For Chimney

The first essential for setting up a range or cook stove is to examine the chimney and sec that it has sufficient flue space and is of proper height It is the chimney alone that furnishes the draft and not the stove, as many suppose, and it must, therefore, be of good size and clear of all obstructions in order to furnish draft enough to operate the stove perfectly.

The flue should he round or square, at least eight inches in diameter, and as high as the main part of the house or any wall near it. If not high enough, it should be extended with brick, if possiblc, hut if a sheet-iron cap is found necessary, have the pipe at least eight inches in diameter and see that it fits the chimney tight. If any air is admitted around the top of the chimney, it will decrease the draft, rather than help it. The chimney should be straight, not angular, should have no bends or turns, should be even or flat at the top, and all chinks or off-sets should be well filled with mortar. There should never be two openings into it unless opposite each other. The flue that is used for a stove should not be used for ventilating the cellar, and all openings into it, above or below, should be tightly closed. A new or green chimney will not have a perfect draft until it is thoroughly dry, which requires from two to four weeks time.

For Pipe

Use as few joints of pipe and elbows as possible. See that they fit tightly together, and into the chimney and onto the collar of the stove properly. Always have the pipe and the opening into the chimney full size of the collar on the stove. If the stove designer had needed a smaller collar he would have specified it. See that the pipe is not telescoped at the elbow. After all of these parts are properly adjusted and well arranged, one should open the direct draft damper and see if a good fire in the stove can be had, together with a strong draft. If the fire will not burn well the trouble is not in the stove but above it. If the fire does burn well on the above direct draft, close the oven damper and see if the oven will heat and bake well; if not, examine the flues and damper and see:

1. That all the flues are open and clear. In cleaning flues many do not clean all the flues and frequently push soot and ashes into back corners and in that way stop them up.

2. Examine all of the dampers. It is necessary to know how they operate so they may not be open when they should be closed.

It is possible for the draft of the chimney to be so strong that it will carry the heat so rapidly around the oven that it can not be absorbed by the plates, and the even will fail to heat sufficient to bake Every stove should have a damper in the pipe which will regu-late this trouble.

It is not best to set two stoves to the same flue, or to use a T joint, if it can possibly be prevented.

For Store

See that all the flues are open and clean.

See that damper and flue stops are in place and closed tightly, being very sure that the one back of the pan is very tight.

Directions For Operating

Heat up slowly the first time. Fill the reservoir before starting fire. Do not fill fire box above the top of the linings at any tune. as more fire walls are burned out from this cause than any other. Shake the grate often and keep free from cinders and ashes. Do not let the lower front door stand open, as enough draft can be obtained through the draft register. When baking, the register in the feed door should be kept closed in order to thoroughly heat the air by sending it through the fire before sending it around the oven. Do not operate the stove with the direct damper open, as too much fuel is used and the fire burns too rapidly. Empty the ash pan at least once a day. Do not set leaky vessels or spill cold water on the stove, as there is danger of cracking the top. Do not let the reservoir covers stand open, or set a hot flat iron on the hearth or shelves, as there is danger of cracking them.

If soot hangs to the lids, it is evidence of a poor draft, or that the stove needs cleaning out.

If soft coal is used have the coal dry and well broken. Do not put much fuel on the fire at a time, and clean the flues out often and scrape them, both top and bottom.

If hard coal is used, use range size. Fine coal will not do. Shake the grate often and keep the clinkers and dead coals out of the ends and corners of the fire box. Keep fire box filled up even with the top of fire linings, only.

If wood is used always use the wood linings that are made for the stove, and do not cut the wood too long.

Many will be surprised to know that every piece of a range has a name. In ordering repairs, it is necessary to give the name and number of the range, which is usually to be found near one back top corner. State if "square" or "reservoir" style. Describe the pieces wanted if possible, using the technical names which can be procured from any merchant who handles stoves.

Always instruct whether to ship repairs by freight or express, the latter being quicker, but doubly expensive.