St. Thomas’s Hospital, who moreover stated at his lectures on Food
and Digestion, recently delivered at Westminster Town Hall, that it
was a process which would produce good and thoroughly digestible
bread. It is only by the use of gas that such a process of gradually
heating the oven can be carried out, but the simple method here
described enables every housekeeper, by the aid of gas, to produce
bread and pastry which will be light and thoroughly digestible. The
cost of gas to bake eight 1¼ lb. loaves is under ¾_d._
For some time past, the baking of bread by this process has been
carried on in the window of Sugg’s show-room, Grand Hotel Buildings,
Charing Cross. The dough is prepared by young girls at the Works in
Regency Street, and then baked in a “Westminster” oven, fitted with
a glass door, so that the bread is visible during the whole time of
baking. The loaves weigh 1¼ lb. each when put into the oven, and only
slightly less when taken out perfectly cooked.
THE KITCHEN: Ranges. Continued from p. 235.
Even in the best appointed kitchen the problem will often arise, how
to obtain on the instant a small quantity of fresh boiling water.
Many inventions have been devised to meet this constantly recurring
want, such as quick-boiling kettles with ingeniously constructed
bottoms, and powerful gas burners arranged to concentrate a large
amount of flame upon the ingenious kettle-bottoms. But usually it
is found in practice, that, no matter with what waste of gas, it is
several minutes before even so small a quantity of water as is needed
to make a cup of tea can be raised from cold to boiling. Hence it
happens that tea and other things are frequently spoiled from being
made either with water which has not boiled at all, or with water
which boiled long before it was wanted. Many will therefore be glad
to hear of a little instrument sold by Ewart and Son, of Euston Road,
which they call the “Kitchen Geyser.” The water does not remain in
the geyser, but merely flows through it and _is boiled as it flows_.
At first lighting, a few seconds are lost in warming the copper of
which the geyser is made. And so a single minute (not longer) has to
be allowed before the stream of water actually reaches boiling point.
It then flows at the rate of a pint per minute, so that it takes in
all just two minutes to produce the first pint of boiling water.
After this, however, the metal is kept hot by the minute flame which
is left burning when the water is stopped. A second pint of boiling
water can thus be had in a _single minute_ whenever afterwards
required, until the gas is finally turned off. The saving of time,
fuel, and temper effected by this little instrument will be found to
make it quite indispensable where it has once been tried.
[Illustration: 226. Sugg’s “Westminster” Gas Kitchener.]
Sugg’s “Westminster” gas kitcheners (Fig. 226) possess the following
advantages:--(1) Thoroughly ventilated cooking chamber, lined with
enamelled iron, suitable for roasting joints and poultry, and baking
bread and light pastry. (2) The luminous flames used in this chamber
give off no offensive odour. The products of combustion are as
harmless as those from an ordinary gas burner. (3) The flavour of
meat, game, &c., is preserved, as they are roasted by radiant heat in
a well-ventilated chamber as perfectly as they would be before a good
bright fire. (4) The juices of the meat are retained in the joint,
making it more nourishing than when roasted in any other way. (5) The
waste of meat by cooking is much less than that incurred by roasting
in coal kitcheners and imperfectly ventilated ovens. The saving in
weight of meat thus secured will more than pay for the gas. (6) For
baking bread and pastry it is unrivalled. Many persons are unable to
eat bread and pastry baked in coal and other imperfectly ventilated
ovens because it is indigestible. The bread baked in this kitchener
is equal to the best Parisian bread, light and easily digestible, and
can be eaten on the same day as baked without danger of indigestion.
Pastry, when properly made, and baked in this kitchener, is wholesome
and very digestible. (7) The hot plate is fitted with three
burners--one of which is both a grilling and boiling burner. Toast,
chops, steaks, or any kind of grilled food can be prepared in a very
perfect manner by this grilling burner. (8) Properly made toast and
grilled meat is so important to invalids and persons of delicate
appetite, and even for more robust constitutions, that the advantages
of a kitchener on which can be prepared successfully such kinds of
food, cannot be over-estimated. (9) The “Westminster” kitchener is
simple and easy to use. It is substantially made and durable. Every
part being marked, it can be taken to pieces and put together easily.
