generally described as consisting in the fact, that, in baking it, the
fumes caused by the operation are not carried off in the same way as
occurs in roasting. Much, however, of this disadvantage is obviated by
the improved construction of modern ovens, and of especially those in
connection with the Leamington kitchener, of which we give an engraving
here, and a full description of which will be seen at paragraph No. 65,
with the prices at which they can be purchased of Messrs. R. and J.
Slack, of the Strand. With meat baked in the generality of ovens,
however, which do not possess ventilators on the principle of this
kitchener, there is undoubtedly a peculiar taste, which does not at all
equal the flavour developed by roasting meat. The chemistry of baking
may be said to be the same as that described in roasting.