The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1920-07-11

HneSS OF the burners. sometimes grease Is
spilled upon them, and tends to fill them up.
In burning gas scale sometimes forms in the
burners and is powdered into dust which
tends to obstruct the flow Of the gas, and also
which detracts from its heat. The burners
should be kept clean. They should be taken
off periodically and all dust and dirt cleaned
out of them. Very often foul burner will
produce a yellow flame, and yellow flame
produces very little heat.
The air adjustment also should be care
fully watched. 1t requires nine and one-haf
parts Of air to one part of gas in order to Sc
cure the best combustion and generate the
maximum heat in the gas. There is no air in
the gas when it reaches the consumer, but the
air is taken in through what is called mixer,
placed close to the burner. These mixers are
adjustable. They should be kept clean and
open and properly adjusted so as to produce
a blue non-luminouS flame.
The gas while burning should be protected
from all drafts. Very often a door or win
dow is so placed that draft from it blows
upon the gas flames and defects the flames
from the vessel, thus applying very little heat
to the vessel Drafts have great deal to do
with efficiency in using natural gas, and often
very little attention is paid to them.
The oven of properly constructed range
or cooking stove for gas should have the burn
ers placed close enough to apply the heat to
the bottom of the oven, and hot air chambers
on the sides of it to permit the gas also to
heat the sides, with proper vents for an even
distribution of the heat. The lower part of
the oven should be lined with asbestos, as
should also the outer walls of the hot air
chambers
If consumers would procure proper and et,
ficient cooking stoves and ranges they would
la in THAR cOOklnp
account of low pressure. The Smithsonian
Institution, United States National Museum,
in its Bulletin 102, Part 7, Page Al, says:
"ybe pressures carried by most natural
ms cOnpunies hare been too high for effI-
cient serpice. This has had the further un-
desirable feature of teaching the consumer
to beleue that he pds not recetUng sercice
unless the gas could be heard kissing through
the orfice in the gas mixer 1T has oeen
demonstrated that
l. Satisfactory cooking operations IN
frying potatoes. boiling potatoes, frying beef
steak and panboiling beefsteak can be car.
ried on tvth tpO-tenths of an ounce natural
gas pressure. This merely requires that the
short flame and cooking Vessel be brought
together. The changes in VESSEL position
necessary to permit satisfactory operation at
pressures as LOlD tICO-tenths OF an ounce
are easy to make, require no special changes
in existing stOues, and consist merely. Dith
drilled burners, in placing three nails us
three of the drilled holes, and, pith slotted
burners, of placing three small pieces OF
tin in three OF the slots, in order to sup
port the cooking Uessel at the proper dis
tunce from the burner, and close enough so
that the short flame do effective Uork-
2. Better results Obtdind Uth pres
sures in the neighborhood of tpo ounces
than at four or fire ounces.
3. Less gas is used at pressures in the
neighborhood of tlrO ounces than at four or
fire
4. Manufactured gas range giUes bet
ter results than natural gas range because
the former is designed for folo pressures
5. There is Uery little difference in the
time required to carry cooking opera
tiOnS uh pressures of from to ounces
Therefore, TIE consumer UHi
proper appliances, satisfactory cooking Op
eratioRs can be carried on pith pressures
lou as tU0-tenths of and the gas
passing through the meter OiH perform
usdbie service"