Text 3002, 129 rader
Skriven 2010-10-23 20:39:00 av Dave Drum (46924.cooking)
     Kommentar till en text av Glen Jamieson (46878.cooking)
Ärende: Controlled Combustion
=============================
-=> Glen Jamieson wrote to Jim Weller <=-

 JW> Also known as airtight wood stoves.

 DD> Controlled combustion is a *much* better descriptor

 JW> You're right of course. But try that on in a Canadian hardware store
 JW> and see what happens.

 GJ> They are known here as "slow combustion heaters".  I would expect that
 GJ> the designers used "airtight" to indicate that the products of
 GJ> combustion were prevented from entering the room, but only disappeared
 GJ> up the chimney, so there was no smell as would be experienced with an
 GJ> open fireplace.  Obviously supply air would be needed for the fire,
 
The air supply is from adjustable intake vents inside the room being heated.
Usually on the front of the stove. The adjustments allow a range of options
from a roaring fire to smoldering coals. The roaring fire, of course sucks a
LOT of air from the room. Smoldering coals, not so much. 
 
 GJ> but if that came from outside the room, through an opening in the
 GJ> floor beneath the heater it would not take the hot air out of the
 GJ> room.  The room, of course, is heated by the room air being circulated
 GJ> by a fan around the sides and back of the combustion chamber.

Fireplaces and stoves as you describe are available. A fireplace insert which
uses outside air for combustion heats a room much better than an open hearth.
Especially if convection tubing is wrapped around the insert allowing cool air
near the floor to be drawn in, warmed in the tube(s) and expelled out the top
of the wrap around pipe. There are tubular grates for open hearths which work
much the same way.
 
 GJ> I think that design of heater was invented by Ben Franklin.

Not quite - although Ben did have a stove design named after him.

From the WIKI: "A Franklin stove, named after its inventor, Benjamin Franklin,
is a metal-lined fireplace. It was made in 1742 and has baffles in the rear to
improve the airflow, providing more heat and less smoke than an ordinary open
fireplace. It is also known as a circulating stove. Although in current usage
the term "stove" implies a closed firebox, the front of a Franklin stove is
open to the room.

"In Franklin's original design the opening to the flue (behind the baffles) was
in the floor of the stove, requiring the hot exhaust gases to flow downward
before going up the chimney. However, others soon improved the design and
Franklin himself made a much improved version some time in the 1770s, with
better fume extraction and a provision for the use of coal.

"Franklin placed the design in the public domain, as he did with all of his
other inventions, and refused offers by others to obtain patents for him. He
clearly indicated in his Autobiography his preference in such matters: "As we
enjoy great advantages from the inventions of others, we should be glad of an
opportunity to serve others by any invention of ours; and this we should do
freely and generously."

"Tales of the origins of the stove mention Franklin's desire to attain a
greater degree of domestic comfort, open fireplaces having then too many
inconveniences. At the time, Philadelphia, where Franklin lived, was the
biggest city in British North America and wood was becoming scarce and costly,
given the ever rising demand and the high cost of transporting it. His stove
was described by his contemporaries as giving off twice the amount of heat as a
normal fireplace for a third of the wood consumed."

More at:
http://www.gadgets-gizmos-inventions.com/Benjamin-Franklin-invention.html

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Benjamin Franklin's Milk Punch
 Categories: Booze, Dairy, Spices, Citrus
      Yield: 2 quarts

      6 c  Brandy
     11    Lemons
      2 c  Lemon juice
      4 c  Spring water
      1    Fresh grated nutmeg
  1 1/8 c  Sugar
      3 c  Whole milk 

  Zest eleven lemons. Squeeze 2 cups of lemon juice.
  Steep the lemon zest in the brandy for 24 hours.
  Strain out the lemon zest.

  Add 4 cups of spring water, 1 freshly grated nutmeg,
  2 cups of lemon juice, and 1 1/8 cups of sugar to
  the brandy. Stir until the sugar dissolves.

  Bring 3 cups of whole milk to a boil.

  As soon as the milk boils, add it hot to the brandy
  mix and stir. The heat, lemon juice, and alcohol will
  begin to curdle the milk.

  Let the punch stand for 2 hours.

  Strain the punch through a jelly bag (or pillow case)
  until clear. Serve cold. 

  Franklin's Milk Punch recipe shares characteristics of
  two types of beverages--possets and syllabubs. Possets
  combine hot milk with ale, wine, or brandy, sugar, and
  spices. Heat and alcohol curdle the milk. Possets were
  used as remedies for colds, and were consumed from the
  spout of a posset cup, which let one drink the whey
  from the bottom and eat the curd later. Syllabubs
  combine milk with wine and lemon juice (or other
  acids); the acid from the wine and juice curdle the
  milk. Served in a glass, the foamy curd of the syllabub
  is eaten with a spoon and the punch drunk.

  From: http://www.masshist.org/database

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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