298 On the Construction of Kitchen 



level of the water that is put into it. To avoid the 

 necessity of placing any riveting-nail at the bottom of 

 the pan or near it, in fastening the sliders on which the 

 pan runs, these sliders should be made to pass upwards 

 by the ends of the pan, in order to their being fastened 

 to it near its brim. 



The dripping-pan should not be made quite so long 

 as the roaster, for room must be left between the farther 

 end of it and the farther end of the roaster for the hot 

 air from the blowpipes to pass up into the upper part 

 of the roaster. In order to stop the dripping-pan in 

 its proper place when it is pushed into the roaster, the 

 farther end of the shelf on which it slides may be turned 

 upwards, and the brim of the dripping-pan made to 

 strike against this projecting part of the shelf. The 

 opening between this projecting part of the shelf and 

 the farther end of the roaster should be about i inch 

 or i^ inches wide, and it may be just as long as the 

 dripping-pan is wide at the brim. This part of the shelf 

 which projects upwards should be 2 an inch higher 

 than the brim of the dripping-pan, in order to prevent 

 the current of hot air from the blowpipes from striking 

 against the end of the dripping-pan, and heating it too 

 much. The shelf may be stopped in its proper place by 

 means of two horizontal projecting slips of iron about 

 i inch or i^ inches long each at its farther end, which, 

 striking against the end of the roaster, will prevent the 

 shelf from being pushed too far into it. The dripping, 

 pan should have two falling handles, one at each end of 

 it, which handles should have stops to hold them fast 

 when they are raised into a horizontal position. As 

 these handles will necessarily project a little beyond 

 the ends of the pan, even when they are not raised up, 



