eight or ten persons, unquestionably consists of a common fire-grate fitted with a boiler placed either at the back or at one side of the grate, for supplying hot water, or for generating steam, having at the other side a hollow chest or oven, (forming the other hob of the grate,) to be heated by the ignited coals lying laterally against it, in the grate; such an apparatus appears to be one of the most eligible contrivances of a cooking grate for a moderate sized family, where economy of coal is an object. Kitchen ranges of this kind may be seen in most of the ironmongers shops of this metropolis. The figure on the title page exhibits a kitchen grate of this kind. The fire-place for roasting is, as usual, in the middle of the grate. At the right side of it, is a boiler, furnished with a cock; on the left hand side, is the baking closet, as shewn in the design. The cast-iron hearth, upon which the stew-pans and kettles are put, is furnished with a moveable plate, directly over the fire-place. This contrivance is convenient for causing (when the plate is removed) the fire to act in a direct manner upon a vessel placed over the opening as occasion may require. The small door in front, above the fire bars, serves for throwing on the fuel. The door shown under the bars of the fire-place is furnished with a register, for regulating the heat. The door under the boiler, on the right hand side, and that under the baking closet, on the left hand, serve to keep in the heat. For cleaning the flues, a moveable cast iron slider is fitted in front, below the boiler, and another below the baking closet, as shown in the design.--The upper part of the flues are cleaned in the usual manner, above the iron hearth. where a small door is provided for that purpose to get admission to the flues. For larger families, where the operations of cooking are multifarious, an horizontal iron plate or hearth, (See fig. 2, plate facing the title page,) at one end heated by a fire-place, so that the flame may traverse in a serpentine direction underneath the hearth, before it reaches the throat of the chimney, is very convenient and economical. Upon this hearth or iron plate, which is provided with holes, fitted with stoppers, (and which in fact resembles the sand bath of the chemists), the cooking utensils for boiling and stewing are placed; and as the different parts of the plate become unequally heated, the hottest part being of course over the fire-grate, and the least heated at the farthest extremity of the flue, near its communication with the chimney, the cook has the advantage of placing the pans and kettles, which require a strong and lasting heat, at the precise spot where they will be soonest heated; and those farthest from the source of heat, which require only a moderate degree of warmth.