Ball’s* revolving oven.—This is a simple but
very ingenious invention by which bread is baked
in the same way that meat is roasted, by revolving
in front of the fire; and it is so contrived that it
may be suspended from the chimney-piece of any
room at pleasure, which, in many cases, is a great
convenience. It answers perfectly where the bars
of the grate are straight and of the same width at
the top and bottom, but not when the stove is of
circular form, because it is essential that the heat
should reach without impediment the lower part
of the oven. Bread baked in it, if properly
attended to, will be very light and good. Should
the top not take colour sufficiently by the time
the loaf ought to be done, the oven must be
lowered, and left so until it is browned. It may
be suspended from a bottle-jack, and will then
require no attention beyond that of keeping up a
proper fire while it is in operation; but when it
is merely hooked to a woollen cord or a common
string it must be closely watched, and kept turn-
ing, or the bread will burn. It is desirable to
screen it from strong draughts of air during the
process by placing something suited to the pur-
pose before the fire. When there is no other
oven of any sort in a house adapted to baking
bread, this will be found very serviceable, particu-
larly in remote country places, and in families who
possess but scanty accommodation for domestic
purposes. At a common kitchen-range, with a
sound roasting-fire, a two-pound loaf will be done
in an hour and ten minutes, and a four-pound
loaf in nearly two hours. The price of these little
ovens is very moderate, and they are light and
portable. They do not require to be heated before
the bread is put into them.