'XHE CULINARY GARDEN. 



21 



very readily effected ; independently of which, they are, like 

 all flues heated by hot air or smoke, liable to become cool 

 soon after the fire ceases to burn. An improvement has 

 been designed by W. Atkinson, Esq., of Grove End, and 

 for its utility and simplicity deserves to be in more general 

 use; it consists in building the walls hollow, which will 

 be found far more economical and equally strong, and in- 

 troducing, within a few inches of the bottom of such cavity, 

 hot-water pipes, supplied from boilers, which may be built in 

 the wall, and the fire fed and managed from behind, such 

 boilers being placed at the distance of from fifty to one hund- 

 red feet apart ; or one boiler, placed m the middle, will lient 

 one hundred feet or more of wall sufiiciently, by having the 

 pipes branching both from the right and left, a space much 

 greater than could by any other means be heated by one fire. 

 These pipes require no cleaning nor repair, if once properly 

 placed, and can be erected at a very moderate expense ; they 

 possess a decided advantage over hot air or smoke flues, by 

 continuing to give out heat to the wall long after the fire has 

 ceased to burn, and this property will increase according to 

 the size of the pipes that may be introduced. For the side 

 walls, which have an eastern and western aspect, the pipes may 

 be placed in the centre of the walls, so that both sides may 



derive an equal degree of 



heat from them, as fig. 2; 

 and for walls having only a 

 southern aspect, the walls 

 being thicker, the pipes may 

 be so arranged as to have 

 only one brick of thickness 

 in front, and the remainder 

 of the thickness on that side 

 where the heat is not re- 

 quired {Jig. 3). The water 

 being heated in the boiler 

 will flow along one pipe to 

 its extreme point, say one 

 hundred feet, and there make 

 a turn by an elbow joint, and 



