Pure oxygen is a gas which has a wonderful attraction
for, and power of combination with, everj^ other element.
If it were everywhere present in a perfectly pure state, it
would consume or burn up ever3'thing ; but it is diluted
or mixed (not combined) with nitrogen, another gas which
is incombustible, and which lessens the combustibility of
ever3'thing with which it comes in contact. Owing to this
dilution, the oxygen will not unite with the carbon and
M^lrogen with which it is everywhere surrounded, and
produce rapid combustion, except at a high temperature.
The temperature at which this union takes place is called
the burning-point, and this varies in different substances.
Thus combustion is within the power and control of man ;
and some extra means are usually emplo3^ed to increase
the temperature to the burning-point, — friction, or per-
cussion, or the use of some more highly inflammable
4
The Boston Cook Book.
sub'stances, like sulphur and phosphorus. This produces
heat sufficient to complete the chemical union, or, in com-
mon phrase, " kindles the fire."
The heat generated for all household purposes is produced
by the chemical action of the oxygen of the air upon the hy-
drogen and carbon which are found in the various kinds ot
wood and coal. The oxygen first combines with the car-
bon and decomposes it, producing carbonic acid gas, which
escapes into the air, from which it is absorbed hj plants, or
by human lungs when there is no proper ventilation. The
oxygen also combines with the hydrogen gas in the fuel,
and this produces the flame ; the larger the amount of
hydrogen in the fuel, the greater the amount of flame.
Some of the products of combustion are not entirel^^ con-
sumed, and pass ofif* as smoke ; some are incombustible, and
remain as ashes. The intensity of a fire and the amount
of heat which it produces are alwa^'s in proportion to the
amount of oxygen with which it is supplied. There should
be just air enough for perfect combustion. An excess of
air projected upon a fire conveys away the heat, cools the
fuel, and checks the combustion. The suppl}^ of air should
be controlled by confining it in a limited space.
Fires are usually kindled at the bottom of a flue or chim-
ney. The heated air, being lighter, rises ; the colder, den-
ser air rushes in to take its place, becomes heated, and
ascends. Thus a continuous current is established, and a
constant supply of fresh air secured. The chimney serves
to carry off the smoke and poisonous products of combus-
tion ; the heavier, incombustible products settle in the form
of ashes. The force of this current of air drawing through
the chimne}^ (a matter of great importance) is called the
draught. It varies with the temperature and amount of
air in the room, and the length and width of the chimney.
Fuel.
The materials generally used as fuel are wood, charcoal,
coal, kerosene oil, and gas.
The Boston Cook Booh,
S
Soft woods ^ such as pine or birch, kindle quickl}'-, produce
intense heat, and are best for a quick, blazing fire.
Hardwoods^ like oak, ash, and hickor}^, burn more slowly,
but produce harder coals, which retain the heat longer, and
are better where long-continued heat is required.
Page 5
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pure oxygen is a gas which has a wonderful attraction for, and power of combination with, everj^ other element. If it were everywhere present in a perfectly pure state, it would consume or burn up everything ; but it is diluted or mixed (not combined) with nitrogen, another gas which is incombustible, and which lessens the combustibility of everything with which it comes in contact. Owing to this dilution, the oxygen will not unite with the carbon and nitrogen with which it is everywhere surrounded, and produce rapid combustion, except at a high temperature. The temperature at which this union takes place is called the burning-point, and this varies in different substances. Thus combustion is within the power and control of man ; and some extra means are usually employed to increase the temperature to the burning-point, — friction, or percussion, or the use of some more highly inflammable
The Boston Cook Book.
sub'stances, like sulphur and phosphorus. This produces heat sufficient to complete the chemical union, or, in common phrase, " kindles the fire."
The heat generated for all household purposes is produced by the chemical action of the oxygen of the air upon the hydrogen and carbon which are found in the various kinds ot wood and coal. The oxygen first combines with the carbon and decomposes it, producing carbonic acid gas, which escapes into the air, from which it is absorbed hj plants, or by human lungs when there is no proper ventilation. The oxygen also combines with the hydrogen gas in the fuel, and this produces the flame ; the larger the amount of hydrogen in the fuel, the greater the amount of flame. Some of the products of combustion are not entirely consumed, and pass off as smoke ; some are incombustible, and remain as ashes. The intensity of a fire and the amount of heat which it produces are always in proportion to the amount of oxygen with which it is supplied. There should be just air enough for perfect combustion. An excess of air projected upon a fire conveys away the heat, cools the fuel, and checks the combustion. The supply of air should be controlled by confining it in a limited space.
Fires are usually kindled at the bottom of a flue or chimney. The heated air, being lighter, rises ; the colder, denser air rushes in to take its place, becomes heated, and ascends. Thus a continuous current is established, and a constant supply of fresh air secured. The chimney serves to carry off the smoke and poisonous products of combustion ; the heavier, incombustible products settle in the form of ashes. The force of this current of air drawing through the chimney (a matter of great importance) is called the draught. It varies with the temperature and amount of air in the room, and the length and width of the chimney.
Fuel.
The materials generally used as fuel are wood, charcoal, coal, kerosene oil, and gas.
The Boston Cook Booh,
S
Soft woods ^ such as pine or birch, kindle quickl}'-, produce intense heat, and are best for a quick, blazing fire.
Hardwoods^ like oak, ash, and hickory, burn more slowly, but produce harder coals, which retain the heat longer, and are better where long-continued heat is required.