East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-10-31

lof fuel you can help make the sup
.Eply go around.
n no have fire you must, have, hes
fsides fuel, air to make it burn. In
gas and oil stoves the air supply is
tregulated by the makers. In coal or
wood ranges or cook stoves you must
hregulate 1t by means of dampers.
Mays 10 Save Coal or Wood. Learn
to Use Every Dampcr in Y0nr
Kitchen Range
The important dampers are:
l. Damperl iR the ash pit which
lets in the air which passes through
the fuel box, making the fire burn.
2. Damper over the fire controls
| ing air to flow in above the fire.
! 8. Oven, damper which switches
| the current of hot air around the
oven instead OF letting it go by the
fshorter path up the stoveplpe
A. Check draft damper in the
hstove pipe just above the range This
is not always found and is less inn
portant than the rest.
/ 5. Stove pipe damper which
checks heat from escaping up the
/ chimney.
Make your fire the right way 10
make a fire In range, whether coal
or wood. close all hampers of the
stove and shake the fire box to free
il from ashes, dust and clinkers. Take
off the lids over the fire-box, place
crumpled paper in the fire-box, ar
range kindlings over and around ii so
that air can pass freely between them,
! and put on a small shoYelful of coal
Light the paper, open dampers Nos. 1,
and 3, and put on lids. When the
coal glows red, a little more coal
should be added. and when the fire is
burning we'll the fire-box may be
| filled Ifewood is used as fuel put on
few sticks at a time.
learn to manage the fire. BY the
proper use of the dampers the fire
cam be controlled and the heat regu,
lated.
No. 1. The damper in the ash pit.
/ This should always be kept open
/ when the fire is burning as 1t is the
| best source of air for the fire. Close
it only when you dump the CRATE and
when the fire is banked to keep IL
FLOR some time. However, If there is
no stovepipe damper, the damper in
the ashpit must be closed to check
the draft when the fire burns too
hard.
No. 2. The damper over the fire,
4 close this when you are starting u
/ fire. If the fire bhrns too rapidly ss
that the flames are long enough to
reach the back row OF Ids open this
damper little bit. This will shorten
the length OF the flame and give you
more heat. If you open this too
much 1t may cool the oven.
No. g. The oven damper. When
this damper is closed the flames and
smoke and hot air are forced up the
chimney. When the damper is open
they pass directly UP the chimney.
AS soon as the fire is burning well,
close this damper SO that the oven
| viii be heated. This will keep the
laven so that you can make it very
hot quickly by adhing extra fuel and
viii warm your room If the oven
door Is left open. with this damper
closed you will use much less fuel than
lby allowing the heated air to take
The shorter path up the chimney.
| No. 4. The check draft damper in
the stovepipe. 1t should be kept
closed except when the fire is bank
ed. II
No. 5. The stovepipe damper. This
! IS most important damper. 1t can
control the amount OF fuel burned, as
the more slowly the hot air passes up
brrns A great deal of the fHel some
times merely furnishes heat that es-
capes up the chimney. Check this es-
cape of heat and burn less fuel by
using the pipe damper. If your fire
is burning too hard, instead of clos
ing the damper In the ash pit, close
the one in the pipe. for it checks the
fire more effectively than the other
dsmper.
Ii Your oven does not heat even
with the oven damper closed. 1t fs
probably because the air carried
around the oven has been pulled
through the fire so fast that 1t has
not been thoroughly heated itself and
can not heat the oven. Close the pipe
damper.
Keep your range cleaned out. II
the fir-box is cloggd with ashs, air
can not pass through tn fuel to make
it burn. If SCOT hangs on the stove
lids, less heat can come through It. A
layer of ashes over the top and un@
der the oven keeps it from heating |
quickly.
Banking the fire 1t is an economy
to keep a hard-coal fire over from day 4
to day, especially If the range is used |
as a source of heat for the room. AS /
a rule a wood fire is hard to keep +.
over but the hard coal fire can be /
easily kept. In the evening rake ont
the ashes. put coal on, and open the
campers until the fresh fuel is burn-
ing well. Put on coal until the fire.
box is almost full and close all the |
campers except the check draft dam
per in the stovepipe.
Think of the fire when you select
the food to cook. If you keep slow
fire in your range all day to supply /,
heat for the room, select foods that
long slow cooking. Baked
beans or peas. roasts and puddings
can be baked in the oven and cereals
cooked in a double boiler on the back /.
Of the stove. Avoid foods that require
a very hot fire for a long time.
Gas. Kerosene or Coal oil and Gas :
oline are economical for cooking If :
used. Never mix two IL
luid fuels and never use gasoline in
an oil stove, for each requires a spe- :
,ial burner. Use all with care.