The original form of the lamp which was first brought to notice [325] by the Cook of the Royal Canoe Club, had a detached tray for the bottom, but now, instead of this plan for the admission of air into the lamp, two saw cuts are made, each about an inch long. One of them is shown below f, fig. 2, and thus the lamp and tray are united in one compact piece while still there is access for air.
To put the lamp in operation, unscrew its handle from the position in fig. 2, so that it will be as in figs. 3 and 4. Then from a tin flask (which has been packed with the rest of the things in the pan) pour spirits of wine—or, if the odour is not objected to, methylated spirit, into the measure m, fig. 5, and from that into the interior of the lamp through the opening at h. Next screw in the handle, and place the lamp level under the pan, and pour nearly another measure full into the interior tray. Set fire to this, and shelter it for a few seconds if there be much wind. I used this always with complete success on the Jordan, Nile, Danube, and many other rivers.
In a short time the flame heats the spirits in the closed chamber, and the spirituous steam is forced by pressure down the tube, and inflames at the nozzle, from which it issues with much force and some noise in a lighted column, which is about one foot in height when unimpeded.
This powerful flame operates on the whole of the bottom and lower edge of the pan, and it cannot be blown out by wind nor by a blast from the mouth, but may be instantly extinguished by sharply placing the flat bottom of the measure upon it.
The cover may be put on so as to rest with the flat bottom downwards, and with or without the handle. If tea is to be made with the water when it boils, the requisite quantity is to be placed in the tea vessel n, fig. 5, which has perforated sides, and, its lid being closed, this is placed in the water, where it will rest on the curved side, and can be agitated now and then for a minute, after which insert the handle in the socket of the pan and remove the lamp, allowing the tea to infuse for four minutes, when the tea vessel may be removed and the made tea may be poured out into the cup. The dry tea can be conveniently carried in a paper inside the tea vessel. Salt is carried in the box o, and the matches are in the box p. Coffee may be best carried in the state of essence in a bottle. An egg-spoon and a soup-spoon are supplied. A flat clasp knife and fork may be had extra.
If bacon is to be fried, or eggs to be poached or cooked sur le plat, they may be put into the lid and held by hand over the lamp-flame, so as to warm all parts equally, or the slower heat of a simple flame may be employed by lighting the measure full of spirits and then placing it on the bottom of the upturned pan as shown at fig. 6, where it will be observed that the three legs are placed in their sockets with the convex curve of each turned outward, so that the lid, as a frying-pan, can rest upon their three points.
The spirit-flask contains enough for six separate charges of the lamp, and the cost of using methylated spirits at 4s. 6d. a gallon is not one penny a meal. The lamp-flame lasts from ten to fifteen minutes, and the weight of the cuisine, exclusive of the bag and cup, is about two pounds.
These cuisines, improved by the suggestions obtained in their use, are made at 93, Chancery Lane, London, of the best materials and workmanship, and at the price of two and a half guineas; or if with tin boiler instead of copper, and brass lamp, £1 12s. 6d. Many of much larger size (to cook for twenty men) have been used in Australia.
The lamp above described was used daily in my yawl, but the other fittings were on a more enlarged scale, as extreme lightness was not then required.