Part 170

An exceptionally good governor is that introduced by Joseph Shaw, of Albert Brass Works, Lockwood, Huddersfield, and 41, Hart Street, New Oxford Street, London, W.C. This is illustrated in Fig. 223. A searching trial of this governor was made a few months since, by Thos. Newbigging, Esq., M. Inst. C.E., who reports on it as follows:--

“I have tested the ‘Shaw’ gas governor which you forwarded out of stock, in the various circumstances under which gas is ordinarily consumed, and I pronounce it to be a satisfactory and trustworthy instrument in every respect.

“The pressure of gas in the mains is usually in excess of the average requirements of consumers, owing to circumstances over which the gas authorities have no control.

“The lower the pressure at which gas is consumed, the smaller the consumption and the better the light, provided the pipes and the pressure are sufficient to admit of the required volume of gas passing to the burners.

“Regulation by means of a stop tap at the meter, or near to the burner, is impossible owing to the varying pressures during the hours of consumption, and hence the need of a regulator or governor which will adapt itself automatically to the changing conditions.

“Shaw’s governor performs that function with certainty and constancy.

“With a series of ordinary burners, regulated by the ‘Shaw’ governor the consumption of gas per hour was 28 cubic feet, and each one gave an illuminating power equal to 15·25 standard sperm candles; whereas with the same burners, consuming the same gas, but ungoverned, the consumption was 33·8 cubic feet per hour, and each gave an illuminating power of 13·7 standard candles.

“The governed burners were then extinguished one by one, and the consumption and illuminating power remained constant.

“The saving in gas by the application of the ‘Shaw’ governor was therefore 17·16 per cent., whilst the illuminating power of the gas was increased 11·31 per cent.

“These results need no comment, as they speak for themselves.

“The governor may be said to be practically indestructible under ordinary good usage, and the ease with which the working parts can be reached for cleaning when required, without detaching the instrument from its position, is an important recommendation, and adds to its value.”

Subjoined is a copy of the gas account of the Salford Union Workhouse:--

£ _s. d._ March quarter, 1889 127 8 11 ” ” 1890 75 2 1 ---------- £52 6 10

This saving in three months was effected by the use of Shaw’s governors, which cost 33_l._, and will continue to produce a similar economy indefinitely.

PRICE LIST, INCLUDING LOCK AND KEY.

Brass Union Connections, per pair.

£ _s. d._ £ _s. d._ No. 1.--For ½ inch ce pipe 1 15 0 0 2 0 ” 2.-- ” ¾ ” ” 2 15 0 0 3 0 ” 3.-- ” 1 ” ” 3 15 0 0 4 0 ” 4.-- ” 1¼ ” ” 5 0 0 0 7 6 ” 5.-- ” 1½ ” ” 6 0 0 0 9 0 ” 7.-- ” 2 ” ” 8 0 0 0 17 0 ” 8.-- ” 2½ ” ” 11 0 0 } These sizes ” 9.-- ” 3 ” ” 13 10 0 } are cast ” 10.-- ” 4 ” ” 17 10 0 } with flanges.

Another economizer of light is the Shaw self-cleaning reflector, made by the same firm. It consumes its own smoke, is easily fixed to present gas fittings, and is simple, efficient, durable, and cheap. It is shown in Fig. 224 in its plainest, simplest form. Many other more elaborate designs are made in ornamental wrought ironwork and enamelled ware.

