In roasting meat sliding prongs held the joint in place, a cage or basket being used for roasting poultry. This contrivance, first turned by hand, was afterwards accelerated and made more regular by the mechanical contrivances just referred to. These appear to have been of three different types. There was the clock jack, two splendid specimens of which are illustrated in Fig. 42, types becoming exceedingly rare. Those illustrated were recently in the possession of Mr. Charles Wayte, of Edenbridge, an enthusiastic discoverer of antiquarian metal work in out-of-the-way places in Sussex and Kent. Earlier still there was the smoke jack or rotary fan fixed in the chimney, operated by an up-draught, pulleys and cords being attached to the end of the spit. The third method referred to involved the shifting of manual labour from man to his domestic beast, for the faithful hound was pressed into the service of the cook. The dog worked in a cage, operating a wheel or drum which in its turn revolved the turnspit. Such turnspits seem to have had a lingering existence, and were occasionally heard of in North Wales late in the nineteenth century. [Illustration: GRIDIRONS SHOWING FOREIGN INFLUENCE IN DESIGN: FIG. 43, ITALIAN; FIG. 44, FLEMISH; FIG. 45, DUTCH; FIG. 46, GERMAN.] Roasting before the fire lingered on long after the old-fashioned iron jacks and spits had ceased to be the common method of cooking meat. The meat hastener and the Dutch oven conserved and radiated the heat, the joint turning slowly by the clockwork mechanism of the improved brass bottle jack. As the size of the fireplace narrowed and kitchens were built smaller roasting in ovens became popular; the cooker of to-day with its hot-plates, grills, and steam chests--whether heated by coal, gas, or electricity--presents a remarkable contrast to the old open fire grate. It will readily be understood that the necessary basting of meat roasting before the fire involved the use of ladles and other utensils before the modern cooking appliances were invented. Most of the old vessels were strong and lasting, and the materials employed in their construction were iron, copper, and brass. In Fig. 49 we show a selection of fat boats and hammered iron grease pans (in the centre of the plate is an old mothering-iron from Sussex) typical of the vessels used in open fire roasting. To these may be added basting spoons and skimmers, in many places called "skummers." Boilers and Kettles. It is probable that the cooking pot over the fire has been used side by side with roasting apparatus from the earliest times, although no doubt vessels would be required for boiling foods before roasting, in that discoveries show that the earliest method of roasting a piece of meat or a small animal was to encase it in clay and then expose it to the fire. The clay crust could then be broken and would, of course, have been destroyed.