Systematic Plan for Kitchen Service. 7 



departments raised a little. The stove employed in this pit is 

 No. 4. ; and Mr. Cunningham assures me that two bushels of 

 coke {Qd. worth) a week is as much as his stove has been able 

 to consume during the severest weather which he has had it 

 going. 



Fig. 12. 



Vertical Profile of Mr. Cunningham's Pits, with the Sashes on. 



The next structure visited was a green-house belonging to 

 Henry Davidson, Esq., sheriff substitute, Haddington. The 

 stove and hot-air flue are placed and fed within. Mr. Davidson 

 seems highly delighted with it, both on account of the fuel 

 saved, and the little trouble required for its management, the 

 only objection being the escape of a little dust while cleaning 

 out the stove. As Mr. Davidson's green-house is situated on 

 the top of some out-houses and entered from the lobby of the 

 second floor of his dwelling-house, few other methods of heating 

 could have been contrived to answer the purpose so well. 



From what Mr. White has already done in heating horticul- 

 tural structures with his patent stoves, I feel pretty confident in 

 their success. He is at present engaged fitting up several green- 

 houses and pits in this country, and amongst others a vinery for 

 the Earl of Lauderdale. One of Mr. White's stoves was 

 recently fitted in a green-house erected for Lord Jeffrey, at 

 Craig Crook : the mildness of the weather since its erection has 

 caused it to be little used. Previously, however, to the plants 

 being put in, I saw it thoroughly tested, and the results of a 

 week's trial agree very closely with the observations on Mr. 

 White's vinery. 



Cal. Hort. Soc. Garden, Edinb., Aj^'il, 1840. 



Art. III. A Systematic Plan for a Gardener to '■^ serve the Kitchen" 

 By William Pearson. 



I BEG leave to submit for your approval or disapproval the 

 accompanying simple plan which I put into practice some years 

 ago, for the purpose of serving the kitchen and the dessert with 

 more facility and regularity than is generally done. 



Many of my brethren are well aware of the disagreeable 

 things which almost daily occur between the gardener and the 

 cook in regard to the vegetables, fruit, &c., which often arise 



B 4 



