Page:An Encyclopædia of Cottage, Farm, and Villa Architecture and Furniture.djvu/747

 KITCHENS OF COUNTRY INNS. not manner already described, § 1326; p is the stair or ladder, by which this poultry- house is entered. Fig. 1371 shows its ground plan; in which q is the flue of the oven; r, the bakehouse ; s, the nests ; and t, the stair and door. It is almost needless to observe ♦hat the poultry-house may be omitted when not wanted. Fig. 1372 is a section across' (he bakehouse, sliowing the front view of the oven ; in which u is the door of the furnace, over which is jilaccd a square copper for heating water, which is drawn oft', as wanted, for mixing with the flour, by the siphon and cock, t) ; u; is the pipe which supplies the water ; .r is the register to the smoke flue, from which the smoke proceeds to the chimney top, as shown by the dotted arrows ; y is the place for bakehouse implements; z the compartment for fuel ; and S", the door of the principal oven, over which maj' be seen the door of the upper proving- oven, and under it that of the lower proving-oven. 1508. To fd a Baker's Oven, such as this, for roasting Meat, which shall in all respects be equal in flavour to meat dressed in the roasters of 'Sir. Strutt or Count Rumford, or 1372 •^ before an open fire, only a very slight addition to the plan is necessary. Let a small flue, fig. 1369, a, be formed under the tiled floor of the oven, commencing under the shelf of the door at h', and continued round by a' to c, where it may ascend the side wall a few inches, and then open into the oven. This will suffice for the purpose of introducing a stream of heated air ; and after this air has circulated in the oven, it may be carried oflF by another flue, of the same dimensions, in the back wall, com- mencing a few inches above the floor, as shown at </, in fig. 1370. This flue may be carried up to the vacuity in the wall of the poultry-house ; and the air, after circulating there, may be allowed to escape by the highest point, e'. In fig. 1372, at /', may be seen a sliding register for closing the orifice to this flue, when baking alone is to be per- formed ; and for opening it, or regulating the opening, when roasting is going forward. Another improvement might be made in an oven of this description, which would be