Fire-places and Kitchen Utensils. 217 



in which the before-mentioned boilers are set, and then 

 circulates under a quadrangular copper vessel (expressed 

 by dotted lines at A, Fig. 8), 27 inches long, 19 inches 

 wide, and 20 inches deep, destined for containing warm 

 water for the use of the kitchen. As this vessel stands 

 higher than the tops of the boilers, it is found to be very 

 convenient for rilling them with water; and, as this water 

 is kept warm by the smoke, this arrangement produces 

 a considerable economy of fuel as well as of time. The 

 water is drawn off from this vessel for use by means 

 of a brass cock, which is not expressed in the drawing ; 

 and it is supplied with water from a neighbouring res- 

 ervoir, the entrance of the water being regulated by a 

 regulating cock or valve, furnished with a swimming 

 ball. 



The smoke, after it has circulated in flues under this 

 vessel, goes off into a vertical canal which conducts it 

 into the chimney. This vertical canal, together with 

 three others designed for a similar use (see d, d, d, d, 

 Fig. 7, and Fig. 9), are situated in the thick walls of an 

 open chimney fire-place (n, Fig. 8), the hearth of which 

 is on a level with the top of the mass of brick-work in 

 which the boilers are set. A horizontal section of these 

 four vertical flues, taken at the height of 3 inches above 

 the level of the hearth, and also a horizontal section of 

 the brick- work of a roasting-machine (B, Figs. 8 and 9), 

 situated on the left of this open chimney fire-place, are 

 distinctly represented in the Fig. 9. 



Under the hearth of the fire-place there is an open 

 vault which serves as a magazine for fuel ; and in the 

 front wall of the fire-place, above the mantel, just under 

 the ceiling of the room, there are two openings into 

 the chimney, by which the steam that rises from the 