Fig. 225 illustrates the most convenient and useful plant adapted to the home manufacture of illuminating gas, known as the “Alpha.” It is constructed by the patentee, H. L. Müller, of Mary Ann St., St. Paul’s Square, Birmingham, and has recently had some improvements added. The process of gas making by this plant consists simply in combining atmospheric air with a light hydro-carbon in a state of vapour. There are many available forms of such light hydro-carbon derived from mineral oils, shales, and coal tar. When air is charged with such vapours it forms a mixture that can be ignited and burned. But the most successful results cannot be attained without certain important conditions are fulfilled, which are carefully provided for in Müller’s apparatus. In many respects the illuminating agent thus produced is superior to coal gas. Its cost is certainly no greater, and in some instances considerably less; the supply can be placed under control, instead of being liable to interruption through strikes and other causes; the light is bright and pleasant; and the vapour being pure is much less unwholesome to breathe, less unpleasant to smell, and less injurious to furniture, pictures, &c. The object of Müller and Adkin’s recent improvements is to completely control the flame, preventing any sudden increase above the normal, when fresh supplies of hydro-carbon are furnished to the apparatus. This is accomplished by a self-acting feed-box, which enables the reservoir to be replenished whilst the apparatus is in use, without in any way interfering with the lights which are burning. The system is being largely adopted in mansions and rural districts, where coal gas is not obtainable or is very dear, and can successfully compete with coal gas, even in localities where it is cheap. An additional advantage it possesses is that it furnishes a most convenient motive power for pumping, chaff-cutting, and the numerous other operations conducted in a country house.

_Sugg’s Specialities._--In all matters relating to the use of coal gas in the house, whether for lighting, warming, or cooking purposes, the name of Sugg stands pre-eminent. To attempt to illustrate or describe all the appliances introduced by him, and sold by William Sugg & Co., Limited, Grand Hotel Buildings, Charing Cross, London, would require the space of a good-sized volume; even then it would not do justice to the inventor, because it could not include new things which are continually being perfected under his direction. This is especially the case with regard to gas burners, globes, and governors, of which hundreds of forms and designs can be seen at the show-rooms, all possessing some special quality of usefulness or ornament. Instead, therefore, of selecting a few examples for illustration, which would very inadequately represent the subject, it will be more just to recommend every user of gas to procure Sugg’s catalogue, and observe for himself those articles which best furnish his needs, not forgetting that the advice to be obtained from the maker is the result of a unique experience and long study, and therefore well worth taking to heart.

LIGHTING: Electric. Continued from p. 95.

During the past few years the manufacture of incandescent lamps has been developing rapidly, numerous improvements having been introduced, and by the use of high class of photometrical instruments in the examining rooms, the exact light-giving power of each lamp in standard candles is registered, the ordinary sizes being 5, 8, 12, 16, 25, 30, and 50, those of higher power being only suitable for halls, ball-rooms, &c. The manufacture in this country is, owing to patent monopolies, confined to two types, the Edison-Swan and the Woodhouse and Rawson, the difference between which is chiefly in the shape of the carbon. In the former, the carbon has a loop in it; in the latter, it is like a plain horse-shoe. In both cases the price is 3_s._ 6_d._ each for all sizes up to and including 30 candle power, but the Woodhouse and Rawson lamps consume less current for an equal amount of light, while the length of life is phenomenal, in one instance being close on 11,000 hours.

It is a very good plan to use the Trotter dioptric shades, in which the light is subdivided by numerous prisms, without any appreciable loss.

Formerly switches, to turn the lamps on and off, were a great source of trouble, being as a rule cheap and nasty. They are now, however, made of superior quality, being thoroughly mounted on either porcelain or slate, with ornamental covers harmonising with the wall of the room, fitted with spring arrangements preventing any sparking from taking place when turning the switch off, the brake being practically instantaneous. Those called the “W. & R. Diamond,” can be safely recommended as fulfilling all the requirements of the Fire Insurance Office rules. Various sizes are of course made, from a small switch to turn on one light to others to turn on say all the lights in a room, and large main switches which are used below in the engine-room for turning on as many as 500 lights. One great advantage is that the switch can if necessary be fixed outside the door of the room, so that the light can be turned on before entering.

Small switches are also made somewhat similar in design to a gas tap, for fixing just above the lamp and shade, and these are very convenient as supplementary switches to the main switch outside the door of the room; they cannot, however, be used for more than one light at a time.

