six thick-walled stone flues. This design is frequently positioned at the intersection of internal partition walls, with a piece of the stove and flue inside each of four rooms; a fire is kept until the stove and flues are hot, at which point the fire is extinguished and the flues are closed, storing the heat.

During Colonial America, beehive-shaped brick ovens were used to bake cakes and other pastries. Temperature control was closely managed by burning the appropriate quantity of wood to ash and then testing by inserting hands inside,