No. 4.] NUTRITION. G7 



made and raised, put one-half of it into the common cooking- 

 stove or range, and bake it quickly in an hour to an hour 

 and a quarter. The l)read will be very light, very white and 

 very tasteless, the liner flavors having l)een distilled and sent 

 off in the pleasant smell of baking bread. Put the other 

 half of the same sponge into the Aladdin oven at a moderate 

 degree of heat, less than 250^, and bake it twice as long; 

 you then have as light a loaf, of a rather creamy color, with a 

 tender thick crust and with the full flavor of the grain. It will 

 be thoroughly cooked, and persons of delicate digestion can 

 eat freshly baked bread of this kind when they could not 

 possibly eat freshly baked bread of any other kind without 

 indigestion. 



I have at home an oven made exclusively of glass, 

 for what may be called fairly scientific purposes ; and on 

 Thanksgiving Day I baked a perfect loaf of bread in sub- 

 stance, color, fragrance and taste, — the full flavor of the 

 grain. It was rather a small loaf, and it was baked two 

 hours at 280^. From previous experience I believe that it 

 would have been a little better at 250° or less ; but there is 

 a point at which we do not get the conversion of the outer 

 crust into a brown color, which is due to the partial conver- 

 sion of starch into grape sugar, an actual chemical change due 

 to heat. At what point of temperature this formation of the 

 true crust happens consistently with the full baking of the 

 entire loaf I have not yet determined. I have roasted meats 

 perfectly under these glass ovens, but made a partial failure 

 on mince pie. 



The diflerence l)etween the Aladdin oven and these sub- 

 stitutes is that in the Aladdin oven there is no direct com- 

 nmnication between the lamp and the food. The heat is 

 carried in an interspace between the outer and the inner 

 oven all around the latter. It is, therefore, nearly uniform. 

 There is very little diflerence in the heat at the top and at 

 the bottom, except immediately over the lamp, where some 

 direct heat passes through the metal. We fend that ofl' by 

 introducing iron plates or a plate of soap-stone under the 

 lower shelf. Therefore, if the lamp smokes, it must smoke 

 very badlv indeed in order to force its wav through the door 

 into the food receptacle, and a little deposit of soot on the 



