Chapter CD: AB. 3 aces 150 (11)

Boiler explosions are at all times most serious disasters, for not only is the damage very great, but if any living thing is moderately near at the time the result is almost certain to be fatal, and it is a much-regretted fact that three-fourths or nearly all the terrible accidents of this kind could have been avoided with ordinary care; the reason that this form of accident is so serious is that before the explosion takes place, the steam has to attain sufficient power to burst the boiler, which is from ¼ to ½ inch thick of wrought iron, compared to which the human body is a frail object, and suffers accordingly.

The causes of explosions at present known are, firstly, stoppage in both the circulating pipes, caused by frost or by the terrible practice of putting stop taps in these pipes, which prevents escape of steam generated in the boiler, and steam _must_ and _will_ escape if it bursts the boiler to effect its release.

Secondly, failure of water supply. This is sometimes caused by a hidden or unnoticed leakage, or in country residences where the water is pumped this failure is not an uncommon thing (but only rarely results in an accident). If the want of water is unnoticed for a time, the boiler will empty itself by evaporation and afterwards become red hot; should the water then run in, steam will be generated so rapidly that the pipe outlets will not be sufficient for its free escape, and the boiler bursts; all this happens in much less time than is occupied in explaining it, in fact so quick that there is no time for escape if any one is unfortunately near; this, however, under ordinary circumstances cannot occur with the No. 1 system.

There is another though rare cause of accident (which, however, once came under the writer’s notice) that may occur with either system, and that is the ends of the circulating pipes nearest the boiler becoming stopped by incrustation; this incrustation, as has been before explained, takes place in the greater proportion of boilers, and also to a less extent in the pipes, especially near the boiler, and in course of time the pipes will both become completely stopped, but the reason that accidents from this cause are rare is that abundant notice is given by the steam making a variety of unpleasant noises and sometimes violent shaking, in forcing its way through the partly closed pipes, but this noise must not always be confounded with the sounds produced when pipes are imperfectly run or “trapped” and contain air, but whenever noises are heard a practical man should be consulted at the earliest convenience, and if a tap is opened and no water should flow, after it has been open say one minute, the fire should be immediately extinguished and kept so until the reason of failure of water is discovered and remedied. No alarm need be experienced at the rumbling noise to be heard when the water is boiling, but this water has no need and should not be permitted to boil; when the noise is heard, 4 or 5 gal. should be drawn off, this will be replaced in the tank or cylinder by the same quantity of cold water, and the temperature will be reduced; the damper which regulates the boiler flue should be out only when the water is cool and requires rapid heating; even then it must not be pulled out so far that the flame, &c., roars as it passes under the boiler, as the boiler will not experience the full benefit of the heat.

It has been suggested by some authorities that to prevent the water in pipes becoming frozen (this may be considered the most likely cause of explosion) a tap or taps should be left a little open at night so that the water is kept in motion; this, however, cannot be relied upon in a really severe frost, and it is also a waste of water, which is a consideration where the supply is by manual power, &c. Another method suggested is to empty the whole apparatus every frosty night; this is a very good plan to save damage to pipes as well as prevent accidents, but there is the doubt that but few would care to practise this on account of the trouble, and there is a serious risk if it is forgotten to turn the water on until after the fire is lighted. Tolerable reliance can be put on felting or casing the pipes, but the most efficient remedy is to see that the boiler is fitted with a safety valve, which, as the name betokens, is a source of safety and most probably of comfort also; if it is not convenient to attach a safety valve direct into the boiler, it should be connected by a short length of pipe, which however is a weakness, as the pipe may eventually be stopped by incrustation, and on that account it should be of good size and should be cleared, if necessary, every time the boiler is opened for cleaning. Safety valves should always be fixed in sight so that they can be tested whenever desired. The working principle of a spring safety valve (which has general preference just now) is, firstly, a brass sealing which closes the opening leading to the boiler and is held in position by a spring and central pin, and the whole works in a strong brass case which is perforated with several good-sized holes; when the valve is fixed, the workman can and does set the spring (generally by a screw-down cap at top) so that it withstands about 3 or 4 lb. more pressure than the boiler is subjected to by the pressure of water; when by any reason an undue pressure is exerted inside the boiler it causes the seating to rise, and the steam and some water escape into the brass case and through the holes above referred to, and the boiler is relieved. The noise occasioned by this escape is _very_ plainly heard, and notice is thus drawn, but the fire need not be extinguished.

It would be a desirable feature if every boiler fixed (except open ones) was provided with a valve, as it is purchasing freedom from risk at a low price (a few shillings only).

There is a common cause of complaint and annoyance in having at some taps to draw off a quantity of cold water that lies stagnant in the service pipe before the hot water can be obtained from the circulation; this is caused by the draw-off service being a long and single pipe, and can be only remedied by “returning” it something after the manner shown in the illustrations, and so cause the water to circulate along it; this trouble is not only a source of annoyance but a practical loss also, as for every quantity of hot water drawn a certain quantity is left in the service to get cold, and this happens every time the tap is used, excepting such taps as are in constant use, and the water only remains stationary 2 or 3 minutes, but this in domestic purposes only applies to the scullery service at certain hours in the day.

