St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-04-08
GAS.
It's Advantages for Heating and
COoking--Gas stoves.


Only second in Importance TO lighting in
domestic application OF gas is that Of cook
ing and heating by its means. The con-
venience and comfort of cooking by gas,
especially during the summer months, when
fire Is not otherwise required. can only be
thoroughly appreciated by those who had
experience in its extremely useful applica-
ton for that purpose.
The advantages In convenience. clean
illness and economy are quite as great re-
latlvely In the case OF the smallest family,
as IN that of the largest public institution,
II the gas be properly burned and carefully
used. and yet with the public generally
there has been a strong prejudice against
cooking by gas, which has greatly retarded
its more general use. Within the last few
years the popular prejudice has been giving
away, as the advantages of gas for this
purpose are becoming more widely recog-
nized.
The objections TO thus utilizing gas have
been chiefly a mistaken belief In its flavor
ing the meat. the difficulty OF burning II
satisfactorily, so as To avoid smoking and
dirt and its expense as compared with
other fuel. There can be no doubt that
some gas stoves are very extravagant and
wastetnl nevertheless, the objections raised
are neither pertinent nor convincing. We
claim that the advantages accruing from the
employment of gas are manifest and many.
1t can be shown satisfactorily that great
economy results from the employment OF
gas.
The lighting and extinguishing of gas is
an instantaneous operation. neither entail
ing the drudgery, waste of fuel. of time OF
temper expended in the lighting of coal
fire. The waste in meat cooked by gas is
greatly diminished over that cooked by coal
fire. We find that meat roasted by Goa
fire loses one-thrd in weight. or 33X pei
cent, while the same cooked by the gas
process loses only about one-seventh, or Il
per cent.
Another important advantage is the sim.
plification of the labors of the cook. Will
a good gas cooking stove the difficulty arts
ing from slow fires, quick fires and brigh
fires vanish at once and forever in the sim.
pie turning of tap. admitting more or les
gas. the cook controlling the tire, instead o.
the fire controlling the cook.
The cook having the fire directly unde
her control, the heat can be calculated to
nicely; it is not variable and it is as readily
obtained as it is easy to be got rid of wheI
no longer required. Not the least abstrus,
of the many branches of a cooks education
is the requirement of experience i'm roasting
She has to calculate and weigh with mucl
nicely the size of the joints and the powe
and effect of her fire. But gas ovens an,
roasting chambers, skillfully cOntrived, in
sure always an even and regular heat.
The meat, as we have said. will be foun'
10 have wasted but little, and be more full
of nutritiye elements than If cooked in Tn,
| old way. juices and fat being no lOnge
separated. but thoroughly incorporated wit
the meat.
There are numerous notifications of ap
paratus.
We claim the following as some of tn
advantages in comparison with coal and thu
ordinary gas stoves heretofore used
First More healthful through the ab
sence Of waste, heat, SCOT, smoke, dust an
smell.
Second-More certain. by the rapidity o
manipulation, in consequence of the sim
plicity of construction.
Third-Less troublesome, requiring YER
little attention during the process of cook
ing.
Fourth-Less expensive.
Fifth-LeSs wasteful. through loss o
weight; The juices and fat instead of bein
separated. as is the case in ordinary pro
cess, remain thoroughly incorporated wit
the meat point of great importance in
nutritive as well as an economical sense.
Sixth-The adoption of the most perfec
burners in all the apparatus. whether fo
heating or cooking purposes, discovers
by scientific research.
Call and examine the stoves at the Office
Of the st. Paul Gas Light company.