1 By courtesy of the Newton and Watertown Gas Light Co.
GAS STOVES 113
The hand on this dial passes from 1, 2, 3, 4, 5, 6, 7,
8, 9, to 0, and a complete revolution shows a consump-
tion of 1000 feet, which appears on the dial next to it
on the left as 1.
The average burner at the top of a range, when turned
on full force, burns about two cubic feet of gas an hour,
while the oven burner consumes from thirty to forty cubic
feet. From these figures the advantage can readily be
seen of using a small portable oven placed over a top
burner, instead of the large oven. An oven of this sort,
costing from one to two dollars, soon pays for itself, espe-
cially in a small family, although the saving is not the full
difference between these figures, for the burners in either
case are not left on full after the oven is once hot.
The consumer is responsible for leaks which occur in the
gas pipes on his side of the meter, and it is for his advan-
tage to have these attended to promptly, not only because
of the danger, but because the escaping gas passes through
the meter and is registered against him. Leaks on the
other side of the meter are, of course, not so registered,
and, since they represent loss to the gas company, are
attended to by the company.
REFERENCES
U. S. Dept. of Commerce. Bureau of Standards, Circular No. 55,
sections on Gas and Electricity.
QUESTIONS
1. Discuss the advantages of a gas over a coal range.
2. What may be the result of letting milk and the like boil over on
a gas stove ?
3. Should the flame in a gas stove appear yellow ?
4. Why should a gas burner in a stove be turned on fully before
attempting to light it ? Explain.
5. What would you consider wasteful use of gas in a stove ?
114 FOOD STUDY
6. Explain the best methods of extinguishing if the following catch
fire:
a. clothing
b. kerosene or gasoline
c. alcohol or wood
7. What is the best treatment for burns or scalds?
8. Learn to read an electric meter.
XXI
RADIATION AND CONDUCTION OF HEAT
SCRAMBLED EGGS ON TOAST
A. Class Experiments.
How HEAT PASSES FROM ONE PLACE TO ANOTHER.
1. Radiation of heat.
a. Stand in front of a hot stove or fire and notice
the heat. Then hold a screen between your face
and the fire. Do you feel the heat on your face
as before? Yet the air that surrounds you is
still warm. Heat that passes in straight lines
directly from one object to another at a distance
is called radiant heat. The heat is said to pass
by radiation.
b. Determine whether a bright, clean surface or a
dull, rough one radiates heat more easily. Take
two cheap tin cups, one that is bright and new
and polished as highly as possible, the other
that has been held in a flame until it is rough and
dull and sooty. Have both cups at room tem-
perature and fill each with equal amounts of
boiling water. Test with thermometers to see
which cools first. Is it economical of heat to keep
the sides of a saucepan smooth and clean ?
RADIATION AND CONDUCTION OF HEAT 115
2. Conduction of heat.
a. Hold one end of a long piece of wire, or an iron
poker, in a flame, while you hold the other end
in your hand. Feel how the heat is led along
or conducted from one part of the metal to
another. ✪ Scrambled Eggs on Toast
Food study
1917Page 58 · 1 recipe record on this page
Presented as published in 1917. 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
1 By courtesy of the Newton and Watertown Gas Light Co.
The hand on this dial passes from 1, 2, 3, 4, 5, 6, 7, 8, 9, to 0, and a complete revolution shows a consumption of 1000 feet, which appears on the dial next to it on the left as 1.
The average burner at the top of a range, when turned on full force, burns about two cubic feet of gas an hour, while the oven burner consumes from thirty to forty cubic feet. From these figures the advantage can readily be seen of using a small portable oven placed over a top burner, instead of the large oven. An oven of this sort, costing from one to two dollars, soon pays for itself, especially in a small family, although the saving is not the full difference between these figures, for the burners in either case are not left on full after the oven is once hot.
The consumer is responsible for leaks which occur in the gas pipes on his side of the meter, and it is for his advantage to have these attended to promptly, not only because of the danger, but because the escaping gas passes through the meter and is registered against him. Leaks on the other side of the meter are, of course, not so registered, and, since they represent loss to the gas company, are attended to by the company.
U. S. Dept. of Commerce. Bureau of Standards, Circular No. 55, sections on Gas and Electricity.
1. Discuss the advantages of a gas over a coal range.
2. What may be the result of letting milk and the like boil over on a gas stove ?
3. Should the flame in a gas stove appear yellow ?
4. Why should a gas burner in a stove be turned on fully before attempting to light it ? Explain.
5. What would you consider wasteful use of gas in a stove ?
6. Explain the best methods of extinguishing if the following catch fire:
a. clothing
b. kerosene or gasoline
c. alcohol or wood
7. What is the best treatment for burns or scalds?
8. Learn to read an electric meter.
RADIATION AND CONDUCTION OF HEAT
SCRAMBLED EGGS ON TOAST
A. Class Experiments.
How HEAT PASSES FROM ONE PLACE TO ANOTHER. 1. Radiation of heat.
a. Stand in front of a hot stove or fire and notice the heat. Then hold a screen between your face and the fire. Do you feel the heat on your face as before? Yet the air that surrounds you is still warm. Heat that passes in straight lines directly from one object to another at a distance is called radiant heat. The heat is said to pass by radiation.
b. Determine whether a bright, clean surface or a dull, rough one radiates heat more easily. Take two cheap tin cups, one that is bright and new and polished as highly as possible, the other that has been held in a flame until it is rough and dull and sooty. Have both cups at room temperature and fill each with equal amounts of boiling water. Test with thermometers to see which cools first. Is it economical of heat to keep the sides of a saucepan smooth and clean ?
RADIATION AND CONDUCTION OF HEAT 115
2. Conduction of heat.
a. Hold one end of a long piece of wire, or an iron poker, in a flame, while you hold the other end in your hand. Feel how the heat is led along or conducted from one part of the metal to another.
Records on this page
Scrambled Eggs on Toast