7^0 COTTAGE, FARM, AND VILLA ARCHITECTURE. a blue flame, closely resembling a blue riband round the base of a black turban ; and then to bring down the copper cone, until its lower edge is on a level with the base of the gas circle. A vessel to receive the dripping is then placed under the spout of the tin dripping-dish, and the process of roasting goes on, without basting or any other oper- ation whatever being requisite. The heat produced by the gas is radiated from the copper cone on die meat, and, this being done equally on all sides, the latter never requires turning, while, the heat not being so intense as that from an open fire, the meat is neither dried nor burned ; and, consequently, does not need basting. It is, in fact, roasted by heated air, but air which is constantly renewed ; and, therefore, this operation has no affinity with baking. The time required for roasting in this manner is shorter than that before an open fire, in the proportion of about twelve to fifteen ; it requiring fifteen minutes for roasting every pound of meat before an open fire, and only twelve minutes for roasting the same quantity by gas. As the cones are nicely balanced, in the manner of chandeliers suspended from lofty ceilings, the cook, when she wishes to look at the meat, can raise and lower the cone hanging over it, with the greatest case. The fat drops slowly, and as pure as water, into the dish placed to receive it ; and when the period of dressing is nearly completed, it is indicated by the appearance of gravy being mixed with the fat. For different joints, and for fowls of different kinds, and game, there are rims and covers of different sizes ; and for a sirloin of beef, the cone approaches to the form of a cylinder with a domical top. The operation, when the meat is once spitted, and the gas properly adjusted, is conducted or rather goes on of itself, with all the quiet precision of a chemical process in a laboratory ; and, in short, with so much cleanliness, neatness, and absence of smell and heat, that it would not be offensive in a drawing-room. On the evening of January 5. 1833, we were present, along with a number of gentlemen, in Mr. Hicks's kitchen, in Wimjjole Street, when a part of a sirloin of beef, a leg of mutton, two fowls, and a pigeon, were roasted in this manner, and afterwards tasted by the company ; when they were found to be in all respects equal, if not superior, to meat and fowls roasted in the common way. Mr. Hicks's apparatus had been only erected a few weeks, and was, at the time we saw it, not made known to the public. The expense of gas is much less than might be imagined, the effect being produced not so much by intensity of heat as by its concentration. Mr. Hicks has found sixteen cubical feet of gas, which costs "2^(1., sufficient for roasting twelve or fourteen pounds of meat ; which is considerably less than a farthing per pound. When it is con- sidered that bread is baked and browned at from 280" to SOO"' Fahr., and that meat is roasted in bakers' ovens after the bread is removed, the circumstance of gas affording a sufficient degree of heat for roasting will not occasion surprise. We have before, § 144,5, described the mode by which boiling and stewing by gas have been for some time practised in Edinburgh ; and it is clear that, as roasting can be also effected by it, so may baking. The whole business, therefore, of the preparation of human food by the ap[)Jication of heat may be performed by gas, and that with great economy, in all families who roast and bake at home. This is only realising what was long ago anticipated by the late William Strutt, Esq., of Derby. There can be no doubt that oil, or any liquid fat burned in the same manner, would effect the same end ; and, indeed, this is proved by the portable machine for the use of ships and ambulatory cottages, § 516, invented by Mr. Cochrane, and sold I)y Josse, in Regent Street. How far the art of cooking by gas will be suitable for country inns, may be considered uncertain in the present infancy of the invention ; but as, on calculation, it is found in London to be much cheaper than roasting by open fires of coal, and, for small joints, equally cheap with sendhig meat to be cooked in a baker's oven, it appears liighly probable that, wherever gas is used for lighting, it will answer to employ it also for cooking. In cities, which are now generally lighted with gas, it will probably soon effect an important revolution ; for, since every house may be supplied with heat by steam or hot water from public companies, domestic fires will become unnecessary; and, as the smoke maybe burned in the engines of all manufactories by Witty's furnaces, our atmosphere may be left comparatively pure, and our town Architecture be displayed to as great advantage as town Architecture now is on the Continent. Chap. IV. Designs for Parochial Schools. 1516. The Subject of the Education of Youth is one of such vast importance, that we feel some difficulty in entering upon it, in such a manner as to suffice for the object which we have in view ; and, at the same time, not to exceed the limits suitable for a chapter treating upon School Architecture, rather than upon school management. The
