CERTAIN IMPROVEMENTS ON KITCHEN OR OTHER GRATES OR RANGES, WHICH I DENOMINATE WEEKS' COOKING APPARATUS
Year: 1834

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EDWARD
WEEKS, of the King's Road, Chelsea, in the County of Middlesex, Horticul-
tural Builder, send greeting.
WHEREAS His present most Excellent Majesty King William the Fourth,
by His Letters Patent under the Great Seal of Great Britain, bearing date at
Westminster, the Twentieth day of September, in the fifth year of His reign,
did, for Himself, His heirs and successors, give and grant unto me, the said
Edward Weeks, His special licence, that I, the said Edward Weeks, my exors,
admors, and assigns, or such others as I, the said Edward Weeks, my exors,
admiors, or assigns, should at any time agree with, and no others, from time to
time and at all times during the term of years therein expressed, should and
lawfully might make, use, exercise, and vend, within England, Wales, and the
Town of Berwick upon Tweed, my Invention of "CERTAIN IMPROVEMENTS ON
KITCHEN OR OTHER GRATES OR RANGES, WHICH I DENOMINATE WEEKS' COOKING
APPARATUS;" in which said Letters Patent is contained a proviso that I, the
said Edward Weeks, shall cause a particular description of the nature of my
said Invention, and in what manner the same is to be performed, to be
inrolled in His said Majesty's High Court of Chancery within six calendar
months next and immediately after the date of the said in part recited Letters
Patent, as in and by the same, reference being thereunto had, will more fully
and at large appear.

page_text: NOW KNOW YE, that in compliance with the said provis, I, the said
Edward Weeks, do hereby declare that the forms of the said Invention are
shewn and explained by the several plans delineated in the Drawing hereunto
annexed, and that the nature of the said Invention, and the manner in which
it is to be performed, are described and ascertained (reference being had unto
the said several plans) as follows, (that is to say):-
'
Figure 1, is what I denominate the "Tradesman's Kitchen Range;" the
front bars (a, a,) which are hollow, communicate with hollow checks (b, b,)
from the back of which (or from the side of a hollow tube which connect the
check and back) pipes pass to the bottom of two or more cisterns (c, c,) which
are placed on the hobs of the grate, and the communication between these
cisterns is formed by three, four, or more pipes (d, d.) The back of the grate,
which is composed of hollow tubes, and is shewn on a larger scale at Figure 2, c,
fits into hollow end pieces, one of which f represents, from each of which end
picces (or from another piece which connects them with the cheeks at the
lower part of the grate) there is also a pipe to communicate with the hot water
cisterns Figure 1, c, c). The inside of the cast iron back of the grate, which
the po
comes against in poking the fire, is nearly smooth, and the pipes are
almost entirely on the outside, as may be seen by the Drawing. By the fire-place
being made in the usual way there are, first, all the advantages of the common
range; then there are the pipes, Figure 1, d, d, under which, if necessary, fire
may be put, and on which pots or saucepans that it is wished to keep slowly
boiling may be placed; and then I have the cisterns (c, c,) containing boiling
water, in which tin pans are put for boiling joints of meat, puddings, vegetables,
or any thing else that may be required; there is also a constant supply of hot
water for washing or other cleaning, and the hot water may serve the farther
purpose of heating adjoining rooms, or a small green-house, &c. if required, but
which form no part of my Invention. The cock (i) for drawing the water off,
is fixed near the top of the cheek, so that the pipes can never be wholly
emptied. The smoke board shewn in the Drawing, Figure 1, at g, may be of
wood or of sheet iron, or of other material; it slides up and down in grooves
fixed on the jambs on each side (h, h), and for the facility of moving, it is
hung in the manner of a window, by ropes and weights passing behind the
chimney jambs; when the chimney smokes, or when the fire becomes low, the
board is drawn down, and thus a greater draught is occasioned, which carries off
the smoke or kindles up the fire, as is well known and understood.
Figure 3 is what I denominate the " Cottager's, or Poor Man's Cooking
Range." In this Figure there is all the advantages of Figure 1, with the addi-
tion of an oven placed over the fire. The grate and cisterns, &c. of this Figure

