Enquire Within Upon Everything Part 97

994. Buy at Proper Seasons.

There is, likewise, another consideration, as far as economy is concerned, which is not only to buy with ready money, but to buy at proper seasons; for there is with every article a cheap season and a dear one; and with none more than coals, insomuch that the master of a family who fills his coal cellar in the middle of the summer, rather than the beginning of the winter, will find it filled at far less expense than it would otherwise cost him.

995. Waste.

It is now necessary to remind our readers that chimneys often smoke, and that coals are often wasted by throwing too much fuel at once upon a fire.

996. Preventing Waste.

To prove this it is only necessary to remove the superfluous coal from the top of the grate, when the smoking instantly ceases; as to the waste, that evidently proceeds from the injudicious use of the poker, which not only throws a great portion of the small coals among the cinders, but often extinguishes the fire it was intended to foster.

997. The "Parson's" or Front Fire Grate.

The construction of most of the grates of the present day tends very much to a great consumption of fuel without a proportionate increase in the heat of the room. The "Parson's" grate was suggested by the late Mr. Mechi, of Tiptree Hall, Kelvedon, Ess.e.x, in order to obtain increased heat from less fuel. Speaking of this grate, Mr. Mechi says:

"The tested gain by the use of this grate is an increase of 15 degrees of temperature, with a saving of one-third in fuel. I believe that there are several millions of grates on the wrong principle, hurrying the heat up the chimney instead of into the room, and thus causing an in-draught of cold air. This is especially the case with strong drawing registers. No part of a grate should be of iron, except the thin front bars; for iron is a conductor away of heat, but fire-bricks are not so."

The principle of the grate is thus explained by a writer in 'The Field', who says:

"If any of your readers are troubled with smoky fires and cold rooms, allow me to recommend them to follow Mr. Mechi's plan, as I have done. Remove the front and bottom bars from any ordinary grate; then lay on the hearth, under where the bars were, a large fire tile, three inches thick, cut to fit properly, and projecting about an inch further out than the old upright bars. Then get made by the blacksmith a straight hurdle, twelve inches deep, having ten bars, to fit into the slots which held the old bars, and allow it to take its bearing upon the projecting fire-brick. The bars should be round, of five-eighth inch rod, excepting the top and bottom, which are better flat, about 1-1/4 in. broad. My dining-room grate was thus altered at a total cost of eighteen s.h.i.+llings two years ago, the result being that a smoky chimney is cured, and that the room is always at a really comfortable temperature, with a smaller consumption of coal than before. The whole of the radiation is into the room, with perfect slow combustion."

998. Oil Lighting.

Whenever oil, whether animal, vegetable, or mineral, is used for the purpose of artificial light, it should be kept free from all exposure to atmospheric air; as it is apt to absorb considerable quant.i.ties of oxygen. If animal oil is very coa.r.s.e or tenacious, a very small quant.i.ty of oil of turpentine may be added.

999. Improving Candles.

Candles improve by keeping a few months. If wax candles become discoloured or soiled, they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine.

1000. Lighting Candles.

In lighting candles always hold the match to the side of the wick, and not over the top of it, as is generally done.

1001. Night Lights.

Field's and Child's night lights are generally known and are easily obtainable. But under circ.u.mstances where they cannot be procured, the waste of candles may be thus applied. Make a _fine_ cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease and pour into pill boxes, previously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with sufficient water to rise to the extent of the 16th of an inch around the base of the night light.

1002. Revolving Ovens.

These ovens may be easily made by any tin-man. They are not now manufactured for sale, which is to be regretted, on account of their obvious utility. When suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string, the Revolving Oven will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven or an American oven, without depriving the room of the heat and comfort of the fire. Before an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. It also bakes pastry remarkably well, and all the care it requires is merely to give it a look now and then to see that it keeps turning.

The bottom of the oven,[1] is made in the form of two saucers, the lower one of which is inverted, while the other stands on it in the ordinary position. A rim, from 1 in. to 2 in. in height, is fixed round the eage of the upper saucer, but a little within it, and over this rim fits a cylinder with a top, slightly domed, which also resembles a saucer turned upside-down. In the centre of the top is a circular ventilator, through which steam, generated in baking, can escape, and the ventilator is covered by a domed plate, as large as the top of the oven. This acts as a radiator to reflect heat on the top of the oven, and is furnished with a k.n.o.b, by which the cylinder that covers the article to be baked may be removed, in order to view the progress of the baking. Two strong wires project from the bottom on either side, terminating in loops or eyes for the reception of the hooks of a handle, by which the entire apparatus may be suspended in front of the fire.

