Popular Science Monthly 



A Household Water-Still to Purify 

 Drinking Water 



SOME diseases are so uniformly trans- 

 mitted by water that they are known as 

 "water-borne" diseases. Typhoid, dysen- 

 tery, and other intes- 

 tinal disorders are so 

 classified. It is of the 

 greatest importance, 

 therefore, that every 

 precaution be taken to 

 insure a pure water 

 supply. A still is 

 sometimes necessary 

 in a kitchen to distil 

 water for drinking 

 purposes. Saline 

 waters are satisfac- 

 torily treated in 

 this way. 



The illustra- 

 tion shows a 

 form of a still 



A still made of sheet copper for use on the 

 kitchen range to purify the drinking water 



which has been found effective and con- 

 venient for household use. It has the ad- 

 vantage of being inexpensive and can be 

 constructed by any tinner. The still 

 consists essentially of a water boiler A on 

 the range, having a capacity of about i^ 

 to 2 gal., and a condenser suspended at the 

 proper height from the ceiling. The pipe B 

 conveys steam to the condensing chamber 

 C and is kept cool by water in the compart- 

 ment D. The distilled water collects in E 

 and can be drawn off from time to time or 

 allowed to run continuously into the 

 bucket F. The metal used in the construc- 

 tion of the still should be well tinned 

 copper and no solder should be exposed to 

 the action of either the steam or distilled 



Broiler-hood to be 

 used with oil stoves 



775 



water. The pipe G is for carrying water to 

 the boiler A , as the system is filled from the 

 top of compartment D. 



A Broiler for Use on Stoves Using 

 Liquid Fuel 



THE difficulty of broiling meats over 

 a liquid fuel heater has been overcome 

 by the invention of this broiling hood. 



In oil fuel heaters a chimney is usually 

 attached a\id the 

 heat ascends in a 

 sharply defined and 

 swiftly mounting 

 column. This col- 

 umn of heat pours 

 into the overhanging 

 hood and is forced 

 downward and flows 

 out, so that there is a continual movement 

 or underflow of super-heated air. 



Well above the underflow line of this 

 current — right in the center of the flow — 

 is a grid on which the meat is placed, the 

 temperature being practically if not actu- 

 ally the same all around the meat. It is 

 therefore cooked perfectly and uniformly, 

 with but slight attention on the part of the 

 chef. 



Well under the heated area — in a spot 

 comparatively cool — the drip pan is lo- 

 cated. This disposes of the grease, pre- 

 vents flaring, sputtering, scorching and 

 unpleasant soot deposit. The temporary 

 detention of the heated air also causes the 

 meat to cook more quickly than when the 

 usual open-broiler method is used. 



In the illustration, A is the source of 

 heat and B the hood, with the meat C on 

 the grid. The overflow line is at X. 



The handle of the grid is so formed that 

 it will remain in either a horizontal or a 

 vertical position. This is achieved by 

 having notches in the wooden base — one on 

 each side of each end and one at the crest 

 of each end. 



o 



Wood That Is Most Suitable 

 for Carving 



AK is the most suitable wood for carv- 

 ing, on account of its durability and 

 toughness, while at the same time it is not 

 too hard. Chestnut, American walnut, 

 mahogany and teak are ako desirable; 

 while for fine work, Italian walnut, lime, 

 sycamore, apple, pear or plum, are generally 

 chosen in preference to all others. 



