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Three agateware bowls, holding two quarts each.

Two agateware pitchers, holding two quarts each.

Of course, it is not necessary to tell even unexperienced housewives never under any circumstances allow food to stand in tins in which it was canned; do not ever stand food away in tin; use small agateware dishes, in which food, such as small quantities of left-overs, etc, may be reheated.

Use a double boiler of agateware.