Small independent cut-outs should be used in connection with each individual lamp or group of lamps, in order to add as much as possible to the security of the house. In addition to this, a magnetic cut-out should be fixed in the main circuit, by means of which the whole of the light would be automatically switched off, in the event of any dangerous excess of current passing through the wires. The cut-outs are as a rule so cheap and effective, that there is no real excuse for neglecting to use them, and under the rules of the Phœnix Fire Office, which are those chiefly worked to by the installation contractors, they have to be fixed in every circuit.

In confirmation of the above, we cannot do better than quote the following extract from the rules of the Phœnix Fire Office:--

“Any firm, by arranging to place inferior quality of work in your premises, can easily underprice firms that are more conscientious; and experience proves that inferior work is nearly certain to result in a fire breaking out sooner or later.”

THIEVES AND FIRE. Continued from p. 110.

Shut all doors and windows immediately; every effort must be made to exclude air. By this means fire may be confined to a single room for a sufficient period to enable all the inmates to be aroused and escape; but if the doors and windows are thrown open, the draught will instantly cause the flames to increase. Moments are precious at the commencement of a fire, and not a second should be lost in tackling it. In a room a table-cloth can be so used as to smother a large sheet of flame, and a cushion, coat, or anything similar may be successfully used to beat it out. The great point is presence of mind--calmness in danger--action guided by reason and thought. In large houses buckets of water should be placed on each landing, a little salt or ammonia being mixed with the water. Always endeavour to attack the seat of a fire; if you cannot extinguish a fire, be sure to shut the door when making good your retreat. Make your way through smoke on hands and knees, keeping your face down as much as possible. A wet silk handkerchief tied over the eyes and nose will make breathing possible even in the midst of much smoke, and a blanket wetted and wrapped around the body will enable a person to pass through a sheet of flames in comparative safety.

For a chimney on fire.--Burn a handful of sulphur in the grate.

Burns.--In a serious burn, the clothes must be removed as soon as possible. If not already thoroughly wet, the injured part should be drenched with water, and the clothes cut away. Everything must be sacrificed to getting them off without pulling, as the slightest dragging will lacerate the skin. If patches of the clothing adhere and will not drop off they must be allowed to remain. Dip cloths in a thick paste of common baking soda and water, and lay them over the burnt surface, bandaging lightly to exclude the air. As soon as a dry spot appears on this dressing, wet it with the soda and water by squeezing some on it. There will be no smarting while it is saturated and the air excluded. If the feet are cold, heat should be applied. If the pulse is weak, give a little stimulant, and send for a doctor. Pain is a good sign in severe burns; it shows that there is still vitality. For slight burns, any oil is good (salad oil for preference); apply plentifully, and bandage to keep the cold out.

THE DAIRY. Continued from p. 167.

Bradford’s (Bradford & Co., 140, 141, 142, and 143, High Holborn, London; Salford, Manchester, and Liverpool) revolving-disc milk-pan stands are simple, substantial, portable, and utilise space, as they can be placed in line or in square--the revolving discs or tables allow of skimming each pan without moving from one position--being portable, they can be placed in the most desirable position for ventilation, and for thorough cleansing of the milkhouse walls, which fixed shelves do not admit of. Made to hold six pans. Larger sizes to order. Price (in iron) 2_l._ 2_s._; (in wood) 3_l._ 3_s._

The most satisfactory milk cooler is the capillary pattern, which is made in all sizes by Laurence, Bradford & Co.

Bradford’s “post-diaphragm” churn, and the same maker’s “Charlemont diaphragm” churn, have gained many first prizes, and are to be recommended.

The “Arch-Albany” butter worker, with helical roller, is also made by Bradford’s in all sizes to suit large or small dairies. It gained a silver medal at the R.A.S. Show at Plymouth, 1890.

The following additional books of reference deserve notice:--

J. Long: ‘British Dairy Farming.’ London. 1885.

H. M. Upton: ‘Profitable Dairy Farming.’ London. 1888. 2_s._

C. R. Valentine: ‘Butter-making.’ London. 1889. 1_s._

J. P. Sheldon: ‘The Farm and the Dairy.’ London. 1889. 2_s._ 6_d._

J. Long: ‘The Dairy Farm.’ London. 1889.

THE PANTRY: Ovens and Bakings. Continued from p. 208.