page_text: being on the same principles as Figure 1. (though of a smaller size,) and the
same letters of reference referring to the same parts in both Figures, the
description of these parts need not be repeated. The improvement in the
oven (k,) is the manner of introducing a continual current of hot air, so that
meat baked therein may equal that which is roasted. By the introduction of
a current of hot air the meat is baked in a continually changing, and conse-
quently a purer atmosphere, and the impurities with which the air surrounding
it has become contaminated are, with the currents of air which pass through the
openings (1, 1) carried up by a funnel into the flue.
Figure 4, is a section of Figure 3; in this Figure also the same letters refer
to the same parts. The oven is double cased, so that there is a vacuity all
round, except at the doorway, for a current of hot air. The oven may be
heated when there is no fire in the grate, by a sliding bottom or drawer of iron,
which contains the fire and slides in in grooves underneath the oven. In this
Figure m is the vent from the oven to the flue; the opening into the flue for
the smoke from the fire-place when the oven is not required to be heated; and
behind or beside the flue m there is another flue from the inner case of the
oven to carry away the exhalations from the meat, as before observed. o is the
pipe passing from the bottom of the cistern to the bottom of the back of the
grate, and p the pipe from the bottom of the cistern to the back of the cheek,
or to the transverse piece which connect the back and cheek. As these pipes
come from the cold water supply they join the grate at its lower parts, so that
the cold water by its gravity forcing up the hot water, the water drawn off by
the cock i will always be found hot. When the ranges, Figures 1 and 3, are
placed against a wall in which there is a flue, and not in a fire-place having
jambs, there is a cap, hood, or smoke draught, Figure 5, which is placed over
the fire between the cisterns, and creates a draught, which conducts the smoke
into the flue.
Figure 6 is a kitchen range, or cooking apparatus, suitable for a gentle-
man's family, a confectioner's, or a hotel. The grate, the hot water cisterns,
and the oven are on the same principle as the smaller range, Figure 3,
though of a much larger size, and the same letters refer in this Figure as in
the preceding ones. The upper surface of this range is covered with a cast
iron plate, in which are placed five cast iron pans and a fish kettle, for stewing
and for other culinary purposes. These pans or vessels may be increased in
number or diminished in number, as occasion may require. They contain only
boiling water, but tin vessels are placed in them and in the cisterns, containing
water and the articles to be cooked either by stewing, or boiling, &c.; the

page_text: water, &c. in the inner or tin vessels being made to boil by those vessels being
surrounded by the boiling water in the outer vessels. In none of the cast iron
cisterns, pans, or other vessels of the preceding or following Figures, is food
intended to be boiled, but in the tin vessels placed in them, so that the inner
vessels may be readily lifted out with their contents, and the water in them can
never exceed the boiling point. In Figure 6, 7, 9, are two sheets of cast iron,
or other material, which slide in cast iron grooves, and are pushed together to
keep the fire and heat from any one engaged at the stew-paus. Over this
range is a canopy of tin or zinc, or other material, to prevent the steam ascend-
ing to the ceiling, at the top of which there is an opening for its escape into
the flue. The front bars of the grate of this or the preceeding Figures, and the
following Figures, may be of solid metal, communicating their heat to the
water in the hollow end pieces or checks.
Figure 7 is a large range, suitable for a hotel or club house, or confectioner's,
or gentleman's family. The fire-place consists of a furnace formed of hollow
tubes or pipes, which surround the top, the bottom, the back, and the sides of
the fire; but this range may have a fire-place constructed in the same manner
as those of the preceding Figures. The pipes, which in this representation
form the fire-place, communicate with cisterns on each side by the pipes 1, r,
leading from the top, and the water returns again from the lower part of
the cisterns to the lower part of the fire-place by the pipes s, &; over
the furnace or fire-place is placed a cast iron plate extending the whole
length between the cisterns, on which saucepans and stew-pans are put to
boil and to stew. The longitudinal and transverse groves seen in this cast
iron plate are to allow for the expansion of the metal when hot; and for its
contraction when cold, water is spilt upon it. In the grooves are fitted small
fillets of iron, so as to prevent the smoke ascending through them. Over the
fire-place is an oven, on the same principle as that described by Figure 3. The
cistern (t, t,) on each side of the fire-place (the left hand side is broken off, as it
may be merely a repetition of the right hand side, or in any other form,) have
transverse frames, which slide along grooves in the sides, so that cach cistern
may be divided into three, four, or more parts, as occasion may require; and
various sized tins for placing in these divisions of the cisterns may accord-
ingly be used. From the cistern on one side (and may be on both sides) there is
a pipe u, which passes through the wall v; this pipe will carry boiling water to
a very considerable distance, so that by having another cistern beyond the wall v,
cooking may be performed by the mistress or housekeeper in a different room
from that where the fire is, and whence the boiling water is obtained. Rooms

