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Tin Ware

One Boiler for Clothes; one Boiler for Ham; one Bread Pan; two Dish Pans; one Preserving Pan; four Milk Pans; two Quart Basins; two Pint Basins; two quart covered Tin Pails; one four-quart covered Tin Pail; Sauce Pans with covers, two sizes; two Tin Cups with handles; four Jelly Moulds, (half-pint); two Pint Moulds for rice, blanc-mange, etc.; one Skimmer; two Dippers, different sizes; two Funnels, (one for jug and one for cruets); one quart measure, also, pint, half-pint and gill measures, (they should be broad and low as they are more easily kept clean); three Scoops; Bread Pans; two round