The one important point in the management of this blue-flame wick stove is to keep the flame down by having the wick low, and where it belongs. The cylinder around the bm^ner prevents the escape of heat and carries it to the utensil above. A careless person, by raising the wick too high, and producing ayeUow smoky flame, makes much trouble for herself. It is important to fill the tank without spilling a drop of kerosene, and to keep every part of the stove well washed off with soap and water. The wick should be rubbed off occasionally, never cut, and if an odor becomes per- 3eptible, the burner should be taken apart and boiled in a solution of washing soda and water. The wick will need to be renewed at intervals, depending upon the amount of use that it has. With care a stove of this kind is clean and odorless. Electric apparatus. — Figure 21 shows a table arranged for cooking by electricity, each piece of apparatus having its own connection. Compare this with the frontispiece, the method of cooking in the eighteenth century, and you will FUEL AND STOVES 51 realize how far we have progressed ia the way of convenience, comfort, and heat economy. Figure 22 shows a disk stove four and a half inches in diameter, upon which a saucepan ComlauofDtiiarmeiui^aniielioUScUritt, UaitirUit a/ lUtmilt. Fio. 21. — An electric cookinE outfit. may stand, and which is therefore avmlable for more than one purpose. The advantages of electric cooking are obvious. The heat is directly conducted to each utensil, and a minimum amount is lost in radiation. The degree of heat is perfectly under control, and the manipulation is nothing more than the tiu*ning of a knob. When the apparatus is installed, it ia adjusted to the voltage, so that no further regulation is 52 POODS AND HOUSEHOLD MANAGEMENT necessary. There are no waste products, and no matches to light or throw away. If the wiring is properly done, there ia no danger from fire. The one present disadvantage is the cost. Elach piece of apparatus is expensive. The cost of running must depend upon the cost of electricity in the neigh- borhood, and the niimber of watts per hour used by each piece of apparatus. The larger the utensil, the more watts consumed. The disk stove in Fig. 22 uses 250 watts ; a disk of 6 inches diame- ter, 475 watts; of 8 inches, 650 watts. Some pieces of ap- paratus are ar- ranged for three different heats, with a different number of watts for each heat. With one disk stove 10 inches in diameter, 3 heats are possible, with 250, 500, and 1000 watts respectively. Ovea thermometers. ■ — A thermometer is furnished set in the door of many ranges. While these are guides after one has learned to use the oven, they are not really accurate by scale. For exact work in testing oven temperature, a hole must be bored in the side of the oven, and a chemical thermometer inserted, protected by asbestos and metal. Simple tests for oven temperature will be found in Chapter XI. EXERCISES 1. Why is the question of the cost and kind of fuel important? 2. What is the difference between hard and soft ooal? Be- tween red and white ash? 3. Why are certain fuels in more common use than others? Couruait otLandtrs, Frarg and Clart. FiQ. 22. — A disk electric stove. FUEL AND STOVES 63 4. Explain the advantage of gas over coal. Over kerosene.

AI-modernized reading of the original text

The one important point in the management of this blue-flame wick stove is to keep the flame down by having the wick low, and where it belongs. The cylinder around the bm^ner prevents the escape of heat and carries it to the utensil above. A careless person, by raising the wick too high, and producing a yellow smoky flame, makes much trouble for herself. It is important to fill the tank without spilling a drop of kerosene, and to keep every part of the stove well washed off with soap and water. The wick should be rubbed off occasionally, never cut, and if an odor becomes per- ceptible, the burner should be taken apart and boiled in a solution of washing soda and water. The wick will need to be renewed at intervals, depending upon the amount of use that it has. With care a stove of this kind is clean and odorless. Electric apparatus. — Figure 21 shows a table arranged for cooking by electricity, each piece of apparatus having its own connection. Compare this with the frontispiece, the method of cooking in the eighteenth century, and you will realize how far we have progressed is the way of convenience, comfort, and heat economy. Figure 22 shows a disk stove four and a half inches in diameter, upon which a saucepan ComlauofDtiisrmeiui^aniielioUScUritt, UaitirUit a/ lUtmilt. Fio. 21. — An electric cookinE outfit. may stand, and which is therefore available for more than one purpose. The advantages of electric cooking are obvious. The heat is directly conducted to each utensil, and a minimum amount is lost in radiation. The degree of heat is perfectly under control, and the manipulation is nothing more than the turning of a knob. When the apparatus is installed, it is adjusted to the voltage, so that no further regulation is necessary. There are no waste products, and no matches to light or throw away. If the wiring is properly done, there ia no danger from fire. The one present disadvantage is the cost. Elach piece of apparatus is expensive. The cost of running must depend upon the cost of electricity in the neighborhood, and the niimber of watts per hour used by each piece of apparatus. The larger the utensil, the more watts consumed. The disk stove in Fig. 22 uses 250 watts ; a disk of 6 inches diameter, 475 watts; of 8 inches, 650 watts. Some pieces of apparatus are arranged for three different heats, with a different number of watts for each heat. With one disk stove 10 inches in diameter, 3 heats are possible, with 250, 500, and 1000 watts respectively. Ovea thermometers. ■ — A thermometer is furnished set in the door of many ranges. While these are guides after one has learned to use the oven, they are not really accurate by scale. For exact work in testing oven temperature, a hole must be bored in the side of the oven, and a chemical thermometer inserted, protected by asbestos and metal. Simple tests for oven temperature will be found in Chapter 1. Why is the question of the cost and kind of fuel important? 2. What is the difference between hard and soft ooal? Between red and white ash? 3. Why are certain fuels in more common use than others? Couruait otLandtrs, Frarg and Clart. FiQ. 22. — A disk electric stove. 4. Explain the advantage of gas over coal. Over kerosene.

Foods and household management