O V E 
OUDIPOU'R, Meywar', or Midwar, a province of 
Hindooftan, belonging to the Rajpoots, about ioo miles 
fquare, fituated on the eaft of the river Puddah. In for¬ 
mer times, it is probable that the whole Rajpootana con- 
ftituted one kingdom or empire under the rajah or prince 
of Oudipour, who has always been confidered as the head 
of the Rajpoot dates. Oudipour is very mountainous, 
with a fandy foil in the valleys. Its revenue in the year 
1779 was eftimated at ten lacks of rupees per annum. 
OUDIPOU'R, a city of Hindooftan, ar.d capital of a 
circar to which it gives name, in the country of Agi- 
mere : 120 miles fouth-fouth-weft of Agimere, and 260 
fouth-weft of Agra. Lat. 24. 42. N. Ion. 74. 42. E. 
OUDO'BO, a country of Africa, fubjefit to Benin. 
OU'DON, a river of France, which runs into the Orne 
at Caen. 
OU'DON, a town of France, in the department of the 
Lower Loire: four miles weft of Ancenis, and fifteen 
north-eaft of Nantes. 
OU'DSONG-PANDANG', Jou'dandan, or Rot'ter- 
dam, a fortrefs of Celebes, near Macaflar. 
OU'E, a mountain of Perfia, in Chorafan ; eight miles 
eaft of Kain. 
OUE-KIUM', a city of China, of the firft rank, in 
Ho-nan, on the Ki river : 297 miles fouth-fouth-weft of 
Pekin. 
OUE-TCHUEN', a town of China, of the third rank, in 
Ho-nan : eighteen miles north-eaft of Hiu-tcheou. 
OU'EI, or Yu, a city of China, of the fecond rank, in 
Chan-fi: 150 miles l’outh-weft of Tai-yuen. 
OUEI-LING', or Yu-ting, a city of China, of the 
fecond rank, in Quang-fi : 117 miles fouth-fouth-weft of 
Pekin. 
OUEI-LO', a town of Thibet: 295 miles fouth-weft 
of Hami. 
OUEI-NING', a city of China, of the firft rank, in 
Koei-tcheou. Lat. 26.45. N. Ion. 103. 50. E. 
OUEI-YU'EN, a town of China, of the third rank, in 
Se-tchuen : forty-two miles eaft-north-eaft of Kai. 
OUEI-YU'EN, a town of Thibet; 275 miles eaft-fouth- 
eaftofHami. 
OUEI-YU'EN HO'TUN, a town of Corea: 450 miles 
eaft-north-eaft of Pekin. 
OVELGUNN', a town of the duchy of Holftein : nine' 
miles eaft-fouth-eaft of Eutyn. 
OVELGUN'NE, or Ovelgoenne, a town of Germany, 
and chief place of a fmall free territory, which in the 
year 1653 was annexed to the comte of Oldenburg : fix- 
teen miles north-eaft of Oldenburg. 
OVELGUN'NE, a town of the duchy of Holftein: three 
miles fouth-eaft of Gluckftadt. 
OV'ELTY, f. (a law term.) A kind of equality of fer- 
vice in fubordinate tenures. 
OVEN, f. [ avfn , Goth, ofn, Icel. open, Sax. “ Aphah 
(Heb.) fignifieth to bake, and to feethe, and to drefs 
meat: oven feemeth to be derived of this word.” Leigh’s 
Crit. Sacra. 1650. p. 15.] An arched cavity heated with 
fire to bake bread.—Bats have been found in ovens and 
other hollow' clofe places, matted one upon another; and 
therefore it is likely that theyfieepin the winter, and eat 
nothing. Bacon. —The oven at Raby Caftle was of di- 
menfipns fuited to the hofpitality of the pile ; higher than 
a tall perfon, for the talleft may ftand upright in it, and 
I think its diameter muft be fifteen feet. At prefent it is 
converted into a wine-cellar; the fides are divided into 
ten parts, and each holds a hogfliead of wine in bottles. 
Pennant. 
He loudly bray’d, that like was never heard. 
And from his wide devouring oven fent 
A flake of fire, that, flafhing in his beard, 
Him all amaz’d. Spenfer. 
