No. 14. Ice Mould

Ice creams or water, ices, after being frozen in the machine, No. 9, or otherwise, are shaped in this mould to go to table.

No. 15. Automaton Coffee Roaster

Automaton Coffee Roaster, for roasting coffee in small quantities, and with precise accuracy. It revolves by clockwork, and is placed before an ordinary parlour fire.

No. 16. Potato Steamer And Cover

Baldwin and Co.'s Potato Steamer and Cover, for cooking potatoes without water. The advantages derived by this method of dressing potatoes above the usual one of boiling, steaming, or roasting, are viz. - the extracting of the Water and fixed air, leaving the potato a wholesome and nutritious Vegetable. The potatoes must be placed unpeel-ed into the inner cylinder, the cover being fixed on closely, after which it must be put on a moderate fire, and in forty-five minutes, without the least attention, they will be fit for use.

No. 17. Saucepan Digester

No. 18. Digester

Baldwin and Co.'s Digester. The great importance of this valuable utensil, the digester, not only to poor families, but to the public in general, in producing a larger quantity of wholesome and nourishing food, by a much cheaper method than has ever been hitherto obtained) is a matter of such serious and interesting consideration, as cannot be too earnestly recommended to those who make economy in the support of their families an object of their attention. The chief, and indeed the only thing necessary to be done, is to direct a proper mode of using it to most advantage; and this mode is both simple and easy. Care must be taken in filling the digester, to leave room enough for the steam to pass off through the valve at the top of the cover. This may be done by filling the digester only three parts full of water and bruised bones or meat, which it is to be noticed are all to be put in together. It must then be placed near a slow fire, so as only to simmer (more heat injures the quality), and this it must do for the space of eight or ten hours. After this has been done, the soup is to be strained through a hair sieve or cullender, in order to separate any bits of bones.

The soup is then to be put into the digester again, and after whatever vegetables, spices, etc., are thought necessary are added, the whole is to be well boiled together for an hour or two, and it will be then fit for immediate use. In putting on the lid of the digester, take care that a mark, thus (X) on the lid, is opposite to a similar one on the digester. The digester may also be obtained to contain from four quarts to ten gallons. There are also saucepan and stewpan digesters, to hold from one to eight quarts.