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granger’s air-tight brick-oven cooking-stove. 
GRANGER'S AIR-TIGHT BRICK-OYEN COOK¬ 
ING-STOVE. 
Economy of fuel, to say nothing of that of cook¬ 
ing, is an important consideration with the farmer. 
In nearly all farm-houses of modern construction, 
the large old-fashioned fire-place is done away with, 
and a cooking-range of brick, or a stove is substi¬ 
tuted. By means of these a great saving is effected 
in fire-wood, the labor of cooking is les¬ 
sened, and it is done with much more 
ease and comfort to the inmates of the 
house. 
Among ranges the difference is trifling; 
not so with cooking-stoves. In this de¬ 
partment of mechanics, ingenuity for the 
past few years seems to have taxed its ut¬ 
most efforts in attempts at what is termed 
improvements. Some of them have proved 
useful, but the greater part upon trial are 
found to be more complex and fanciful than 
utilitarian. 
When we were at the late State Agricul¬ 
tural Society Show, at Saratoga, our atten¬ 
tion was drawn to the cooking-stove of 
Mr. R. D. Granger, of Albany, denoted by 
the adjoining cut. 
The improvement in this stove, which 
differs so materially from all others, is this. 
The inside of the oven, front, back, and 
bottom of the stove, is lined with a non¬ 
conductor of heat, similar in its operation 
to ordinary brick-work, which absorbs the 
moisture arising from the articles baking, 
keeping a dry oven, and giving an even, 
perfect, and steady heat, permitting the 
bread to rise gradually without first crusting 
it. The oven being free from moisture by 
absorption, the bread comes out light and 
sweet as from a brick oven. So perfectly 
does this stove resemble the brick-oven, that 
when once heated up, all the fire may be 
taken out of the stove, and bread be baked 
perfectly by the heat retained in the brick. 
Thus the inventor has combined with 
a cast-iron stove a decided improvement, 
and one, too, that has long been sought; 
that is, an oven to bake equal to an old 
fashioned brick-oven. 
There is another great advantage in the 
construction of this stove, viz. its direct 
draft from the fire right under the oven as 
well as over it; thus first applying the heat 
to the bottom of the oven, which causes the 
bread to rise, and at the same time tho¬ 
roughly crusts the bottom, whereas in 
stoves which first carry the fire to the top of 
the oven before it reaches the bottom, the 
bread will crust on the top before it is suf¬ 
ficiently done through, which prevents the loaf 
from rising, and causes it to be heavy—the top 
being crusted hard, and the bottom not sufficiently 
baked. 
Many years have been devoted in bringing this 
stove to its present state of perfection. A few were 
manufactured during the past year, and put in use, in 
order that any defects might be remedied ; and they 
have given perfect satisfaction, both for wood anti 
coal; and we commend the stove to the public with 
the fullest confidence that it will perform all, and 
even more than is claimed. 
This stove is made of various sizes, and some 
variation of form, and is arranged for either wood 
or coal. In the form of the cut it is preferable for 
coal. Mr. Granger has another stove embracing 
the same improvements, viz. direct draft and brick 
oven, which is more peculiarly fitted for burning 
wood, though it burns coal admirably. A cut with 
description of that stove, called the “ Iron-Witch,” 
will be given next month. 
-» ■-. 
The Potato Disease. —Curl, blister, frost-bites, 
ripening, flagging, sudden blight, scab, rust, mere 
debility, and even scalding, have been described as 
disease. Many of these affections, which are as old 
as the potato itself, occur locally every year, and 
are of no general importance.— Dr. Lindlcy in 
London Gardeners’ Chronicle. 
