278 On the Construction of Kitchen 



As it will frequently happen that the meat will be 

 done before it will be time to send it up to table, when 

 this is the case, it may either be taken out of the roaster 

 and put into a hot closet, which may very conveniently 

 be situated immediately over the roaster, or it may 

 remain in the roaster till it is wanted. If this last- 

 mentioned method of keeping it warm be adopted, the 

 following precautions will be necessary for cooling the 

 roaster, otherwise the process of roasting will still go 

 on, and the meat, instead of being merely kept warm, 

 will be over done. The register in the ash-pit door 

 should be closed ; the fire-place door and the damper 

 in the chimney should be set wide open ; the fire 

 should either be taken out of the fire-place or it should 

 be covered with cold ashes ; and, lastly, the damper 

 in the steam-tube and both the blowpipes should be 

 opened. By these means the heat will very soon be 

 driven away up the chimney, and, as soon as it is so 

 far moderated as to be no longer dangerous, the blow- 

 pipes and the damper in the steam-tube may be nearly 

 closed ; and if there should be danger of the cooling 

 being carried too far, the fire-place door may be shut. 

 By these means the heat of the roaster and of the 

 brick-work which surrounds it may be moderated and 

 regulated at pleasure ; and meat already roasted may be 

 kept warm, for almost any length of time, without any 

 danger of its being spoiled. 



Miscellaneous Observations respecting Roasters and 



Ovens. 



I shall, no doubt, be criticised by many for dwelling 

 so long on a subject which to them will appear low, 

 vulgar, and trifling; but I must not be deterred by 



