As soon as the iron could be procured, a crane was swung over the fire-place, and from it were suspended the iron tea-kettle and the griddle. The latter was a large disc upon which the pancakes were made. It was supported by an iron bale, and was large enough to hold eight or ten fair-sized cakes. The frying-pans were similar to those in use to-day, but were furnished with handles three feet long, so that they could be used over the hot coals of the fire-place. The bake-kettle was an indispensable article in every household. It was about eighteen inches in diameter, stood upon short legs, and would hold four or five two-pound loaves, or their equivalent. The coals were raked out on the hearth, the kettle set over them and more coals heaped upon the iron lid. These were replenished, above and below, from time to time, until the bread was thoroughly baked. The bake-kettle was superseded by the reflector, which was an oblong box of bright tin, enclosed on all sides but one. It was placed on the hearth with the open side next a bed of glowing coals. In it were placed the tins of dough raised a few inches from the bottom, so that the heat could circulate freely about the loaves. The upper part of the reflector was removable, to enable the housewife to inspect the contents. The reflector in time gave way to the bake-oven, which was built in the wall next the fire-place, so that one chimney would serve for both, or the oven was built outdoors under the same roof as the smoke-house. The latter was a comparatively air-tight brick or stone chamber used for smoking beef, and the hams and shoulders of the pigs. Before the advent of the smoke-house, strips of beef required for summer use were dried by suspending them from pegs in the chimney. The reflector was sometimes used for roasting meat, but where the family could afford it, a roaster was kept for that purpose. The roaster was smaller than the reflector, but constructed in a similar manner and, running from end to end through the centre, was a small iron bar, one end of which terminated in a small handle or crank. This bar, called a spit, was run through the piece of meat, and by turning the handle from time to time the meat was revolved and every portion of the surface was in turn brought next the fire. The drippings from the meat were caught in a dripping-pan placed underneath for the purpose. These drippings were used for basting the roasting meat, and this was done with a long-handled basting spoon through an opening in the back, which could be easily closed at will. [Illustration: INTERIOR OF A SETTLER’S HOME IN 1812. ONE OF THE EARLIEST LOYALIST SETTLEMENTS IN UPPER CANADA. Notice on the left the man using the "hominy-block." From "Upper Canada Sketches," by permission of the author, Thomas Conant, Esq.]