and the Economy of Fuel. 149 



of it. It is very light, most thoroughly baked without 

 being too much dried, and I think remarkably well- 

 tasted. The loaves, which are made small in order that 

 they may have a greater proportion of crust (which, when 

 the bread is baked in this way, is singularly delicate), are 

 placed in the oven on circular plates of thin sheet iron, 

 raised about an inch on slender iron feet. Were the loaf 

 placed on the bottom of the oven, the under crust would 

 presently be burned to a coal, and the bread spoiled. A 

 precaution absolutely necessary in baking bread in the 

 manner here recommended is to leave a passage for 

 the steam generated in the process of baking to escape. 

 This may be done either by constructing a steam chim- 

 ney for that purpose, furnished with a damper, or simply 

 by making a register in the door of the oven. 



As this is not the proper place to enlarge on this 

 subject, I shall leave it for the present; but I cannot 

 help expressing a wish that what I have here advanced 

 may induce others, especially bakers, who may find their 

 own advantage in the prosecution of these interesting 

 and important investigations, to turn their attention to 

 them. 



How exceedingly useful would my roasters be, and 

 ovens constructed on the principles here recommended, 

 on shipboard ! Having served a campaign (as a vol- 

 unteer) in a large fleet (that commanded by Admiral 

 Sir Charles Hardy, in the year 1779), and having made 

 several long sea voyages, I have had frequent opportu- 

 nities of seeing how difficult it is in bad' weather to 

 cook at sea; and it is easy to imagine how much it 

 would contribute to the comfort of seafaring people, 

 especially at times when they are exposed to the greatest 

 fatigues and hardships, to enable them to have their 

 tables well supplied with warm victuals. 



