8 Of the Management of Fire 



dowrt and built entirely anew no less than three times, 

 and that of the Military Academy twice, during that 

 period ; and that the forms of the boilers, and the inter- 

 nal construction of the fire-places, have been changed 

 still oftener. 



The importance of the improvements in the manage- 

 ment of heat employed in culinary operations, which 

 have resulted from these investigations, will appear by 

 comparing the quantity of fuel now actually used in 

 those kitchens to that consumed in performing the same 

 operations in kitchens on the common construction. 

 And this will at the same time show, in a clear and 

 satisfactory manner, what I proposed to prove, 

 namely, that in all the common operations in which 

 fire is employed there is a very great waste of fuel. 



The waste of fuel in boiling water or any other 

 liquid over an open fire, in the manner in which that 

 process is commonly performed, and the great saving of 

 fuel which will result from a more advantageous dispo- 

 sition and management of the fire, will be evident from 

 the results of the following experiments, all of which 

 were made by myself, and with the utmost care. 



Experiment No. i. A copper boiler belonging to 

 the kitchen of the Military Academy in Munich, 22 

 Rhinland inches in diameter above, 19^ inches in 

 diameter below, and 24 inches in depth, and which 

 weighed 50 Ibs. weight of Bavaria (=61.92 Ibs. Avoir- 

 dupois), being fixed in its fire-place, was filled with 95 

 Bavarian measures (= 28 English wine-gallons) of 

 water, which weighed 187 Bavarian pounds (= 232.58 

 Ibs. Avoirdupois) ; and this water being at the temper- 

 ature of 58 F., a fire was lighted under the boiler 

 with dry beech-wood, and the water was made to boil, 



