The washing of pots, kettles, etc., will be easy if they are washed immediately, after use — before they cool — it will be done in one-half the time with one- quarter the work. Set them bottom up to drain and keep clean. THE BARNEY STEAM COOKER AND STERILIZER. Plate No. 1, Army ; size, 18 by 24 inches ; weight, 100 pounds. MANUAL FOR ARMY COOKS. 223 The Bai'iioy Steaiu Cooker and Sterilizer operates under tlie principle of a complete circulation of steam. No water from condensation can come in contact with the food. It has been tested that onions, cabbage, fish, pudding, etc., can be cooked at the same time without taint or odor. As a sterilizer it is invaluable. No adulteration of food ; ]io harmful germs. Requires no special attention. Can be used on gas, oil, coal, or wood stoves. The 18 by 24 Barney Steam Cooker is composed of two sections — kettle rest and roasting pan; the sections are known as the bottom and top sections, and are made of the No. 24 galvanized sheet steel ; the cover is made of the same material. The kettle is made of the best two-cross charcoal tin and has a capacity of 13 gallons of liquid substance, meaning 120 plates of soup or 160 cups of coffee, and will hold rations of vegetables for 100 men. The baking pan is made of No. 27 black iron, is 16|- by 21^ by 4^ inches deep; this means a capacity of 75 pounds of roast beef. All food to be cooked in the Barney Steam Cooker is prepared the same as when cooked by the old method. The circular will give the desired information as to how the food is prepared and cooked in the steamer. INSTRUCTIONS FOR USING THE COOKER. Fill the bottom with water to the top of rest on which the kettle sits ; no more water will be required for 3 to 4 hours over a moderate fire ; should the time necessitate, the cooker may be placed over a hot fire, only being careful to keep a supply of water in the bottom ; other than this no watch or care is necessary. In making soup and liquid food there should be no more water used than is required to serve, as there is no boiling away of the water in the kettles. The reason of this is that, the heat being equal on all sides of the kettles, there is no evajjoration ; so it has been proved that 10 gallons 224 MANUAL FOR ARMY COOKS. of water, placed in tlie kettles and steamed over a liot fire for 10 liours, when again measured was found to be still 10 gallons. Tlie water in the bot- tom of the steamer being directly in contact witli tlie raw lieat the gases will naturally be consumed, and so of course will have to be replenished after 3 or 4 hours. For boiling rice, hominy, oatmeal, etc., just enough water is added to allow their kernels or sub- stance to swell. The stove is oi)erated by first j^utting the legs oi supports together and fastening them to the stove by placing them in the sockets prepared to receive them ; if convenient there should be a small hole or ditch dug for the fire (although this is not neces- sary). The stove is then placed over the place thus prepared and a fire kindled, using wood broken or cut three feet or less in length, or any material that will make a good fire.

AI-modernized reading of the original text

The washing of pots, kettles, etc., will be easy if they are washed immediately, after use — before they cool — it will be done in one-half the time with onequarter the work. Set them bottom up to drain and keep clean. THE BARNEY STEAM COOKER AND STERILIZER. Plate No. 1, Army ; size, 18 by 24 inches ; weight, 100 pounds. The Barney Steam Cooker and Sterilizer operates under the principle of a complete circulation of steam. No water from condensation can come in contact with the food. It has been tested that onions, cabbage, fish, pudding, etc., can be cooked at the same time without taint or odor. As a sterilizer it is invaluable. No adulteration of food ; ]io harmful germs. Requires no special attention. Can be used on gas, oil, coal, or wood stoves. The 18 by 24 Barney Steam Cooker is composed of two sections — kettle rest and roasting pan; the sections are known as the bottom and top sections, and are made of the No. 24 galvanized sheet steel ; the cover is made of the same material. The kettle is made of the best two-cross charcoal tin and has a capacity of 13 gallons of liquid substance, meaning 120 plates of soup or 160 cups of coffee, and will hold rations of vegetables for 100 men. The baking pan is made of No. 27 black iron, is 16|- by 21^ by 4^ inches deep; this means a capacity of 75 pounds of roast beef. All food to be cooked in the Barney Steam Cooker is prepared the same as when cooked by the old method. The circular will give the desired information as to how the food is prepared and cooked in the steamer. INSTRUCTIONS FOR USING THE COOKER. Fill the bottom with water to the top of rest on which the kettle sits ; no more water will be required for 3 to 4 hours over a moderate fire ; should the time necessitate, the cooker may be placed over a hot fire, only being careful to keep a supply of water in the bottom ; other than this no watch or care is necessary. In making soup and liquid food there should be no more water used than is required to serve, as there is no boiling away of the water in the kettles. The reason of this is that, the heat being equal on all sides of the kettles, there is no evaporation ; so it has been proved that 10 gallons of water, placed in tlie kettles and steamed over a hot fire for 10 hours, when again measured was found to be still 10 gallons. Tlie water in the bottom of the steamer being directly in contact with tlie raw lieat the gases will naturally be consumed, and so of course will have to be replenished after 3 or 4 hours. For boiling rice, hominy, oatmeal, etc., just enough water is added to allow their kernels or substance to swell. The stove is operated by first putting the legs oi supports together and fastening them to the stove by placing them in the sockets prepared to receive them ; if convenient there should be a small hole or ditch dug for the fire (although this is not necessary). The stove is then placed over the place thus prepared and a fire kindled, using wood broken or cut three feet or less in length, or any material that will make a good fire.

Manual for army cooks