Proper Management of Fires.
ONE of the first things a young housekeeper must master is the science of managing fires. Now, a coal fire is like some people: it will stand a certain amount of nagging, pressure, and neglect, but it will make you suffer in some way for all your abuse. On the other hand, with uniformly fair treatment, it will repay a hundred-fold in comfort.
The demands upon the kitchen fire are varied. Sometimes we want a very hot oven or surface, and again we must have only a moderate amount of heat. The degrees of heat must be regulated by the various checks and draughts in the range, rather than by the use of a greater or less amount of coal. In the morning remove all the ashes and cinders. Put the shavings or paper on the grate loosely, and then put in the kindling wood, crossing the pieces, that there may be a free circulation of air. Open all the draughts and light the fire. As soon as the wood begins to burn, put on some coal. Let the fire burn for ten minutes; then shut all the dampers, but keep open the draught in front of the fire. When the coal begins to burn well, add enough fresh fuel to come nearly to the top of the lining of the fire-box. Keep the front draught open until all the coal has become ignited, but not until it becomes red-hot. Now close the front draughts, and the fire will be hot enough for anything you may want to do for hours to come. Should you want only a moderate heat, there are checks with all modern ranges which enable you to make the combustion very slow. If greater heat be wanted, open the draughts, and in ten minutes you will have a glowing fire.
These are the great secrets of always having a good fire when you want it: Do not let the coal burn to a white heat; when you do not require a hot fire, open all the checks; when you want a hot fire, close the checks and open the draughts; and, of course, the moment there is no further need of a hot fire, close the draughts and open the checks again. A fire built and managed in this manner can be used constantly for four or five hours.