PREPARATION OF FOOD. 



215 



Fig. 17. — Steaming Apparatus. 



wanting ; and when the steam-pipe is short and wide, per 

 haps the valve is of no great use. It is right, however, that 

 there should be one. In connexion with the boiler there is 

 a tub for holding the food. This has a false bottom, per- 

 forated with numerous holes, and resting upon steps, within 

 three or four inches of the true bottom ; the steam is admitted 

 between them ; the steam rises upward, is diffused through 

 the food, and retained by the lid, which should be made to 

 lift off entirely, so that the food may be the more easily taken 

 out. After the food is mixed and washed, it is thrown into 

 the tub. A layer of chaff may previously be spread in the 

 bottom, to prevent the grain from falling through the perfora- 

 tions ; and another thick layer, may, if there be room, spread 

 on the top of all. As the steam condenses, water accumu- 

 lates in the space between the true and false bottoms ; oc- 

 casionally this should be drawn off ; if it rises on the food it 

 will be boiled instead of steamed. There is a hole for the 

 purpose of withdrawing the water. When potatoes alone are 

 steamed, this fluid is to be thrown away, but that which 

 comes from other articles is to be given as a drink, or along 

 with the food ; it is rich and palatable. That which comes 

 from potatoes is said to be unwholesome. 



The steaming apparatus varies much in construction ; the 

 simpler it is the better. Those to, whom its management is 

 intrusted are in general sufficiently stupid, not able to com- 

 prehend a complex arrangement. Sometimes the boiler is at 



