Fig. 18.—A modern coal range. Courtesy of Detroit Stove Works.
To make a coal fire.—See that the grate is clean and that the ashes have been removed. You know that a current of air containing oxygen is needed to make the fire burn. How will you arrange the damper at (2) and (3) when you are starting the fire?
Coal does not begin to burn easily. Therefore we kindle it by materials that have a low kindling temperature, light wood, paper, and matches.
In the bottom of the grate, lay twisted pieces of paper, or very finely split pieces of wood, or shavings, next in order larger pieces of wood laid “crisscross,” yet close enough not to let the coal fall through, and on the top a shovelful or two of coal. Why do you not put in flat newspapers, and lay the kindling lengthwise and solid? Put on the stove lids, arrange the dampers properly, and touch the match. Why do you use the match? Why does the match light? Perhaps your nature study lessons will help you to explain this whole kindling process.
What should be the next step in the fire making? How should you finally arrange the dampers?
A coal fire will keep well for a considerable length of time, if the coal is put on and the ash removed regularly, provided the stove is well constructed, and the coal of good quality. Add fresh coal before the fire becomes a dull red, and shows ashes. If it gets too low, wood kindling will be needed, and this is poor management. Be careful not to put in so much coal that you cannot put the lid on firmly. It ruins the top of a stove if the hot coals touch it.
Soot must be removed once in a while from the top and bottom of the oven, and from the stove pipe.
The gas stove.—Figure 19 shows a well-constructed stove of the usual type. Notice the air space, and asbestos lining around the oven. The burner for heating the oven is at (1). Holes in the sides allow the heated air to pass outside of the
oven at (2) and into the oven as indicated by the arrows. The heated current passes out of the oven at the back of the top, and passes out of the stove at (3), where it should be carried away by a pipe into a flue. The heat of the oven burner is also used for toasting and roasting underneath, on the movable rack at (4). The oven burner is lighted by a leader burner at (5). The top burners, five in number, are at (6). Below those is a removable pan at (7). The top of the stove is removable in sections, and the burners are easily removed when cleaning is necessary.