It may have come to many people’s notice that when some lever-handle taps are shut a noise and jarring in the pipe ensues; this is caused by the sudden stoppage of the flow of water when the pressure is considerable; when the vertical pressure is say 50 or 60 ft. (height of cistern above the tap) and the tap is opened, the water rushes out and gains a strong momentum; by turning the handle or lever of the tap the stoppage is so sudden that a shock is sustained almost the same as an object falling from a height being suddenly stopped by coming in contact with the ground; this concussion and noise is not only unpleasant but does harm, which is quickly noticeable with light lead pipe, which is either stretched or has protuberances formed upon it, and a continuance of the shocks or really blows will then cause it to split; it will be therefore commonly found that screw-down taps are used with lead pipe where any pressure exists, and the screw-down tap would meet with more favour but for an objectionable feature, which is the number of times it has to be screwed or unscrewed to shut and open it; but there are now made screw-down taps that open or shut with one turn, and these no doubt will come into more general use if found practically good and when the patent expires.

Retarded circulations arise from a variety of causes, amongst which may be mentioned incapacity of the boiler for the work, caused by the boiler not having sufficient heating surface; this is shown by the whole apparatus becoming fully charged with hot water late in the day after several hours firing; the only remedy is to reduce the work the boiler has to do or change the boiler itself. Another cause is by pipes being dipped or trapped. The flow pipe having an inclination or dip downwards, which causes the circulation to become air-locked, this causes noises in the pipes and shakings as the steam is passing or trying to expel the air; this air is eventually expelled, but occurs again when the apparatus is emptied and recharged in boiler cleaning, repairing, &c.; to remedy this the pipes must be traced up and the defect so discovered. Another cause is by incrustation in the pipes; this can be noticed by its gradual growth, also incrustation in boiler, but if boiler is kept clear as referred to earlier in the chapter, the pipes will keep in very fair order. The only remedy for furred pipes is to take them out and by heating and striking to dislodge the deposit; this costs as much almost as renewing the service; with care in regular cleaning it will not occur. Obstructions either stationary or floating are sometimes found in the pipes and retard circulation; these are generally caused by the workmen failing to look through the tubes before fixing them, or the obstruction may be in the form of sediment in rural districts, &c.; the only efficient remedy that can be suggested is to engage the services of an experienced hot-water fitter in any of the cases mentioned, as it lies beyond the power of the householder to remedy them.

There are a number of errors commonly found in apparatus that has been fitted up by those somewhat wanting in experience, such as connecting draw-offs from the return pipe in No. 2 system; result is that the whole of the water in the tank having to be heated before any hot water finds its way down the return pipe, it is naturally a considerable time after the fire is lighted before hot water can be obtained from the tap; connecting draw-offs direct from the tank, result nearly as bad as connecting from the return; dipping or trapping the flow pipe, causing circulation to become air-locked as before mentioned; connecting the cold supply to the tank or cylinder without forming a syphon (inverted) in the pipe, so permitting hot water to find its way up into the cold-water cistern: result, loss of heat and water lukewarm which should be cold; placing tank and pipes in very cold situations, causing serious loss of heat, as before explained. Another common error, or piece of bad work, is connecting or screwing the flow pipe through the top of the boiler so that it projects through the inner surface, as Fig. 130. Now when the apparatus is finished it is, of course, before being charged with water, full of air; when the water flows in, it expels the air as it fills, but it cannot expel the stratum of air existing between the lower edge of the flow pipe and the top of the boiler; this is not noticeable when the water is cold, but when heat is applied and steam is generated, the steam naturally wants to expand into this space, but at the same time the air has no desire to be evicted, so a struggle ensues, and the steam is eventually the victor; but the struggle is fierce, and can be heard and felt in every part of a building of moderate size. The trouble does not end here, for when the position is gained, the steam has to pass away, when it has gained sufficient strength to force its way back through the water and up the flow pipe, and this is an unpleasant experience. Exactly the same result is obtained if the rising main is screwed too far through the top of cylinder or the expansion too far through the top of tank--an air or steam chamber is formed in either case; these pipes should be quite flush with or above the inner surface of the receptacles they are screwed into. There is no more annoying or alarm-producing error than this.

Still another error is in running the circulating pipes up a casing containing other pipes without felting the former, or even without separating them; the result of placing a hot pipe against a cold one for several feet is obvious, and if a hot pipe is placed against a soil (w.c.) pipe, the result is offensive; these errors are commonly found. There are numberless minor errors to be met with; to enumerate all would occupy much space and be of no real use to the reader. Errors are not uncommon things in this work, and some of them are of so extraordinary a nature as scarcely to be creditable. An objectionable feature in an old apparatus is the small supply or feed cistern fixed at the side of the tank, but this is now almost totally in disuse, for it has at last dawned upon some one that it is quite unnecessary; this feed cistern must have a ball valve or cock, and, this is where the mischief lies, no reliance can be placed on a ball valve or cock of any description; they are commonly a source of never-ending trouble. We give this description, as there are some people who still persist in the use of this secondary cistern.

