A delightful anecdote from 1921 tells us that, when the Penniman houses were shipped to Norfolk, some of the workers went into one of the houses – as it made the slow 36-mile trek across the water – and made a full breakfast, using the oil cook stove in the kitchen.
That’s the kind of story that really makes history come alive.
The article, which appeared in the Peninsula Enterprise says,
Several workmen crossed the bay on the first barge that brought the houses. They had an oil stove in one of the houses. They got hungry and cooked some bacon and eggs and heated some coffee. They enjoyed a meal cooked in one of the houses while it was being towed to Norfolk (December 24, 1921).
More than being an interesting tidbit, it also illuminates this detail: Every kitchen in every Penniman house, built by a three-party contract between DuPont, Hancock-Pettyjohn and the US Government, came with an oil-fired cook stove.
Including an appliance in each house would have substantially increased the per-unit cost. Which is probably one reason why they did this. The houses were built on a popular-WW1 program known as “The Cost Plus Plan.”
When America entered WW1, we were in such a mad rush to get these munition plants up and running that there wasn’t time to seek bids and wait for bids and open bids and investigate potential contractors, so DuPont was charged with finding a trust-worthy contractor and the government agreed to pay all expenses of construction plus 8-1/2%. The downside of the Cost-Plus Plan is that the more money the house cost, the more money the contractor pocketed. Put another way, it took away incentives for the contractor to be efficient.
But I think there was more to this than just padding the price of a house.
This was a munitions plant where there were lots of opportunities for lots of things to go boom.
And when this contract for 200 houses was signed on December 31, 1917, the realities of the danger of TNT would be very fresh in everyone’s mind.
Three weeks earlier, December 6, 1917, the SS Mont Blanc, a French freighter, had just left Halifax heading for Bordeaux, France, where it would deliver 5,000,000 pounds of war-time explosives. It was about 8:45 am when the Mont Blanc collided with a Norwegian ship, the Imo. Despite the slow speed (about 2 knots), there was a resulting fire on the Mont Blanc. Sailors tried desperately to extinguish the growing fire, but eventually abandoned ship. About 20 minutes later, the drifting vessel returned to the wharf, and moments later, there was an explosion on the Mont Blanc.
According to the book, Unthinkable: Who Survives When Disaster Strikes and Why, the resulting blast shattered windows 60 miles away, and more than 1,000 people lost their sight due to flying glass. A tsunami eliminated a nearby community.
All in all, more than 1,900 people died. During WW2, scientists working on the Manhattan Project studied Halifax because the magnitude of the explosion emulated an atomic bomb in so many ways.
Not that anyone at DuPont would have needed any such reminders. The engineers and architects employed by the company would have been well aware of the grave risks of a single errant spark.
Which also explains why each house had steam radiant heat, supplied by a central heating system. No risk of sparks from an independent residential coal-fired heating system.
Which also explains why each house did not have a coal-fired or wood-burning cook stove: The risk of embers and fire would have been too great.
Which leads me to my question: It appears that – maybe – these late 1910s oil (kerosene) cook stoves didn’t require a chimney or any venting. As my friend Milton said, they appear to be similar to kerosene space heaters (which were hugely popular in the 1980s). There’s a reservoir of kerosene, fed by gravity to a burner with a large wick. The unit produces small amounts of carbon monoxide, but not enough to cause CO poisoning.
If that’s true, why did every house in Penniman have a brick chimney?
Heat was supplied by a central heating plant. And I suspect (although I’m not sure) that the oil-fired cook stoves didn’t require venting.
Was it more evidence of the inefficiencies of the “Cost-Plus Plan”? Every house gets a chimney, whether or not it needs it? Or did the oil cook-stove need venting?
Thanks for any insights.
To read more about Penniman, click here.
Read more about Penniman here.
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A very cool picture ~ this may help visualize the model stove in question, since this is from September, 1917 ~ http://www.milesstair.com/Perfection/Cook_Stoves,_Sept._1,_1917/14.jpg
Also, an entire 1917 catalog http://www.milesstair.com/Perfection_Appliances-the_331X_wick.html#Cover
There are links to all the pages in the catalog. Hoping this is of some help!
I live in a Dupont house in Old Hickory.
The houses here have brick chimneys and in my kitchen you can see a patch in the exposed brick from where the original stovepipe was.