The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1893-11-30
To live on q dollar a week.

10 live on dollar week.
1t seems impossible doesn't it? Yet
it can be done and has been done one
person can purchase all the food neces-
sary for a weeks sustenance for that
sum.
There are no Delmonico dinners in
this. You must live simply. The plan
here outlined is for those who must
necessarily live at a very small cost
the unemployed or the working man
whose resources are very greatly lin
tied. But this principle set forth will
be found OF value to everybody.
The plan Is that of the eminent Bos-
touian, Mr.. Edward Atkinson. For
long time, it seems, Mr.. Atkinson has
made study of domestic economies.
The reform no proposes is one, as he
puts it, with which the reform Of the
tariff and the reform of the currency
are relatively unimportant."
1t is the reform in the domestic
kitchen, the abuse of fuel and tho waste
OF food. OF the food, fuel and liquor
bill of the American people-six thou
sand millions of dollars year-a
quarter of the fuel and food are wasted
in bad buying and bad cooking. II"
says Mr.. Atkinson in letter to the
Boston Herald, "this waste could be
saved and the money spent for shelter
or housing the evil of the slums would be-
surmounted and the rooms occupied for
dwelling places would be doubled.
Some time ago Mr.. Atkinson proved
that an intelligent person could buy all
the food that is required for complete
nutrition at the standard of German
soldier in active service, or at the true
standard of workman in Boston, at
the retail shops in Boston, at cost for
the food material of 81 per week. He
now says he Is prepared to prove that
complete nutrition, consisting OF meat
grain and vegetables, can be purchased
at retail prices in this city at the
present time at a cost Of not over 10
cents day, or 70 cents week.
THE COOKING APPARATUS.
He begins by describing tho cooking
apparatus to be used, which is the great
central feature Of his plan. 1t is one
which can be operated in any sheltered
room, and a common hand lamp is the
source of heat, consuming not over q
pint OF oil day. The apparatus, he
estimates. will not cost over So.
Heat can be put through hole into
the inside of paper stable bucket re-
versed over the hole, or it can be put
into box made OF non heat conducting
material lined with tin, put over the
hole in the table through which the
heat ia sent from the top of the lamp
| chimney. The rule is in proportion to
the width Of the lamp wick, so high, go
| much heat.
THE OVEN AND HOW TO MAKE TMEM.
| II.
describes as follows:
make four-legged table about
eight teen inches high, without any top;
get a sheet OF galvanized iron or tin
two feet square or little more; round
off the corners and turn them down;
have a round hole two and q nalf inches
in diameter; cut in the middle and put on
that sheet of metal for the top of the
table. Get Ian, of the Bradley &c Hub
| bard type, central duct, with wick
one and half inches in diameter Get
two strips Of tile or soapstone, four Or
five inches long, one inch wide and a
half inch thick. Set one on each side
of tho hole on the top of the table.
On these strips lay whole tile or
brick. Light tho lamp, set it on a
block underneath, SO that the top of the
chimney will just come into the hole
without making the lamp smoke.
| Nov for the oven: Cut OF one. third
part of flour barrel; better yet one
| half part of clean, new oil barrel or
beer barrel, of larger size, which is
made of thicker material; if necessary,
run strip of tin around the edge, or
put on hoop close to the edge to hold
it fir NJ and tight; then place les closed
end Upward on the table over the hole.
There you have an oven or there you
have box in which you can box up the
heat that comes from the lamp. Put in
your cooking vessels, one on the brick,
and set others around the sides. The
lamp will do the rest.
heat does not circulate as we'll as it
might, and the bread and other food
will be cooked harder on the bottom
than 1T will be on top. In order to over
come that difllculty, get timer to make
a tin tube, open over the hole, closed at
the top, with side openings underneath
the top. Put the heat up through that
tube. and it will be diffused through the
middle Of the oven with substantial
uniformity. As the tube will only ex.
tend up midway, dishes can be placed
on the shelf on top that are to be cooked
quickly. The most perfect boiling can
be done in grill placed in pan on the
toe of this tube.
| VI COURSE, tne lamp must Do kept In
good order, so as not to smoke and give
off an odor of kerosene oil, because in
this apparatus there is direct com.
munication between the cooking space
and the top of the lamp chimney, not
existing in the Aladdin oven.
THE QUESTION OF COST.
The cost is based on prices in Boston
The American standard of nutrition fol
q workman-which is substantially that
of the German soldier in active service