Discoloured water is sometimes caused by the rust that is naturally created in new work, and lasts but a short time, as the pipes get covered internally with a very thin coating of lime, which then prevents the water coming in contact with the metal of the pipe.

Water is discoloured to a greater or less extent if it is permitted to boil very hard, as this agitates any loose sediment that is lying in the tank, and the boiling is much like churning the water.

The water in the tank or cylinder should not be permitted to boil, as it creates an unpleasant noise, and is a certain strain upon the work, and answers no good purpose; it can be stopped by drawing a quantity of water off, so causing cold to flow in, but the remedy is to keep the boiler flue closed by the damper; if this does not prevent the overheating of the water, there is the possibility that the flue is out of order, or “leaks.” This can be tested by closing all the dampers when fire is in working order, which in the ordinary way would cause all the smoke to be discharged into the room; if this is not the cause, there must be an improper exit for the smoke and heat, and a loss is of course being sustained.

Coils and hot-water pipes for heating a small conservatory or chamber are sometimes connected with the circulating service, or direct by a distinct service from the boiler, but there are no especial rules to be observed in using these, as there are only stop-cocks to be turned on or off as the requirements demand.

It may now be useful to give a few hints to those having a new apparatus fitted.

There is a rather old saying to the effect that the “best is the cheapest”: this especially applies to hot-water work. It would be waste of time and space to enumerate the evils of cheap work of this description, as the list would be a very long one. The best plan is to apply to a good firm (not necessarily a large one) who makes somewhat a specialty of this branch (generally boiler or stove manufacturers, or good plumbers and builders). They will provide an estimate of cost with _detailed_ specification free of charge if the distance is not great. The object of a _detailed_ specification is, as probably the reader guesses, to know exactly what size, strength, quality, &c., of boiler, cylinder, or tank; pipes, iron and lead; cocks, &c., &c., that are to be used; and before finally deciding, the purchaser should insist upon the efficiency of the apparatus being _guaranteed_. Boilers are of many various shapes and sizes, but the best form has been proved to be that with a good flue or heating surface underneath, so as to present as much bottom or under surface as possible to the flame and heat; the best surface is easily determined by any one, by applying the heat to the top of a kettle, and afterwards applying it at the bottom, and noting the difference in results; there are many other perhaps better forms of boilers made for heating purposes; but it must be remembered that the boiler for hot-water supply must not be of complicated form inside, but must be quite clear, offering every facility for removing the incrusted deposit. Fig. 131 shows the common form of boiler used in kitchen ranges; the size must be governed by the capacity of the range itself, but it should have as great a width and length as possible, to increase the bottom surface; and the flue should be as large as the size of fire will possibly permit. A most important point is to see that the boiler has a large manhole _easily accessible_.

Experience has proved that the best material from which these boilers should be constructed is wrought iron or copper; the wrought iron should be of 5/16 in. or ⅜ in. substance, and copper can be of a little less substance except the front where the external wear and tear takes place (chiefly by the poker). The principal of these remarks apply to independent boilers also, which, however, are generally set in brickwork and are of larger capacity and strength in proportion. Fig. 132 represents a more powerful form of boiler for domestic purposes, and is found a very rapid heating and efficient shape, in instances where a large number of draw-offs are in use, or a coil or heating pipes are in connection. Care should be taken to avoid boilers with narrow water-ways where the heat is applied; there are occasionally made boilers with 2 projecting horns or cheeks which occupy the place of the fire-bricks in the range firebox; these narrow parts, which are subjected to almost the most intense heat, will fur up solid and crack in 6 months with London water. The advantages of a copper boiler are quicker heating, greater durability, and greater expansion and contraction, which prevents the incrustation adhering to the surface so firmly as it does inside an iron boiler; and although a copper boiler is of greater first cost, yet when worn out it is of almost sufficient value to purchase a new iron one.

These boilers are recognised by several names, viz. “high pressure,” “Bath,” and “circulating,” &c., boilers. The first term is generally known.

Cast-iron high-pressure boilers have now gone almost entirely into disuse on account of the unsatisfactory results experienced.

Safety valves have been generally treated of in an earlier part of this chapter, but it might be impressed upon the reader that the valve should be as near as possible or directly in the boiler; they are sometimes put in the circulating pipes or in the cylinder or tank, but this is away from the seat of danger; it would be a rarity to hear of a cylinder or tank exploding.

