The Library of Work and Play: Housekeeping

by Elizabeth Hale Gilman

A Coal Fire.—The coal fire in the kitchen in no way differs in principle from the wood fire on the hearth. The arrangements for it, though, are different. A range or a stove holds the fire instead of the hearthstone. The smoke and draught, instead of going directly up the flue, are led to it by a stove pipe. The draught must get into the stove in order to go up through the fire into the chimney.

The reason that a fire in a stove is more difficult to understand is that we have several contrivances for regulating and utilizing the heat. Most of these are called draughts or dampers. One knows from the words what they are for; the draughts let in draught at the bottom of the fire, the dampers in some way damp the ardour of the fire.

Stoves or ranges even of the same make are rarely exactly alike, but one can learn to manage the draughts and dampers in a few minutes' examination by keeping in mind the fixed principle that a stream of air enters under the fire, flows through the fire and passes out through the chimney. That to make the fire hot, we do our utmost to remove obstructions from the stream; that to deaden the fire, we obstruct the stream as much as we can. If we want the range hotter, we open a door or slide open some slits which will let in air underneath the fire, and we open the damper in the stove pipe, that is we make as much passage-way for draught through the pipe as we can. If we want the range less hot, we let in air on top of the fire, and shut the pipe damper, that is, the space for the draught to go up the pipe is made smaller and air coming in on top of the fire meets and checks air coming from underneath.

The terms used in regard to regulating fires are confusing. When people say open the draughts, they mean let the stream of air flow unobstructed, but it is often accomplished by shutting something, such as the slits at the top of the fire, and any opening in the stove pipe. The reverse is also true. Shutting the draughts means obstructing the stream of air, and often requires opening places which let in air going in a contrary direction to the regular draught, such as, openings in the pipe and at the top of the fire. This is the reason that it is better to get the principle of the draught thoroughly in mind and then work the dampers and draughts in accord with it, rather than to follow blindly directions which may utterly mislead.

Pipe dampers are sometimes inside the pipe with only a little handle outside. Such a damper is a circle of iron with a small hole in the middle. When the handle is vertical, the circle is vertical and the pipe is open. When the handle is horizontal, the circle is horizontal, and the pipe closed except for the small hole in the circle.

Besides dampers which regulate the amount of heat, there are oven dampers which regulate its direction. An oven damper is a contrivance by which heat is directed over or under or around the oven. When the oven is to be used, the heat is directed there; when it is not, the heat is allowed to concentrate elsewhere. These oven contrivances are not usually visible, and are worked by a handle on the outside of the stove. Sometimes directions for moving the handle are on it; if not, one must experiment to find out what happens.

No one can cook with any certainty until she thoroughly understands the stove or range used. This is best done by "making it work"; opening everything which will open, turning everything which will turn, finding out what everything is for, taking things apart and putting them together again with "'satiable curiosity." If one does this before the fire is lighted, and then lights the fire, there will be few mysteries left unsolved.

Though the principles to be remembered in lighting a coal fire in a stove are the same as those which govern the lighting of the wood fire on the hearth, there are some variations in the process and some additional acts to perform.