There are several different systems of baking bread in the market, mostly with steam ovens, which are generally acknowledged to be superior to the ordinary bakers’ bread. It, however, will be found, by the examination of a loaf made and baked by the aid of gas, that this system is a great improvement over the best hitherto introduced. Moreover, the method is so simple that success is brought within reach of all who use a well-constructed gas kitchener.

In the preparation of bread by the usually adopted methods, the dough is allowed to rise in a warm place, and after being cut into loaves, is at once placed in an oven and heated up to its highest point, viz., 500°-600° F. In the case of bread made by the new method, the dough, which is leavened as usual with brewers’ or German dried yeast, is allowed to stand in a warm place and rise in the ordinary way. But after it is cut into loaves, it is treated in a manner diametrically opposite to that described above, for it is at once put into a cold gas oven, and the gas jets are lighted only sufficiently to produce a gradually increasing heat, not greater than 80° F. at the end of one hour, during which the loaves are left in the oven to rise.

The scientific explanation of the operation which is going on during this period is this. The yeast plant which grows and ramifies all through the bread has full time to do its work and make it light and open, and the plant is not killed until it has fully done its work. A smaller quantity of yeast will do the work of a larger quantity usually required because the comparatively low and regular temperature of the gas stove is favourable to its proper development throughout the bread. When the loaves have well-risen, the heat of the oven is gradually increased by turning on the gas. The yeast plant dies after about 90° F. is reached. The cooking then goes on, the heat steadily increasing until it reaches in about ¾ hour a temperature of 480°-500° F. The bread is by this time thoroughly cooked and beautifully browned, with a nice equal thickness of crust. During all this process no steam accumulates in the oven, which is Sugg’s “Westminster” (see p. 1004), as the luminous flames supply a sharp dry heat and the ventilation is thorough. After the loaves are done they are taken out of the tins, and after the gas is turned out they are restored to the oven for 10 minutes to dry. They are then ready for use, and can be eaten as soon as they are cold. They will be found to be easily digestible even by invalids or persons of weak digestion.

The process has been seen and approved of by Dr. Charles, lecturer at St. Thomas’s Hospital, who moreover stated at his lectures on Food and Digestion, recently delivered at Westminster Town Hall, that it was a process which would produce good and thoroughly digestible bread. It is only by the use of gas that such a process of gradually heating the oven can be carried out, but the simple method here described enables every housekeeper, by the aid of gas, to produce bread and pastry which will be light and thoroughly digestible. The cost of gas to bake eight 1¼ lb. loaves is under ¾_d._

For some time past, the baking of bread by this process has been carried on in the window of Sugg’s show-room, Grand Hotel Buildings, Charing Cross. The dough is prepared by young girls at the Works in Regency Street, and then baked in a “Westminster” oven, fitted with a glass door, so that the bread is visible during the whole time of baking. The loaves weigh 1¼ lb. each when put into the oven, and only slightly less when taken out perfectly cooked.

THE KITCHEN: Ranges. Continued from p. 235.

Even in the best appointed kitchen the problem will often arise, how to obtain on the instant a small quantity of fresh boiling water. Many inventions have been devised to meet this constantly recurring want, such as quick-boiling kettles with ingeniously constructed bottoms, and powerful gas burners arranged to concentrate a large amount of flame upon the ingenious kettle-bottoms. But usually it is found in practice, that, no matter with what waste of gas, it is several minutes before even so small a quantity of water as is needed to make a cup of tea can be raised from cold to boiling. Hence it happens that tea and other things are frequently spoiled from being made either with water which has not boiled at all, or with water which boiled long before it was wanted. Many will therefore be glad to hear of a little instrument sold by Ewart and Son, of Euston Road, which they call the “Kitchen Geyser.” The water does not remain in the geyser, but merely flows through it and _is boiled as it flows_. At first lighting, a few seconds are lost in warming the copper of which the geyser is made. And so a single minute (not longer) has to be allowed before the stream of water actually reaches boiling point. It then flows at the rate of a pint per minute, so that it takes in all just two minutes to produce the first pint of boiling water. After this, however, the metal is kept hot by the minute flame which is left burning when the water is stopped. A second pint of boiling water can thus be had in a _single minute_ whenever afterwards required, until the gas is finally turned off. The saving of time, fuel, and temper effected by this little instrument will be found to make it quite indispensable where it has once been tried.

