The kitchen fire and how to run it. A manual for the housewife showing how to save coal, gas, labor and health by Wright Samuel Seward

Author:Wright, Samuel Seward. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Stoves. [from old catalog], Fuel
Publisher: [Scranton
Published: 1912-03-25T05:00:00+00:00

HOW TO RUN IT

51

THE DOCKASH GAS RANGE.

The Dockash Gas Range, as shown above, possesses the desirable features which all efficient gas ranges must possess if the best cooking can be done and the fuel gas burned in a sanitary and economical manner. It can be furnished to burn gasoline, but has been constructed to burn artificial or natural gas. It is manufactured by The Scranton Stove Works, Scranton, Pa.

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CHAPTER VIII.

FUEL BURNING AND FUEL SAVING.

The following is quoted from an editorial in The Nation : "AVhen hard coal is ten dollars a ton many will study the mysteries of their furnaces and kitchen range and it will be found that with careful husbanding of heating and cooking fires, from one-quarter to one-half of the fuel formerly consumed can be saved. It will not be many generations before able-bodied Americans will be seen picking up dead leaves and dried pods along the road to cook their dinners."

It is true that the last named condition already exists in European countries, and that every twig of wood that can be utilized as fuel is carefully preserved for use when needed.

Anthracite coal is on its way to ten dollars a ton, and soft coal is advancing toward the same excessive price.

A large saving can be made in any home by simply controlling the tire. Fuel is wasted because the fire is not controlled, but is usually allowed to shirk for itself. It either is allowed to burn too fast, thereby forcing the largest volume of heat through the smoke pipe and chimney into the air where its only purpose is to warm the atmosphere, or it is allowed to smoulder and die out, making it necessary to rekindle or light afresh, both of which conditions result in a wasteful expenditure of fuel.

The great volume of heat lost because of its escape through the smoke pipe and chimney is not realized by the housewife. No thermometer used in the home for measuring the temperature is graduated or marked in

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