The reason that cylinders are used when the No. 1 system is adopted, and tanks with No. 2 system, is that the cylindrical shape is better adapted to bear the greater pressure; otherwise a tank would answer as well to all intents and purposes; to show the pressure-resisting strength, a tank of ⅛ in. plate is tested and warranted to bear 5 lb. pressure to the square inch. This is equal to the cistern being 10 ft. above the tank, whereas a ⅛ in. plate cylinder is tested and warranted to bear 25 lb. pressure to the square inch, equal to 50 ft. In speaking of pressure by feet this alludes to the _vertical_ height between the cylinder or tank and the cold cistern; it does not matter what size pipe connects them. A cylinder or tank can generally be depended upon to bear a little greater pressure than they are tested to. There are 3 or 4 strengths made to meet the various requirements, and the makers’ lists show what pressure they are tested to in lb., and every lb. can be calculated as equal to 2 ft. of vertical pipe.

The general sizes of tanks and cylinders for domestic purposes vary from 30 to 60 gal. according to requirements; the disadvantage of too large a tank is the time taken in heating its contents and completing the circulation, and in some instances the space it occupies; tanks of 100 gal. capacity are sometimes fixed in residences where there are only 4 or 5 taps (hot water). This is much too large for any but large mansions or for business purposes; for say 5 taps, including bath, a 50 gal. tank or cylinder will be found large enough and will admit of 3 baths in succession about 1 hour after lighting the fire.

The pipes or tubes commonly used are iron steam tube, galvanised iron steam tube, iron gas tube, or barrel, and lead pipe; the two latter, though commonly found, should be avoided as being totally unsuitable for this work. Gas barrel is sometimes used on cheap work and in small speculative property, and answers well, when no real work is put upon it; but no respectable firm would undertake to use it, as satisfactory results cannot be relied upon except under very favourable circumstances.

Steam tube, commonly known as “red steam” tube on account of its colour externally, is much like gas barrel, but especially strong for engineering purposes, and the utmost reliance can be put in it. Galvanised steam is the same quality tube, but galvanised to prevent rust; this is much liked, and is absolutely necessary in some districts where unprotected iron rusts at an alarming rate; but care should be exercised to see that it is galvanised _inside_ as well as out; preference, however, is on the side of the “red steam” as it is considered that the tube is deteriorated in strength by the process of galvanising.

Galvanised iron boilers are sometimes used, but the same remarks apply as are given respecting galvanised pipes.

The best size of tube for ordinary domestic purposes is 1¼ in. internal diameter for the circulation and 1 in. for the major portion of the draw-off services; ¾ in. may be used for minor purposes, as lavatory draw-off, &c. There are, however, many apparatuses being fitted at the present moment with 1 in. circulation and ¾ and ½ in. draw-offs, and even ¾ in. circulations are to be met with; but the advantage of a good-sized pipe is the freer flow of water when taps are opened, and most important its less liability of being stopped or rendered unfit for use by incrustation; 1¼ in. tube has fully 30 per cent. more inner surface than 1 in., so that it would take a third longer time to get a ¼ in. coating of deposit in a 1¼ in. tube than it would in a 1 in., and when this thickness has accumulated, the 1 in. tube requires renewing, whereas the 1¼ in. is fit for still further service, so that it can be calculated that 1¼ in. tube will last about double as long as 1 in. so far as incrustation is concerned, and this incrustation, as the reader now knows, is an important element requiring every consideration in almost all districts.

When _circulating_ pipes have to be carried round angles, bends (which are nearly a segment of a circle) should be used invariably, and not elbows, unless absolutely necessary in rare instances. A bend permits the water to circulate round the angle much more freely than an elbow, as the turn in the latter is abrupt, and tends to check the circulation; this only applies to the circulating pipes; it should also be seen that connecting-pieces known as “connectors” are inserted at intervals where they will be of practical use, as they permit of a piece of pipe being removed without disconnecting the whole service, as is so often necessary for a small repair or inspection. A connector is a piece of the tube with the socket so arranged that it performs the function of a union.

When an apparatus is being fitted up, it must be borne in mind that the most perfect arrangement would be to place the tank immediately over the boiler, and carry the pipes in a vertical line between them; this can rarely, in fact, never be done, so it should be arranged and carried in a manner as near this as possible; every angle and every piece of horizontal pipe is objectionable, but regard must be had for positions where the pipes or casings would be unsightly. Where pipes _must_ be run laterally, they should if possible be given a rise towards the cylinder or tank if only 1 in. in 5 ft., but more if possible; these remarks only apply to circulating pipes.

The “flow” pipe should always proceed from the top of the boiler, never from the sides or back (although this is often done), as it will be understood that the heated water, wanting to rise, much objects to starting along a horizontal pipe however short, and another reason is that an air chamber will be formed in the top of the boiler, and cause much annoyance already alluded to.

