The Fireplace
F and F ([Fig. 207]) as in [Fig. 213]. Bend forward the interior of the fireplace ([Fig. 208]) at dotted lines, and fit [Fig. 208] on the back of [Fig. 207] to form the inside of the fireplace and the mantel-piece. Slide the slashed top strips of the sides of the fireplace D,D,D,D ([Fig. 207]), back of the slashed strips D,D,D,D ([Fig. 208]), which will bring the two centres E and E of the sides in [Fig. 208] behind F and F in [Fig. 207], and will thus form two layers on the sides of the chimney. Push the edge G and G of [Fig. 208] through the slit G and G in [Fig. 207] to form the mantel-piece, then bend down the edge of mantel-piece along dotted line.
Fig. [213].—Back wall, showing crane hung and oven door open.
You must have
An Oven
at one side of the great fireplace for baking the wholesome "rye and Indian" bread, and the delicious home-made apple, pumpkin, rice and cranberry pies. In colonial days thirty large loaves of bread or forty pies would often be baked at one time, so spacious were the ovens. These side-ovens used to be heated by roaring wood fires built inside of them and kept burning for hours. When the oven was thoroughly hot the cinders and ashes were brushed out and in went the pies with a lot of little ones called "patties," for the children. When these were cooked to a golden brown each child was given his own piping hot "patty."
Make your box-like oven according to [Fig. 214], cut the heavy lines, score and bend the dotted lines. Bring the side H to the side I; lap I over H so that the two slits, J and J, will exactly fit one over the other; then bend the back down and run the flap J on the back through the two slits J on the side, and the flap K through the slit K.
Fig. [214].—The oven.