y placing the substance, whether meat or
vegetables, in a vessel without water, and allowing the steam to enter
and condense upon it. The most convenient apparatus of this kind we have
yet heard of, consists of a cast-iron plate about thirty inches or three
feet square, standing horizontally in a recess in the wall, like a
table. Round the edge of this plate is a groove, about half an inch wide
and two inches deep. Into this groove fits an inverted tin vessel, like
a dish-cover. This is capable of being elevated and depressed by a
pulley and chain, having a counterpoise, in order to expose the table at
any time. The steam comes under the table and enters in the centre. The
dishes to receive the heat are placed on any part within the groove, the
steam being common to all. The water resulting from the condensation
runs into the groove, and at a point short of the top runs off. The
water which remains forms a complete water-lute, to prevent the escape
of steam. The table being placed in a recess, like a common stone
hearth, a small flue is placed over it to take away any steam that may
escape when the cover is lifted up. The great quantity of hot water
required in a scullery should be perpetually kept up by a supply of
steam. For this purpose a large cylindrical vessel of cast-iron should
be elevated in a corner of the scullery, in order that water may be
drawn from it by a cock. This vessel should be connected from the bottom
with a cold-water cistern, the bottom of which is level with the top of
the cylinder, by which the latter is kept constantly full. The hot-water
cylinder is closed firmly at the top, and therefore, when the air is
allowed to escape, the water rises to the top. If now a pipe be
connected with the top, coming down to where it is to be drawn off, if
any portion is drawn out here, as much will come in at the bottom of the
cylinder from the reservoir above. So far we have described this
cylinder without its steam-vessel. Within this cylinder, and about the
middle, is a distinct vessel, nearly of the width of the cylinder; but
having a free space round the inner vessel about an inch wide. The depth
of the inner vessel must be about one-sixth that of the outer one. This
inner vessel must have no connection with the outer one, and must be so
water-tight, that although it is surrounded with the water of the outer
one, none should get in. The inner vessel is on one side connected by a
pipe with a steam-boiler, h