Fix thoroughly in your minds the directions for making and keeping a fire;
for, by doing so, one of the heaviest expenses in housekeeping can be
lessened fully half.

First, then, remove the covers, and gather all ashes and cinders from the
inside top of the stove, into the grate. Now put on the covers; shut the
doors; close all the draughts, and dump the contents of the grate into the
pan below. In some stoves there is an under-grate, to which a handle is
attached; and, this grate being shaken, the ashes pass through to the
ash-pan, and the cinders remain in the grate. In that case, they can
simply be shoveled out into the extra coal-hod, all pieces of clinker
picked out, and a little water sprinkled on them. If all must be dumped
together, a regular ash-sifter will be required, placed over a barrel
which receives the ashes, while the cinders remain, and are to be treated
as described.

Into the grate put shavings or paper, or the fat pine known as lightwood.
If the latter be used, paper is unnecessary. Lay on some small sticks of
wood, _crossing them_ so that there may be a draught through them; add
then one or two sticks of hard wood, and set the shavings or paper on
fire, seeing that every draught is open. As soon as the wood is well on
fire, cover with about six inches of coal, the smaller, or nut-coal, being
always best for stove use. When the coal is burning brightly, shut up all
the dampers save the slide in front of the grate, and you will have a fire
which will last, without poking or touching in any way, four hours. Even
if a little more heat is needed for ovens, and you open the draughts, this
rule still holds good.

Never, for any reason, allow the coal to come above the edge of the
fire-box or lining. If you do, ashes and cinders will fall into the