The great kitchen fireplace presented a very cheerful appearance compared with the black range or stove of to-day. It was from six to eight or ten feet wide, with a great chimney. In many houses you could stand on the hearth and look up the chimney and see the stars on a winter night. Across the fireplace hung an iron crane, which swung on a hinge or pivot, from which hung a large number of what were called pothooks and trammels. From these were suspended the great kettles and little kettles and the griddles and pots and boilers for the cooking processes. The roasting was done in a big "tin kitchen," which stood before the fire, in which meats or poultry were held by a large iron spit, which pierced them and which could be revolved to present one side after the other to the blaze. Sometimes there was a little clockwork which turned the spit automatically, but usually it was turned round from time to time by the cook. As you know, they used to have in England little dogs called turnspits, trained to turn a wheel for this purpose. A little door in the rear of this tin kitchen gave access for basting the meat. In the large trough at the bottom the gravy was caught. No boy of that day will think there is any flavor like that of roast turkey and chicken or of the doughnuts and pancakes or griddle-cakes which were cooked by these open fires. By the side of the fireplace, with a flue entering the chimney, was a great brick oven, big enough to bake all the bread needed by a large family for a week or ten days. The oven was heated by a brisk fire made of birch or maple or some very rapidly burning wood. When the coals were taken out, the bread was put in, and the oven was shut with two iron doors. The baking-day was commonly Saturday. When the bread was taken out Saturday afternoon it was usual to put in a large pot of beans for the Sunday dinner. They were left there all night and the oven was opened in the morning and enough came out for breakfast, when there was put into the oven a pot of Indian pudding, which was left with the rest of the beans for the Sunday dinner. The parlor fire was a very beautiful sight, with the big logs and the sparkling walnut or oak wood blazing up. Some of the housekeepers of that time had a good deal of skill in arranging the wood in a fireplace so as to make of it a beautiful piece of architecture. Lowell describes these old fires very well in his ballad, "The Courtin'": A fireplace filled the room's one side With half a cord o'wood in-- There warn't no stoves (till comfort died) To bake ye to a puddin'. The wannut logs shot sparkles out Towards the pootiest, bless her! An' leetle flames danced all about The chiny on the dresser. Agin' the chimbley crooknecks hung, An' in amongst 'em rusted The old queen's arm thet Gran'ther Young Fetched back from Concord busted.