Specification of Henry Seymour Conway : applying heat of coke ovens to generation of steam, baking bread, &c.

  • Conway, Henry Seymour, 1721-1795.
Date:
1854
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Henry Seymour Conway : applying heat of coke ovens to generation of steam, baking bread, &c. Source: Wellcome Collection.

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    Conway s Impts. in Conveying Heat for the Working of Steam Engines, Qc. the said recited Letters Patent, as in and by the same, (relation being thereunto had,) may more fully and at large appear. NOW KNOW YE, that in compliance with the said proviso, I, the said Henry Seymour Conway, do hereby declare that my said Invention is described in manner following, that is to say :— 5 In the variety of cases in which the above Invention and improvement may be employed according to the different purposes and situations, it would be impossible to describe them so minutely as to admit of no variations, but the general principle being adhered to, it will be sufficient to furnish such a descrip¬ tion as may make the utility and practicability of them for the different 10 purposes or the most material ones to which they may be applied clearly understood. 1st, in working steam engines, the coal being spread on a flat or dead hearth, as is usual in coke ovens, and being surrounded and covered over with an arch or crown of brickwork, formed so as well to contain and rever¬ berate the heat, the proper openings must be made or left in the crown or the 15 search through which to convey the flame and heat of the coal while it is burning, to be charr’d or made into coke, so as to give heat to the boiler employed sufficient to raise the steam necessary for working the engine to which it is to be adapted, according to the size of its cylinder and force required, and to this the size of the oven, as well as the flues or openings, must be adapted. These 20 openings may be of different forms, having the necessary number of square inches as a vent for the flame and heat, and may be variously placed, according to the position and form of the boiler, but by different experiences and trials are thought generally best when made in the backward part of the oven; the draft being apparently brisker and the flame being conveyed under the bottom 25 of the boiler in such a stream or body as may give the necessary heat, it should be drawn round the boiler in one or more flues, according to the shape of the boiler and height of water. Where the latter is not considerable it may be sufficient to fill the space under the boiler with flame, and then carry it off to the chimney, or direct it to any other purpose, taking care that the flues or 30 openings from under the boiler be so framed as not to carry off the flame by too quick a draft, which, besides a due size given to such flues, should be farther governed by registers placed therein, so as to check the draft at pleasure, by that means either keeping a full body of flame under the boiler, or increasing its activity by a brisker draft, which may be varied according to the different 35 states of the fire. When the heat is to be given to ovens for the purpose of baking bread or biscuit, or for pies or meat, or any other kind of things to be dressed or baked in ovens, the flame or heat must then be conducted so as to heat all parts of the said baking ovens, whether placed over the coke ovens