In No. 1 system the cylinder and circulating pipes cannot well be placed in a cold position, but with No. 2 system ingenuity must be exercised to carry the pipes and place the tank in as warm positions as possible near to chimneys and not on outside walls, &c., if possible; it is time well invested to cover the pipes and tank with a non-conducting covering in any case for the reasons already stated. Pipes should on no account be let into the wall and cemented over, as, with the best work, investigation may at some time be needed, and this would necessitate serious damage to the decoration of the wall in question. On no account sanction the idea of carrying circulating pipes outside the building, however well or carefully they are to be cased or covered. These remarks apply also to the cold-supply pipe to prevent failure in supply by frost. It is also necessary to see that neither circulating pipe comes in contact with a cold-water pipe or a soil (w.c.) pipe.

It will be noticed in the illustrations that before the cold supply enters the tank or cylinder, it descends below its entrance level a short distance, about 12 in., and rises up to the tank or cylinder; this dip in the pipe is called a “syphon,” and prevents the hot water rising up this pipe, as it must be understood that hot water _will not_ circulate downwards.

The cold supply is usually of lead pipe ¾ in. internal diameter, but lead pipe is quite unsuited for soft or pure water (distilled). The same applies to lead cisterns, as this water attacks (oxidises) lead vigorously, and lead pipe is not looked upon with favour for many reasons. Iron is now often used for the whole apparatus, including cistern, tank, &c. (excepting where copper is used for boiler or cylinder). There is a marked advantage if the cold-supply pipe is 1 in. instead of ¾ in., for this reason, if two or three ¾ in. (usual size) taps are opened at once, as commonly occurs, the flow of water must be reduced at each of them if only a ¾ in. supply exists.

The advantages of draw-off services being “returned” have already been explained, and cocks or taps have been treated upon. There are numberless good cocks in the market, but of course the best are subject to wear and tear; those with lever handles, known as plug cocks, have to have the plugs reground in occasionally, and with the screw-down cocks the sealing, generally of prepared indiarubber, has to be renewed periodically; but money is well invested in really good quality taps.

If after the apparatus is fitted and finished there are any leaks noticeable, the purchaser should insist upon these being remedied before the workmen finally leave; there is a common saying amongst workmen that small leaks or “weeps” pick themselves up, i.e. the aperture rusts up; very small leaks will pick themselves up sometimes, but no reliance can be placed in this unworkmanlike way of finishing, and it is commonly necessary to have the men in the house a second time to remedy one or more obdurate “weeps,” which are really defective joints.

Baths and lavatories are of very numerous variety; but a good feature with a bath is to have the hot-water inlet near the bottom, so that when the taps are opened this inlet quickly becomes below the water level, and this prevents the steam rising as the water is discharged, rendering the room unbearable if small; but this inlet _must not_ be in any way connected with the waste outlet as it often is, as when the water runs in it will bring back a portion of the last bather’s soapsuds. A good feature in a lavatory basin is a flushing rim: the rim of the basin is hollow and provided with a fine slit or aperture which extends all round its lower edge. When the tap is turned, the water is discharged into this rim, and from there flows into the basin, through this aperture around the whole of its circumference; this is of especial use to wash away sediment from the sides of the basin after use.

Both baths and lavatories should have large supplies (hot and cold) and large wastes, to fill and empty rapidly.

No. 2 system can, when desired, be converted into No. 1 system at a moderate expense (about one-third the cost of a new apparatus); and a range can be fitted with a high-pressure boiler in such a manner that it can be used for low-pressure purposes first, and when the high-pressure apparatus is fitted up it can be connected and started to work upon the latter principle in 2 or 3 hours.

If two ranges are in proximity they can both be provided with high-pressure boilers and the two services united, flow to flow and return to return, and work the one tank or cylinder and apparatus, either assisting each other or working independently. This is oftentimes a very great convenience; the union of the services should be as near the boilers as possible; no stop taps are needed (avoid these whenever possible).

Twin boilers can sometimes be fitted to a range, and each used for a different purpose, viz. one for hot-water supply, and one for steam cooking, &c.

