the stove, it contains openings that allow just enough air to pass up
the flue to maintain the draft necessary for combustion. When the
dampers are arranged as mentioned, the hottest place on the surface of
the stove is between the firebox and the stovepipe, and the coolest
place is behind the damper _h_.

68. BANKING A COAL FIRE.--To economize in the use of fuel, as well as to
save the labor involved in building a new fire, it is advisable to keep
a fire burning low from one meal to another and from one day to the
next. As the nature of hard coal is such that it will hold fire for a
long time, this can be done by what is called _banking_ the fire. To
achieve this, after the fire has served to cook a meal, shake the ashes
out of the grate so that the glowing coals are left. Then put fresh coal
on this bed of coals, and, with the dampers arranged as for building a
new fire, allow the coal to burn well for a short time. Finally, cover
the fire with a layer of fine coal and adjust the dampers properly; that
is, close dampers _g_ and _h_ and open dampers _f_ and _i_. If the
banking is carefully done the fire should last 8 or 10 hours without
further attention. Care should be taken, however, to use sufficient coal
in banking the fire, so that when it is to be used again the coal will
not be completely burned, but enough burning coals will remain to ignite
a fresh supply. When the fire is to be used again, rake it slightly, put
a thin layer of coal over the top, and arrange the dampers as for
starting a fire. As soon as this layer of coal has begun to burn, add
more until the fire is in good condition.


GAS STOVES AND THEIR OPERATION

69. GAS RANGES.--A gas stove for cooking, or _gas range_, as it is