120 
The Fooil i)f the People. 
1)0 nsctl. The food in tlioin is cooked, la its own vapour, by 
lli(> Lent of stoam, but without .any contact with tlio steam or 
with water, so that there is scarcely any waste, and no dilution ; 
and as the steam, which circulates beneath the cooker and be- 
tween its inner and outer skins, cannot exceed 212^, and conse- 
quently the temperature in the cooker cannot exceed 210°, the 
fibre of the meat thus cooked cannot be hardened by excessive 
heat, but remains, or is rendered, tender and digestible in the 
highest degree. The great importance of cooking at a moderate 
temperature is overlooked in this country, but well understood 
in France, which is eminently the cooking country. The French 
cook dresses her meat very slowly with a very small fire ; the 
English cook, making the largest possible fire, spoils, as well as 
wastes her meat, by excessive heat. One of the greatest merits 
of Captain Warren's cooker is that it is imjwasihle to cook the 
meat too quickly and hotly in it ; and though this great merit 
would be a demerit in the eyes of a bad cook, the "Cooker" 
saves her so much trouble, and is so easy to use, that she soon 
becomes enamoured of it. Messrs. Adams, the well-known 
ironmongers in the Haymarket, No. 57, are Captain Warren's 
agents for the manufacture and sale of his inventions ; but pro- 
bably they may be procured through any ironmonger. 
The following are the results of an experiment tried by the 
Food Committee at the Society of Arts : — Three legs of mutton 
Avere cooked, two of them from the same sheep. No. 1, which 
was " Warrenised," i. e. cooked in Captain Warren's patent 
cooker, weighed 9 lbs. 11 oz. before it was cooked, and 9 lb. 6 oz. 
when done. No. 2, which was boiled in water, weighed 
Ij lbs. 13 ozs. when it was put in, and 7 lbs. 8 ozs. when 
taken out. No. 3, which was roasted in an oven, weighed 
8 lbs. 14 ozs. when put in, and only 5 lbs. 12 ozs. when taken 
out. The verdict of the Committee was unanimous in favour of 
the superior flavour and juicy condition of the Warrenised leg 
No. 1 ; its advantage over the other in respect of waste is 
apparent. Some bacon "Warrenised" on the same occasion 
was very highly approved, as were also a turbot, some chickens 
and vegetables of various kinds. The cooker is used daily in 
the writer's house. 
The Norwegian apparatus is simple enough, and very cheap. 
The peasants of Norway, wise in their generation, are great 
eaters of porridge. They found that by boiling their mess for 
only five minutes, and then immediately enclosing the saucepan, 
all hot, in a little felted box, the heat acquired in boiling was 
sufficient to complete the cooking of the porridge and to keep it 
hot for many hours. The accumulated heat, instead of passing 
off rapidly by radiation, which would have happened if the 