Any part being broken can be replaced with greatest facility. The
outside of the oven under the boiling burners is now also enamelled,
greatly adding to its durability, appearance, and cleanliness.
The “Eagle range” (Eagle Range and Foundry Co., 176, Regent Street,
London), Fig. 70, is made in all sizes from 2 ft. to 10 ft., either
portable or for fixing (to meet all requirements), with 1 to 4 ovens,
with or without hot closets (for keeping joints, &c., hot for serving
or cutting), or with grill attached for business houses. This range
has the following advantages, viz. an adjustable bottom grating to
the fire-box, by means of which the fire can be brought up close
to the hot plate for oven work, &c., or the bottom grating can be
lowered to give a large surface for roasting in front; a convertible
closed or open fire (the conversion needing 2 movements only); a
reversing damper fitted to one (or both) of the ovens, by means of
which the flame can be directed to give an excess heat at the bottom
or at the top of the oven as desired; iron flues, requiring no brick
setting, automatic cinder sifter, &c.
These and all ranges that have iron coving plates at sides and back
above the hot plate, can be covered with glazed tiles (either plain
white or pattern), which is of great convenience in dark kitchens,
and to be recommended for cleanliness and good appearance. It will
be well understood that any of the ranges mentioned can be fitted
with any description of boiler required, but the power of the boilers
differs considerably in the different makes. The above-mentioned firm
make a speciality of hot water supply.
THE KITCHEN: Pots and Pans. Continued from p. 240.
_Stanley’s Heat Conductors._--Flesh is known to be a very bad
conductor of heat; therefore the perfect cooking of the inside of
joints by the ordinary culinary methods involves the excessive
cooking of the outside, with corresponding loss of the nutritious
juices of the meat.
The object of this invention is to provide means by which the
interior parts may be cooking simultaneously with the outer parts.
This is effected by plated conductors which conduct the exterior
surrounding heat to the interior parts. The advantage in this cannot
be over-estimated, as the quicker the heat can be conveyed to the
middle of the joint, so much more can its gravy and nutriment be
preserved, thereby rendering the food much more palatable and
wholesome, besides saving time, fuel, and food to a great extent.
The scientific principle of these conductors depends upon the fact
that a piece of metal, such as copper, which is a good conductor of
heat, will conduct heat nearly equally throughout its mass, whatever
part is heated. Thus, if a properly constructed conductor so exposed
to a source of heat, as that of an open fire, or in an oven, or in
boiling water, the other part which is placed within the joint of
meat to be cooked, will become heated nearly equally to the exposed
part, so that, in cooking, these conductors, when placed in a joint
of meat, cook the interior as quickly as the exterior parts. The only
other important scientific condition observed is that the exposed
part or collector of the conductor has to be a dark colour, so as to
absorb and not reflect the surrounding heat. In all cases the copper
is thickly plated to render it quite unobjectionable when in contact
with the flesh.
[Illustration: 228. Heat-Conducting Cake or Bread Tin. 229. Heat
Conductors for Joints. Stanley’s Heat Conductors.]
Fig. 229 represents the simple forms of conductors. The form A is for
roasting or baking, for which purpose one or two, or even three or
more if the joint is very large, are inserted into the thickest parts
of any joint, the heads standing out an inch or so.
For roasting before a brisk fire, or baking in an oven, thick joints
of over 6 lb., 10 minutes per lb. is amply sufficient time, instead
of the usual time (15 minutes per lb.) The meat will be thoroughly
cooked in this time, and the gravy and nourishment maintained. The
joint will weigh, after cooking, 10 per cent. more than it would if
cooked in the ordinary manner without conductors. This fact has been
proved by the highest authorities.
Fig. 228 shows a heat-conducting cake or bread baking tin. They can
be had of H. T. Tallack, 28, Hatton Garden, E.C.
THE SICKROOM: Accessories. Continued from p. 765.
