62 Kansas Academy of Science. 



coal, cotton, wool, loose paper, rags, feather cushions, and hay 

 or straw have been used. Whatever is chosen, it should be 

 remembered that many of the conditions inside the cooker are 

 favorable to germ development, and whatever lining we select 

 should be a material capable of easy removal and cleansing. 

 The advisability of a substance like hay may be doubted, 

 which has little to recommend it except cheapness, and of all 

 substances it makes the best culture for bacteria. Among 

 the advantages of the fireless cooker may be enumerated the 

 following : 



First. It gives a long and even heat to food like cereals, 

 that require more time than is usually given over an open 

 fire, and the products come out of the cooker better done 

 and more palatable. The same is true of meats, and in these 

 we find the cheaper cuts prepared in the cooker are fully equal 

 to the more expensive ones cooked in the old way. This will 

 often make a saving of one-half on the costliest item on our 

 tables. 



Second. The economy of labor is greatly promoted. In the 

 breakfast the housewife anticipates the other meals and will 

 have her viands cooked so that very little further preparation 

 is needed. Her time will then be more free for other occupa- 

 tion than the everlasting drudgery of the kitchen. 



Third. There is no danger of burning food on the fireless 

 cooker. The scorched saucepan, the spoiled food, the ruffled 

 feelings, are alike avoided. 



Fourth. Economy of fuel is a considerable item. When the 

 food has gone into the cooker the fire in the range may be al- 

 lowed to go out, and in the summer time it relieves the house 

 of heat introduced by constant fires in the kitchen. 



Fifth. In ordinary cooking, with the escaping steam un- 

 pleasant odors often pass off, filling the house, and it will cer- 

 tainly be an advantage to have our dinner of cabbage and 

 onions without advertising the fact to our neighbors. 



Sixth. The principles of the fireless cooker may be very 

 profitably applied in preparation of food for stock. All that 

 would be needed for this is a sufficiently large vat of wood, 

 or other material, enclosed in a jacket of non-conducting ma- 

 terial, and when the vegetables or grains to be cooked are 

 heated to boiling and emptied into the vat this is tightly 

 closed, covered to prevent radiation, and the cooking goes on 

 to completion without further application of heat. 



