A NEW OR IMPROVED SYSTEM OR METHOD OF DOMESTIC COOKING, AND NEW OR IMPROVED APPARATUS OR TENSILS TO BE EMPLOYED THEREIN.
Year: 1874

page_text: LETTERS PATENT to Amelia Louisa Freund, trading under tho name
of Amelia Lowis, of Southampton Street, in the County of
Middlesex, Authoress, for the Invention of "A NEW OR IMPROVED
SYSTEM OR METHOD OF DOMESTIC COOKING, AND NEW OR IMPROVED APPARATUS
OR TENSILS TO BE EMPLOYED THEREIN.
"
Scaled the 16th February 1875, and dated the 18th August 1874.
PROVISIONAL SPECIFICATION left by the said Amelia Louisa Freund
at the Office of the Commissioners of Patents, with her Petition,
on the 18th August 1874.
I, AMELIA LOUISA FREUND, trading under the name of Amelia Lewis,
of Southampton Street, in the County of Middlesex, Authoress, do hereby
declare the nature of the said Invention for "A NEW OR IMPROVED SYSTEM
OR METHOD OF DOMESTIC COOKING, AND NEW OR IMPROVED APPARATUS OR
UTENSILS TO BE EMPLOYED THEREIN," to be as follows:-
•
This Invention consists of a new or improved system or method of
domestic cooking, and apparatus to be employed in carrying. the same

page_text: t
into practice, the object of the Invention being to prepare food for
human consumption so that the human stomach may be able to digest
the same, or assimilate the substances contained therein to the require-
ments of the body more easily than if the food were prepared or cooked
according to the systems or methods hitherto in use.
The improved system consists in cooking or preparing the food by the
circulation around or about it of dry heat radiated from the fire, or of
moist heat or steam generated thereby from water contained within the
same utensil, whilst the said food is enclosed from contact with
atmospheric air.
In order to carry the system into practice I have found it necessary,
firstly, to devise a more effective heating apparatus or cooking stove, ono
of such a character as to be specially adapted to the economical
consumption of peat or peat coal, and in which the fire is completely
under control; 2ndly, to devise improved cooking utensils separately
adapted to their special requirements.
The objects I have sought to accomplish in carrying my ideas into
practical effect have been to make the fire as small as possible, and to
retain the heat developed therefrom as long as possible in order that it
may disperse itself more completely among all the cooking utensils in
use, and not be allowed to escape wastefully up the chimney or flue
immediately it is developed as in ordinary fire-places is the case, and to
effect this object most effectively I find it of primary importance to have
the fire completly under control.
The improved stove is constructed on the principle of the ordinary
brazier of iron or other suitable metal; in form either circular, oval, or
square, after the manner of a range or otherwise, as desired.
The fire which, by preference, and for economising the combustion of
peat or peat coal is contained within a fire-box or boxes depending from
an upper hot plate, and is controlled and regulated in intenisity as
desired by upward draughts, which are themselves regulated in direction
and intensity, as desired, by draught plates. For this purpose the upper
draught plate is formed at one part with an opening through which
when it is brought opposite an opening corresponding in position and
formed in front of the fire-box, the greatest or any required side draught
is obtained, and the fire may be fed or the feeding may be effected by

