y
be turned at the same time. This not being, of course, necessary in
smaller establishments, a roasting apparatus, more economical in its
consumption of coal, is more frequently in use.

[Illustration: BOTTLE-JACK, WITH WHEEL AND HOOK.]

580. THE BOTTLE-JACK, of which we here give an illustration, with the
wheel and hook, and showing the precise manner of using it, is now
commonly used in many kitchens. This consists of a spring inclosed in a
brass cylinder, and requires winding up before it is used, and
sometimes, also, during the operation of roasting. The joint is fixed to
an iron hook, which is suspended by a chain connected with a wheel, and
which, in its turn, is connected with the bottle-jack. Beneath it stands
the dripping-pan, which we have also engraved, together with the
basting-ladle, the use of which latter should not be spared; as there
can be no good roast without good basting. "Spare the rod, and spoil the
child," might easily be paraphrased into "Spare the basting, and spoil
the meat." If the joint is small and light, and so turns unsteadily,
this may be remedied by fixing to the wheel one of the kitchen weights.
Sometimes this jack is fixed inside a screen; but there is this
objection to this apparatus,--that the meat cooked in it resembles the
flavour of baked meat. This is derived from its being so completely
surrounded with the tin, that no sufficient current of air gets to it.
It will be found preferable to make use of a common meat-screen, such as
is shown in the woodcut. This contains shelves for warming plates and
dishes; and with this, the reflection not being so powerful, and more
air being admitted to the joint, the roast may be very excellently
cooked.

[Illustration: DRIPPING-PAN AND BASTING-LADLE.]

581. IN STIRRING THE FIRE, or putting fresh coals on it, the
dripping-pan should always be drawn back, so that there may be no danger
of the coal, cinders, or ashes falling down into it.

582. UNDER EACH PARTICULAR RECIPE there is stated the time required for
roasting each joint; but, as a general rule, it may be here given, that
for every pound of meat, in ordinary-sized joints, a quarter of an hour
may be allotted.

[Illustration: HEAT-SCREEN.]

583. WHITE MEATS, AND THE MEAT OF YOUNG ANIMALS, require to be very well
roasted, both to be pleasant to the palate and easy of digestion. Thus
veal, pork, and lamb, should be thoroughly done to the centre.

584. MUTTON AND BEEF, on the oth