Fire-places and Kitchen Utensils. 317 



that care must be used to place its hinges properly; 

 and I have found, by experience, that such a door is 

 closed more accurately by two turn-buckles, placed at 

 a proper distance from each other, than by a single 

 latch. I beg pardon for repeating what has already 

 been said elsewhere. 



Of the Management of the Fire in heating an iron 



Oven. 



If a certain degree of attention is always necessary 

 in the management of fire, there is certainly nothing 

 on which we can bestow our care that repays us so 

 amply ; and, with regard to the trouble of managing a 

 fire in a closed fire-place, it is really too inconsiderable 

 to deserve being mentioned. 



Whenever a fire is made under an iron oven, in a 

 closed fire-place, constructed on good principles, there 

 is always a very strong draught or pressure of air into the 

 fire-place ; and this circumstance, which is unavoidable, 

 renders it necessary to keep the fire-place door con- 

 stantly closed, and to leave but a small opening for the 

 passage of the air through the ash-pit register. The 

 fire-place, too, should be made very small, and partic- 

 ularly the bottom of it, or the grate on which the fuel 

 burns. 



If any of these precautions are neglected, the conse- 

 quences will be, the rapid consumption of the fuel, 

 the sudden heating and burning of the bottom of the 

 oven, and the sudden cooling of the oven as soon as 

 the fire-place ceases to be filled with burning fuel. 



It is a fact which ought never to be forgotten, " that 

 of the air that forces its way into a closed fire-place, 

 that part only which comes into actual contact with the 



