinguished instantly by putting down 

 the cover, a means of saving much fuel, by putting an end to all further combustion. 



Jan. 20. 1843. JaMES PeDOEB* 