page_text: supplying the fuel in at the top of the fire. At another part this draft
plate is formed with a series of openings, or has one large opening
provided with bars, and through this part when brought opposite the
front opening in the fire-box a diminished draught is obtained and the
fire can be inspected when required. And at another part this plate is
formed of the flat metal, which when brought opposite the front opening
in the fire-box closes the draught from this direction, and has a tendency
to increase the draught obtained from the lower draught plate and so
controll the fire. The bottom draught plate is similarly formed (withi
the exception of the barred opening), and similarly controls the bottom
draught. By adjusting these the fire may be regulated at will, and by
closing both the fire may almost immediately be put out.
The flue for conveying away the products of combustion after they
have performed their functions is formed by a circular, oval, square, or
other shaped channel or fluc running round or encircling a top or hot
chamber having its mouth so placed that the said products do not find
exit thereunto till they have completely dispersed themselves over the
bottoms or exposed portions of and in, and among all the utensils in usc,
the said utensils resting upon or in a hole or holes formed or made in
the top plate of the hot chamber.
An ash-pan is applied to the bottom of the fire-box and is retained
by a pin or otherwise, so that it can be readily lowered or withdrawn or
removed as desired. Stoves thus constructed are adapted to burn all
sorts of fuel, as peat, coal, coke, wood, or charcoal, but specially peat,
and in the use of either of which effects a saving of 75 per cent. with an
increase of the heating effect of 10 to 1, as compared to that developed.
in consuming the same amount in an ordinary fire-place.
Again (as above referred to), stoves thus constructed may be adapted
as ordinary kitchen ranges and be fitted with an oven and boiler, and
may be otherwise adapted to other heating and warming purposes than
domestic cooking, such as the heating or warming of public or private;
buildings.
Or again, the improved stove may be constructed with a series or
succession of fire-boxes adapted to an ordinary or continuous hot plate
or chamber with upper holes, and fixed with or without the aid of
bricks. When there is more than one fire-box or top hole in the hot
chamber I apply to the upper part of the former a shut-off damper, so.
:

page_text: as to be able to shut off the heat from either top hole, as required, and I
also apply a movable dividing plate (depending from the top plate) to
divide the ascending heat, and direct it equally to each top hole.
The improved utensils to be employed in carrying the above system
into practice consists of or rather includes an improved roasting pan, a
frizzling pan, baking oven, saucepan, three or two vegetable steamers,
fish steamer, and a stewing steamer. They are by preference all made
of tin.
The roasting pan, frizzling pan, and baking oven are used when
cooking or preparing the food by the dry heat, and the same pan and 1
the different steamers are used when cooking or preparing food by the
moist heat or steam.
The roasting pan is made of an outer case provided at its bottom with
a central flanged hole, the flange encircling which fits in the top hole in
the hot chamber, so that the dry heat from the fire enters through these 1
holes into the case, the sides of the case are connected by two cross bars
which support a removable combined meat and dripping tray or pan,
against the bottom of which the heat directly ascends, and passing the
edges thereof circulates directly around or about the meat resting there-
upon; the frizzling pan is made on the same principle, but the trade is 2
formed as a false bottom of the pan and is connected by side connections,
thereto, so that the heat ascending as above from the fire circulates
directly round or about the food resting on the tray.
The baking oven is formed of a double casing between the sides of
which the heat from the fire similarly finds access, and within the inner 2
one of which the food to be cooked is prepared is placed.
The saucepan is formed as usual except that it is provided at its
bottom with a projecting flange which fits in the said top hole, it is used
alone for hot water or to generate steam to effect by the moist heat the
cooking of vegetables, fish, or other food placed in the steamers.
$3
The vegetable steamer is formed of an outer case which fits on or in
the saucepan, but it either has no bottom or it has one perforated
with holes for the ascent of the steam. The vegetables are placed in the
vegetable trays having inclined sides perforated with holes for the upward
passage of the steam generated in the saucepan. They are placed one 3
above another in the casò so that different vegetables may be cooked at

