30 Chabannes's Pamphlets on heating by hot Water. 



Explanation of 

 thePlate.(/o^.31.) 



a. Kitchen fire place, with 

 a boiler behind the grate. 



b. Pipe by which the hot 

 water ascends into the 

 parlour floor {d), and con- 

 tinues fVom thence to the 

 upper cistern (c). 



e, Kxtrcmity of the return- 

 ing pipe, by which the 

 cooled water returns to 

 the bottom of the boiler. 



/, Vases of hot water in the 

 three floors, supplied by 

 descending pipes from the 

 upper cistern (c). 



g, A stove, from which hot 

 water may be made either 

 to ascend or descend by 

 the pipes (h) or («'). 



kl. Stopcocks. 



m. Pipe for supplying a 

 bath. 



n. Supply-cistern of cold 

 water to the whole. 



Having been informed by several correspondents, that the 

 mode of heating by hot water had long been practised by 

 Messrs. Boulton and Watt, we wrote to these gentlemen, and 

 the following is an extract from their answer. It deserves 

 attention, not merely on account of the singular fact of their 

 having practised this mode of heating for " upwards of fifty 

 years," but because it contains some very judicious observ- 

 ations on the mode itself. Coming from such eminent en- 

 gineers, the observations will have their due weight with our 

 readers. 



" We may briefly observe that the attention of this firm 

 has been directed to the employment of steam and hot water 

 as media for, the transmission of heat upwards of fifty years, 

 and they have been used by us, with that view, under almost 

 every modification, in the warming of rooms for all the various 

 operations of manufactories, for habitations, for the heating of 

 baths, vats, and various other purposes. Preference was given 

 to the one or other according to the circumstances under 

 which the application of heat was required, steam being natu- 

 rally preferred for the more rapid diffusion of a high tempera- 

 ture, and water substituted when the heating of that liquid to a 

 low temperature, or the steady maintenance of such a temper- 



