CHAPTER IV. 



An Account of a new Contrivance for roasting Meat. 



Circumstance which gave rise to this Invention. 

 Means used for introducing it into common Use. 



List of Tradesmen who manufacture Roasters. 

 Number of them that have already been sold. De- 

 scription of the Roaster. Explanation of its Action. 

 Reasons why Meat roasted in this Machine is better 

 tasted and more wholesome than when roasted on a 

 Spit. // is not only better tasted, but also more in 

 Quantity when cooked. Directions for setting Roast- 

 ers in Brick-work. Directions for the Management 

 of a Roaster. Miscellaneous Observations respecting 

 Roasters and Ovens. 



THERE is no process of cookery more troublesome 

 to the cook, or attended with a greater waste of 

 fuel, than roasting meat before an open fire. 



Having had occasion, several years ago, to fit up a 

 large kitchen (that belonging to the Military Academy 

 at Munich) in which it was necessary to make arrange- 

 ments for roasting meat every day for near 200 persons, 

 I was led to consider this subject with some attention ; 

 and I availed myself of the opportunity which then 

 offered to make a number of interesting experiments, 

 from the results of which I was enabled to construct 

 a machine for roasting, which upon trial was found 

 to answer so well that I thought it deserving of being 

 made known to the public. Accordingly, during the 



