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Rh minutes the steak was not only dressed, but almost dry. Another beef-steak, similarly placed, was rather overdone in thirty-three minutes. In the evening, when the heat was still more elevated, a third beef-steak was laid in the same place, and as they had noticed that the effect of the hot air was greatly increased by putting it in motion, they blew upon the steak with a pair of bellows, and thus hastened the dressing of it to such a degree, that the greatest portion of it was found to be pretty well done in thirteen minutes.

Our distinguished countryman, Sir F. Chantrey, has very recently exposed himself to a temperature still higher than any which we have mentioned. The furnace which he employs for drying his moulds is about 14 feet long, 12 feet high, and 12 feet broad. When it is raised to its highest temperature, with the doors closed, the thermometer stands at 350°, and the iron floor is red hot. The workmen often enter it at a temperature of 340°, walking over the iron floor with wooden clogs, which are of course charred on the surface. On one occasion Sir F. Chantrey,