Description of a Kitchen Stove, 295 



above described, does all the business of the kitchen 

 with one fire and a great saving of fuel as the same 

 heat that bakes and boils, is afterwards emitted to w^arm 

 the kitchen with nearly as good effect, as if it had per- 

 formed no previous service. Besides the saving of 

 w^ood, there is perhaps as great a saving of labour, by 

 the facility with which the cooking business can be ex- 

 ecuted. The ovens are always warm when there is 

 fire in the stove. The fire can be turned off and on the 

 pots in an instant, without the trouble of moving them ; 

 and the cook is never exposed to the scorching heat 

 of an open fire. This stove is set with the most ad-= 

 vantage in the fire place of the kitchen. The front of 

 it extending about twelve inches out from the breast of 

 the chimney so as to admit the apparatus for heating 

 the kitchen to stand out in front of the mantle. The 

 throat of the chimney should be stopped in winter, but 

 furnished with a sliding shutter to be opened occasion- 

 ally so as to allow the steam from the boiling pots to 

 escape without incommoding the kitchen. 



With much respect, 



I remain yours, Sec. 



Samuel Dickey. 

 Mr« John Miller. 



