KITCHENS OF COUNTRY INNS. 1364 719 among the articles cooking ; and the upper end may be carried as high as the chimney bar or lintel will admit. This tube terminates in a register at s, by which the circulation of air in the oven is accelerated or diminished. We have introduced this kitchen range roaster to show Architects who have not made themselves acquainted with the subject of roasting in ovens, what sort of kitchen ranges they ought to recommend. For want of this knowledge, we continually see inns fitted up with ranges and large ovens, entirely without a system of ventilation by heated air, and which, therefore, are comparatively useless, or at all events unprofitable, to their owners. Such is the ignorance of the public, and impudence of some ironmongers, on this subject, that, in the first week of the present year (1833), a large furnishing ironmonger in Holborn advertised what he called the " best kitchen range in London" for country inns, &c. On calling to see tliis range, we found it nothing more than a common one of a large size, with a brass register in the oven door for admitting cold air direct to the articles baking, but with no system of ventilation. The seller, as a recommendation, declared it to be constructed on Count Rumford's principles, with all the latest improvements. 1505. An Oven for baking Bread is essential to every country inn; and in the same oven it will generally be found that meat can be roasted, in large quantities, more econo- mically than by any other means. We shall first describe a rude kind of oven adapted for new countries, where it is frequently necessary to use for fuel green boughs ; and nest give a plan of the most improved description of oven for baking bread and roast- ing meat, calculated for being heated by dried billet wood, peat, or coal. The ordinary size of bakers' ovens is from eight to twelve feet square ; those of confectioners are smaller, and frequently higher, with portable shelves of iron. The height of a baker's oven is about eighteen inches in the centre, in ovens of the smallest size, and two feet in those which are larger. The lower and flatter the arch is, the more easily is the oven heated, and the more equally does it give out its heat. The sides of the oven need never
