The Popular Science Monthly, Vol. 36: November, 1889, to April, 1890 (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from The Popular Science Monthly, Vol. 36: November, 1889, to April, 1890

The true science of cooking consists in the regulated and con trolled application of heat by which flavors are developed and the work of conversion is accomplished. For this purpose a quantity of fuel is required which is almost absurdly small compared to the quantity commonly used.

Compare the ordinary method of using fuel for cooking with the scientific use of fuel for the development of power in the steam-engine.

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