oven at (2) and into the oven as indicated by the arrows.
The heated current passes out of the oven at the back of the
top, and passes out of the stove at (3), where it should be
carried away by a pipe into a flue. The heat of the oven
burner is also used for toasting and roasting underneath, on
Fia. 19. — A modem gas TauKQ.
the movable rack at (4). The oven burner is lighted by a
leader burner at (5). The top burners, five in number, are
at (6). Below those is a removable pan at (7). The top of
the stove is removable in sections, and the burners are easily
removed when cleaning is necessary.
48 POODS AND HOUSEHOLD MANAGEMENT
The gas burner (Rg. 20) is constructed on the principle
of the Bunsen burner, which you may have used in the labors^
tory. There is an opening in the pipe, near the stopcock,
which admits the air, that it may mix with the gas, and give
the blue flame. If there is not enough air, the flame bums
with a yellow color, and smokes. If there is too much air,
there is a roaring sound, and the flame " pulls back " and
bums with a smoky yellow flame, and dis^reeable odor.
There is a valve always to reg-
ulate the air supply for each
: burner, figure 20 shows a
burner removed from the range<
(1) is the hollow, star-shaped
chamber which gives space for
the thorough mixing of the gas
with the air. The gas enters
from the connecting pipe at
(2), the air at (3), and (4) is
ciMiriinafDaro"'<aM^'>'t: ^j^g yjjye for regulating the
Pio. 20. -A ^ stov« burner. ^^ ^^^^j^
Gas ranges of this type are built in different sizes, and
with varying arrangements of ovens and hot-closets. An
oven above the stove is convenient. Ranges are built also
for using either gas or coal. A range of the size pictured,
with four large burners on the top, will serve for a family of
five or six, if the work is well planned. The oven burner
consumes 30 to 40 cubic feet per hour, the top burners
2 cubic feet each, and the simmering burner somewhat
lees. This is esthnated for a burner turned on full.
To manage a gas stove. — Before lighting the top or oven burners
see that the stopcocks are all tight, with no escaping gas. To
light the top burners, strike the match, turn on the stopeook, and
touch the toatoh to the gas when it is flowing well. A disagreeable
FUEL AND STOVES 49
" popping " follows if the match is applied to the burner before
the gas flows. For lighting the oven, a " leader " burner at the
side of the stove acts as a taper. Open the oven doors, and the
door below, strike the match, turn on the leader, and light it, turn
on the back burner, and then the front burner, and turn out the
leader. The so-called explosion of a gas stove is due to the sudden
lighting of a quantity of gas under the oven that has collected with-
out being lighted.
Page 26
Presented as published in 1914. 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
oven at (2) and into the oven as indicated by the arrows. The heated current passes out of the oven at the back of the top, and passes out of the stove at (3), where it should be carried away by a pipe into a flue. The heat of the oven burner is also used for toasting and roasting underneath, on
Fia. 19. — A modem gas TauKQ.
the movable rack at (4). The oven burner is lighted by a leader burner at (5). The top burners, five in number, are at (6). Below those is a removable pan at (7). The top of the stove is removable in sections, and the burners are easily removed when cleaning is necessary.
The gas burner (Rg. 20) is constructed on the principle of the Bunsen burner, which you may have used in the laboratory. There is an opening in the pipe, near the stopcock, which admits the air, that it may mix with the gas, and give the blue flame. If there is not enough air, the flame bums with a yellow color, and smokes. If there is too much air, there is a roaring sound, and the flame " pulls back " and bums with a smoky yellow flame, and disagreeable odor. There is a valve always to regulate the air supply for each : burner, figure 20 shows a burner removed from the range< (1) is the hollow, star-shaped chamber which gives space for the thorough mixing of the gas with the air. The gas enters from the connecting pipe at (2), the air at (3), and (4) is [illustration: Fig. 20 - A stove burner]Gas ranges of this type are built in different sizes, and with varying arrangements of ovens and hot-closets. An oven above the stove is convenient. Ranges are built also for using either gas or coal. A range of the size pictured, with four large burners on the top, will serve for a family of five or six, if the work is well planned. The oven burner consumes 30 to 40 cubic feet per hour, the top burners 2 cubic feet each, and the simmering burner somewhat less. This is estimated for a burner turned on full.
To manage a gas stove. — Before lighting the top or oven burners see that the stopcocks are all tight, with no escaping gas. To light the top burners, strike the match, turn on the stopeook, and touch the taper to the gas when it is flowing well. A disagreeable
" popping " follows if the match is applied to the burner before the gas flows. For lighting the oven, a " leader " burner at the side of the stove acts as a taper. Open the oven doors, and the door below, strike the match, turn on the leader, and light it, turn on the back burner, and then the front burner, and turn out the leader. The so-called explosion of a gas stove is due to the sudden lighting of a quantity of gas under the oven that has collected without being lighted.