American inventions and inventors . g and the Injun pudding are placedin front of the bread. While the bread and the puddingsare baking, two tin ovens are brought in and prepared foruse. These Dutch ovens are mere sheets of metal curved 30 AMERICAN INVENTIONS AND INVENTORS. around into more than half a circle, with the opening placedtoward the fire. A long iron rod runs through from side toside of the oven on which the meat for roast is to be Brown removes one of the spits and thrusts itthrough a piece of beef, and in the same way spits a fatturkey on the other. Here is work for
American inventions and inventors . g and the Injun pudding are placedin front of the bread. While the bread and the puddingsare baking, two tin ovens are brought in and prepared foruse. These Dutch ovens are mere sheets of metal curved 30 AMERICAN INVENTIONS AND INVENTORS. around into more than half a circle, with the opening placedtoward the fire. A long iron rod runs through from side toside of the oven on which the meat for roast is to be Brown removes one of the spits and thrusts itthrough a piece of beef, and in the same way spits a fatturkey on the other. Here is work for little Polly, uponwhom rests the task of frequently turning the spit so thatthe meat is evenly roasted. Later in the day, when the bread is baked, the oven isheated again and filled with pies—apple, mince, squash, and pumpkin. By thetime these are bakedthe day is done. Thecoals on the hearthare covered withashes and the tiredcooks gladly retirefor the night. On other daysmeat is boiled in potsthat are hung fromthe crane, a COOKING IN A COLONIAL KITCHEN. swinging, iron rodwhich reaches directly over the fire or may be turned outinto the room. Upon the hearth potatoes are baked, corn isroasted, and other primitive forms of cooking are used. Wehave made a long step from the Indians open fire and hissimple cooking to the brick and tin ovens and the metal potsand kettles of our ancestors; but is it not a longer step tothe coal, oil, and gas ranges of to-day? CHAPTER IV. CHIMNEYS. Remembering our experience in the Indian long house—the discomfort of the smoke and the opening in the roof—weshall understand another great improvement in the colonistshouse. Even the log cabin had its chimney. The risingcolumn of hot air from the fire, carrying the smoke with it,is confined between walls of stone or brick, and the room isfairly free from smoke. Why did not the Indian build achimney? The temporary nature of his dwelling may havebeen a partial reason; but the red mans lack of
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