W. H. Harling’s (47, Finsbury Pavement, London, E.C.) Portable
Electric Combination Bell is a unique invention combining a table
call bell, invalids’ bell set, burglar alarm and fire alarm, and for
usefulness, compactness, and finish, far surpasses anything of the
sort hitherto introduced. The distinct advantage of the portable
combination bell will at once be seen when it is stated that the
whole apparatus, including battery, and all other parts complete,
occupies no greater space than 3½ in., and as the battery contains
no fluid, the bell can be safely packed in portmanteau or travelling
bag. It is both useful and ornamental, and will be found a great
convenience on any dining table. For use in hotels and restaurants it
may combine a bell with menu and wine list holder. As an invalids’
bell set, the bell may be placed outside the room, so as not to annoy
the patient, and the contact press remaining inside, the attendant
may be summoned by slightly pressing it with the fingers. As a
burglar alarm and thief detector, on fixing the contact press to door
or window, box or portmanteau lids, drawers, cabinets, &c., these on
being opened will immediately start the alarm, which will continue
to ring until the press is re-set. This feature of the bell is
invaluable to tourists and travellers, and affords ample protection
against surprise or robbery. As a fire alarm it can be adjusted to
ring at any degree above the normal temperature, and will at once
give the alarm should a fire break out in any room in which it is
placed. The price complete is 21s.
Harling’s Patent Double Contact Press, for attachment to Electric
Bell Fittings, can be fixed in a few seconds to any ordinary push,
and be used as an Invalid’s Press enabling the patient to call
attention without rising from bed or chair; or be applied to door,
window, box-lid, cabinet, &c., for the detection of Thieves and
Burglars. Its price, with 15 ft. double silk cord, is 3_s._ 9_d._
THE SICKROOM: Common Complaints. Continued from p. 809.
_Defective Sight._--The human eye is generally compared physically
with a photographic camera, in which a convex lens throws the image
of objects in front of it upon a screen at the position at which
the photograph is taken. The front of the eye possesses a lens of
similar qualities, and the back of the eye forms a screen upon which
a fine net-work of nerves (_retina_) is spread out, which conveys by
its sensitiveness to light, shade, and colour, the image of objects
to the brain. Defective sight in most instances is caused by the
imperfect form of the lens of the eye, or the want of its perfect
adjustment to distance from the retina, thus failing to throw a
distinct image upon it.
The most common defects of the eye are termed _Myopia_ or
_near-sightedness_, in which the image of objects is thrown in front
of the retina, and _Presbyopia_, literally _old-sightedness_ or
_far-sightedness_, in which the image is thrown behind the retina.
The former is a structural defect of the eye, the latter more
generally proceeds from want of elasticity in the lens, making it
incapable of giving adjustment to the eye for near objects. Another
very common defect of the eye is want of roundness of the front of
the eye, or _Astigmatism_, in which the images are distorted in
various ways. This defect is generally easily discovered by vertical
objects appearing to be curved or leaning one way or the other. Very
commonly sight is defective from difference of structure in the
two eyes. These defects are very common to children, and interfere
seriously with their learning, and often produce squint, as an effort
of nature to avoid the painful confusion of images that are produced.
When discovered it is well to consult a skilled optician as early as
possible, who will, if necessary, recommend an oculist if the case
requires one. All the defects mentioned above are remediable by use
of spectacles if the constitution of the individual is healthy.
_Spectacles._--To preserve the sight where it is found to be
defective, it is not only necessary that the lenses should be exactly
adapted to the defects of each eye taken separately, but that the
distance of the centres of spectacle eyes should be exactly the
same as that of the wearer’s eyes, and that they should be held at
the right height to centre the eyes. Further, that they should fit
the nose and face so as to keep them in a level position. Of course
for this result the spectacles must be made to measurement by the
skilled optician to fit the face. The optical defects are discovered
for perfect correction for myopia and presbyopia by means of an
instrument termed an _optometer_, which every professional optician
possesses. There can scarcely be a greater mistake than picking up a
pair of spectacles of a friend, or of an ordinary shopkeeper, who has
no skill or appliances to properly test the sight. This is very often
done, and spectacles are taken in use which appear to improve the
sight slightly, but which ultimately increase optical defects.
