Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1875-07-29
The Gridiron.

This e a kitchen uisnsil made Of iron,
A. the name indicates. II differs from II
grlddle In very important respect; the
grlddle Is solid, fiat surface on which
meat or any compost may be fried In fat
Everybody in the country knows grid
die II has been In use from time imme-
mortal. and the son memories Of griddle-
cakes iinger in the mind of every one who
was raised In this or any other land OF
cakes. A fryingpan is used for the same
purpose as q griddle, and for other pur.
poses, the chief Of them indicated by the
name IL is for frying.
But gridiron IL another and totally
different article. Its nature, design and
duty are In line of service distinct and
different In all that concerns the comfort,
health and life ~ the boarder who, Tor
the time being, IL your guest, and looks
to You 10 be his minister In things per.
tanning 10 his daily food. Have you a
gridiron? Or, NOT having one, do you
know what II isy II consists of several
narrow, separated iron bars usually lying
parallel, secured nj the ends, 20 that they
will support slice OF meat, or a cleft
chicken, over a bed Of glowing Goals. The
process Of cooking meat on gridiron
il brOiling, In eontradistincti0n from
frying, which Ii done In griddle
or pan. La the latter case the
flesh II cooked in it, own int, which
becomes sa or fixed in the meat, baked,
icllied, and the food IL tough, hard and In.
digcstible. In the broiling process the
outside H. quickly cbarred, the juices are
retained and the meat Is more tender
better favored and far more digcstible.
The saiue difference exists between baking
and roasting. Put piece Of beef or q
turkey into pan and shut II up In hot
oven ill IL IL done and you caH II roasted,
but II IL not, II Ii baked. Put II on spit
In Dutch oven standing before the fire,
or hang II over the Goals and let II cook
and drip, basting II meanwhile with
things appropriate, and the meat will he
roasted The difference between baked
and roasted meats IL similar 10 the differ
encc between fried and broiled. And the
difference In the taste, though great, IL not
30 great ~ the difference In the digcstibili.
~ of the two. The fryingpan IL the
source Of large part OF the dyspepsia
that abounds In the country And 80 pain
fully sensible aro many people on this
subject they will not cat that which Is
fried. preferring 10 fast rather than be-
come the victim of 1T Of indigestion,
which, with them, In sure 10 follow the
eating Of meats that are thus cooked
do not deny that the frying pan has It's
uses. And the saying Tout Of the frying
pan into the fire" IN no ancient that II Is
certain the utensil " Of no modern date.
But many evils In this world are of long
standing, and antiquity ~ no palliation oi
their ill-dcseris. II does indeed render
them more respectable, and much harder
OF extlrpntion, but they do not grow better
with age and their respeciability does not
forbid their criticism.
There Ii "A moral aspect also In which
this gridiron rersus frying.pan question In
10 be viewed Good digestion IL In order
10 the normal exercise Of the moral tacul.
ties, Much OF that depression of spirit
which gets the name Of religious melan.
choly, gloom, loss OF hope, actual despair,
comes Of dyspepsia A writer on physi.
ology says:
Many persons do not exactly know
where their stomach IL, and still larger
number are apt 10 forget that 1t lies very
close underneath the heart"
just 40 nearly related la morals, as In
physics, are the stomach and the heart
This il another and constfaining con-
sldcraiion In favor of roasting and broil.
Ing and against baking and frying our
meat" Treaaus,n IN NJ Y. Observer.