The air in an oven or enclosed space heated by flames inside is similar in character to highly superheated steam. It contains a large proportion of moisture, and yet has the power of drying any substance which is heated to near its own temperature. A mass of cold metal placed in the oven is instantly bedewed with moisture, which dries up as the temperature of the metal rises. This is, for many purposes, an objection, and the remedy is to close the bottom of the oven and place burners underneath. If for drying purposes and a current of air is necessary, the simplest way is to place in the bottom of oven the a number of tubes hanging downward in such a position that the heat of the flame acts both on the bottom of the oven and the sides of the tubes, which, of course, must be long enough for the lower opening to be well below the level of the flame. The exit may be at any level, but for drying purposes it is better at the top, and it should be controlled by a damper to prevent cooling by excessive currents of air.

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