. The Civil engineer and architect's journal, scientific and railway gazette. Architecture; Civil engineering; Science. 360 THE CIVIL ENGINEER AND ARCHITECT'S JOURNAL. [October, Fig. T).âPlan showing the Ash-pit and Hot Air-flue. Fig. 6.âLongitudinal Section through Centre uf Oven. '-â /. t â 5 n z V 'I-. â, â s c i ,.9 -ât- o. -- ^ ^ 1*- r,."/ ,1 .9 V » A 5 V a. A ROASTING OR BAKING OVEN. SirâIn answer to your call for communications, I feel as a con- stant reader that it is my duty to contribute occasionally my mite, I will therefore now address you on the subject of Kitchen Fire-place
. The Civil engineer and architect's journal, scientific and railway gazette. Architecture; Civil engineering; Science. 360 THE CIVIL ENGINEER AND ARCHITECT'S JOURNAL. [October, Fig. T).âPlan showing the Ash-pit and Hot Air-flue. Fig. 6.âLongitudinal Section through Centre uf Oven. '-â /. t â 5 n z V 'I-. â, â s c i ,.9 -ât- o. -- ^ ^ 1*- r,."/ ,1 .9 V » A 5 V a. A ROASTING OR BAKING OVEN. SirâIn answer to your call for communications, I feel as a con- stant reader that it is my duty to contribute occasionally my mite, I will therefore now address you on the subject of Kitchen Fire-places. Roasted meat is a favourite mode of cookery in England, although not quite so much in vogue as it was previous to 1815. Kitchen fire- places are constructed chiefly for this purposeâbut the consumption of fuel is far greater tlian is required to effect the object in view, con- sequently there is a waste of material, and an unnecessary incon- venience from excessive heat. Tlie latter is more particularly felt in town-built houses, in which the kitchen is generally on the basement floor. Here the heated air ascends and fills the house with offensive effluvia. Another inconvenience arising from open kitchen fire-places is, that the boiling process cannot be regulated with any certainty. It is a well known fact that violent ebulition is not only not necessary, but is even injurious, and that simmering is the extent required espe- cially ni soup-making. Now this medium can never be attained on open fire-places. I would pro]50se to put an end to this waste of fuel, and annoyance to all parties, from the cook upwards, by doing away witli open kitchen fire-places entirely, and substituting a mode of roasting which would be more effectual, and under a perfect controul. The difference between meat roasted before an open fire-place, and baken in an oven, consists in this, that in the one case it has been ex- posed to a change of air, and in the other case the meat has been d
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