K. DOMESTIC ECONOMY. 451 



one, to which the air has free access above and below. The 

 cold air being always at the bottom, and the warm air as- 

 cending, it follows that all the air in the room is being con- 

 stantly forced through the space between the outer and in- 

 ner covering of the stove ; or, what is the same, is being con- 

 stantly heated. Connected with this is another ingenious de- 

 vice. The coal is put in from the top, and fills the whole in- 

 side of the stove, which is about six feet high, more or less. 

 It is then lighted at the top, and kept burning by the draught 

 created by valves inserted both in the side walls and at the 

 bottom of the stove. The more valves that are open the 

 greater the heat, so that the temperature of the room can be 

 regulated to a nicety. At the same time, the outer wall, be- 

 ing a distance from the inner one, never reaches the excessive 

 heat which is so great an objection in ordinany iron stoves. 

 The expense of fuel to produce a sufficient amount of heat is 

 very much less than that for ordinary stoves, and the new 

 invention is rapidly coming into use in Germany. Bull. Soc. 

 d' ) Encouragement pour V Industrie Rationale. 



TEMPERATURE FOR COOKING. 



Dr. Jeannel, in a memoir presented to the Academy of 

 Medicine of Paris, recommends the cooking of food at a tem- 

 perature below that of 212 Fahr., and says that the heat of 

 boiling is in many, if not in most, cases beyond that which is 

 actually required, and, if continued during the whole process 

 of cooking, has two inconveniences ; first, that of dissipating 

 the aromatic principles of the food to the detriment of its 

 flavor ; and, second, that it involves a great waste of fuel and 

 an inferior result. Thus meat and leguminous vegetables 

 (pease, beans, etc.), fresh or dried, are best treated at 200 F. 

 At this temperature a little more time is required than at the 

 boiling point under the ordinary pressure the proportion 

 being 16 to 15 or 14 for meat, and 5 to 4 for potatoes or 

 dried legumes. The consumption of fuel is as about 40 to 

 100, or even less, this being determined by very careful ex- 

 periments with an automatic regulator in a gas stove, by 

 which it was ascertained that to maintain water at a temper- 

 ature of 200 Fahr., instead of at the boiling-point (212), re- 

 quired the consumption of fuel in a ratio of 35 to 100. 



Bouillon and beef are much more savory when cooked at 