Ovens in general ufe are made with flues, which de- 
ftroy a great quantity of fire in its palfage through them, 
O V E ~ 67 
and much trouble is required to keep them heated. The 
fire, which ihould be employed in roafting meat, is in a 
great meafure difiipated in the flue of the common ovens, 
if ufed at the time of roafting; or the common oven does 
not acquire luflicient heat to anfwer the purpofe, unlefs 
much coal is confumed. To avoid thefe inconveniences, 
Mr. Holmes, of Caftle-court, Strand, London, invented, 
in the year 1800, an oven which was heated without flues, 
for which, as he did not take out a patent, he received a 
premium of fifteen guineas from the Society of Arts. 
The invention confifts of a caft-iron oven, with a folid 
piece of iron projecting from its fide into the fire, in which 
this piece conftantly remains, and, becoming red-hot, 
communicates fufficient heatfor baking to the whole oven. 
The oven keeps continually at a baking-heat, without 
expenfe or trouble, as the common fire is fufficient for the 
purpofe. Mr. Holmes’s account to the fociety was ac¬ 
companied by letters from feveral gentlemen who have 
had his ovens fixed in their houfes, all of whom 
fpeak favourably of them. In addition to which, a com¬ 
mittee of the fociety, in order to afcertain fully how the 
oven anfwered, ordered two ovens, of fimilar forms and 
dimenfions, to be fixed to the fides of a fire-grate, in the 
model-room of the fociety, one of which ovens only 
differed from the other by the piece of caft-iron projecting 
from its fide into the fire ; both ovens were heated by the 
fame fire, and fixed in mortar and brick-work in a fimi- 
lar manner. Two loaves, of equal fize and quality, being 
prepared from the fame dough, one was put into each 
oven ; and, after remaining therein three quarters of an 
hour, they were taken out at the fame time, and examined. 
The loaf from Mr. Holmes’s oven was in every refpeCl 
well-baked, but the other was dough-baked and im¬ 
perfect. An oven upon Mr. Holmes’s conftruCtion has 
been fince fitted-up in the fociety’s kitchen, which ap¬ 
pears to anfwer every purpofe that could be expeCled from 
its fize, which is thirteen inches and a half wide at the 
door or in front, and fifteen inches deep. A reference 
to the annexed Plate, will explain more fully the con- 
ftruCtion of the oven, and its principle of aftion. Fig. 1. 
a perfpeCtive view of the oven. Fig. 2. an horizontal lec¬ 
tion of the fame. A, that fide of the oven which is 
placed next the fine. B, the projecting piece of iron, 
which remains ftationary in the fire, and communicates 
heat to the oven. C, the door of the oven. 
In the year 1801, Mr. Power, of Bury St. Edmund’s, 
Suffolk, whitefmith, took out a patent fora portable oven, 
upon an improved conftruftion. As we think this is a 
ufeful invention, we lhall give 3 particular defcription of 
its parts. Fig. 3. reprefents the oven detached, fo con- 
ftruCted as to be fet over a laundry-ftove, or any other 
fmall ftove. Fig. 4. reprefents the oven and hot-clofet 
complete. Fig. 5. is the infide-view of fig. 4. A, the 
hot-clofet, which is gradually heated to any degree by 
means of the large valve in the chimney G. F, is the 
Jplitter, fo called becaufe it divides equally the heat ol the 
fire, and throws it up the flues a, a, and heats both the 
oven and hot-clofet. In cafe the fplitter fliould retain 
too great a heat for the oven B, & is a valve for the re¬ 
ception of air, which may be regulated at option. H is 
the fmall valve (Ihown feparately at fig. 10.) made round, 
and fixed about two inches from the front of the oven, 
with holes in the fides, to fecure it from the foot falling 
into the oven ; the ufe of this valve is in cafe any nau- 
feous fcent may arife from baking ; for a current of air 
pafles through the ventilator C, and carries the fcent into 
an open chamber I. The large valve is about twelve 
inches from the extremity of the oven. K is the fcraper, 
a piece of iron, carried over the hot-clofet, which, when 
pulled out by the two handles cl, cl, fcrapes the foot which 
adheres to the top, and carries it down the flues into ah 
open chamber, L, L, and is fwept out of the doors, E, E, 
by a brufli. C, the furnace, which is about eight inches 
fquare at bottom, and regularly palled up the fides, front. 
