Mr. Edward Atkinson, whose Aladdin oven has been referred to at p. 117 et seq. has recently constructed, on the same principle, "a workman's pail," measuring ten inches in height by six in diameter, including a sufficient coating of non-conducting material, and containing a lamp, two cylindrical boxes containing oatmeal or maize meal and water, some meat to stew, etc., besides a coffee-pot, which will provide him with at least two good hot meals, without requiring any supervision, of excellent food at a very cheap rate. From his description of the apparatus, his own confidence in "his assured success," grounded on experiments made, the details of which enable me to form an opinion, I do not doubt that it may prove a valuable boon to an intelligent workman, who is not a slave to custom and prejudice. I may say that I have had opportunities of observing the dining habits of workmen, notably during the winter months, of those engaged in the streets in my own neighbourhood. Supplied with braziers containing heated coke for the purpose of their work, these are often utilized at the midday meal. An iron plate being placed thereon, a piece of meat is ruthlessly scorched, hardened until tough and juiceless, unflavoured by herb or onion, unaccompanied by vegetables-to be eaten by hand with more or less of dry bread, in alternate bites. A more wasteful cookery, if the term be applicable, and a less satisfactory result for both palate and stomach, it would be difficult to conceive. I have longed to show to them a more excellent way, but have feared that any offer to suggest one would be regarded as impertinence, or as meddlesome interference on my part. A dinner for two persons could be easily cooked in a pail of small size, say six inches by eight, as follows:

This is based on a receipt of Mr. Atkinson, altered a little to meet English taste. The American workman uses "Indian meal," that is, maize or Indian corn ground, which is not so easily procurable here. Very little attention is required, when the method of using the apparatus has been learned, and a far more nutritious and agreeable meal is provided than the workman usually gets.

Note

The modern stock-pot is a great improvement upon the old earthen pot, set aside by Gouflte for one of "copper tinned," to hold a gallon. The cook should now be provided with one made of aluminium, with a tap which screws in about one inch from the bottom so as to be frequently removed to ensure perfect cleanliness.