that will withstand great heat. The fire in the firebox is supported by
the grate, which is in the form of metal teeth or bars, so as to permit
air to pass through the fuel from underneath. The grate is usually so
constructed that when the fire is raked it permits burnt coal or ashes
to fall into the ash-pan, by means of which they can be readily removed
from the stove. The oven, which lies directly back of the firebox and is
really an enclosed chamber in which food may be cooked, receives its
heat from the hot air that passes around it. The dampers are devices
that control the flow of air in and out of the stove. Those shown at _f_
and _g_ serve to admit fresh air into the stove or to keep it out, and
those shown at _h_ and _i_ serve to keep heated air in the stove or to
permit it to pass out through the flue.

[Illustration: Fig. 3]

66. Building a Coal Fire.--To build a coal fire is a simple matter. So
that the draft will be right for rapid combustion, it is first necessary
to close the dampers _f_ and _h _and to open the bottom damper _g_ and
the chimney damper _i_. With these dampers arranged, place crushed paper
or shavings on the grate; then on top of the paper or shavings place
kindling, and on top of the kindling put a small quantity of coal. Be
careful to place the fuel on the grate loosely enough to permit currents
of air to pass through it, because it will not burn readily if it is
closely packed. Light the fire by inserting a flame from below. When
this is done, the flame will rise and ignite the kindling, and this, in
turn, will cause the coal to take fire. When the fire is burning well,
close the dampers _g_ and _i_ so that the fuel will not burn too rapidly
and the heat will surround the oven instead of passing up the chimney;
also, before too much of the first supply of coal is burned out, add a
new supply, but be sure that the coal is sufficiently ignited before the