288 On the Construction of Kitchen 



be very different ; and the consequence of this inequality 

 will be either that the meat will not be sufficiently done 

 in some parts, or that the heat must be so much in- 

 creased as to prevent its being well done in any part. 



In order to induce persons to be careful in the man- 

 agement of machinery of any kind which is new to 

 them, it is necessary to point out the bad consequences 

 which will result from such neglects and inattentions 

 as they are most liable to fall into in the use of it ; for, 

 however particular instructions may be, strict attention 

 to them cannot be expected from those who are not 

 aware of the bad effects that may result from what 

 may appear to them very trifling deviations or neglects. 



Those who make roasters must take the greatest 

 care to construct them in such a manner that they 

 may be accurately closed, and that the heat may not 

 be able to make its way through their doors; and 

 those who use them must be careful to manage them 

 properly. 



There are two ways in which the door of a roaster 

 may be constructed, so as to confine the heat perfectly 

 well, without giving any additional trouble to the cook 

 in the management of it. It may be made of a single 

 sheet of iron, and covered on the outside with a panel 

 of wood ; or it may be constructed of two sheets of 

 iron, placed parallel to each other at the distance of 

 about an inch, and so fastened together that the air 

 between them may be confined. 



When a door of single sheet iron is made to confine 

 the heat by means of an outside covering of wood, care 

 must be taken to make such outside wooden covering 

 in the form of a panel, otherwise it will not answer. 

 If a board be used instead of a framed panel, it will 



