THE FOOD QUESTION. 99 



REFERENCES TO CUT. 



AAAAA — Box made of pine wood 1}^ to 3 inches thick, according to size 



of cooker. 

 B— Lining of tin or tinned copper fitted with arm of copper B' B' through 



which the water circulates, and in which it is heated by the lamp L. 



This arm should be 3 inches broad by 1 inch deep. 

 CC — Cooking vessel which may be of metal ; preferably of porcelain or of 



glass. 

 DD — Felt lining to cover. 



E — Cord attached to perforated ears or rings F F. 

 GGGGG — Water in circulation, heated by lamp L to about 200° . 

 HH — Hood of tin around the arm B' B', to concentrate the heat upon it. 

 I — Vent to tin hood for draft. 

 J — Tin guard to keep heat from wood. 

 K — Faucet to draw off water. 



L — Lamp with wick }^ to 1 inch wide, according to size of cooker. 

 M — Orifice for thermometer. 



N — Orifice to cooking vessel, with screw cap for thermometer. 

 Rounded corners are desirable inside for convenience in keeping clean. 

 Begin with tepid or cold water if glass vessels are used. 



The essay was also illustrated b}'^ samples of Samuel Howe's 

 bread ; which was cut up and tasted by many of the audience with 

 satisfaction — it was not quite so white as the Boston bread but was 

 of excellent quality.* 



Discussion. 



O. B. Hadwen said that he highly approved the essay. We are 

 the most extravagant people on the face of the earth ; and the 

 time is coming, and we are not far from it, when the principles 



* Since this paper was read, the author has supplied the following detailed 

 directions and illustration, for constructing a cheaper form of this cooker : 



Take a common butter firkin or keg, marked AAA on the diagram. In this 

 put a wooden pail, marked BBB, or an unpainted tin pail, so as to make a 

 distance of about one inch between. Pack this space between the two with 

 sawdust, CCC. Over the edges of the firkin and the pail, which should be on 

 a level, place the annular tin cover, BD, to prevent water or grease getting 

 into the sawdust. Cover the firkin with a wooden cover, E. Put also an in- 

 side cover, E, over the pail. Inside the pail, with room enough around it 

 for at least half an inch of water, place a porcelain jar or stone pot, F, in 

 which put the food to be cooked. Insert two large corks, GG, through the 

 wall of the firkin and of the pail, each pierced with a half-inch hole. In these 

 holes place a tin or copper pipe, IIR, half an inch in diameter, packed water- 

 tight; any other method of securing a water-tight joint maybe used. Fill 

 the pail with water so as to cover both the orifices to these pipes. The water 