page_text: above or on the same level may be heated by water from this apparatus, or
from the other ranges described in the foregoing pages, but which form no part
Invention.
of
my
Figure 8 is a false bottom to be connected with either of the grates above
described, in order to save the waste of fuel occasioned by neglecting to put in
the false bottom when no roasting is wanted, and to obviate the inconvenience
of having the fire deranged when roasting is required. In the Figure, w, w,
are screwed on to the check of one end of the grate, and by turning round a
handle which is put on the axle of the wheel (r), the false bottom, which has
a thin edge, will make its way through the fire, and may be drawn back at
pleasure. The thin edge, when pushed forward, rests in a grove in the other
end of the grate.
Figure 9 is a parlour fire-place; the front bars (a.) and the back (c.) of the
grate are of hollow tubes or pipes, as in the preceding Figures; the
cheeks (b, b,) which are also hollow, communicate with the jambs by pipes
passing behind them. The jambs have two or more pipes (d, d,) on each side,
having the appearance of reeds, and two or more horizontal pipes (e) form the
frieze. The water may be supplied by a pipe from any convenient place com-
municating with the jambs at one end of the back of e; from this arrangement
there will be a continual circulation of water, which will effectually heat the
room in which it is placed, (and the water may be conveyed in pipes to heat
adjoining rooms, or rooms above). It will pass along the frieze and down
the pipes forming one side of the jambs, thence into the check of the grate,
and from it through the front bars, and back into the other cheek; and through
the pipes which form the other side of the jambs it will again ascend to the
frieze. The pipes forming a part of the front of the jambs, and a part of the
frieze thereof, through which the hot water is circulated, may be small columns,
or formed in a variety of ornamental ways, as may be desired.
Having now described the nature of my Invention, and the manner in which
it is to be performed, I wish it to be understood that I do not mean or intend
to claim as my Invention any of the parts which may be old, or may have
been before used, or any of the parts separately, but only in combination in the
manner herein-after particularly stated; that is to say, I claim as my Invention
the circulation of hot water in pipes or tubes, when forming the bars and other
parts of kitchen and other ranges or grates for the purposes of cooking and
warming rooms; also the manner of introducing currents of pure air into the
oven; but I do not claim the circulation of hot water generally for heating
rooms and buildings, but only when in combination with kitchen and other
grates or ranges, as above described.

page_text: I do hereby declare this to be my Specification of my said Invention; and I
do verily believe this my said Specification doth comply in all respects fully
and without reserve or disguise with the proviso contained in my Letters
Patent wherefore I do hereby claim to maintain exclusive right and privi-
lege to this my said Invention.
year of our Lord, One
Inrolled the Twentieth day of March, in the year of our
thousand eight hundred and thirty-five.