Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1891-05-09

The fuel and the appliances 10 be
used for cooking ard heating for the
homes Of the period are subjects which
are at present receiving 3 marked de-
gree OF attention. To the manufacture
ing gas companies it is of the first i'm
portanee, and the manufacturers are
concentrating their attention to the
practical development of an article that
will be satisfactory as an illuminant
and at the same time have the requisite
qualities for fuel gas.
Gas stoves for cooking arc supplied
in various rat.erns from the single
burner to six ald eight heating places.
having burners ranging fron six to
twenty feet each per hour. The ranges
are in some cases supplied With water
backs, the tops may have steel or cast
iron plates, and ovens are made csose or
ventilated that bake quickly a, d
evenly. Nickel plated trimmings and
pipes with perfect combinations which
regulate the supply OF gas. The heat
ing stoves are made pain or rich In de-
sign, many showing unique features aud
ornamented with tile work. With the
great variety of stoves made the
different systems of burners would nat
urally follow, thus we find the old and
well tried Bunsen PRINCIPAL, and the
small, sharp, blue flame distribu ed
over larger surface, each pre- enting
superior claims for efficiency for special
purposes.
After all the experience of recent
fhara lNf. 1Anf.t ri tho n
periority of gas over the ordinary fuel
for cooking and heating purpose, and
as the wants of the consumer become
known new appliances will come into
use to meet the demand. Among the
many advantages of gas over coal are
economy, security, convenience, clean
illness, f., being free from the smoke,
ashes, SCOT and dust nuisance, and In
lessening the labor and expense of
handling the coal and ashes, also saw
ing of kindlings. The coming man
will be surprised at our patiently en-
during the smoke, ashes, SCOT, and dust
for so long a time after science had
demonstrated the economic methods of
gas as fuel. The efficiency of cooking
by gas has been demonstrated by re-
cent tests which showed that meat re-
tains its weight and nutrition better
when cooked by the gas process than
when coal is used. With gas the cook
ing can be commenced at once, while
by the coal stove the fire must be made
some time before. BY the coal stove,
food that required two hours and forty
minutes from the time Of lighting the
fire till ready to serve, took only one
hour and fifty minutes to do the same
work equally WE'LL and when the gas
was. turned off the expense stopped,
while with the coal stove the remain
ing charge of unburned coal and heat
being lost. By tue present reat gas
range, which rs always ready for instant
service, and free from dust, SCOT, fuel
or ashes and the attendant labor there
for, the culinary orerati MS are a
pleasure, the heat being so perfectly
under control that the most delicious
dishes can be prepared, done just TO a
shade, to suit the most fastidiou3 taste
OF the discriminating epicure.
The growing demand and iHcreas-
ing use of gas stoves and heaters is OF
the highest importance to the archi-
tect. Naturally any device whereby
such Il radical change is made in the
mode Of cooking aud heating as that at
present taking place by the substitu-
ton of the gas system for that hereto
fore in use, requires special arrange
monts in the planning of tho house in
order to meet such Improvements in
the most complete manner. - Cali
fo7nia Architect