The vitiated air is carried off at the bottom of the room
through the open stoves, and also at the top by a register opening
into a conductor to the exhausting warm-air shaft, which, it will be
remembered, is the square chimney, containing the iron pipe which
receives the kitchen stove-pipe. The stove-room receives pure air from
the conductor, and sends off impure air and the smells of cooking by
a register opening directly into the exhausting shaft; while its hot
air and smoke, passing through the iron pipe, heat the air of the
shaft, and produce the exhausting current. The construction of the
exhausting or warm-air shaft is described on page 63.
The large chambers on the second floor (Fig. 12) have pure air conducted
from the stove-room through registers that can be closed if the heat
or smells of cooking are unpleasant. The air in the stove-room will
always be moist from the water of the stove boiler,
The small chambers have pure air admitted from windows sunk at top
half an inch; and the warm, vitiated air is conducted by a register
in the ceiling which opens into a conductor to the exhausting warm-air
shaft at the centre of the house, as shown in Fig.
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