266 On the Construction of Kitchen 



surface of the meat, yet this heat being communicated 

 through the medium of a heated fluid (air) is much more 

 moderate and uniform and certain in its effects, than 

 direct rays which proceed from burning fuel, or from 

 bodies heated to a state of incandescence. 



Directions for setting Roasters. 



There are two points to which attention must be paid 

 by bricklayers in setting these roasters, otherwise they 

 will not be found to answer. Their fire-places must be 

 made extremely small ; and provision must be made for 

 cleaning out their flues from time to time when they 

 become obstructed with soot. 



When I first introduced these roasters into this coun- 

 try five years ago, I was not fully aware of the irresistible 

 propensity to make too great fires on all occasions, which 

 those people have who inhabit kitchens ; but sad experi- 

 ence has since taught me that nothing short of rendering 

 it absolutely impossible to destroy my roasters by fire 

 will prevent their being so destroyed. The knowledge 

 of this fact has put me on my guard, and I now take 

 effectual measures for preventing this evil. I cause the 

 fire-places of roasters to be made very small, and direct 

 them to be situated at a considerable distance below the 

 bottom of the roaster. 



For a roaster which is 18 inches wide, and 24 inches 

 long, the fire-place should not be more than 7 inches 

 wide and 9 inches long ; and the side walls of the fire- 

 place should be quite vertical to the height of 6 or 7 

 inches. Small as this fire-place may appear to be, it 

 will contain quite coals enough to heat the roaster, and 

 many more than will be found necessary for keeping 

 it hot when heated. The fact is that the quantity of 



