THE CHEMISTRY OF COOKERY. 



591 



Fig. 2. 



OO OOOO 



V/ 



Fig. 



manently at one end, and by a hinged double door of sheet-iron (d d) 

 at the other. Ths doubling of the door is for the purpose of retaining 

 the heat by means of an inter- 

 vening lining of ill-conducting 

 material. Or a single door 

 of sheet-iron, with a panel of 

 wood outside, may be used. 

 The whole to be set horizon- 

 tally in brickwork, as shown 

 in Fig. 4, the door-front being 

 flush with the front of the 

 brickwork. The flame of the 

 small fire below plays freely 

 all round it by filling the en- 

 veloping flue-space indicated 

 by the dotted lines on Fig. 4. 

 Inside the cylinder is a shelf 

 to support the dripping-pan 

 (d), Fig. 1, which is separate- 

 ly shown in Figs. 2 and 3. 



This dripping-pan is an 

 important element of the ap- 

 paratus. Fig. 3 shows it in 

 cross-section, made up of two 

 tin-plate dishes, one above the 

 other, arranged to leave a 

 space (o) between. This space 

 contains water, half to three 

 quarters of an inch in depth. 

 Above is a gridiron, shown in 

 plan, Fig. 2, on which the 

 meat rests ; the bars of this 

 are shown in section in Fig. 3. 

 The object of this arrange- 

 ment is to prevent the fat 

 which drips from the meat 

 from being overheated and 

 filling the roaster with the 

 fumes of " burnt," i. e., par- 

 tially decomposed, . fat and 

 gravy, to the tainting influ- 

 ence of which Rumford at- 

 tributed the English prejudice 

 against baked meat. So long 

 as any water remains, the dripping can not be raised more than two 

 or three degrees above 212. 



a 



Fig. 4. 



