274 O H M ie Construction of Kitchen 



and water to take away the grease, and then with pure 

 water to take away the soap, and it must then be wiped 

 with a cloth till it be quite dry. 



The fire must be moderate, and time must be al- 

 lowed for the meat to be roasted by the most gentle 

 heat. About one third more time should in general 

 be employed in roasting meat in a roaster, than would 

 be necessary to roast it in the usual way, on a spit 

 before a fire. 



The blowpipes should be kept constantly closed 

 from the time the meat goes into the roaster till within 

 12 or 15 minutes of its being sufficiently done to be 

 sent to the table ; that is to say, till it is fit to be 

 browned. 



The meat is browned in the following manner : the 

 fire is made to burn bright and clear for a few minutes, 

 till the blowpipes begin to be red-hot (which may be 

 seen by withdrawing their stoppers for a moment, 

 and looking into them), when the damper of the steam- 

 tube of the roaster being opened, and the stoppers of 

 the blowpipes drawn out, a certain quantity of air is 

 permitted to pass through the heated blowpipes into 

 and through the roaster. 



I say a certain quantity of air is allowed to pass 

 through the blowpipes into the roaster. If the steam- 

 tube and the blowpipes were set wide open, it is very 

 possible that too much might be admitted, and that 

 the inside of the roaster and its contents might be 

 cooled by it, instead of being raised to a higher tem- 

 perature. As the velocity with which the cold air of 

 the atmosphere will rush into and through the blow- 

 pipes of a roaster will depend on a variety of circum- 

 stances, and may be very different even in roasters of 