_Folding Glasses_ are often used in place of spectacles for elegance
of appearance. No oculist recommends them, as from their weak
structure it is impossible for them to be kept to correct form in
wear. Mr. Stanley, whose advertisement appears in these pages, has
invented a form of hand-glass, which is quite as light and elegant as
the folding glass, which has the merit of keeping in a rigid form as
certainly as ordinary spectacles. These for the best results have to
be made to measure with all the care of a good pair of spectacles.
_Protectors._--These protect weak eyes from excess of light, which
is often very irritating, and from dust, which is injurious where
there is any soreness. There are a great number of forms. Blue or
smoky-grey is generally found to be most pleasant. In all cases
these protectors should be well ventilated by wire gauze round the
glass. They take many forms, to the fancy of the wearer. Their use
should never be neglected by persons with weak eyes in sunny or
dusty weather. The cheapest form have rubber bands attached to them
so as to go round the head; these cannot be recommended, the rubber
becomes permanently soft from the heat of the head. Steel frames are
recommended.
DOMESTIC MOTORS. Continued from p. 954.
_Rider’s Household Pumping Engine._--Since our last edition was
published a great improvement in these engines has been introduced
by the makers. It consists in forming the furnace or fire-box in two
parts, in such a manner that it can be swung apart, as shown in Fig.
218. The fire-pot or heater, which, being exposed to the fire, is
naturally the most vulnerable part, can be replaced in a couple of
hours, and the whole closed up ready for use as in Fig. 217. This
improvement is the subject of a patent by J. C. R. Okes, 39, Queen
Victoria Street.
The “Rider” Hot Air Engine has been before the public for many years,
and is a thoroughly reliable machine, increasing in favour. It has
been adopted by the Government for barrack water supply; by the
Sultan of Turkey for his palaces, and is largely used in Australia,
India, and other countries, besides in our own, where hundreds are in
constant use.
THE BATHROOM. Continued from p. 847.
A well-made geyser is a great comfort. In that named the “Lightning”
Geyser, made by Messrs. Ewart and Son, of Euston Road, London, not
only is hot water obtained instantly at any time, but by reducing
the quantity the temperature can be raised to boiling in a single
minute. The taps are so arranged that whenever the flow of water
ceases from any cause, the gas is instantly reduced, so that the
geyser cannot be burnt, and the gas cannot be wasted. The advantages
over the circulating system are that the installation is less costly,
that a fire in the kitchen is not needed in order to have a hot bath,
that boiling water for hot drinks can be had in a single minute, and
hot water for bathing instantly at any hour of the night as well as
during the day.
Messrs. Reid’s (69, St. Mary Axe, London) combined baths and fittings
deserve special mention. By recent improvements these baths are
practically self fixing; there is no cutting away of woodwork, the
bath having only to be placed in position and the supply and waste
pipes connected to the unions sent with same. These baths can be
supplied for fixing with the usual casing, or decorated in any style
to stand entirely without enclosure of any kind. Particulars of some
of the above firm’s manufactures may be found on p. 989.
Now that the Great Eastern Railway Co. are delivering Lowestoft
Sea Water in kegs at any address in London at the rate of 6_d._
per 3 gal. it becomes possible to have a genuine salt water bath
at a reasonable cost. Even greater facilities than these will be
obtained should the proposed aqueduct from Brighton ever become an
accomplished fact. Sugg’s “Sabrina” Bath has been designed to enable
the salt water to be heated to any temperature. The bottom of the
bath consists of circulating tubes sufficiently large to be cleaned
out from time to time by means of a wire brush, and thus prevent
them from becoming choked by a deposit of salt. The bath should be
connected to a flue or a ventilating tube carried through to the
outside of bath-room. A burner consisting of a number of luminous
flames fixed on a swivel joint swings into its place under the bath.
When the salt water has been poured into the bath, the burner is
lighted, and the water in the tubes becoming hot rises to the top
and is continually displaced by the colder water in the tubes. The
circulation thus set up continues freely until the water is heated to
the required temperature. Before getting into the bath, care should
be taken to see that the temperature of the water is suitable, and
the burners turned out. Salt water treated in this way may be used
several times.
