78 BULLETIN 141, UNITED STATES NATIONAL MUSEUM 



METHODS OF COOKING 



Direct heat : 

 Roasting — 



Open fire. 



Broche and skewer. 



Spit. 



Gridiron. 



Plank. 



Reflector (direct and reflected heat). 

 Indirect heat : 

 Frying— 



Flying pan. 



Deep fat. 

 Baking — 



Hot stones. 



Stone slabs. 



Burying in coals. 



Coating with clay. 



Oven and pit. 



Sand bath. 

 Boiling and stewing — 



Basket and hot stones. 



Pot. 



Stewpan. 



Chafing dish. 

 Steaming — 



Steamer. 

 Dessication in sun : 

 By heat — 



Sunning — 



In hot sun. 

 By air — 



Electric. 



Chemical. 



Portions of fire inclosed in simple vessels for personal use, hot- 

 water containers, and heated masses of stone or iron were formerly 

 fairly common in the technology of fire. Many of such adaptations 

 come early in the use of fire and have the appearance of timely de- 

 vices. Some are frankly the result of more or less urgent need, as 

 the slow match or torch carried to provide a little heat for the hands, 

 or the smothered coal carried by Tibetan herdsmen for igniting at 

 times dry bunches of grass to get a little warmth against the biting 

 cold. It is allowable, however, to see in these rude makeshifts evi- 

 dences of the methods of handling of fire at the period before there 

 were means of confining fire to vessels, of which the brazier is a type. 



The brazier is of great antiquity, and though treated here as a 

 draughtless vessel for holding fire for personal use, in reality stands 

 near the beginning of the stove and in this sense it will be mentioned 



