The Barre daily times. (Barre, Vt.) 1897-1959, 1914-11-30
Buying a Range.

The kitchen range should be chosen
carefully and studied carefully, both be-
fore and after its installation. The
ways of fire building and heat regula-
ton should be mastered, and the ar
arrangement of fues, drafts and hampers
should be noted. Crates in many ranges
are built for some particular kind OF
fuel. A woman using a stove with a
CRATE for burning wood certainly works
at disadvantage if she must cook with
coal or coke.
When purchasing range all labor
saving devices should be noted The
money spent in additional improvements
of the stove is money well spent, says
the Detroit Free Press.
One of the first considerations is the
material used in the construction of the
stove. If it is light weight, be sure that
it combines durability with lightness.
Ranges or stoves made of pig iron, east
iron or gray iron are all serviceable.
The fire box should not be too deep
nor too wide. nor should its Innings be
too heavy. A deep fire box requires a
large amount of fuel to heat the top
OF the range. The intensity of such heat
has tendency to destroy the lining of
the top of the stove and CRATE. Fuel,
too, is wasted in fire box of great
depth.
However, an extra large ashpan is
quite an advantage. Such an ash pan
requires emptying but once a day. The
damper should be located at sufficient
distance from the fire box to prevent
its burning out, varying or becoming
clogged with ashes.
A square or oblong oven with the
sides of the same height it is claimed
viii give better results than one that |
is shorter on the right side. The oven |
should be so ventilated that fresh air |
may pass through to insure quick bak-
ing, perfect operation and better reten
tion of the juices in meats cooked in the |
oven.
An oven door that opens downward, |
forming a large shelf is to be preferred
to one that opens outward. 1t is easier
to remove hot dishes and pans from the
oven if there is such a door. Every
oven should be equipped with a Their
so that not only may the tenn
perature of the oven be gagged, but the
state of the fire may be determined by /
CHANGING at it. The best location for
this labor saver is the outside of the
oven. A glass door on the oven ia an I,
other convenience that conserves the
housewives time and energy as well as
the heat of the oven.
If there is not boiler or water front
attached a hot water reservoir is great I
Its size and lining should
be noted by the prospective purchaser
IF a stove. Galvanized coating over east i
ron generally gives better service than I
as the heat is inclined 10 cause {
he enamel to peel and chip. Sheet iron, !
yhen galvanized, has also a tendency to Z
,ecome porous and rust. Copper reser- d
roirs possess certain durable qualities,
nut require more care and attention than !
advanced ones. a
My the advantage Of being easily kept 9
lean, but in case of impairment OF any +
'ortion of its surface may be easily re- I
laced or refined. The stove having such \
reservoir should be equipped with b
pecisl damper, which viii turn the heat >
rom the tank to the oven and vice L
ersa. Such an equipment is a genuine p
economy. 4
An arrangement Of the top of the
toye making il possible TO broil meat 4
yer the hot Goals is another important O
EDITION 10 the range. Il
Combination gas and coal ranges have Al
be advantage Of occupying less space q
nd affording the housewife a means Of Il
wing steps. Some are made with drop Il
lelyes, with broilers and hot plates q
boye; others have the gas plate and 81
ven adjoining the plate and oven Of eC
ie coal stove. while still another style Il
~ the broiler and oven above. while it
be gas plate is built on an extended -
lelf at the side Of the range or stove "a
Dorothy Dexter q,
n