Woman's Institute Library of Cookery Volume 01

64. Probably one of the most important things considered in the construction of stoves is the economizing of fuel, for ever since the days of the fireplace there has been more or less of a tendency to save fuel for cooking, and as the various kinds grow scarcer, and consequently more expensive, the economical use of fuel becomes a necessity. While most stoves for cooking purposes are so constructed as to save fuel, many of them do not, especially if the method of caring for them is not understood. Any housewife, however, can economize in the use of fuel if she will learn how the stove she has must be operated; and this can be done by following closely the directions that come with the stove when it is purchased. Such directions are the best to follow, because they have been worked out by the manufacturer, who understands the right way in which his product should be operated.

65. GENERAL CONSTRUCTION.--In Fig. 3 is illustrated the general construction of the type of coal stove used for cooking. The principal parts of such a stove, which is commonly referred to as a cook stove, or range, are the firebox a; the grate b; the ash pit c, which usually contains an ash-pan d; the oven e; the dampers f, g, h, and i; the flue opening j and flue k; openings in the top and suitable lids, not shown, for kettles and pans; and the air space extending from the firebox around three sides of the oven, as shown by the arrows. To prevent the stove from wearing out rapidly, the firebox, in which the fuel is burned, is lined with a material, such as fireclay, that will withstand great heat. The fire in the firebox is supported by the grate, which is in the form of metal teeth or bars, so as to permit air to pass through the fuel from underneath. The grate is usually so constructed that when the fire is raked it permits burnt coal or ashes to fall into the ash-pan, by means of which they can be readily removed from the stove. The oven, which lies directly back of the firebox and is really an enclosed chamber in which food may be cooked, receives its heat from the hot air that passes around it. The dampers are devices that control the flow of air in and out of the stove. Those shown at f and g serve to admit fresh air into the stove or to keep it out, and those shown at h and i serve to keep heated air in the stove or to permit it to pass out through the flue.

66. Building a Coal Fire.--To build a coal fire is a simple matter. So that the draft will be right for rapid combustion, it is first necessary to close the dampers f and h and to open the bottom damper g and the chimney damper i. With these dampers arranged, place crushed paper or shavings on the grate; then on top of the paper or shavings place kindling, and on top of the kindling put a small quantity of coal. Be careful to place the fuel on the grate loosely enough to permit currents of air to pass through it, because it will not burn readily if it is closely packed. Light the fire by inserting a flame from below. When this is done, the flame will rise and ignite the kindling, and this, in turn, will cause the coal to take fire. When the fire is burning well, close the dampers g and i so that the fuel will not burn too rapidly and the heat will surround the oven instead of passing up the chimney; also, before too much of the first supply of coal is burned out, add a new supply, but be sure that the coal is sufficiently ignited before the new supply is added so as not to smother the fire. If only a thin layer is added each time, this danger will be removed. Experience has proved that the best results are secured if the fire is built only 4 inches high. When hot coals come near the top of the stove, the lids are likely to warp and crack from the heat and the cooking will not be done any more effectively. Another thing to avoid in connection with a fire is the accumulation of ashes. The ash-pan should be kept as nearly empty as possible, for a full ash-pan will check the draft and cause the grate in the firebox to burn out.