Bouillon

“ Court-bouillon must always be prepared in advance for all fish, the time for poaching which is less than half an hour, except turbots and brills.
[66]
2. When a fish is of such a size as to need more than half an hour’s poaching, proceed as follows:—Place under the drainer of the fish-kettle the minced carrots and onions and the faggot; put the fish on the drainer, and cover it with water and vinegar, or white wine, in accordance with the kind of court-bouillon wanted and the quantity required. ”

“ Each boiling-house consists of a spacious kitchen filled with immense cauldrons. Here winkle and whelk buyers, who have neither utensils nor convenient premises sufficient to boil at home, can have it done for them for fourpence a bushel. Each boiling is performed separately [24] in a wicker-basket; crabs and lobsters may likewise be boiled at these houses. Half-a-dozen scores of the fish are packed in a large basket, shaped like a strawberry-pottle, a lid is put between each lot, and the hot-water torture is inflicted at the rate of sixpence a score. ”

“ Take two equal boilers, containing equal quantities of boiling hot water, and put into them two equal pieces of meat taken from the same carcase—two legs of mutton, for instance—and boil them during the same time. Under one of the boilers make a small fire, just barely sufficient to keep the water boiling hot, or rather just beginning to boil; under the other make as vehement a fire as possible, and keep the water boiling the whole time with the utmost violence. ”

“ Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered.
Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. ”

“ I place all the vessels, bottles or jars, upright in a boiler, which I then fill with cold water up to the necks of the vessels; I then cover the boiler with its lid, which is made to rest upon the vessels. I cover the upper part of the lid with a piece of wet linen, in order that the sides of the lid may exactly fit, and all evaporation from the water-bath be impeded as much as possible. ”

“ Now, if we could see through the kettle, we should be able to observe the water boiling in it which is a curious sight when looked into. To examine water boiling, we must boil the water in a glass [249] vessel—a long tube is the best—heated with a spirit lamp. Then first you see the water in motion, and the air-bubbles being driven off by the heat. As the water gets hotter, other bubbles appear, rising from the bottom of the tube. ”

“ On a properly-constructed hot-plate or sand-bath a dozen saucepans may be kept at the true cooking temperature, with an expenditure of fuel commonly employed in England to ‘boil’ one saucepan. In the great majority of so-called boiling operations, even simmering is unnecessary. Not only is a ‘boiled leg of mutton’ not itself boiled, but even the water in which it is cooked should not be kept boiling, as we shall presently see. ”

“ Is to rise at four o'clock every morning. Wash and clean out the boiler, fill her up with clean water, put fire under her, and to clean, fill and put fire under the singling still—to collect and put in order for mashing, his hogsheads—and as soon as the water is warm enough in the boiler to begin mashing, which he ought to finish as early in the day as possible; for when the mashing is done, he will have time to scald and clean [Pg 124] his vessels, to attend his doubling and singling still, to get in wood for next day, and to make his stock yeast, if new yeast is wanting. ”

“ Boiling is a much more common operation than any of those we have considered, with the exception perhaps of roasting. It consists, as every body knows, in subjecting the materials of food to the influence of heat, through the medium of boiling water, or of steam.
The water employed for boiling meat or pulse should be soft, and the joint should be put on the fire immersed in cold water, in order that the heat may gradually cause the whole mass to become boiled equally. ”

“ In a very small still, having no worm, the condensation must be produced by linen, wetted in cold water, applied round the capital. A third method consists in plunging the boiler of the still into a larger vessel of boiling water placed over a fire, when the rose-water never acquires the burnt flavour to which we have alluded. ”

“ Then a large receiver, into which meat, fowl, or fish is put to be cooked, is fitted on tight over the boiling water, and shut off from all possibility of being touched by steam or water by a close-fitting cover. Above this two other pans, or boilers, for vegetables, custards, etc., can be fitted with tight cover also; [Pg 219] and the whole boiler, which is about as large but higher than an ordinary wash-boiler, is also closely covered. Very little fuel will keep the water boiling hot when once it has reached that point, as no heat can escape by evaporation. ”

“ First, the boiler may be full and the water clean and clear; or, secondly, the boiler may not only be full but the water may be hot, very hot, hot enough to scald you, almost boiling; thirdly, it may be just one degree hotter and at the boiling point, giving forth its vapor in clouds of steam, pressing through the valves and driving the mighty piston which turns the wheels and propels the train of cars across the country. ”

“ In its travel broken fibres and dirt escape, and the grass arrives at the mouth of an upright cylindrical boiler, stationary, and so arranged that the boiling liquor is vomited over the mass of esparto. The boiler is filled, and a fairly strong solution of caustic soda is run in, the manhole is fastened down, and steam under pressure introduced. ”

“ Heat the water to bubbling boiling, sprinkle the measured grain in so slowly as not to stop the boiling of the water, stirring continuously. Let it boil up well, and if a coarse grain, cook over the fire until it thickens, then set into the outer boiler containing perfectly boiling water and keep it cooking rapidly the required length of time. ”

“ BOWLS One bowl is filled with clear water, another with wine, a third with vinegar, a fourth is empty. All are placed in line on table. Each person in turn is blindfolded, turned about three times, and led to table. A hand is put out and prophecy made by bowl touched. Water shows happy, peaceful life; wine promises rich, eventful, noble career; vinegar, misery and poverty; an empty bowl is a symbol of bachelor or spinster life. ”

“ Water is boiling when it bubbles and jumps merrily about, and the steam comes in white puffs from the spout of the kettle. It does not boil when it begins to simmer and to sing. That is only the sign that it is near to boiling. ”

“ On The Corning Egg Farm a large boiler, with a hot water attachment, is maintained for this purpose, and water is taken to the Laying Houses at as close to boiling point as it is possible to get it there. ”

