To the Editor of the "Norrn-Cama Dairy News."
Sir,—With reference to the in-, quiry in your paper as to the cour ion of brick ovens, the old, Knglish brick oven was usually an! egg-shaped vaulted chamber about! four feet long, with an iron furnace, door one- end and a nine ich by} nine inch flue at the other. The, sides and bottom, which are of: brick at least nine inches thick, were formed first and then filled up with sand which was wetted and! heaped up to form a dome. On] this sand dome the bricks forming the vault are lad. When the bricks are set"the sand is removed through the furnace door.
When required the oven is filled up with firewood, lighted. and kept! burning for say half an hour until} the bricks ave very hot. The oven is then raked out and the bread placejl in ip, the cooking being done by the heat radiated from the. hot. bricks.
I am. eto.,
Text read from the printed page and cleaned; old type leaves the occasional error.