Fire-places and Kitchen Utensils. 



261 



by the damper in the canal, by which the smoke goes 

 off into the chimney, which damper is not represented 

 in any of the figures. 



The dry ness in the roaster is regulated by the damper 

 of the steam-tube, and also by means of a very essential 

 part of the apparatus the blowpipes which still re- 

 main to be described. They are distinctly represented 

 in the Figs. 14, 15, and 16. 



Fig. 15. 



These blowpipes, which lie immediately under the 

 roaster, are two tubes of iron, about 2\ inches in diam- 

 eter and 23 inches long, or about i inch shorter than 

 the roaster ; which tubes, by means of elbows at their 

 farther ends, are firmly fixed to the bottom of the roaster, 

 and communicate with the inside of it. The hither ends 

 of these tubes come through the brick-work, and are 

 seen in front of the roaster, being even with its face. 



These blowpipes have stoppers, by which they are 

 accurately closed ; but when the meat is to be browned 

 these stoppers are removed, or drawn out a little, and 

 the damper in the steam-tube of the roaster being at the 



