chimney. Now the front is jealously guarded by a swing door, and the approach to the under surface reduced to the narrowest limits ; and in some ranges the air is only admitted through apertures in the swing doors, which are the orifices of air passages, and through these the cold air winds, and is heated before it reaches the fire, thus supplying the oxygen necessary for combustion without entailing any loss of temperature. Where the range supplies hot water to a bath, it is well to see the hot-water cistern is in a sheltered corner, best of all in a warm cupboard, as the chilling of the water in the cistern is to an equivalent extent a demand on the heating power of the stove, and moreover, if the cistern is properly protected the water it holds will remain hot for a surprisingly long time, furnish- ing an ample supply for baths or other purposes before the fire of the range is relit on the following morning. 9-2 132 ENGLISH ANI) FRENCH COOKERY. Gas-stoves. — By many housekeepers gas is preferred to coal for cooking purposes, and so far as cleanliness and control as well as time and labour saving are concerned, no comparison exists between the two methods. But where gas is used the selection of a suitable stove becomes a matter of paramount importance. There are good and indifferent gas-stoves, and the latter must be avoided. Even the smallest trace of vapour in the interior of an oven will spoil a joint or poultry, defeating the best efforts of the cleverest cook. Objections raised when gas was originally introduced into the kitchen, still hold good with regard to ranges of obsolete fashion. Nowadays, however, the higher class manufacturers produce stoves which meet every con- ceivable culinary need, combining the several indispensable essentials, namely, efficient ventilation, regular heat distribution, an economized gas consumption and great strength to resist wear and tear. Possibly the acme of scientific construction and durability has been attained in the ‘Eureka ’ Gas Cooker, manufactured by Messrs John Wright and Co., of Birmingham, whose workshops exceed in magnitude any in the world. So popvdar have these cookers become, that the firm now turn out several hundred weekly of different sizes and qualities, adapted to satisfy every want. Those we specially recommend are enamelled, and are practically indestructible, but a very durable and well-made stove is made from galvanised plates. This class comes somewhat less in price, and meets a widespread demand. The enamelled ‘Eureka’ is, however, the preferable stove in every sense, being more easily cleaned than any other kind, and from its non-liability to corrosion cheaper in the long run. The oven is double-cased and jacketted on the sides, back and door with a new and efficient non-conducting material which, by preventing loss of heat through radiation, effects a saving to the extent of 50 per cent, in the gas consumed. The top of the oven is formed of fire-brick, over which the waste heat passes, thus adding greatly to its efficiency. The grilling burner is of novel construction, and is claimed to surpass any burner yet introduced for the purpose. Both sides of a piece of bread can be toasted in a minute and a half or less. Every cooker is now fitted, without extra charge, with Wright’s Patent Gate Eittings.

AI-modernized reading of the original text

chimney. Now the front is jealously guarded by a swing door, and the approach to the under surface reduced to the narrowest limits ; and in some ranges the air is only admitted through apertures in the swing doors, which are the orifices of air passages, and through these the cold air winds, and is heated before it reaches the fire, thus supplying the oxygen necessary for combustion without entailing any loss of temperature. Where the range supplies hot water to a bath, it is well to see the hot-water cistern is in a sheltered corner, best of all in a warm cupboard, as the chilling of the water in the cistern is to an equivalent extent a demand on the heating power of the stove, and moreover, if the cistern is properly protected the water it holds will remain hot for a surprisingly long time, furnishing an ample supply for baths or other purposes before the fire of the range is relit on the following morning. 9-2 Gas-stoves. — By many housekeepers gas is preferred to coal for cooking purposes, and so far as cleanliness and control as well as time and labour saving are concerned, no comparison exists between the two methods. But where gas is used the selection of a suitable stove becomes a matter of paramount importance. There are good and indifferent gas-stoves, and the latter must be avoided. Even the smallest trace of vapour in the interior of an oven will spoil a joint or poultry, defeating the best efforts of the cleverest cook. Objections raised when gas was originally introduced into the kitchen, still hold good with regard to ranges of obsolete fashion. Nowadays, however, the higher class manufacturers produce stoves which meet every conceivable culinary need, combining the several indispensable essentials, namely, efficient ventilation, regular heat distribution, an economized gas consumption and great strength to resist wear and tear. Possibly the acme of scientific construction and durability has been attained in the ‘Eureka ’ Gas Cooker, manufactured by Messrs John Wright and Co., of Birmingham, whose workshops exceed in magnitude any in the world. So popular have these cookers become, that the firm now turn out several hundred weekly of different sizes and qualities, adapted to satisfy every want. Those we specially recommend are enamelled, and are practically indestructible, but a very durable and well-made stove is made from galvanised plates. This class comes somewhat less in price, and meets a widespread demand. The enamelled ‘Eureka’ is, however, the preferable stove in every sense, being more easily cleaned than any other kind, and from its non-liability to corrosion cheaper in the long run. The oven is double-cased and jacketted on the sides, back and door with a new and efficient non-conducting material which, by preventing loss of heat through radiation, effects a saving to the extent of 50 per cent, in the gas consumed. The top of the oven is formed of fire-brick, over which the waste heat passes, thus adding greatly to its efficiency. The grilling burner is of novel construction, and is claimed to surpass any burner yet introduced for the purpose. Both sides of a piece of bread can be toasted in a minute and a half or less. Every cooker is now fitted, without extra charge, with Wright's Patent Gate Fittings.

English and French cookery