In this “Rumford Boiler” the water can be kept at the boiling point with no more fuel than need be used to keep two quarts of water at that temperature. It is the most economical and comfortable arrangement for summer use, and at the same time equally desirable for the winter. Meat cooked in it not only retains all its juice, but also nearly all its original weight, losing about one ounce to a pound; by the regular process of baking, meats lose over four ounces to a pound. The uniform heat of the boiling water cooks whatever is put into the boiler equally all the way through; no meat, vegetable, or any other article can be scorched. It would seem impossible for the poorest cook to spoil a dinner, so long as she does not let the fire go out or remove the boiler from the stove. Meats require no basting, and in that respect much time and labor can be saved; and the fire once fairly burning can be kept low as soon as the water has reached the boiling point, and no more care of a coal fire is needed till the dinner is ready. Meat, fish, and vegetables may all be cooked at the same time in this boiler; for being placed in separate receivers with closely fitting covers, no taste can possibly pass from one kind of food to another. Meat thus steamed or cooked is much more juicy, tender, and easy of digestion than when prepared in any other way we know of. No danger of burning, scorching, or overcooking. If left in much longer than is needed, it is not injured by it; for, as no water or steam can reach it, it is only kept hot in its own juices, without the sodden, disagreeable look and taste of meat that has remained too long in boiling water or a perforated steamer; and, what is even as great a recommendation as the excellent flavor of the food, the house is not filled with smoke and smell of cooking. Besides, if properly cooked, there is no waste,--all is eatable and palatable; even the tip of the wings from birds and poultry, which in baking are dried up and perfectly worthless, are delicious, for there is no sweeter meat than wings, when not dried past use. In steaming all is tender and juicy. When we steam beef, mutton, game, or poultry, we take them from the steamer, dredge over a little flour, and put into the oven about fifteen minutes,--not long enough to dry, but simply brown delicately,--and think it an improvement. We have also found, by experiments, that we can do many more things with this boiler than we were promised, and with the most gratifying results. We put bread, cake, and pies into it, cover close, and leave them till done; then set them in the oven long enough to secure the rich, golden brown; and now there are no more burnt upper or under crusts, and no more uncooked bottom crust to our pastry. LIV. VEGETABLES.