The register. (Monroe, La.) 185?-1861, 1860-05-03
FRONT LEvEE


NO Stove ever devised combines as
~ numerous Or important scientific
principles as this Of STEWARDS. 1t
broils, boils, bakes and roasts at the
same moment, without one dish i'm
parting flavor to another. or producing
that sameness Of taste in meats and
gravies which, to the delicate and fas-
tidious Of taste, makes so insuperable
an objection to every other cooking
Stove now in use. With one-fourth
Of the fuel employed in the best OF
stoves now in use, this most perfect
and complete cooking apparatus per
forms simultaneously and more per-
fectly than has ever before been &C
complished, everything required in the
best provided families, so far as cook
ing is concerned. When, too, it is
borne in mind that the most delicate
female can visit the kitchen when the
Stewart Stove is fully employed, and
the fire is at the highest, without the
smallest unpleasantness from change
of temperature, SO little is the heat
from it diffused externally, an in
ducement is presented for its univer.
sal employment never heretofore pre-.
sented in any other stove. That, in.
deed, is one Of its principle attrac-
tons, as we'll as its greatest wonder,
how heat is SO economical and diffused
within the stove itself, and SO little
perceptibility escapes into the kitchen,
a place where, with any of the Stoves
now in use, other than Stewards, it is
scarcely possible for any one, in warm
weather more particularly, to breath
with comfort.
For twenty years Mr.. Stewart has
been employed nperfecting this stove,
add since last February he has OBJ
tanned three new patents for improve.
ments which, in his opinion, and the
opinion of all who have examined it,
make it perfect. Within four years
taceaty thousand of them have been
sold under full guarantee, and not
one has been returned. These re-
markable results have emboldened
host of Stove Manufacturers to initiate
the Steacart Store; but save in exterior
appearance, which the old patents,
having expired, enables them to give
they no more resemble Ste,carHs than
chalk does cheese. These limitations
are known by various names, but they
are all deficient in important particu-
lars, such as air-tight boxes, by which
full control is kept over the fire and of
the heat by draft.damper ingenious
ly contrived, which also admits con-
slant current of cold air on the out.
side of the fire-box, which again be-
comes heated air, and passing into the
oven is made available for cooking
purposes.
The agent and subscriber is receiv.
ing the BEST IMITATION OF THE
STEWART STOVE, called "PR1pE OF
THE WEST" which he will be happy to
dispose Of at two-thirds of the price
of the genuine Stewards. It is posi-
bic, of course to cook with it, but it
bears no comparison to Stewards.
D0- The Stewart is sold by the
Agent under full guarantee to per-
form as recommended, and if, within
three weeks from purchasing, any
fault is found with them, he will take
them back and refund the money!
Housekeepers will bear in mind, then,
that the genuine STEWART SrovE, pur-
chased at the only Agents here, will,
with half the labor and one-fourth the
fuel, do more and better cooking than
any other stove ever constructed.
SAMUEL LOCKE,
Sole Agent for the sale IF the Stew
art Stove in Louisiana, Texas, Missis-
sippi and Arkansas, Nos. s, 9 and 10
Front Levee street, New Orleans.
TO HOTEL AND LARGE BOARDING
HOUSE KEEPERS.
The largest sized STEWART SrovE is
in capacity sufficient to do the cooking
in superior manner, better than it
can be done in any other way, for fifty
persons, with only half the labor and
one-fourth part of the fuel required
by other cooking apparatus. If the
boarders be one hundred in number,
two stoves would be required to do
the work, and so on-the ratio of saw
ing in labor and fuel being the same
if ten stoves are employed. Further
information can be obtained by ap-
plying to SAMUEL LOCKE
Sole agent for the sale of the cele-
brated Stewart Stove for Texas, Lou.
isiana, Mississippi and Arkansas.
TO PLANTERS.
The Stewart Stove can be rugged to
cook for One Hundred Negroes, con-
suming only One Cord of Wood per
Month, with less than half the labor
required by any other known method
for plain cooking. All of the baking
and boiling can be done as above, dis.
pensing with the necessity for Brick
ovens. Information and the best of
references given by applying to
SAMUEL LOCKE.
Sole agent for the celebrated Stewart
Stove.
TO BAKERS AND CONFECTIONERs,
The STEWART SrovE is a perfect bak-
II, better than a brick oven, as the
"a Eipo of cnEoe 1,,c l1 -.