(3) Pea Coal, 6.50 a ton. (4) Coke, 5.00 a ton. Buy coal in the summer time if possible, for it is much cheaper then. FLUID FUELS. City Gas for illuminating purposes is made from soft coal heated in clay retorts; the sulphur and carbon dioxides are removed by quick- lime. Heating or Fuel Gas is made from hard coal heated red hot in air-tight retorts; the carbon dioxide and hydrogen resulting are both poisons having no odor; so that acetylene (C2 H4) or naphtha is usu- ally added to discover leakage. Acetylene also makes the flame brighter. The yell o ic flame means that the gas has great lighting properties, while the blue flame indicates great heating properties. Natural Gas is often used as a fuel, but is full of impurities and is rather smoky. Kerosene is a mineral oil obtained from coal itself or from direct borings in the earth. It contains many impurities, the greatest of which is sulphur. Kerosene comes from petroleum and when it is refined paraffine and vaseline are procured from it ; the resulting gases are gasoline and naphtha. Kerosene oil is the cheapest household fuel, and when of good quality it is perfectly safe to use if the burners of the stove are intended for it. It should never be used to kindle a coal or wood fire, because, when heated, it gives off a vapor, which is likely to explode, if it comes in contact with fire. LABORATORY COOK BOOK. 7 The purest Alcohol is obtained from grains. It gives an intense heat, bat is seldom used on account of the expense — 75 cents a quart. STOVES. Points to be considered in buying a range: Kinds of Stoves, 1. Wood 2. Coal 3. Gas 4. Electric 5. Alcohol 6. Blue-flame oil stove Coal Stoves Gas Stoves 1. Size 1. Durability 2. Drafts 2. Quality of castings 3. Shaking of grate 3. Form of burner 4. Material 4. Economy of fuels 5. Cleaning 5. Economy of time and A good stove costs from $50 to $60. labor COAL STOVES Plainness is a great asset in stoves; the fewer scroll trimmings, etc., there are to be kept clean and polished, the better for the house- wife. She will have more time for other things ; besides saving herself an output of much labor. The modern "Mission" stoves are much to be favored for their simplicity as regards trimmings. They are also very good to look at. Steel is the best material for stoves. The fire-box should be medium-sized for too deep a one burns too much coal, and too shallow a one does not give enough heat. The lower openings are drafts ; the upper one over the fire-box is a check. Notice the contrivance for removing and cleaning the ash-pan ; also notice the dumping of the grate. Small pipe flues give the best results. The heat can be regulated in many coal stoves by opening the lids over the oven one-quarter or one-third; or by opening the chimney dampers. Thorough investiga- tion of the different qualities of stoves before purchasing is recom- mended. Fundamental Cookery Principles 1. Preparation and consideration of kind of fire and oven required. Clean hands and finger nails; hair covered. 2. Selection of food. 3. Proper care.

AI-modernized reading of the original text

(3) Pea Coal, 6.50 a ton. (4) Coke, 5.00 a ton. Buy coal in the summer time if possible, for it is much cheaper then. FLUID FUELS. City Gas for illuminating purposes is made from soft coal heated in clay retorts; the sulphur and carbon dioxides are removed by quicklime. Heating or Fuel Gas is made from hard coal heated red hot in air-tight retorts; the carbon dioxide and hydrogen resulting are both poisons having no odor; so that acetylene (C2 H4) or naphtha is usually added to discover leakage. Acetylene also makes the flame brighter. The yellow flame means that the gas has great lighting properties, while the blue flame indicates great heating properties. Natural Gas is often used as a fuel, but is full of impurities and is rather smoky. Kerosene is a mineral oil obtained from coal itself or from direct borings in the earth. It contains many impurities, the greatest of which is sulphur. Kerosene comes from petroleum and when it is refined paraffin and vaseline are procured from it; the resulting gases are gasoline and naphtha. Kerosene oil is the cheapest household fuel, and when of good quality it is perfectly safe to use if the burners of the stove are intended for it. It should never be used to kindle a coal or wood fire, because, when heated, it gives off a vapor, which is likely to explode, if it comes in contact with fire. The purest Alcohol is obtained from grains. It gives an intense heat, but is seldom used on account of the expense — 75 cents a quart. STOVES. Points to be considered in buying a range: Kinds of Stoves, 1. Wood 2. Coal 3. Gas 4. Electric 5. Alcohol 6. Blue-flame oil stove Coal Stoves Gas Stoves 1. Size 1. Durability 2. Drafts 2. Quality of castings 3. Shaking of grate 3. Form of burner 4. Material 4. Economy of fuels 5. Cleaning 5. Economy of time and A good stove costs from $50 to $60. labor COAL STOVES Plainness is a great asset in stoves; the fewer scroll trimmings, etc., there are to be kept clean and polished, the better for the housewife. She will have more time for other things ; besides saving herself an output of much labor. The modern "Mission" stoves are much to be favored for their simplicity as regards trimmings. They are also very good to look at. Steel is the best material for stoves. The fire-box should be medium-sized for too deep a one burns too much coal, and too shallow a one does not give enough heat. The lower openings are drafts ; the upper one over the fire-box is a check. Notice the contrivance for removing and cleaning the ash-pan ; also notice the dumping of the grate. Small pipe flues give the best results. The heat can be regulated in many coal stoves by opening the lids over the oven one-quarter or one-third; or by opening the chimney dampers. Thorough investigation of the different qualities of stoves before purchasing is recommended. Fundamental Cookery Principles 1. Preparation and consideration of kind of fire and oven required. Clean hands and finger nails; hair covered. 2. Selection of food. 3. Proper care.

The Worcester domestic science school's one year course laboratory cook book