[Fig. 171.] is the plan of a London baker’s oven, fired with coal fuel.
[Fig. 170.] is the longitudinal section.
a, the body of the oven; b, the door; c, the fire-grate and furnace; d, the smoke flue; e, the flue above the door, to carry off the steam and hot air, when taking out the bread; f, recess below the door, for receiving the dust; g, damper plate to shut off the steam flue; h, damper plate to shut off smoke flue, after the oven has come to its proper heat; i, a small iron pan over the fire-place c, for heating water; k, ash-pit below the furnace.
[Fig. 172.] is the front view; the same letters refer to the same objects in all the figures.
The flame and burnt air of the fire at c, sweep along the bottom of the oven by the right hand side, are reflected from the back to the left hand side, and thence escape by the flue d; (see plan [fig. 171]). Whenever the oven has acquired the proper degree of heat, the fire is withdrawn, the flues are closed by the damper plates, and the lumps of fermented dough are introduced.
BRECCIA, an Italian term, used by mineralogists and architects to designate such compound stony masses, natural or artificial, as consist of hard rocky fragments of considerable size, united by a common cement. When these masses are formed of small rounded pebbles, the conglomerate is called a pudding-stone, from a fancied resemblance to plum pudding.