metals would be introduced as adjuncts to the culinary art; and amongst
these, iron, the most useful of them all, would necessarily take a
prominent place. This metal is easily oxidized, but to bring it to a
state of fusibility, it requires a most intense heat. Of all the metals,
it is the widest diffused and most abundant; and few stones or mineral
bodies are without an admixture of it. It possesses the valuable
property of being welded by hammering; and hence its adaptation to the
numerous purposes of civilized life.
Metallic grains of iron have been found in strawberries, and a
twelfth of the weight of the wood of dried oak is said to
consist of this metal. Blood owes its colour of redness to the
quantity of iron it contains, and rain and snow are seldom
perfectly free from it. In the arts it is employed in three
states,--as _cast_ iron, _wrought_ iron, and _steel_. In each of
these it largely enters into the domestic economy, and stoves,
grates, and the general implements of cookery, are usually
composed of it. In antiquity, its employment was, comparatively
speaking, equally universal. The excavations made at Pompeii
have proved this. The accompanying cuts present us with
specimens of stoves, both ancient and modern. Fig. 2 is the
remains of a kitchen stove found in the house of Pansa, at
Pompeii, and would seem, in its perfect state, not to have been
materially different from such as are in use at the present day.
Fig. 3 is a self-acting, simple open range in modern use, and
may be had of two qualities, ranging, according to their
dimensions, from £3. 10s. and £3. 18s. respectively, up to £4.
10s. and £7. 5s. They are completely fitted up with oven,
boiler, sliding cheek, wrought-iron bars, revolving shelves, and
brass tap. Fig. 4, is called the Improved Leamington Kitchener,
and is said to surpass any other range in use, for easy cooking
by one fire. It has a hot plate, which is well calculated for an
ironing-stove, and on which as many vessels as will stand upon
it, may be kept boiling, without being either soiled or injured.
Besides, it has a perfectly ventilated and spacious wrought-iron
roaster, with movable shelves, draw-out stand, double
dripping-pan, and meat-stand. The roaster can be converted into
an oven by closing the valves, when bread and pastry can be
baked in it in a superior manner. It also has a large iron
boiler with brass tap and steam-pipe, round and square gridirons
for chops and steaks, ash-pan, open fire for roasting, and a set
of ornamental covings with plate-warmer attached. It took a
first-class prize and medal in the Great Exhibition of 1851, and
was also exhibited, with all the recent improvements, at the
Dublin Exhibition in 1853. Fig. 5 is another kitchener, adapted
for large families. It has on the one side, a large ventilated
oven; and on the other, the fire and roaster. The hot plate is
over all, and there is a back boiler, made of wrought iron, with
brass tap and steam-pipe. In other respects it resembles Fig. 4,
with which it possesses similar advantages of construction.
Either maybe had at varying prices, according to size, from £5.
15s. up to £23. 10s. They are supplied by Messrs. Richard & John
Slack 336, Strand, London.
[Illustration: _Fig_. 2.]
[Illustration: _Fig_. 3.]
[Illustration: _Fig_. 4.]
[Illustration: _Fig_. 5.]