as to содомise ruетани во боцките рщудо
Year: 1887

page_text: Date of Application, 30th Apr., 1887
Complete Left, 20th Jan., 1888
Complete Accepted, 30th Apr., 1888
as to содомise ruетани во боцките рщудо,
I WILLIAM PETER VOSPER WALLIS of 45 Norland Square London Solicitor do
hereby declare the nature of this invention to be as follows:-
An improvement in the arrangement and construction of fire grates stoves and
furnaces so as to economise fuel and to consume smoke-About the center of the fire
box I form a projecting ledge for the purpose of forcing the smoke and gasses into the
body of the fire and to form a support for the fork hereinafter referred to-
Immediately under this ledge is a sliding tray forming the bottom of the fire box.
I use a fork the width of the mouth of the Stove which is inserted on the fixed bar
down to the bottom of the fire so as to raise the fire until the fork rests on the ledge
and thereby creating a space for fresh fuel-The sliding tray is then drawn out
filled and pushed back. The fork is then withdrawn-Another arrangement is to
have a fixed bottom and the bars in front to open sideways or to fall down in front
and after tho fire has been raised as described above the fresh fuel is inserted at the
bottom by means of a shovel fitted with a moving slide to force the coals into the
fire box.

page_text: as to Economise Fuel and to Consume Smoke.
I WILLIAM PETER VOSPER WALLIS of 45 Norland Square London Solicitor do
hereby declare the nature of my--Invention for LMPROVED MEANS FOR FEEDING
FIREGRATES STOVES AND FURNACES SO AS TO ECONOMISE FUEL AND TO CONSUME
SMOKE and in what manner the same is to be performed to be particularly described.
and ascertained in and by the following statements :-
The object of iny Invention is to consuma smoke and gasses. To cause more
complete combustion and so economise fuel in Furnaces Stoves and grates including
register stoves or cooking ranges in a simple and inexpensive manner.
I accomplish these objects by the mode of stoking and feeding.
For both these purposes I use a fork-In the case of a Furnace the size and length
to be regulated by the furnace in which it is used.
The fork should consist of 5 or more prongs as may be desired but about an inch
and a half apart and in width a little less than the mouth of the furnace. The
prongs should be from about 3 to 5 feet long attached to a cross bar so that the
center prong would be in a line with the handle and the prongs and handle together
should be a little longer than the furnace. To prevent the Fork being injured by the
Fire the prongs and cross bar (to which the prongs are fixed) and about 3 feet of the
handle to be tubular and kept full of water with an escape for steam at the end of
the tube near the handle where it joins the handle. The points of the prongs I
flatten for the double purpose of cutting the clinkers off the furnace bars when used
for stoking and for resting on the bars when used for the purpose of feeding-The
action and use of the fork is as follows. The door being opened the fork is thrust
along the bottom or floor of the furnace to the end and drawn back until the cross
bar to which the prongs are affixed is level with the door of the furnace. By this
action the stoking is accomplished-The fork is then raised (the flat ends resting on
the furnace bars) until the handle reaches the top of the furnace door where it is held
by a clip hook or some other well known applianco attached to the furnace over the
door-Tho fire being so raised and suspended on the fork leaves a vacant space for
the fresh fuel which is then thrown in under the fork.
The fork is then withdrawn and the burning fuel covers the fresh. In this way
all the gases and smoke generated must pass thro the fire and be consumed--Tho
same principle can be applied to all stoves with doors in a similar way but where they
are small like domestic stoves and kitchen ranges the fork need not be tubular but of
light steel. It can also be applied to all kinds of domestic and register stoves-The
fork should be about two thirds the width of the stove and the length of the prongs
about the depth of the stove. There should be a projecting ledge about an inch halfway
up the back upon which the points of the fork may rest in the operation hereinafter
described.

page_text: The stove should have 3 bars in front-The fork enters over the top bar down the
front of the fire to the bottom when it is used as a lever to raise the fire until the
points of the fork rests on the projecting ledge. The fork should then bo raised a few
inches above the upper bar with the points resting on the ledge so as to create
sufficient room to put in the fresh fuel between the top bar and the fork. The fork is
then withdrawn and the fresh fuel is enclosed by the burning fuel raised by the fork
and that which was left on either side of the fork. I do not limit myself to any
special shape size or form of fork prong or handle neither do I claim the system of
underfeeding which is well known.
Having now particularly described and ascertained the nature of my said Inven-
tion and in what manner the same is to be performed I declare that what I
claim is.
The use of the fork and its construction for the purpose of stoking and raising the
ignited fuel to allow fresh coal to be introduced below the burning fuel substantially
in the manner for the purposes herein before described.
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