Fig. 133 represents the common form of self-supply or self-filling apparatus as attached to low-pressure boilers in kitchen ranges. By the term “low pressure” is meant open top or closed boilers that are not usually filled quite full, and the draw-off is below the water-level within them. _A_ represents the small supply cistern, which is supplied from the general cold supply of the house; the quantity and level of the water in this small cistern is regulated by a ball valve _D_, as shown; this cistern is connected with the boiler _B_ by a supply pipe _C_, usually of lead and ¾ inch internal diameter, and provided with a “syphon” as shown, and for the purpose described in cold supply to tanks, &c.; this supply proceeds from the bottom of the supply cistern _A_ to the bottom or near the bottom of the boiler _B_. There is a very common error in arranging the apparatus so that the boiler fills up to about 4 in. from the top; this is not high enough, it should fill up to within about 1½ in., this is ample room for expansion and boiling; if a 4 in. space is left it means 4 in. for the flame and heat to act upon without having water to protect it, and consequently it becomes destroyed. This does not always produce a leakage, but it permits the smoke and soot to enter and discolour the water. There is another still more common form of error in this description of apparatus, and that is, failing to draw from the upper part of the boiler where the hottest water is, and where it first becomes hot; it will be understood from Fig. 133 that when the tap (if placed near the bottom of the boiler as usual) is opened, a portion of the contents of the boiler flows out and a supply of cold immediately flows in, to make good the loss. Now the hot water being lightest, remains at the top of the boiler, so it can readily be seen that it cannot be drawn, for it will not descend, and the inflow of cold is right opposite the tap, therefore when the tap is opened a small quantity of hot water is drawn, and then there sets in a flow of cold water from the cistern, across the bottom of the boiler, and out at the tap almost without disturbing the hot water in the upper part of the boiler. There are two remedies; one is to have the tap inserted in the upper part of the boiler (by the manufacturer) when purchasing it; another is with existing ranges to screw an elbow on to the end of the tap _inside_ the boiler, and into this elbow to screw a short length of pipe to stand up to about 4 in. below the water-level, as in Fig. 134; this elbow and pipe can be fitted by any one, as no jointing is required, and to fit it the tap does not require to be moved in any way. The reason that it is necessary to keep the end of the pipe so much below the water-level is, that the ball valve by which the cold water is supplied is smaller than the tap from which the water is taken, or, in other words, the inlet is smaller than the outlet, and the level of the water sinks or becomes lower in the boiler and cistern as you draw.

It cannot be too strongly impressed upon the reader that good work executed by a good firm, although the expense is increased, is a source of comfort and many advantages, and is “the cheapest in the end.”

Preventing Frost in Pipes.--The common practice is to leave a tap slightly open, so as to maintain a constant current through the pipe. This plan is wasteful, and is not always successful. Perhaps the safest course is to empty the pipes and cisterns, and only to allow water to flow in from the main as it is wanted for consumption. To do this an outside stop-cock is required on the service pipe, and a drawing-off cock at the lowest point in the course of the pipe inside the building. It also requires more intelligence and attention than domestic servants usually display. Another way is to empty the pipes only. For this, a valve of special make is screwed to the end of the house main service pipe in the cistern, and a piece of wire is connected with it to any convenient place. When frost is expected, the spring must be unhooked, when the valve falls into its seat, and air being admitted through the small pipe which rises above the surface of the water, the pipes can be emptied by turning on the taps in the usual manner, and the water in the cistern is thus saved. To prevent the effects of forgetfulness on the part of servants, electricity has been employed. Again, a means of emptying the pipes as soon as the water is turned off at the main, so as to leave none to freeze, is to perforate the supply pipe by a mere pin-hole aperture just behind the ball-cock of the lowest cistern on the premises, so as to allow the water contained in the pipe to drain into the cistern when the supply ceases. It is obvious that the puncture must be in the most dependent part of the pipes, otherwise the water would not entirely escape, and that other punctures will be required if the lowest one does not drain the pipes of other cisterns. This plan can only be adopted where the supply is intermittent. Where the supply is constant, a small warming apparatus may be placed at the lowest level the pipe reaches, so as to circulate a current of warmed water throughout the whole length of the pipe. This might be either separate from it, as a cylinder through which the pipe might pass, or simply an enlargement of the pipe itself, on which the gas flame could play. Considering the enormous injury done annually by frost bursting the pipes in houses, the small outlay that would be required would soon be repaid in security from such disasters; for if the warming apparatus were placed over a gas flame used for ordinary illumination, a very small additional consumption of gas would keep the vessel warm when the light was no longer required. If gas were not available, the water-pipe might be arranged to pass through a vessel connected with the kitchen boiler, and so obtain the required heat. But failing these, the pipes might still be supplied at night after turning off the water, even where the supply is constant. Thus the chance of its freezing would be reduced to a minimum.

To thaw a frozen pipe, the simplest and safest way is to pour hot water upon it, or apply cloths dipped in hot water to those points where the pipe is most exposed. The freezing will generally be found to have taken place near a window, or near the eaves of the roof, or at a bend. If pipes are frozen and a thaw is expected, care should be taken to close all stop-cocks as a precaution against flooding. To prevent kitchen boilers exploding, it is necessary to see that they always contain water, and that there is no stoppage in the pipes connected with them.

F. Dye.

See also p. 1009.

_THE LAUNDRY._

DOMESTIC WASHING.

The great cost of having household and personal linen washed at a laundry drives many housewives to have their washing done at home. The methods of cleansing clothes &c., have been already described in another chapter; it remains to say a few words about the apparatus.

Certainly the most common form of washing apparatus is the familiar “copper,” a large metallic pot set in brickwork, as shown in Fig. 135. The point to be aimed at in setting this pot is that the flame shall pass as nearly as possible all round it. Care must be taken to cut off all communication with the fire except at the outlet shown, and to erect a brick-on-edge stop _a_. The flues _b_ should be not less than 3 in. wide, and 3 courses deep; _c_ is the fire-place, _d_ the ashpit, and _e_ the chimney.

