Preserving Pans
The best sort are those which are heated by means of steam, the temperature of which can never be such as to burn, or cause adherence to the bottom of the pan.—Fig. 3, exhibits a steam preserving-pan; the steam enters from a common steam-boiler, at the extremity a, and passes between the pan, which is double, as shown in the design. The condensed water may, from time to time, be drawn off by the cock and pipe b.