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Gas Cooking Lectures at Fish- guard. Ú anything were needed to demonstrate pnHic appreciation of the introduction of gas io Fishguard and Good wick, it was shewn hss w-ük when ft series of lectures were gives by Miss Mary Ball (of Messrs John Wiis/K & Co Loudon), in the Market Hall, which was well filled at each lecture by most of the njany industrious, discerning house- wives of the district, on the aiert to make the most of the roeaca just iutroduced by the North Pembrokeshire Water and Gas Com- pany for saving time and fuel and rendering housekeeping as easy and as efficient as possibls. Gas has undoubtedly proved one of the greatest blessings ever fallen to the lot of the inhabitants, and the demand already exceeds the most ardent expectations of all concerned. Little wonder then that the announcement of lectures on how best to utilise the new product should have been hailed with delight. The hall was fitted out for the opening, on Tuesday last, in a manner never before witnessed in the annals of the place. Every conceivable style of gas stove was on view. Neat-looking cookers, fitted with up-to-date improvements for the saving of gas and to lessen cooks' labour, were ranged around near the raised platform on which Miss Ball, with deft hands, prepared the various samples of the culinary art. Dealing first with the gas cookers, it was noticed how very compact they were from the smallest to the largest. All fittings are moveable the top, a series of bars secured to a frame, is hinged at the back, and when lifted exposes the grill and two or three separate burners for saucepans and kettles, under which is an enamelled plate. Each section may be removed and replaced in the most simple and easy manner when necessary for cleaning purposes. En- amelled both inside and out the cookers are kept absolutely clean by wiping with a cloth the required temperature is raised in the space of a very few minutes and is kept up with a minimum of gas owing to the special heat-retaining material that enters into their construction. It was clearly evident that the cooking of the household meals may be ac- complished with considerably reduced labour, less attention, less fuel and more satisfactory with the gas cooker than with the ordinary coal-heated range and, what is of still greater advantage, there is an entire absence of dust and smoke. Among other appliances on view were some neat, artistic stoves for placing in the drawing, dining or bedroom for heating purposes. Very bandy were the smoothing irons-known in Wales as I- flats" —constructed to receive a jet of gas which keeps the iron hot, so that the labour of smoothing the family linen is rendered one of the pleasant and easy tasks. To the smallest cottage, no less than in the mansion, these labour-saving devices must be as heartily welcomed as the fine gas works opened a few weeks ago. Their adoption saves the expense of an extra maid in the case of large houses, Z5 while in the workman's home the over- burdened wife will find relief from much of -the trying work a coal firc-, entails in prepar- ing the meals and getting through the general routine of the household. On Tuesday afternoon of last week the ex- hibition was opened by Mr W. L. Williams, C.O., before a large and interested audience comprised of both sections of the community, the fair, naturally, predominating. Mr Williams expressed pleasure in the honour of inaugurating the first exhibition of cooking by gas ever held in Fishguard, and went on to point out the superiority of gas over the old- fashioned coal stove, concluding by introduc- ing Miss Ball, who gave a capital illustration of the capabilities of the gas cooker. She showed in a practical and concise manner how easily manipulated the cookers were, and how very saving in fuel. The numerous dainties she evolved conclusively proved this in no uncertain manner, and at the close of the lecture when the confections were ready for sale the demand exceeded the supply. Again in the evening the crowded room showed that the people were eager for further illustrations. Mr W. J. Long very readily explained the various details of the cookers. On Wednesday afternoon Dr J. M. Owen opened the proceedings with some weighty observations, all in favour of the method of cooking food and heating rooms by means of gas. Miss Ball then gave an interesting ex- position of the work before a well-filled room. The appetising dishes were made in a extreme- ly neat manner, the ingredients and quantities being named as she proceeded. There was again plenty of demand for the goods, while Mr Long was beseiged with enquiries respect- ing the cookers at the close. At the evening lecture a numerous and eager audience throng- ed the hall when the programme was diversi- fied to suit the wishes of the spectators. Nothing was too intricate for the practised lady lecturer, and the gas cooker—one of the medium sized-was in every respect equal to the demands made upon it, Thursday was perhaps the most crowded of any of the four days, there being quite a scramble for seats and sweetmeats, fritters, tartlets, rolls, &c. One lady bemoaned her inability to secure some of the toothsome articles for tea owing to the raid on the edi- bles. In the evening the lesson was one of deep interest to all sorts and conditions of wives and house dames generally, for the lecture concluded with the cooking of a large full course dinner, not excepting the orthodox joint of meat. Fifty minutes and two-penny worth of gas (28 cubic feet) sufficed for Miss Ball to cook a large joint of meat, two chick- ens, a dish of mackerel, two kinds of potatoes (baked and 'chips'), two dozen tartlets, (ap- ple fritters, beef-steak pie, and a fruit pie. What would the overworked housewife sacri- fice to gain something which would help her to perform a like feat of culinary. No wonder gas stoves were eagerly ordered after that exhibition. In order to demonstrate the smallness of the cost of cooking the batch of dishes, Mr Long procured two-penny worth of coal and conclusively showed that such a quantity would not do more than warm an ordinary kitchen range let alone heat the oven. On Friday afternoon many of the regular habitue were among the spectators when the Vicar of Fishguard—Rev W. Evans, M.A.