A. The kitchen-grate, for roasting, constructed with perpendicular bars, about two feet in height, and backed with Welsh lumps. The opening of the grate has a slide, working up and down, to regulate the draught.
B. A boiler behind the grate, from which a constant supply of hot water is obtained.
C. The smoke-jack.
D. The screen and plate-warmer.
E. The dripping-pan.
F. The ash-pit, having an air drain attached, communicating with an air brick at the exterior, to increase the draught required to turn the smoke-jack; it would also prevent the chimney from smoking.
G. The oven, heated by a fire beneath.
H. The bain marie, heated by hot water circulating from the boiler.
I. The hot plate, heated by a fire. The coal would be kept underneath.
K. A charcoal, or gas stove.