Here I differ from my teacher, as, according to my view of the philosophy of roasting, the browning, or the application of the highest temperature, should take place at the beginning rather than the end of the process, in order that a crust of firmly coagulated albumen may surround the joint and retain the juices of the meat. All that is necessary to obtain this effect in a sufficient degree is to raise the roasting-oven to an excessive temperature before the meat is put in. Supposing an equal fire is maintained all the while, this excessive initial temperature will presently decline, because, when the meat is in the oven, the radiant heat from its sides is intercepted by the joint and doing work upon it; heat cannot do work without a corresponding fall of temperature. While the oven is empty the radiations from each side cross the open space to reinforce the temperature of the other sides. When I first decided to write on this subject I made some designs for kitchen thermometers intending to have them made, and to recommend their use; but was not successful. When a man condemns his own inventions, his verdict may be safely accepted without further inquiry. I afterwards learned that Messrs. Davis & Co. had already constructed special oven thermometers, to be so attached to the oven-door that the bulb should be inside and the tube having the expansion of the mercury outside, and therefore readable without opening the door, as shown in Fig. 5, and another for standing inside the oven, Fig. 6. I learned by these thermometers the cause of my own failure. I tried to do too much—to construct one form of thermometer to do all kinds of kitchen work. A thermometer suitable for the oven is not applicable to trying the temperature of a fat-bath used in frying. I accordingly wrote to Messrs. Davis asking them to devise a thermometer for this purpose. They have done so. It is described in the next chapter. [Illustration: FIG. 5.] [Illustration: FIG. 6.]