pon
it, may be kept boiling, without being either soiled or injured.
Besides, it has a perfectly ventilated and spacious wrought-iron
roaster, with movable shelves, draw-out stand, double
dripping-pan, and meat-stand. The roaster can be converted into
an oven by closing the valves, when bread and pastry can be
baked in it in a superior manner. It also has a large iron
boiler with brass tap and steam-pipe, round and square gridirons
for chops and steaks, ash-pan, open fire for roasting, and a set
of ornamental covings with plate-warmer attached. It took a
first-class prize and medal in the Great Exhibition of 1851, and
was also exhibited, with all the recent improvements, at the
Dublin Exhibition in 1853. Fig. 5 is another kitchener, adapted
for large families. It has on the one side, a large ventilated
oven; and on the other, the fire and roaster. The hot plate is
over all, and there is a back boiler, made of wrought iron, with
brass tap and steam-pipe. In other respects it resembles Fig. 4,
with which it possesses similar advantages of construction.
Either maybe had at varying prices, according to size, from L5.
15s. up to L23. 10s. They are supplied by Messrs. Richard & John
Slack 336, Strand, London.

[Illustration: _Fig_. 2.]

[Illustration: _Fig_. 3.]

[Illustration: _Fig_. 4.]

[Illustration: _Fig_. 5.]

66. FROM KITCHEN RANGES to the implements used in cookery is but a step.
With these, every kitchen should be well supplied, otherwise the cook
must not be expected to "perform her office" in a satisfactory manner.
Of the culinary utensils of the ancients, our knowledge is very limited;
but as the art of living, in every civilized country, is pretty much the
same, the instruments for cooking must, in a great degree, bear a
striking resemblance to each other. On referring to classical
antiquities, we find mentioned, among household utensils, leather bags,
baskets constructed of twigs, reeds, and rushes; boxes, basins, and
bellows; bread-moulds, brooms, and brushes; caldrons, colanders,
cisterns, and chafing-dishes; cheese-rasps, knives, and ovens of the
Dutch kind; funnels and frying-pans; handmills, soup-ladles, milk-pails,
and oil-jars; presses, scales, and sieves; spits of different sizes, but
some of them large enough to roast an ox; spoons, fire-tongs, trays,
trenchers, and drinking-vessels; with others for carrying food,
pr