100 



MASSACHUSETTS HORTICULTURAL SOCIETY. 



laid down by the essayist must be applied amongst us, as necessity 

 has caused Iheiii to be in other nations. 



Hon. Marshall V. Wilder said that he could not allow the essay- 

 ist to go away without au assurance of the great gratification we 

 had derived from listening to his suggestions. By his wisdom he 

 has given us food for thought, enough for the rest of our lives. The 



is marked WW. At the place marked A'/iT, broaden tlie water pipe so as to 

 get more heat. It should here be wide enough for the edges to project out- 

 side the lamp chimney, with the under side concave, and then the condensed 

 moisture will not drop upon the chimney and break it. Set the whole appa- 

 ratus on the edge of a table. Underneath the tin or copper arm or pipe, IIJT, 

 set the hunp /, on a chair or stool. If a tin hood J, is put around this tin 

 pipe a little way from it, the water in the pipe will be heated more rapidly. 

 Light the lamp with the wick low at first, and keep it low until tlie metal hood 

 is heated; then put it up high, and after that it will not smoke. 



fea/e % Size 



Since this form of the cooker was designed, I have had one made of two 

 firkins — worth ten cents each — and about fifty cents worth of tin work. In 

 a stone pot I have made most excellent beef bouilli ; and fricasseed chicken out 

 of very ancient hens; and have cooked half a ham, etc., etc. 



Meat may be cooked in Us own juice or in water. After the food is cooked 

 it will merely keep hot, and become more tender, as long as the lamp is kept 

 Imrning. 



