262 



On the Construction of Kitchen 



same time opened a strong current of hot air presses 

 in through the tubes into the roaster, and through the 

 roaster into and through the steam-tube, carrying and 

 driving away all the moist air and vapour out of the 

 roaster. 



Fig. 16. 



As these blowpipes are situated immediately below 

 the roaster and just over the fire, and are surrounded on 

 every side by the flame of the burning fuel (see Fig. 16), 

 they are much exposed to the heat ; and when the fire 

 is made to burn briskly, which should always be done 

 when the meat is to be browned, they will be heated 

 red-hot, consequently the air which passes through them 

 into the roaster will be much heated; and this hot wind 

 which blows over the meat will suddenly heat and dry 

 its surface in every part, and give it that appearance 

 and taste which are peculiar to meat that is well 

 roasted. 



When these roasters were first proposed, and before 

 their merit was established, many doubts were enter- 

 tained respecting the taste of the food prepared in them. 



