Fire-places and Kitchen Utensils. 363 



terrupted, for their bell-like covers, remaining filled with 

 steam, will prevent the cold air from coming into con^ 

 tact with the victuals. It is true that the cover or lid 

 of the steam-boiler must not be kept open too long, 

 otherwise the steam confined under the covers of the 

 dishes will be condensed, and the cold air will find its 

 way under them. 



In order that these boilers may be perfectly steam- 

 tight when their lids are down, they must all be fur- 

 nished with steam-rims; and there must be a tube of 

 communication between them for the passage of the 

 steam, and another tube to carry off the redundant 

 steam from the boiler which is situated farthest from 

 the fire. 



If it should be necessary, the principal boiler may, 

 without any difficulty or inconvenience, be divided into 

 two compartments, so as to render it possible to pre- 

 pare two different kinds of soup, or to boil two differ- 

 ent things separately at the same time. Suppose, for 

 instance, that the apparatus is designed for the kitchen 

 of a large family, and that the principal boiler is 12 

 inches wide, 24 inches long, and 1 2 inches deep. This 

 may be so divided by a vertical partition as to form 

 two compartments : the one, that immediately over the 

 fire, for instance, 12 inches by 10; and the other, 12 

 inches by 14. In this case I should make the second, 

 or steam-boiler^ 24 inches square by 1 2 inches deep, and 

 should cause the smoke to circulate in three flues par- 

 allel to each other. The first (in the hither end of which 

 the fire-place should be situated) should be immediately 

 under the first boiler, and the second and third should 

 be under the second boiler. 



