AN IMPROVED PORTABLE COOKING APPARATUS
Year: 1872

page_text: LETTERS PATENT to Peter Fraise, of No. 4, Boul" des Capucines, Paris,
in the Republic of France, Merchant, for the Invention of "AN
IMPROVED PORTABLE COOKING APPARATUS."
COMPLETE SPECIFICATION filed by the said Peter Fraise at the Office
of the Commissioners of Patents, with his Petition and Declaration,
on the 17th December 1872, pursuant to the 9th Section of the
Patent Law Amendment Act, 1852.
5 TO ALL TO WHOM THESE PRESENTS SHALL COME, I, PETER
FRAISE, of No. 4, Bould des Capucines, Paris, in the Republic of France,
Merchant, send greeting.
WHEREAS I am in possession of an Invention for "AN IMPROVED
PORTABLE COOKING Apparatus," and have petitioned Her Majesty to grant
0 unto me, my executors, administrators, and assigns, Her Royal Letters
Patent for the same, and have made solemn Declaration that I verily
believe myself to be the first and true Inventor thereof.
NOW KNOW YE, that I, the said Peter Fraise, do hereby declare that
the following Complete Specification, under my hand and seal, fully

page_text: describes and ascertains the nature of my said Invention and the manner
in which the same is to be performed, reference being had to the
Drawing hereto annexed and forming part of this Specification, and to
the figures and letters marked thereon, that is to say :-
The object of my Invention is to render the cooking of soldiers' food
in campaigning more wholesome and agreeable and to facilitate its
preparation.
My improved apparatuses are light, occupy but little space, and
arranged so as to be easily removed, and carried from place to place.
Steam is employed as the heating medium and is supplied in sufficient
quantity from a single boiler and furnace.
To make my Invention better understood I will proceed to describe
the same by reference to the accompanying Drawing in which Figure 1
is a side elevation, Figure 2, front elevation partly in section, Figure 3, a
back elevation partly in section, and Figure 4, a plan of my improved.
cooking apparatus, Figures 5 and 6, longitudinal and transverse sections
of the fish cooking apparatus, and Figures 7 and 8, transverse sections
of same with the vessels for cooking vegetables and stews.
On a platform moveable on wheels I place a steam boiler furnished
with safety valves and suitable feeding apparatus, and having at each
side a cold water tank. The boiler is of a light construction and pre-
ferably that known as the "Field
" boiler.
In front of the platform is placed a pot or cauldron A for soup, and a
saucepan B for so called roasting, under which is placed a kettle for hot
water, serving also as a water supply; at the side of these is the coffee
apparatus C, a small saucepan D for stews and ragouts, and under this
latter the fish kettle E; above the foot board is placed the coffee mill F.
The middle of the platform is kept free; the soup cauldron or pot A
has a stamped out bottom a and a steam tight double bottom a³, a space
of about two inches being left between the two bottoms; steam is con-
veyed to this space by a pipe from the cock a². The steam escapes
through the cock a³ and through a pipe which allows the discharge of
the condensed water. The steam can thus circulate freely between the
two bottoms and keep the temperature at about two hundred and twelve
degrees Fahrenheit. A temperature may be obtained equal to that in
the boiler, and an equal pressure be maintained in this space.

page_text: The cauldron A is provided with a binge lid a* to facilitate its
working; it has at its upper part a covered chamber a³, at the bottom of
which is a grating containing the flavourings for the soup and com-
pletely isolating the soup from the herbs and spices that are not
agreeable to the taste, and facilitates a uniform distribution of the
useful parts of such herbs and spices. The soup pot may also be
provided with metal baskets, one of which is for receiving the meat, the
other the vegetables, and replacing advantageously the nets usually
employed.
The roasting or broiling pan B is constructed on a similar principle to
that herein-before described, but its bottom is flat; it is provided with a
lid jointed on the edge of the saucepan so as to permit of obtaining by
means of pressure a higher temperature than two hundred and twelve
degrees Fahrenheit in the apparatus.
The saucepan D is similar to the one herein-before described, but
smaller.
The coffee apparatus consists of a large pot with a double bottom, like
the one shewn at A, and is provided with an ordinary lid with a knuckle
joint to facilitate the cleansing by overturning it; it is kept in an upright
position by means of clicks. Steam is admitted into the double bottom
through the pipe c', and escapes through c³. The condensed water is
discharged through the purge cock c; to make coffee in this apparatus,
the water having been made to boil, powdered coffee is thrown in and
the injection of steam is stopped; at the expiration of a few minutes
the infusion is made, and the coffee deposits underneath the cock c'; it
may be served either by drawing it direct or allowing it to run into the
funnel c, through the pipe c', and cock c³.
The apparatus for cooking fish is shewn on a larger scale in Figures 5
and 6, and consists of a cylinder e, e, e, closed at one end and provided
with an autoclave lid at the other end. A moveable grating e', e¹, is
placed in the interior and receives the fish to be cooked. The flavour-
ings and seasonings are placed in a basket e³, which slides in grooves at
the top.
The steam arrives either through e³, or through e', and the condensed
water is discharged at e³, by means of cocks; any required temperature
may be kept up in this apparatus, the limit being that of the steam
generator.

page_text: This apparatus is provided with a steam gauge and thermometer and
serves for cooking vegetables; they are placed in a perforated box v,
Figure 8, of the same form as the interior of the apparatus, and slides
in it on guides; the vegetables are also completely surrounded with
steam. Stews and hashes may also be made by means of this apparatus,
by employing a box similar to that herein-before described but not per-
forated as seen in Figure 7. The steam then surrounds the box and the
articles of food are isolated from the box.