The boiling, scrubbing, and emptying incidental to this plan of washing should be sufficient to condemn it everywhere; it entails much labour, is wasteful of fuel and water, and most destructive to the articles, which are only partially washed after all.

A most useful improvement on this crude system is the little steam washer introduced by J. Greenall, 120 Portland Street, Manchester, of which two forms are shown in Figs. 136 and 137, heated respectively by gas and stove. It entirely abolishes all rubbing and brushing of the clothes, thus saving a great amount of work and wear and tear. The set copper or boiler is dispensed with, and not half the usual quantity of soap is required. It will wash a fortnight’s washing for a family of 8 persons in 2 hours, and can be easily worked by a child. It improves the colour of the linen, keeps it as white as snow, and does not injure, or wear in the least, the most delicate fabric. The cost of gas used is very trifling, being only ½_d._ per hour (16 cub. ft.). Being made of copper throughout (with the inside parts coated with block tin) it cannot rust and ironmould the linen; is very strong and durable, cannot get out of order, and there is no offensive smell from the gas. It may also be heated by coal or charcoal stove, oil lamp, or in the case of specially large machines, by steam pipe from boiler if desired. The clothes only need steeping in water for a few hours, or overnight; then wring them out, soap well, put them in the cylinder, and when the water in the machine boils, turn slowly for 10 minutes, then turn them out and rinse thoroughly, blue, and wring out, and they are ready for drying,--without any rubbing, brushing, peggying, or boiling in the ordinary boiler. The water (3 in. deep in machine and 1 in. in cylinder) is made to boil, and is kept boiling by gas-burner or coal-stove on which the machine rests; thus steam is continually rising and passing through the articles which have been placed in the cylinder; the dirt is carried off by the expansion of the cold water with which they were saturated, and, as the cylinder revolves, the clothes are always changing position, and the dirt is washed out and got rid off. The clothes are washed in steam, and will be found cleaner, whiter, and purer than when washed by any other process. It is made in various sizes and at corresponding prices.

_Bradford’s Domestic Laundry Fittings._--When for economy and convenience it is desirable to do “washing” at home, the first consideration is a suitable copper for providing hot water for washing, and for boiling the clothes in after they are washed. A copper boiler seated in brickwork is generally adopted, but where there is no room for seating such a copper, a galvanised iron or copper pan, self contained in an iron frame and fitted with furnace, is recommended. This can be easily connected by means of an iron flue-pipe to an existing flue. After having provided for hot water, the most important appliance in the laundry is the washing machine, of which several kinds have been made, but the most popular and the one that has stood the longest test is Bradford’s “Vowel” machine, of which, we are told, the sale is increasing every year. It is made in sizes to suit the various requirements of households. It may be desirable that we should here state the principle of this machine. It is an octagonal box, with internal fixed ribs and a midfeather collecting and delivery board. The machine is turned slowly, so that the clothes turn from the different ribs and angles, rubbing one article against the other, and at each revolution collecting them by the fixed midfeather boards and raising them to a point, when they slip from the board on to the first rib, where the rubbing is again taken up. There being no movable internal machinery, it is obvious there can be no injury to the finest articles washed; in fact, lace articles, muslin curtains, and delicate fabrics are washed in this machine without any injury whatever. For a small household of, say, six or eight persons, and where space is somewhat limited, the “Vowel A 1” combined washing, wringing, and mangling machine (Fig. 139) is recommended, and for a larger household of, say, 12 to 16 persons, a “Vowel E” combined washing, wringing, and mangling machine (Fig. 140). Where, however, in addition to the wash-house there is a convenient room that may be used for the laundry, separate machines will be found most desirable, as follows: for the small household, Bradford’s “Vowel Y” combined washer and wringer (Fig. 141), the washing compartment of which is equal to that of the “Vowel A 1,” and will wash at one time a quantity of clothes equivalent to about 8 shirts, 3 or 4 large sheets, or a large double blanket or counterpane--and a rinsing and blueing trough, fitted with “Acorn C” or “CC” rubber wringer. The best blue is Keen’s Oxford blue, which is used in many of the largest laundries, and always gives satisfaction. The blueing trough is furnished with two compartments, one for first rinse or “sudding” water, and a second for blueing, a movable board being provided, which can be placed on either side to catch the things as they fall from the wringing rollers. This trough and wringer can be subsequently used for wringing starched goods. In addition to the above a mangle will be needed, and the “Reciprocal” is the most popular (Fig. 142). The No. 79 with 21″ rollers, or No. 80 with 24″ rollers, is a very suitable size for working in conjunction with the washer and wringer before named.

For a large family requiring separate machines, the “Vowel A,” with “Acorn” rubber wringer, is advised (Fig. 143). The washing compartment of this machine is equal to that of the “Vowel E” combined machine, the capacity of which is 12 to 15 shirts, 3 pairs of sheets, 2 large counterpanes or double blankets, or other articles in proportion. The rinsing and blueing trough (Fig. 144) is also required, together with a larger sized mangle--No. 81 “Reciprocal,” or No. 1 or No. 2 lever and weight machine (Fig. 145). In the larger sizes of these two-roller mangles the lever and weight machine is preferable--the advantage is that the pressure is self-regulating.

