DEVELOPMENT OF COOKING DEVICES 



145 



bustion of the volatile portion of the fuel can never be as com- 

 plete in an open fire as in a modern stove or furnace, still the 

 efficiency of these VENTILATING GRATES is quite high, since 

 most of the heat evolved from the fuel is utilized. As a second- 

 ary heating plant, such a grate is economical, while at the same 

 time affording the many advantages of an open fire and ample 

 ventilation. 



X. DEVELOPMENT OF COOKING DEVICES 

 STOVES AND RANGES 



170. Cooking Before the Days of Stoves. Throughout 

 the 18th century and until well into the 19th, cooking stoves 



FIG. 107. FIG. 108. 



FIG. 107. The kitchen fireplace at the City of London Club House, 

 Broad street, London. Reproduced from an old wood cut. The "spits" 

 upon which the joints of meat were mounted before the fire were kept re- 

 volving by a "smoke jack," a small windmill, mounted in the chimney flue. 



FIG. 108. Reflector formerly used for roasting and baking in the home. 



were unknown in America. Most of the food was cooked 

 by boiling in pots which hung suspended from the swinging 

 crane in the fireplace. Some articles of food, such as apples 

 10 