“ In the centre of the range is the grate, with an oven on one side and on the other a twelve-gallon boiler, in which water is kept hot for domestic purposes. Boiling water can be obtained by raking down live fuel into a small secondary grate under the boiler through a small hole made for the purpose. If desired, clothes can be boiled in the boiler and access to it from the scullery may be gained by opening a curved door. ”

“ The boiler that heats this house is about seven feet long, three deep, and three feet six inches wide, and consequently contains a large body of water, when once heated it gives out a great portion of caloric from its sides and surface, being placed at the back of the house, but in the interior, and concealed by the plants. ”

“ We have tried all these receipts since we possessed this excellent boiler, and can testify to the superiority of each dish over that cooked in the usual way.
We have cooked all our vegetables—corn, peas, beets, potatoes—in the pans that are made to fit over the first vessel with tight covers, and are greatly pleased with the improvement. It must be remembered that each vessel should be closely covered, and over all the cover for the whole boiler. Bread of all kinds and loaf cake are delicious cooked in a “Rumford,” and when done put into the oven to brown. ”

“ To prevent the salt accumulating, a constant stream of boiling water is ejected from, and cold water in its stead injected into the boiler, which occasions a constant fluctuation in the height of water in the boiler, and requires a constant caution in the Engineer to prevent mischief. ”

“ Some boilers are now made of wood, having steam-pipes running through them, and in those cases in which the admixture of water is no detriment steam—in the form of jets—is thrown directly into the fluid to be heated, which very quickly raises it to the boiling point. ”

“ If a large quantity of water has been used, the boilings will be poor; therefore, when the meat has been taken up, leave the pot on the fire and let it boil quickly, without the lid, for an hour or so, then strain off for use. ”

“ The improved boiler was what is called a multi-tubular boiler. You do not understand that, I suppose. An iron boiler is cast, six feet long, and three feet and a third in diameter. It is to be filled half full of water. Through this lower half there run twenty-five copper tubes, each about three inches in diameter, open at one end to the fire, through which the heat passes to the chimney at the other end. You see this would present a great deal of heating surface to the water, causing it to boil and steam off with great rapidity. ”

“ It is even likely that the art of Boiling, as commonly known to us, may have been developed through this intermediate process, which I propose to call Stone-Boiling.
There is a North American tribe who received from their neighbours the Ojibwas, the name of Assinaboins, or "Stone- Boilers," from their mode of boiling their meat, of which Catlin gives a particular account. They dig a hole in the ground, take a piece of the animal's raw hide, and press it down with their hands close to the sides of the hole, which thus becomes a sort of pot or basin. ”

“ The boiler should have been represented over a fireplace.
“To cause the revolution of a sphere on a pivot by means of a boiler placed over a fire.
“Let Α Β (Fig. 2 [10] ) be a boiler containing water and placed over a fire. It is closed by means of a cover, Γ Λ, which is traversed by a bent tube, Ε Ζ Η, whose extremity, Η, enters the hollow sphere, Θ Κ, in the direction of the latter’s diameter. ”

“ One who boils. 2. A vessel in which any thing is boiled. μ The word boiler is a generic term covering a great variety of kettles, saucepans, clothes boilers, evaporators, coppers, retorts, etc. 3. (Mech.) A strong metallic vessel, usually of wrought iron plates riveted together, or a composite structure variously formed, in which steam is generated for driving engines, or for heating, cooking, or other purposes. μ The earliest steam boilers were usually spheres or sections of spheres, heated wholly from the outside. ”

“ Every boiler constructed of riveted plate and carrying a high head of steam, holds in constant abeyance, through the strength of a disruptive shell, a force, more destructive in its escaping violence than burning gunpowder. ”

“ The boiler is to be filled with straw and alkaline solution and then closed fluid and steam-tight. The boiler is made to revolve slowly, say about one or two revolutions per minute, and the steam is to be admitted. I find it desirable to keep up the heat and pressure during about three hours after the pressure above mentioned has been obtained, when the process of boiling is complete. A steam-gauge proper y fixed upon the boiler will enable one to ascertain when the pressure has attained the required degree. ”

“ When there is quite a commotion on the surface of the water, and the bubbles breaking above it throw off steam or watery vapor, two hundred and twelve degrees, or the boiling point, is reached. [10] After water reaches the boiling point it becomes no hotter, no matter how violently it may boil. The excess of heat escapes in the steam. ”

“ Graham's Process.—This process consists in boiling fibrous substances in a solution of sulphurous acid, or a sulphite or bisulphite of soda, potash, magnesia, or lime, or other suitable base and water. The boiling is preferable conducted in a closed boiler, lined with lead, to protect it from the action of the chemical substances used, and is fitted with a valve which can be opened to allow the gases and volatile hydrocarbons contained in and around the fibres to escape. ”

“ The cold frosty nights, followed by warm sunny days, making it run freely, clear as water, and slightly sweet—from these troughs, or bark dishes, it is collected in pails, by walking upon the now soft snow, by the aid of snow shoes, and poured into barrels which stand near the boilers, ready to supply them as the syrup boils down. ”

“ When the woodsman makes “one-night stands,” he will invariably build the fire and start the kettle boiling while he or a companion stakes the tent, and as soon as the meal is prepared, a pot of water is started boiling for dish washing. ”

“ The fittings to a marine boiler are—funnel and air casings, up-takes and air casings, smoke boxes and doors, fire doors, bars, bridges, and bearers, main steam stop valve, donkey valve, safety valves and drain pipes, main and donkey feed check valves, blow-off and scum cocks, water gauge glasses on front and back of boiler, test water cock for trying density of water, steam cock for whistle, and another for winches on deck. ”