— opened the proceedings. He expressed plea- sure in accepting the invitation of Mr Tombs, secretary of the North 1 ernbrokeshiro Water and Gas Company, to open the exhibition. There was no question that, compared with c-,o-ti for cooking, gas was, at any rate, much clcmer and less costly. They claimed that thi best fuel was gas and the best stoves were the 4 Eureka,' made by Messrs Wright, of !31r- mingham. It was only in accord with things that they, living in the best town of the best county of the best nation. in the world, should J'ave the best means of cooking and illuminat- ing (applause). The Company would put in to a house ratedytmder tlO per year a complete penny-in-the-slot installation consisting of a Eureka cooker, two brackets and pipes, and connect the house free of charge, so that, practically, all they had to do was to give their orders, and the only part they had to pay for was the gas. He considered the North Pembrokeshire Water and Gas Company had been very generous towards the inhabitants of Fishguard and district. As one of the trustees of the Squere he had received from the cour- teous Secretary a note asking if the trustees would allow the Company to ;cut up the road in order to place a gas lamp in the middle of the Square free of charge. Of course, he (the Vicar) readily consented and he also found that the Parish Council of Fishguard had already accepted the kind offer, All the Company t asked was that the Council should keep the burner and the lamp in preservation and the Company would supply the gas, which meant about X5 per annum. The Company had also illuminated one of the worst and most dan- gerous portions of road in the vicinity by placing two beautiful lamps at the entrance to the Gas Works. He referred to the main road to Goodwick on Windy Hall hill. For these reasons, as well as to learn the uses of gas- cookers, he had very much pleasure in attend- ing that day to open the lecture. Probably he would find the cooking done in a manner he had not seen before and that would give him scope for fault-finding at home in the matter of cooking (laughter). He had great pleasure in declaring the exhibition open. Miss Ball observed while preparing the "bonnes bouches that the stoves on exhibition were the only kind having enamel both inside and out. thereby effecting a saving of gas. The inner walls were composed of silicate of cotton, a non-conduc- tor of heafc. The stones would generate heat enough for the greatest joint in from twelve to fifteen minutes. One point she impressed on the audience was to put nothing in until the stove was thoroughly heated, because a slow heat ex- tracted the jucies from the meat, while on the other hand a quick oven sealed the pores, and so confined the juices. The same course was nec- essary with pastry—first heat the oven well, then regulate the temperature by means of the gas taps afterwards. The broiler or grill on the top of each cooker would cook the thickest steak in seven minutes.—This will be a god-send to the wife whose husband suddenly appears on the scene with a gnawing appetite the same applies to restaurant keepers.— Mis>s Ball then proceeded to illustrate the several distinctive fea- tures of Wright's "Eureka" gas cooker over those of other makers. Every part the moment it was replaced in position became perfectly gs tight.. No fear of confusion because each section had its own place. Very expeditious was the lecturer in turning out apple fritters and tartlets, and, lastly a savoury omelet, which, she observed, ■ was the most difficult of any—easy enough appai- ently, to the fair manipulist. At the small cost of from three halfpence to two pence a six course dinner could be cooked in any ef Wright's stoves. —These are the right stoves for the people evi- dently—while the same value in coal would do little more than light an ordinary fire. At the close the customers for the cooked articles as well as for stoves were again numerous. The closing lecture on Friday evening was full of interest to the large audience, which during the series varied from thirty to eighty. Thus far, Fishguard points unmistakeably to the fact that gas and its useful appliances for cooking have risen into popularity at a bound. The people are not slow to seize on something that tends to economy with efficiency, and these are distinct features of the innovation. Cookery books, by Miss Ball, were sold out during the lirst, day or two, but these may now be had at sixpence each from the manager of the gas works, Mr Collier. All in- formation respecting gas cooker, fittings, and in- stallations will be readily supplied on application at the works, by Mr Collier, whose adaptability for the position he so ably fills, cannot be overesti- mated. Anyone contemplating the adoption of gas may rely on receiving in the course of a few minutes interview, every particular in respect to pipes and fittings, and the best method of install- iug the gas into houses, offices or works, The advice of a thoroughly practical man, such as Mr Collier has proved himself to be, is invaluable under the circumstances existing on the first in- troduction of gas.

I NEWPORT, PEM

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