This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Since "denatured alcohol" has been manufactured an the tax on fuel alcohol removed in 1907, the price has been reduced somewhat, but it still costs from 50 cents to 6 cents or more a gallon. As it has only two-thirds the heating power of kerosene or gasoline, it is an economical fuel only for cooking in small quantities. It is safer to use than gasoline, but not so safe as kerosene.
The same- general principle is observed in the construc tion of these different stoves, namely a good firebox, draft an oven damper, and a chimney damper. A good steel range represents the highest development in cook stoves.
The fire box and grate are suited to the fuels used, th grate being coarse for wood and fine for coal. A rockin: grate is better than the older form which shakes by backward and forward motion. The front drafts regulate the amount of air admitted; the chimney damper when open, creates a strong draft, drawing the air through the el and thus increasing combustion. The oven damper, when closed, throws the heat into the oven, when open, permits it to be drawn up the chimney. In lighting a fire open front drafts and chimney dampers, until the fuel is burning briskly, then close all to conserve the heat. Keep the oven damper closed except when it is :sirable to cool off the oven or to increase the draft to make the fire burn better. Watch the fire, replenishing the fuel before it burns too low, thus economizing on fuel. i using soft coal a little air should be admitted over the e when coal is first put on to burn the gases driven off. In selecting a wood or coal stove see that the dampers work easily and perfectly; that the ash box is large enough id can be readily cleaned; that the side door when opened will not scatter ashes on the floor; that the oven is a xod shape and size and suited to the needs of the family; thtat the stove can be readily and easily cleaned inside, which should be done at least every six months or oftener soft coal is used.
Keep the ash pit free from ashes for if they accumulate much the grate becomes overheated and will warp or rn out.
When coal is used as a fuel it should if possible be ored in a bin on the same floor as the stove. A good plan to have the bottom of the bin raised about a foot and a half from the floor, with a door in the bin connected with a shute, so that all that is necessary in getting the coal is to pull up the door and let the coal run into the 3d.
A number of stoves are now on the market having the sh pit connected with a 3 or 4 inch sheet iron pipe which asses through the kitchen floor into a covered ash can in the basement. This saves the disagreeable and dirty task emptying ashes.
These two devices could be put in with little expense or ouble and would save much time and labor over the usual method of shoveling coal into a hod in the cellar, rrying it upstairs, then shoveling out the ashes and rrynig them downstairs, and cleaning up afterwards.
 
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