No. 19. Stewpan Digester

No. 20. Ice Safe, Or Refrigerator

Ice Safe, or. Refrigerator. A double bodied chest for preserving and cooling wine, fruit, vegetables, meat, pastry, etc, indoors in hot weather.

No. 21. Fish Scissors

Fish Scissors, for cutting and trimming fish.

No. 22. Fire Stewpan

Fire Stewpan, made with close fitting cover, on the top of which lighted charcoal is placed, to heat the contents more thoroughly and uniformly.

No. 23. Stockpot And Stockpot Ladle

Stockpot and Stockpot Ladle, used for preparing the meat, bones, vegetables, etc, technically called stock, which forms the basis of soups.

No. 24. Cheese Toaster

Cheese Toaster with double bottom for hot water.

No. 25. Turbot Kettle

Turbot Kettle, for boiling turbot or other large fish.

No. 26. Fish Kettle And Slice

Fish Kettle, for smaller fish, and Slice, for lifting them.

No. 27. Basting Ladle

No. 28. Dripping Pan

Dripping Pan, used to receive the unctuous droppings from the roasting meat, and to re-apply them to its scorching surface.

No. 29. Preserving Pan

Preserving Pan, for making jams, jellies, marmalades, etc.

No. 30. Saucepan With Loose Earthen Lining

Saucepan, uith loose Earthern Lining, for boiling milk, custards, etc., without burning.

No. 31. Saucepan With Lip

Saucepan, with Lip, for melted butter, gravy, etc.

No. 32. Sugar Saucepan

Sugar Saucepan, for melting and pouring out sugar for ornamental confectionary.

No. 33. Warming, Or Mulling Pot

Warming, or Mulling Pot, for wine or beer.