Fire-places and Kitchen Utensils. 397 



might perhaps be so constructed as, with this precaution 

 for the preservation of its sides, it might be made to last 

 a great while, which would not only save a considerable 

 expense for kitchen utensils, tin being much cheaper 

 than copper, but would also remove the apprehension 

 of being poisoned by any thing injurious to health 

 communicated to the food by the vessel in which it 

 is prepared, which those cannot help feeling who eat 

 victuals cooked in copper utensils, and who know the 

 deleterious qualities of that metal. 



Concluding that if I could contrive to prevent the 

 seams or joinings of the tin in a saucepan or boiler 

 from ever coming into contact with the flame of the 

 fire, it could not fail to contribute greatly to the du- 

 rability of the utensil, I caused the saucepan repre- 

 sented in the foregoing figure to be made of that 

 material. The bottom of this saucepan, *?, f, was 

 made dishing (instead of being flat, as the bottoms of 

 tin saucepans are commonly made) ; and, being joined 

 to the body of the saucepan by a strong double seam, 

 the vacuities of the seam, both within and without, 

 were well filled up with solder. 



Now as care was taken in adjusting the conical band 

 of copper, c, e,f, d, to the bottom of the saucepan, to 

 make its circular opening above, at e,f, something less 

 in diameter than the bottom of the saucepan at its ex- 

 treme breadth, or where it joins the sides or body of 

 the utensil, and also to cause the upper edge of this 

 copper actually to touch the bottom of the saucepan, 

 and even to press against it in every part of its circum- 

 ference, it is evident that the seam by which the body 

 of the saucepan and its dishing bottom were united 

 was completely covered by the copper, and defended 



