New-York tribune., 1901-09-08

that oil ass per cent more than coal and gas
NioS per cent more than coal
, IN tne present transitional state OF cooking APP
paaates i II APPEARS from these experiments that
coaI 10 me cheapes fuel at least for this section
or OF tne country Il Il also convenience have the
latter is used in summer rather than by the furnace
or other beating apparatus OF the house. But the
Is limited the coal stove gives a great deal OF
cradle time for care OF fire and Cleaning MoreoSer
the hre Is not so readily controlled gas
unsatisfactory because Of odors ana deposits Of
90 oh.Doth que 10 Incomplete combustion OF fuel
as TO preclude its voluntary use a ordinary
means OF cooking. However this objection holds
and a stove that insures complete combustion
w4pid h De free from these objections In any case
Win present appliances, the time required prop
cry cry care for an oil stove would be greater than In
Gas while the most expensive of the three fuels,
- uIIidoubtedy the most convenient The compare
sveiy snaii amount OF time required to care for the
hre and the rapidity with which the oven can be
the housekeeper who wishes to secure the minimum
OF labor But the possibility OF rapid cooking makes
cook the tendency would be toward too great haste,
eanre d %6h eaS & Preads lads ana ana H SOUPS oee %ee
lead also TO waste from food burned. The possibil
ties of waste Of the fuel itself by careless cook
are also largely increased in the case of gas. For
these gas would seem to be fuel to be en-
d the the G09kdg as well as the
Of evolution, and the housekeeper suffers because
she dwes in this transitional period The particu-
housekeeper is conditioned by so many factors
other than the cost OF the fuel itself that gen
eralization would be warranted on the basis of the
scanty data OF these experiments which were un-
dertaken mainly 10 furnish for the food investiga
tions which follow. a working basis for comparison
OF the cost of different fuels.
COST OF BREAD.
The general use of bread as staple article of
diet makes the cost of producing il an economic
factor of much Importance. The great number OF
bakeries In every city suggests the large quantities
OF bread which ere sold. In Boston alone there are
more than four hundred bakeries and other places
where bread is made and sold. II the amounts made
article OF food assumes enormous proportions since
much is now purchased, the question naturally
arises: Is 1t practicable 20 have all the bread made
outside the house?
The object of the experiments Q) TO determine
the cost OF homemade bread (a) when materials
alone included; (b) when fuel and labor as we'll
materials included in the estimate; ~ TO
compare the cost with bakers bread. and (3) TO
compare homemade and bakers bread IN quality.
In. each experiment loaves OF white wheat
-four bread were made The materials
ured and weighed before being used. and the cost
by weight OF each was computed The bread was
allowed TO rise three hours. and then was kneaded
and put in the pans and allowed 10 rise again for
from three-Quarters of hour 10 m hour. The
time used in mixing. kneading and watching the
bread and in washing the utensils was all noted.
The prices assumed for materials were current
prices in Boston. They follows: Milk,
cents quart; flour. 81 IS barrel, or 242 cents
pound: sugar, 5Ia cents pound: salt, l cent a
pound; lard 10 cents pound: butter. q cents a
pound and yeast. cents a cake
The result in this experiment showed that the