American Woman's Home: Or, Principles of Domestic Science. Гарриет Бичер-Стоу
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stove. These are exceedingly useful, as the space under them is well heated and arranged for baking, for heating irons, and many other incidental necessities. Cake and pies can be baked on the top, while the oven is used for bread or for meats. When all the casings and covers are on, almost all the heat is confined within the stove, and whenever heat for the room is wanted, opening the front oven-doors turns it out into the kitchen.
Another contrivance is that of ventilating-holes in the front doors, through which fresh air is brought into the oven. This secures several purposes: it carries off the fumes of cooking meats, and prevents the mixing of flavors when different articles are cooked in the oven; it drives the heat that accumulates between the fire-box and front doors down around the oven, and equalizes its heat, so that articles need not be moved while baking; and lastly, as the air passes through the holes of the fire-box, it causes the burning of gases in the smoke, and thus increases heat. When wood or bituminous coal is used, perforated metal linings are put in the fire-box, and the result is the burning of smoke and gases that otherwise would pass into the chimney. This is a great discovery in the economy of fuel, which can be applied in many ways.
Heretofore, most cooking-stoves have had dumping-grates, which are inconvenient from the dust produced, are uneconomical in the use of fuel, and disadvantageous from too many or too loose joints. But recently this stove has been provided with a dumping-grate which also will sift ashes, and can be cleaned without dust and the other objectionable features of dumping-grates. A further account of this stove, and the mode of purchasing and using it, will be given at the close of the book.
Those who are taught to manage the stove properly keep the fire going all night, and equally well with wood or coal, thus saving the expense of kindling and the trouble of starting a new fire. When the fuel is of good quality, all that is needed in the morning is to draw the back-damper, snake the grate, and add more fuel.
Another remarkable feature of this store is the extension-top, on which is placed a water reservoir, constantly heated by the smoke as it passes from the stove, through one or two uniting passages, to the smoke-pipe. Under this is placed a closet for warming and keeping hot the dishes, vegetables, meats, etc., while preparing for dinner. It is also very useful in drying fruit; and when large baking is required, a small appended pot for charcoal turns it into a fine large oven, that bakes as nicely as a brick oven.
Another useful appendage is a common tin oven, in which roasting can be done in front of the stove, the oven-doors being removed for the purpose. The roast will be done as perfectly as by an open fire.
This stove is furnished with pipes for heating water, like the water-back of ranges, and these can be taken or left out at pleasure. So also the top covers, the baking-stool and pot, and the summer-back, bottom, and side-casings can be used or omitted as preferred.
[Illustration Fig 37]
Fig. 37 exhibits the stove completed, with all its appendages, as they might be employed in cooking for a large number.
Its capacity, convenience, and economy as a stove may be estimated by the following fact: With proper management of dampers, one ordinary-sized coal-hod of anthracite coal will, for twenty-four hours, keep the stove running, keep seventeen gallons of water hot at all hours, bake pies and puddings in the warm closet, heat flat-irons under the back cover, boil tea-kettle and one pot under the front cover, bake bread in the oven, and cook a turkey in the tin roaster in front. The author has numerous friends, who, after trying the best ranges, have dismissed them for this stove, and in two or three years cleared the whole expense by the saving of fuel.
The remarkable durability of this stove is another economic feature. For in addition to its fine castings and nice-fitting workmanship, all the parts liable to burn out are so protected by linings, and other contrivances easily renewed, that the stove itself may pass from one generation to another, as do ordinary chimneys. The writer has visited in families where this stove had been in constant use for eighteen and twenty years, and was still as good as new. In most other families the stoves are broken, burnt-out, or thrown aside for improved patterns every four, five, or six years, and sometimes, to the knowledge of the writer, still oftener.
Another excellent point is that, although it is so complicated in its various contrivances as to demand intelligent management in order to secure all its advantages, it also can be used satisfactorily even when the mistress and maid are equally careless and ignorant of its distinctive merits. To such it offers all the advantages of ordinary good stoves, and is extensively used by those who take no pains to understand and apply its peculiar advantages.
But the writer has managed the stove herself in all the details of cooking, and is confident that any housekeeper of common sense, who is instructed properly, and who also aims to have her kitchen affairs managed with strict economy, can easily train any servant who is willing to learn, so as to gain the full advantages offered. And even without any instructions at all, except the printed directions sent with the stove, an intelligent woman can, by due attention, though not without, both manage it, and teach her children and servants to do likewise. And whenever this stove has failed to give the highest satisfaction, it has been, either because the housekeeper was not apprized of its peculiarities, or because she did not give sufficient attention to the matter, or was not able or willing to superintend and direct its management.
The consequence has been that, in families where this stove has been understood and managed aright, it has saved nearly one half of the fuel that would be used in ordinary stoves, constructed with the usual disregard of scientific and economic laws. And it is because we know this particular stove to be convenient, reliable, and economically efficient beyond ordinary experience, in the important housekeeping element of kitchen labor, that we devote to it so much space and pains to describe its advantageous points.
CHIMNEYS.
One of the most serious evils in domestic life is often found in chimneys that will not properly draw the smoke of a fire or stove. Although chimneys have been building for a thousand years, the artisans of the present day seem strangely ignorant of the true method of constructing them so as always to carry smoke upward instead of downward. It is rarely the case that a large house is built in which there is not some flue or chimney which "will not draw." One of the reasons why the stove described as excelling all others is sometimes cast aside for a poorer one is, that it requires a properly constructed chimney, and multitudes of women do not know how to secure it. The writer in early life shed many a bitter tear, drawn forth by smoke from an ill-constructed kitchen-chimney, and thousands all over the land can report the same experience.
The following are some of the causes and the remedies for this evil.
The most common cause of poor chimney draughts is too large an opening for the fireplace, either too wide or too high in front, or having too large a throat for the smoke. In a lower story, the fireplace should not be larger than thirty inches wide, twenty-five inches high, and fifteen deep. In the story above, it should be eighteen inches square and fifteen inches deep.
Another cause is too short a flue, and the remedy is to lengthen it. As a general rule, the longer the flue the stronger the draught. But in calculating the length of a flue, reference must be had to side-flues, if any open into it. Where this is the case, the length of the main flue is to be considered as extending only from the bottom to the point where the upper flue joins it, and where the lower will receive air from the upper flue. If a smoky flue can not be increased in length, either by closing an upper flue or lengthening the chimney, the fireplace must be contracted so that all the air near the fire will be heated and thus pressed upward.
If a flue has more than one opening, in some cases it is impossible to secure a good draught. Sometimes it will work well and sometimes it will not. The only safe rule is to have a separate flue to each fire.
Another cause of poor draughts is too tight a room, so that the cold air from without can not enter to press the warm air up the chimney. The remedy is to admit a small current of air from without.
Another cause is two chimneys in one room, or in rooms opening together, in which the draught in one is much stronger than in the other. In this case, the stronger draught will draw away from the weaker.