The camp-kitchen for the sappers was built six feet wide and ten feet long, and was approached by a ramp. The flues were ten feet long and one foot wide, with a space intervening through the entire length of twenty inches, which was six inches deep in front and lessened to nothing as it neared the neck of the chimney, for the purpose of facilitating the action of the air and producing a rapid draught. Its sides were built up with sods to the height of fourteen inches, and the top was covered over with the blades of broken shovels. Intervals of nine inches were left to receive the camp-kettles. A trench was dug round the kitchen from which at one end rose, to the height of above six feet, a mud stack containing two distinct chimneys shaped into ornamental pots. At the other end, the two fires were lighted. The flues were kept independently of each other, and, with the chimney-stack, were plastered both inside and out with clay. This expedient gave to the kitchen a neat appearance, and sufficient durability to stand the wear and tear of constant use. Sometimes it was converted into an oven by removing the kettles, and temporarily closing the open spaces with sods. The kitchen cooked for 100 men. Though somewhat troublesome to inexperienced men to construct, compared with the old Peninsular _range_ adopted by some regiments in camp, it was a decided improvement both in form and utility, inasmuch as it economised fuel, received with readiness the few appliances used in military cooking, and enabled the culinary art to be carried on with more alacrity and on a larger scale. An oven was also constructed after the model of the kitchen with one flue and chimney only. It was built with bricks made on the spot, from clay in the vicinity of the camp. Amid so much rusticity and so many rude campaigning inventions, this oven, from its neatness and success, was much admired. Sergeant Timothy Sillifant, an ingenious mechanic, designed both the kitchen and the oven, and superintended their construction.