This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... No. 4.--Longitudinal section. No. 2.--Plan. No. 3.--Front view;not on the scale. No. 4.--Transverse section of interior. barrels. When the barrels are burned out, scrape out the sand from the top and sides and the oven is complete. If material is available, before constructing the walls of the oven lay a brick floor 3 feet by 8 feet. Set the barrels on the floor, and then proceed as before indicated, the clay walls resting outside the brick floor. To obtain the best results with this type of oven it is best to start the fire as soon as the dough is set; keep up a moderately brisk fire for about two hours; as soon as the dough is punched down spread the coals evenly over the floor of the oven and close up tightly. This is to equalize the temperature at all parts of the oven. As soon as the bread is in the pan draw all the coals from the oven and close for about one-half hour, then take the count; seven counts is the proper heat. If less than seven, the oven is too hot; if more than nine, the oven is too cold and will not bake issue bread. BAKING IN THE OPEN TRENCH. Note.--The oven is the right temperature when the hand may be held for seven-second counts parallel to the bottom of the trench and 1 inch from it. Or, if a little flour is scattered on the bottom of the trench it should brown In about 2 minutes. This oven will hold 5 pans, each 12 inches by 24 inches, and, if properly handled, will bake as good bread as any oven made. To make a second run put in another fire for about threefourths of an hour, draw the coals, and close up the oven for about 15 minutes, and the oven is ready for a second run. It is a great convenience in handling the bread if a 2-foot trench is dug in front of the oven. 192. Baking in the open trench.--A trench...