Page:An Encyclopædia of Cottage, Farm, and Villa Architecture and Furniture.djvu/742

 1361 718 COTTAGE, FARM, AND VILLA ARCHITECTURE. could not be properly roasted in them. The fire was generally introduced underneath the oven, either from the open fireplace on one side, or from a small separate furnace beneath ; but this arrangement was found to overheat the oven in one place, and, con- sequently, to burn on one side whatever was rosLsted or baked in it. This defect led to the adoption of double bottoms and double sides next the open fireplace ; and, in some cases, to the introduction of the heating flue over the oven, or at the back of it, instead of under it. Ultimately, an approximation was made, by double sides, bottoms, and tops, to the ovens of Rlr. Strutt and Count Rumford. We shall here describe one of these, frequently used in connection with the open fire of the kitchen range ; protesting, how- over, against the open fire, as much too large, and repeating our opinion, that it ought to be altogether dispensed with in every kitchen whatever, on a large scale. The De- signs for this roasting-oven were furnished to us by Mr. Joakes before-mentioned. Fig. l;}61 shows the inside of the oven or roaster, with the bottom removed; in which a a are openings for the admission of air, which cir- culates through the double bottom to the back of the oven at 6, the two streams joining in one at c, and returning to the front of the oven at rf ; e e are grooves for two shelves, which ought always to be of open work, in order not to impede the circulation of air. Fig. 1362 shows the inside of the roaster with the bottom put on ; in which a a represents the holes for the admission of air to be heated, and d the opening for the ascent of the air when heated, in order that it may circulate in the roaster. Fig. 1363 is a front view of the oven with th.^ door put on, but with the front casing and top of the flue round it removed. The smoke 1362 enters from the open range at /, and proceeds to g and '(, where there is a partition, ?, which forces the smoke to come from the back to the front, before it ascends the upright flue, k ; I and m are the bottom and two top bars of the range, which are riveted into the style, n ; the intermediate bars, being subjected to greater heat, are let in loose into the style, to allow of tlicir contraction and expansion. The openings, a a, in this figure, are shown with projecting caps, to prevent dust from getting into them ; which caps may be jirolonged downwards, so as to act as a sort of blower. Fig. 1364 is a transverse view of the roaster, with the outer casing removed, in which are shown the end of the latch of the door of the oven, o ; the direction of the smoke up the side, and under tlic top of the roaster, p ; the upright flue, q; and a cast-iron tube, r, at the back of the top of the roaster, the lower end of which projects down to within SIX inches of the bottom, for the purpose of carrying oflT the air which has been circulated