Sugg’s “Westminster” gas kitcheners (Fig. 226) possess the following advantages:--(1) Thoroughly ventilated cooking chamber, lined with enamelled iron, suitable for roasting joints and poultry, and baking bread and light pastry. (2) The luminous flames used in this chamber give off no offensive odour. The products of combustion are as harmless as those from an ordinary gas burner. (3) The flavour of meat, game, &c., is preserved, as they are roasted by radiant heat in a well-ventilated chamber as perfectly as they would be before a good bright fire. (4) The juices of the meat are retained in the joint, making it more nourishing than when roasted in any other way. (5) The waste of meat by cooking is much less than that incurred by roasting in coal kitcheners and imperfectly ventilated ovens. The saving in weight of meat thus secured will more than pay for the gas. (6) For baking bread and pastry it is unrivalled. Many persons are unable to eat bread and pastry baked in coal and other imperfectly ventilated ovens because it is indigestible. The bread baked in this kitchener is equal to the best Parisian bread, light and easily digestible, and can be eaten on the same day as baked without danger of indigestion. Pastry, when properly made, and baked in this kitchener, is wholesome and very digestible. (7) The hot plate is fitted with three burners--one of which is both a grilling and boiling burner. Toast, chops, steaks, or any kind of grilled food can be prepared in a very perfect manner by this grilling burner. (8) Properly made toast and grilled meat is so important to invalids and persons of delicate appetite, and even for more robust constitutions, that the advantages of a kitchener on which can be prepared successfully such kinds of food, cannot be over-estimated. (9) The “Westminster” kitchener is simple and easy to use. It is substantially made and durable. Every part being marked, it can be taken to pieces and put together easily. Any part being broken can be replaced with greatest facility. The outside of the oven under the boiling burners is now also enamelled, greatly adding to its durability, appearance, and cleanliness.

The “Eagle range” (Eagle Range and Foundry Co., 176, Regent Street, London), Fig. 70, is made in all sizes from 2 ft. to 10 ft., either portable or for fixing (to meet all requirements), with 1 to 4 ovens, with or without hot closets (for keeping joints, &c., hot for serving or cutting), or with grill attached for business houses. This range has the following advantages, viz. an adjustable bottom grating to the fire-box, by means of which the fire can be brought up close to the hot plate for oven work, &c., or the bottom grating can be lowered to give a large surface for roasting in front; a convertible closed or open fire (the conversion needing 2 movements only); a reversing damper fitted to one (or both) of the ovens, by means of which the flame can be directed to give an excess heat at the bottom or at the top of the oven as desired; iron flues, requiring no brick setting, automatic cinder sifter, &c.

These and all ranges that have iron coving plates at sides and back above the hot plate, can be covered with glazed tiles (either plain white or pattern), which is of great convenience in dark kitchens, and to be recommended for cleanliness and good appearance. It will be well understood that any of the ranges mentioned can be fitted with any description of boiler required, but the power of the boilers differs considerably in the different makes. The above-mentioned firm make a speciality of hot water supply.

THE KITCHEN: Pots and Pans. Continued from p. 240.

_Stanley’s Heat Conductors._--Flesh is known to be a very bad conductor of heat; therefore the perfect cooking of the inside of joints by the ordinary culinary methods involves the excessive cooking of the outside, with corresponding loss of the nutritious juices of the meat.