" The utensOs made of what is called block-tin are constructed of iron plates coated with tin. This is as liable to be dissolved as the tinning of copj^er or brass vessels, but iron is not an imwholesome substance if even a portion of it should be dissolved and mixed in the food. Iron is therefore one of the safest metals for the construction of culinary utensils, and the objection to its more extensive use only rests upon its Kability to rust, so that it requires more cleaning, and soon decays. Some articles of food, such as quinces, orange-peel, artichokes, &c., are blackened by remaining in ii'on vessels, which must not therefore be used for them. " Leaden vessels are very unwholesome, and should never be used for milk and cream if it be ever likely to stand till it becomes som\ They are unsafe also for the purpose of keeping salted meats. " The best kind of pottery- ware is oriental china, because the glazing is a perfect glass which cannot be dissolved, and the whole substance is so compact that liquid cannot penetrate it. Many of our own pottery-wares are badly glazed, and as the glazing is made principally of lead, it is necessary to avoid putting vinegar and other acids into them. Acids and gi'easy substances penetrate into unglazed wares — excepting the strong stoneware — or into those of which the glazing is cracked, and hence give a bad flavoiu' to anything they are used for afterwards. They are quite unfit, therefore, for keepmg pickles or salted meats. Glass A'essels are infinitely preferable to any pottery-ware but oriental china, and should be used whenever the occasion admits of it. " Wooden vessels are very px'oper for keeping many articles of food, and should always be preferred to those lined with lead. If any substance has fermented or become putrid in a wooden cask or tub, it is sure to taint the vessel so as to produce a similar efiect upon anytliing that may be put into it in future. It is useful to CASSELLS DICTIOXARY OF COOKERY. char tlie iiisides of these wooden vessels before they are used by burning wooden shavings, so as to coat the insides with a crust of charcoal. "As whatever contaminates food in any way must be sure from the repetition of its baneful eifects to injure the health, a due precaution with respect to all culinary vessels is necessary for its more certain preservation. There is a kind of hollow ii-onware lined with enamel, which is superior to every other utensil for sauces or preserves ; indeed it is preferable for every purpose. " A kitchen should always be well furnished ; there is no necessity that it should be profusely so, but there should be a sufficiency of everything which can aid in producing the dishes preparing with the success which is so essential to the gratifica- tion of the palate. A good workman camrot work well with bad tools, neither can good cooks do justice to tlieir proficiency if they possess not the necessary utensils suitable to the various modes of cooking. And when this important point has been realised, cleanliness in every article used should be scrupulously observed ; no utensil should be suffered to be put away dirty ; it not only injures the article itself materially, to say nothing of the impropriety of the habit, but prevents its readiness for use on any sudden occasion. No good cook or servant would be guilty of such an act.

AI-modernized reading of the original text

" The utensOs made of what is called block-tin are constructed of iron plates coated with tin. This is as liable to be dissolved as the tinning of copper or brass vessels, but iron is not an unwholesome substance if even a portion of it should be dissolved and mixed in the food. Iron is therefore one of the safest metals for the construction of culinary utensils, and the objection to its more extensive use only rests upon its liability to rust, so that it requires more cleaning, and soon decays. Some articles of food, such as quinces, orange-peel, artichokes, &c., are blackened by remaining in iron vessels, which must not therefore be used for them. " Leaden vessels are very unwholesome, and should never be used for milk and cream if it be ever likely to stand till it becomes sour They are unsafe also for the purpose of keeping salted meats. " The best kind of pottery- ware is oriental china, because the glazing is a perfect glass which cannot be dissolved, and the whole substance is so compact that liquid cannot penetrate it. Many of our own pottery-wares are badly glazed, and as the glazing is made principally of lead, it is necessary to avoid putting vinegar and other acids into them. Acids and greasy substances penetrate into unglazed wares — excepting the strong stoneware — or into those of which the glazing is cracked, and hence give a bad flavour to anything they are used for afterwards. They are quite unfit, therefore, for keeping pickles or salted meats. Glass vessels are infinitely preferable to any pottery-ware but oriental china, and should be used whenever the occasion admits of it. " Wooden vessels are very proper for keeping many articles of food, and should always be preferred to those lined with lead. If any substance has fermented or become putrid in a wooden cask or tub, it is sure to taint the vessel so as to produce a similar efiect upon anything that may be put into it in future. It is useful to char the insides of these wooden vessels before they are used by burning wooden shavings, so as to coat the insides with a crust of charcoal. "As whatever contaminates food in any way must be sure from the repetition of its baneful eifects to injure the health, a due precaution with respect to all culinary vessels is necessary for its more certain preservation. There is a kind of hollow ironware lined with enamel, which is superior to every other utensil for sauces or preserves ; indeed it is preferable for every purpose. " A kitchen should always be well furnished ; there is no necessity that it should be profusely so, but there should be a sufficiency of everything which can aid in producing the dishes preparing with the success which is so essential to the gratification of the palate. A good workman cannot work well with bad tools, neither can good cooks do justice to their proficiency if they possess not the necessary utensils suitable to the various modes of cooking. And when this important point has been realised, cleanliness in every article used should be scrupulously observed ; no utensil should be suffered to be put away dirty ; it not only injures the article itself materially, to say nothing of the impropriety of the habit, but prevents its readiness for use on any sudden occasion. No good cook or servant would be guilty of such an act.

Cassell's dictionary of cookery