. The launderer. A practical treatise on the management and the operation of a steam laundry . correct theoryof starch cooking, besides being so constructed that theyretain the heat for a long time in the starch after itis cooked, making it possible to cook starch at night,and to use it the next day. An illustration of the Bishop Cooker is. shown inFig. 17. These cookers have a separator which removesall the water from the steam before it enters the cooker,thus leaving the steam in a dry condition, and makingit impossible for any moisture to get into the solutionafter it has reached the boilin
. The launderer. A practical treatise on the management and the operation of a steam laundry . correct theoryof starch cooking, besides being so constructed that theyretain the heat for a long time in the starch after itis cooked, making it possible to cook starch at night,and to use it the next day. An illustration of the Bishop Cooker is. shown inFig. 17. These cookers have a separator which removesall the water from the steam before it enters the cooker,thus leaving the steam in a dry condition, and makingit impossible for any moisture to get into the solutionafter it has reached the boiling point. The author hascontinually boiled starch in one of these cookers forsix hours without increasing the quantity in any degree. To those who desire a cheaper arrangement forcooking, the author recommends the use of a woodentank arranged at a suitable height from the floor toallow the starch to run out through the large faucetinto a tub or pail. Into this tank should be introducedsteam pipes and the outlet should be at the the steam into a cross having four openings, 49. Fig-. 17. BISHOP COOKER. (G, H. Bishop.) and into these openings connect curved j)ipes, each pipecurving in the same direction and opening in the samedirection, similar to a revolving lawn sprinkler. As thethe steam is discharged from these pipes it causes thestarch solution to revolve verj rapidly and in this waythoroughly mixes the Avhole mass. Just outside thigtank place a water-trap to prevent any water gettinginto the starch. This trap may be constructed asfollows: Take a two-inch pipe about eighteen incheslong and put a cap on each end; insert the inlet steam — 50 — pipe through the side of this two-inch pipe at aboutone-third the distance from the bottom. From the topof this two-inch pipe connect the steam outlet, and intothe starch-cooker at the lower end of the pipe havean outlet, controlled by a valve to allow the escape ofthe condensed water. As the steam enters this large two-
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