And the construction of one of these great fires was no light or careless matter. Whittier, in his _Snow-Bound_, thus tells of the making of the fire in his home:-- We piled with care our nightly stack Of wood against the chimney-back,-- The oaken log, green, huge, and thick, And on its top the stout back-stick; The knotty forestick laid apart, And filled between with curious art The ragged brush; then hovering near We watched the first red blaze appear. Often the great backlog had to be rolled in with handspikes, sometimes drawn in by a chain and yoke of oxen. The making of the fire and its preservation from day to day were of equal importance. The covering of the brands at night was one of the domestic duties, whose non-fulfillment in those matchless days often rendered necessary a journey with fire shovel to the house of the nearest neighbor to obtain glowing coals to start again the kitchen fire. A domestic luxury seen in well-to-do homes was a tin kitchen, a box-like arrangement open on one side, which was set next the blaze. It stood on four legs. In it bread was baked or _roasted_. Through the kitchen passed a spit, which could be turned by an external handle; on it meat was spitted to be roasted. The brick oven was not used so frequently, usually but once a week. This was a permanent furnishing. When the great chimney was built, a solid heap of stones was placed for its foundation, and a vast and massive structure was reared upon it. On one side of the kitchen fireplace, but really a part of the chimney whole, was an oven which opened at one side into the chimney, and below an ash pit with swinging iron doors with a damper. To heat this oven a great fire of dry wood was kindled within it, and kept burning fiercely for some hours. Then the coal and ashes were removed, the chimney draught and damper were closed, and the food to be cooked was placed in the heated oven. Great pans of brown bread, pots of pork and beans, an Indian pudding, a dozen pies, all went into the fiery furnace together. On Thanksgiving week the great oven was heated night and morning for several days. To place edibles at the rear of the glowing oven, it is plain some kind of a shovel must be used; and an abnormally long-handled one was universally found by the oven-side. It was called a slice or peel, or fire-peel or bread-peel. Such an emblem was it of domestic utility and unity that a peel and a strong pair of tongs were a universal and luck-bearing gift to a bride. A good iron peel and tongs cost about a dollar and a half. The name occurs constantly in old wills among kitchen properties. We read of “the oven, the mawkin, the bavin, the peel.” Sometimes, when the oven was heated, the peel was besprinkled with meal, and great heaps of rye and Indian dough were placed thereon, and by a dextrous and indescribable twist thrown upon cabbage leaves on the oven-bottom, and thus baked in a haycock shape.