[Footnote 1: An ill.u.s.tration of this oven is given in the "Dictionary of Daily Wants," under the word "Oven." This work is published by Messrs. Houlston and Sons, Paternoster-square, E.C.]

1003. Yeast (1).

Boil, say on Monday morning, two ounces of the best hops in four quarts of water for half an hour; strain it, and let the liquor cool to new-milk warmth; then put in a small handful of salt, and half a pound of sugar; beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes, boiled, and then mashed, to stand till Thursday; then strain it and put it into bottles, and it is ready for use. _It must be stirred frequently while it is making, and kept near the fire_.

Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. This yeast ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quant.i.ty above given will fill four seltzer-water bottles.

[NEVER SPEND YOUR MONEY BEFORE YOU HAVE IT.]

1004. Yeast (2).

The following is an excellent recipe for making yeast:--For 14 lbs. of flour (but a greater quant.i.ty does not require so much in proportion),--into two quarts of water put a quarter of an ounce of hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil for twenty minutes, strain through a sieve, let the liquor stand till new-milk warm, then add the quickening; let it stand in a large jar or jug till sufficiently risen; first put into an earthen bottle from a pint to two quarts of the yeast, according to the size of the baking, for a future quickening. Let it stand uncorked an hour or two, and put into a cool place till wanted for a fresh baking. Put the remainder of it, and two quarts of warm water, to half or more of the flour; stir well, let it stand to rise, knead up with the rest of the flour, put it into or upon tins, and let it stand to rise. Then bake in a moderately quick oven. For a first quickening a little German yeast will do.

1005. Economical Yeast.

Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water, for one hour. When milk-warm, bottle it, and cork it close. It will be fit for use in twenty-four hours. One pint of this yeast will make eighteen pounds of bread.

1006. Pure and Cheap Bread.

Whole meal bread may be made by any one who possesses a small hand mill that will grind about twenty pounds of wheat at a time. This bread is far more nutritious than ordinary bread made from flour from which the bran has been entirely separated. The meal thus obtained may be used for puddings, &c. There are mills which grind and dress the wheat at one operation. Such mills may be obtained at any ironmonger's. The saving in the cost of bread amounts to nearly one-third, which would soon cover the cost of the mill, and effect a most important saving, besides promoting health, by avoiding the evil effects of adulterated flour.

1007. Home-made Bread.

To one quartern of flour (three pounds and a half), add a dessertspoonful of salt, and mix them well; mix about two tablespoonfuls of good fresh yeast with half a pint of water a little warm, but not hot; make a hole with your hand in the middle of the flour, but not quite touching the bottom of the pan; pour the water and yeast into this hole, and stir it with a spoon till you have made a thin batter; sprinkle this over with flour, cover the pan over with a dry cloth, and let it stand in a warm room for an hour; not near the fire, except in cold weather, and then not too close; then add a pint of water a little warm, and knead the whole well together, till the dough comes clean through the hand (some flour will require a little more water; but in this, experience must be your guide); let it stand again for about a quarter of an hour, and then bake at pleasure.

1008. Indian Corn Flour and Wheaten Bread.

The peculiarity of this bread consists in its being composed in part of Indian corn flour, which will be seen by the following a.n.a.lysis by the late Professor Johnston, to be much richer in gluten and fatty matter than the flour of wheat, to which circ.u.mstance it owes its highly nutritive character:

English Fine Indian Corn Wheaten Flour. Flour.

Water 16 14 Gluten 10 12 Fat 2 8 Starch, &c. 72 66 --- --- Total 100 100

Take of Indian corn flour seven pounds, pour upon it four quarts of boiling water, stirring it all the time; let it stand till about new-milk warm, then mix it with fourteen pounds of fine wheaten flour, to which a quarter of a pound of salt has been previously added. Make a depression on the surface of this mixture, and pour into it two quarts of yeast, which should be thickened to the consistence of cream with some of the flour; let it stand all night; on the following morning the whole should be well kneaded, and allowed to stand for three hours; then divide it into loaves, which are better baked in tins, in which they should stand for half an hour, then bake.

Thirty-two pounds of wholesome, nutritive, and very agreeable bread will be the result. It is of importance that the flour of Indian corn should be procured, as Indian corn meal is that which is commonly met with at the shops, and the coa.r.s.eness of the husk in the meal might to some persons be prejudicial.

[NEVER TROUBLE ANOTHER FOR WHAT YOU CAN DO YOURSELF.]