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Steam-ket′tle.

A pan heated by steam, used for many purposes. See oil-mill; lard-tank; malt-vat; etc. Specifically,—

Steam-kettle.

1. A pan in which bruised flaxseed is heated, previous to pressure. Hallette's (Fig. 5705) is supported on a wall of masonry and pillars a; it is surrounded by a jacket, steam being admitted into the space b b b at its sides and bottom through the induction-pipe c: d is the eduction-pipe, serving also to run off the condensed water. The spindle of a rotary stirrer is stepped into the depression e: f is an opening for discharging the heated seed, and g an orifice for the mouth of the bag in which they are received.

2. An agricultural boiler for cooking food for stock.

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