How rapidly the steam heats the water!
MRS. B.
That is because it does not merely impart its free caloric to the water, but likewise its latent heat. This method of heating liquids, has been turned to advantage, in several economical establishments. The steam-kitchens, which are getting into such general use, are upon the same principle. The steam is conveyed through a pipe in a similar manner, into the several vessels which contain the provisions to be dressed, where it communicates to them its latent caloric, and returns to the state of water. Count Rumford makes great use of this principle in many of his fire-places: his grand maxim is to avoid all unnecessary waste of caloric, for which purpose he confines the heat in such a manner, that not a particle of it shall unnecessarily escape; and while he economises the free caloric, he takes care also to turn the latent heat to advantage. It is thus that he is enabled to produce a degree of heat superior to that which is obtained in common fire-places, though he employs less fuel.
EMILY.
When the advantages of such contrivances are so clear and plain, I cannot understand why they are not universally used.
MRS. B.
A long time is always required before innovations, however useful, can be reconciled with the prejudices of the vulgar.
EMILY.
What a pity it is that there should be a prejudice against new inventions; how much more rapidly the world would improve, if such useful discoveries were immediately and universally adopted!
MRS. B.