page_text: one time. The peculiarly flavoured moisture from the top or any one is
prevented from dripping into and flavouring those below, by forming the
bottoms of the trays whole, and as already mentioned forming the steam
holes in their inclined sides.
The fish steamer may be formed on the same principle, but I prefer
to form its bottom somewhat like a dripping pan, the lower projecting
part of which contains the water and fits in the top hole of the heat
chamber. The tray or trays for the fish are formed on the same
principle as the vegetable trays. The stewing steamer is constructed on'
a similar principle.
Each of the above utensils is provided with a hinged or removable top.
or side cover necessary to carry my principle into practice. In all
cases this cover is retained or kept close upon the utensils during the.
process of cooking or preparing the food so as to prevent the access of
atmospheric air. By thus excluding this air from the food during the
process by the dry or moist heat, the object of the Invention is effected
as the food is prepared, and the digestion of the food is facilitated to a
much greater degree than if the food where cooked or prepared
according to the systems hitherto in use, during the process of which
atmospheric air has access to the food.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Amelia Louisa Freund in the Great Seal Patent
Office on the 18th February 1875.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, AMELIA
LOUISA FREUND, trading under the name of Amelia Lewis, of
Southampton Street, in the County of Middlesex, Authoress, send´
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Eighteenth day of August, in the year of our
Lord One thousand eight hundred and seventy-four, in the thirty-eighth
year of Her reign, did, for Herself, Her heirs and successors, give and
grant unto me, the said Amelia Louisa Freund, Her special license that
I, the said Amelia Louisa Freund, my executors, administrators, and,
assigns, or such others as I, the said Amelia Louisa Freund, my:

page_text: executors, administrators, and assigns, should at any time agree with,
and no others, from time to time and at all times thereafter during the
term therein expressed, should and lawfully might make, use, exercise,
and vend, within the United Kingdom of Great Britain and Ireland,
the Channel Islands, and Isle of Man, an Invention for "A NEW OR
IMPROVED SYSTEM OR METHOD OF DOMESTIC COOKING, AND NEW OR IMPROVED
APPARATUS OR UTENSILS TO BE EMPLOYED THEREIN," upon the condition
(amongst others) that I, the said Amelia Louisa Freund, my executors
or administrators, by an instrument in writing under my, or their, or
one of their hands and seals, should particularly describe and ascertain
the nature of the said Invention, and in what manner the same was
to be performed, and cause the same to be filed in the Great Seal Patent
Office within six calendar months next and immediately after the date
of the said Letters Patent.
NOW KNOW YE, that I, the said Amelia Louisa Freund, do hereby 1
declare the nature of the said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in and
by the following statement thereof, that is to say :-
This Invention relates to a new or improved system or method of
domestic cooking, and new or improved apparatus and utensils to be
employed in carrying the same into practice, the object of the Invention
being to prepare food for human consumption so that the human stomach
may be able to digest the same, or assimilate the substances contained
therein to the requirements of the body more easily than if the food were
prepared according to the system or methods hitherto in use.
The improved system consists in as far as possible cooking or preparing
the food by the circulation round or about it of dry heat radiated from
the fire, or of moist heat or steam generated thereby from water con-
tained within the utensil, whilst the said food is enclosed from contact
with atmospheric air.
3
In order to carry the system into practice I have found it necessary
firstly to devise a more effective heating apparatus or cooking stove, one
of such a character as to be specially adapted to the economical con-
sumption of peat or peat coal, and in which the fire is completely under
control; secondly, to devise improved cooking utensils separately adapted 3
to their special requirements. .

page_text: The flue for conveying away the products of combustion after they
have performed their functions is formed by a circular, oval, square, or
other shaped channel flue E', running partially or wholly round or
encircling the top or hot chamber A, having its mouth or point of
ingress for the smoke placed so that the said products do not find exit
thereinto till they have completely dispersed themselves over the bottoms
or exposed portions of and among all the utensils in use, the said utensils
resting upon or in a hole or holes formed or made in the top plate of
the hot chamber. These holes I may be fitted with flat or saucer-shaped
lids J.
An ash pan is formed at the bottom of the fire-box, the ashes being
removed through the front opening; when desired this may be made
movable. The fire is fed through the door K. The firc-box B and hot
chamber A supported on legs L, there being also provided a plate M
near the floor for standing the utensils on, or for other purposes.
In the form of stove shewn at Figures 5 to 8 there are two holes
shewn in the hot chamber A, the plate M is raised to the bottom of the
brazier B, the ashes dropping through into a sliding draw ash pan N,
and a grating O is placed in front of the grate bars.
In the form of stove illustrated at Figures 9 and 10 three utensils are
provided for, and a boiler is shewn hung at the back of the fire. This
boiler is shewn in sectional plan at Figure 11. Stoves thus constructed.
are adapted to burn all sorts of fuel, such as peat, coal, coke, wood, or
charcoal, on the use of either of which it effects a very large saving,
with at the same time an increase of heating effect, as compared to that
developed in consuming the same amount in an ordinary fire-place.
Again (as above referred to) stoves thus constructed may be adapted as
ordinary kitchen ranges, and be fitted with an oven and boiler, and may be
ötherwise adapted to other heating and warming purposes than domestic
cooking, such as the heating or warming of public or private buildings.
Or again, the improved stove may be constructed with a series or
succession of fire-boxes adapted to a continuous hot plate or chamber,
with upper holes, with or without brick or other setting. When there
is more than one fire-box or top hole in the hot chamber I sometimes
apply to each hole a shut-off damper so as to be able to shut off all or a
part of the heat therefrom as required; and I may also apply a movable