Amongst other articles for the laundry is the ironing stove, and Messrs. Bradford and Co. have recently introduced a novelty in this respect, viz. the “Pagoda.” This stove is made in many sizes, but the No. 12 is large enough for family purposes (Fig. 146). It requires very little fuel, but every part of it is heated, and in addition to heating about 12 flat-irons it throws off a regular heat in the laundry for drying or airing. It is well known that for the maintenance of good colour in the linen it is always desirable as far as possible to dry out of doors, but in this uncertain climate of ours fine weather is not to be depended upon, and for convenience in drying in wet weather a frame or rack fitted with rails is provided. This rack is raised to the ceiling or lowered for filling, by means of lines and pulleys. It should not be fixed immediately over the stove, but sufficiently aside that, when lowered, articles hung on the rails will not touch the stove.

This racking is also useful for airing linen after it is mangled or ironed.

For all other laundry sundries, such as flat-irons and stands, goffering tongs, clothes baskets, &c., &c., we recommend our readers to do as we have done, viz. pay a visit to Messrs. Bradford’s Show-rooms, 140 to 143, High Holborn, where they will find everything, from a hot-water boiler to a linen press.

Having described the appliances adapted for small and medium sized families, we now come to larger establishments, such as mansions, schools, hotels, &c. For such establishments similar machines will be required, but of larger sizes, and instead of the two-roller mangle a “Premier” box mangle (Fig. 147) is recommended; and for drying, a “Radial” or “Draw-out” drying closet (Figs. 148, 149). The “reversible” stove in these closets is so constructed that it serves for heating flat-irons as well as for drying or airing the clothes. Messrs. Bradford have also recently introduced a new ironing machine (“The Little Marvel”), the price of which is 10_l._ 10_s._ (Fig. 150). This machine consists of a concave heated plate, under which is fixed gas heating apparatus, or a furnace for fuel. The roller, obtaining the requisite pressure by means of weights fixed upon the ends of levers, works in this heated plate, and draws the articles to be ironed over its surface, producing a finish much superior to that obtainable by hand, and in considerably less time. The machine can be worked by a girl.

STEAM LAUNDRIES.

In connection with steam laundry machinery for use in large institutions, hotels, and public steam laundries, we cannot do better than describe one of the many successful laundries that Messrs. Bradford have fitted up during the last 25 years, and which contains every appliance and a system likely to be conducive to good and successful work.

We cannot, however, pass on without briefly referring to the first important steam laundry started by Mr. Bradford at Upper Norwood in 1865, and which is still working with the most gratifying results. Ever since, and especially during the last few years, the development of this branch of industry has been simply remarkable, adding not only to the convenience of the public but also to the means of employment of girls, women, boys, and men in very large numbers.

Reverting to Mr. Bradford’s original laundry, we find that although some of his latest novelties are worked there, many of the appliances which were put in the laundry when it first started are still working--a sufficient evidence of their substantial character.

At the entrance to a steam laundry should be a covered way, for the vans to stand under when loading and unloading, and the vanmen should deposit the linen in the hall when they bring it from customers, keeping each load separate. Space is also here provided for the storage of empty baskets. On one side of the hall at the laundry in question is a door, leading to the

_Receiving and Sorting_ room, where a female clerk checks the customers’ books as the goods are counted by an assistant. Books are provided by the laundry in which are printed detailed lists of ladies’, gentlemen’s, children’s, and servants’ washing, blank spaces being left for the customers to insert number of articles sent, and for any special instructions.

In several partitioned compartments young women examine the linen--each family’s being kept distinct--to see whether it is marked with the customer’s name, and to all articles not so distinguished a private coloured cotton mark is attached.

Leading from the Receiving Room is a long passage, on one side of which is a number of clothes bins, each marked with the name of the class of linen it contains. On the opposite side of this passage is a small private wash-house, intended for special work.

_The General Wash-house_ (Fig. 151) is furnished with 4 Bradford’s “Vowel” washing machines--2 large size for house linen and large quantities of work, 2 smaller size for finery, handkerchiefs, and small quantities of goods. These machines are similar in principle to those referred to in the paragraphs relating to domestic machines, but wash at one time any quantity of linen up to, say, 150 men’s shirts. Each machine is fitted with cold water and steam boiling apparatus. The water is first let into the machine, and then heated by steam to whatever temperature is required, and the requisite quantities of dissolved soap and soda are then added. Specially constructed boilers are provided, one for dissolving soap and the other for dissolving soda; and the proportions of soda and soap put into the machine are suited to the class of goods being washed. The consumption of soap in these machines is very small, owing to the moderate quantity of water used for washing; in fact it is one of the essential points that only sufficient water be employed to thoroughly saturate the clothes.