and the Economy of FueL 1 1 



Experiment No. 4. The same sauce-pan, contain- 

 ing the same quantity of water, and at the same tem- 

 perature as in the last experiment, was now taken from 

 its proper fire-place, and placed upon a tripod ; and a 

 fire being made under it with dry beech-wood, the 

 result of the experiment was as follows: 



Time employed. Wood consumed, 

 h. m. Ibs. 



To make the water boil . . o 28 6 



To keep it boiling ....20 5i 



Total 2 28 iri 



The difference in the results of these two experiments 

 is nearly the same as that in the results of those before 

 mentioned, and they all tend to show that, in cooking 

 or boiling over an open fire, nearly five times as much 

 fuel is required as when the heat is confined in a closed 

 fire-place, and its operation properly directed. 



But I must again repeat, what I have already observed 

 with respect to the two former experiments, as the Ex- 

 periments No. 2 and No. 4 were both made with the 

 utmost care, the results of them, compared with those 

 which were made with the same boilers placed in closed 

 fire-places, can give no adequate idea of the real loss of 

 heat and waste of fuel which take place in the common 

 operations of cookery. 



From several estimates which I have made with great 

 care relative to this subject, founded upon the quantity 

 of fuel actually consumed in the kitchens of several 

 private families, compared with the quantities of differ- 

 ent kinds of food prepared for the table, it appears that 

 at least nine tenths of the wood actually consumed in 

 common kitchens, where cooking is carried on over an 

 open fire, might be saved, by introducing the various 



