PRESERVING PANS.

The best sort are those which are heated by means of steam, the

temperature of which can never be such as to burn, or cause adherence to

the bottom of the pan.--Fig. 3, exhibits a steam preserving-pan; the

steam enters from a common steam-boiler, at the extremity _a_, and

passes between the pan, which is double, as shown in the design. The

condensed water may, from time to time, be drawn off by the cock and

pipe _b_.