page_text: draught plate to divide the ascending heat, and direct it as required to
the different holes.
The improved utensils to be employed in carrying the above system.
into practice consist of, a rather include, an improved roasting pan,
frizzling pan, baking oven, saucepan, three or four tier vegetable
steamer, fish steamer, and a stewing steamer. They are, by preference,
made of tin.
The roasting pan, frizzling pan, and baking oven are used when.
cooking or preparing food by the dry heat; and the saucepan and the
different steamers are used when cooking or preparing food by the moist
heat or steam.
The roasting pan (see Figures 12 and 13 is made of an outer case P,.
provided at its bottom with a central flanged hole, the flange P¹ encircling
which fits in the hole I in the hot chamber A so that the dry heat from
the fire enters through these holes into the case; to the sides of the
case P are connected two cross bands P' which support à movable com‍
bined meat and dripping tray or pan, against the bottom of which the
heat directly ascends, and passing the edges thereof circulates directly
around or about the meat resting thereupon. The frizzling pan (see
Figures 14 and 15) is made on the same principal, but the tray is formed
as a false bottom of the pan, and is connected by side connections
thereto, so that the heat ascending, as above described, from the fire
circulates directly round or about the food resting on the tray.
R
The baking oven (see Figures 16, 17, and 18) is formed of a double
casing, between the sides of which the heat from the fire similarly finds
access, and within the inner one of which the food to be cooked or
prepared is placed. Figures 19 and 20 illustrate a second and similar
form of oven.
The saucepan, sce Figures 21 and 22, is formed as usual, except that
it is provided at its bottom with a well which fits in the said top hole;
it is used alone for hot water or to generate steam to effect by the moist
heat the cooking of vegetables, fish, or other food placed in the steamers.
The vegetable steamer (see Figures 23 and 24) is formed of an outer
case which fits on or in the saucepan, but it either has no bottom or one
perforated with holes for the ascent of the steam. The yegetables are
placed in the vegetable trays Q, having inclined sides, perforated with

page_text: holes for the upward passage of the steam generated in the saucepan.
They are placed one above another in the case so that different vegetables
may be cooked at one time. The peculiarly flavoured moisture from the
top or any one of the vegetables is prevented from dripping on to and
flavouring those below by forming the bottoms of the trays whole, and
as already mentioned forming the steam holes in their inclined sides.
The fish steamer (see Figures 25 and 26) is formed with a well at the
bottom to hold the water for generating the steam, and which fits in the
top hole of the hot chamber. The tray or trays for the fish are formed
on the same principal as the vegetable trays. The stewing steamer is
constructed on a similar principal.
. Each of the above utensils may be provided with a hinged or removable
top or slide cover necessary to carry my principal into practice. In all
cases the cover is retained or kept close upon the utensils during the
process of cooking or preparing the food so as to prevent the access of
atmospheric air.
In witness whereof, I, the said Amelia Louisa Freund, have here-
unto set my hand and seal, this Eighteenth day of February, in
the year of our Lord One thousand eight hundred and seventy-
five.
AMELIA LOUISA FREUND. (L.S.)