346 On the Construction of Kitchen 



copper, I have taken considerable pains to get service- 

 able stewpans and saucepans made of that material. 

 The great difficulty was to unite durability with cheap- 

 ness and cleanliness. How far I have succeeded in this 

 attempt will be seen hereafter. 



As it is probable the copper stewpans and saucepans 

 will continue to be used, at least for a considerable time 

 to come, notwithstanding the objections which have so 

 often been made to that poisonous metal, I shall pro- 

 ceed to an investigation of the best forms for those 

 utensils. 



Before I proceed to a consideration of the improve- 

 ments that may be made in the forms of kitchen uten- 

 sils, I must bespeak the patience of the reader. It is quite 

 impossible to make the subject interesting to those who 

 read merely for amusement, and such would do well 

 to pass over the remainder of this chapter without 

 giving it a perusal ; but I dare not treat any part of a 

 subject lightly which I have promised to investigate. 

 Besides this, I really think the details, in which I am 

 now about to engage, of no inconsiderable degree of 

 importance ; and many other persons will, no doubt, 

 be of the same opinion respecting them. The smallest 

 real improvement of any utensil in general and daily 

 use must be productive of advantages that are incalcu- 

 lable. It is probable that more than a million of kitchen 

 boilers and stewpans are in use every day in the United 

 Kingdom of Great Britain and Ireland ; and the provid- 

 ing and keeping kitchen furniture in repair is a heavy 

 article of expense in housekeeping. I am certain that 

 this expense may be considerably lessened ; and, in doing 

 this, that kitchen utensils may be made much more con- 

 venient, neat, and elegant than they now are. 



