For steaming a bakers oven for say half an hour each day, a No. 3 or No. 4 dome-top boiler, as used for hot-water work, but with the inner dome made lower so as to provide a steam chamber, would do; from the top of this a 1-in. steam pipe should be carried into the oven. To feed the boiler, lay on a i-in. service from the cold-water main, or from a cistern if it is about 30 ft. above. Put a stopcock in this service, and a little water can be let in as required. There must be a good pressure of water in tins service, in case it is required to let water in while steam is up. The boiler must have the usual safety valve, water gauge, and emptying tap. A pressure gauge ii scarcely needed.