[Illustration: 230. Boiling Stream Therma.]
The “Boiling Stream Therma” is an improvement on the Therma patented
by Vernon Harcourt in 1882; and by its means a constant supply of
water, heated by gas to any degree up to boiling point, may be
obtained economically and in the shortest possible time. It can be
fixed in a bath-room, kitchen, housemaid’s closet, or any part of a
house where hot water may be required at any moment of the day or
night. It entirely supersedes the expensive and troublesome hot-water
apparatus usually laid on through pipes from the kitchen boiler; and
also obviates the necessity of lighting the kitchen fire expressly to
prepare hot water. It will furnish 30 gals. of hot water at 105° F.
in 15 minutes. It is made by Sugg, Charing Cross.
Sugg’s “Sultan” is a modification of one of Ellis’s bath chambers,
fitted with luminous gas flames, governed by a proper regulator,
so that no excessive consumption beyond what is required can be
produced by any sudden increase of pressure during the time a bath
is being taken. The regulating tap enables the bather to reduce the
temperature to any degree; the governor maintains the consumption,
and consequently the temperature, at the point fixed upon, and
ensures that no greater temperature than 200° F. can be produced,
even though the regulating tap is turned full on. The foot-warmer is
arranged to be heated by gas instead of being filled with hot water,
so that a bath can be taken in the early morning, when there is
generally no hot water ready. By placing a small vessel of water over
the burner, a sufficient quantity of steam can be produced to make
a very effective Russian vapour bath. No disagreeable odour comes
from this bath, and there are no hurtful products other than carbonic
acid in too small a quantity to be injurious. It can, therefore, be
used in any bath-room or even in a bedroom without the slightest
interference with comfort or health.
INDEX TO SUPPLEMENT.
Acme Heating, 996
---- ventilating, 991
Baking Bread, 1003
Baths, 1008
Boiling stream therma, 1009
Bradford’s churns, 1002
Bread baking, 1003
Burns, 1002
Cadogan Gas Fires, 995
Churns, 1002
Dairy, 1002
Deards’s coils, 995
Eagle Range, 993
Electric lighting, 1001
Ewart’s geyser, 1004, 1008
Fires, 1002
Gas Fires, 994
---- governors, 998
---- maker, 1000
Geyser, 1004
Harling’s Sickroom Bell, 1006
Kitchen Ranges, 1004
Lightning Geyser, 1008
Motors, 1003
Pantry, 1003
Parson’s grate, 993
Reflectors, 1000
Reid’s baths, 1008
---- water closets, 991
Rider’s pumping engine, 1008
Roasting, 1005
Shaw’s Governors, 998
---- reflectors, 1000
Sickroom bell, 1006
Sight, defective, 1007
Spectacles, 1007
Stanley’s heat conductors, 1005
Strode’s gas fires, 995
Sugg’s gas fires, 994
---- specialities, 1001
---- ventilators, 992
Sultan Bath, 1009
Ventilation, 991
Water Closets, 991
Westminster kitchener, 1004
LONDON: PRINTED BY WILLIAM CLOWES AND SONS, LIMITED, STAMFORD STREET
AND CHARING CROSS.
FOOTNOTES:
[1] W. K. Burton, ‘Sanitary Inspection of Houses.’
[2] Cantor Lectures on Food.
[3] Look it out in the dictionary.
TRANSCRIBER’S NOTE
Some Illustrations have been moved up or down a paragraph. A few were
printed sideways and have been rotated to be horizontal.
There are several references to ‘advertisements’ at the front of the
book. These are missing in this edition of the book.
Obvious typographical errors and punctuation errors have been
corrected after careful comparison with other occurrences within
the text and consultation of external sources.
Except for those changes noted below, all misspellings in the text,
and inconsistent or archaic usage, have been retained: for example,
breadcrumbs, bread crumbs; carcase, carcass; macaroni, maccaroni;
cornflour, corn-flour, corn flour; imbedded; intrusted; smoulder.