establishments, both small and large, have been fitted with apparatus
for cooking by this mode, which undoubtedly exhibits some advantages.
Thus the heat may be more regularly supplied to the substance cooking,
and the operation is essentially a clean one, because there can be no
cinders or other dirt to be provided for. Some labour and attention
necessary, too, with a coal fire or close stove, may be saved; and,
besides this, it may, perhaps, be said that culinary operations are
reduced, by this means, to something like a certainty.