When the
air in a stove becomes heated, it rises, and as it ascends cold air
rushes through the passageways of the stove to take its place. It is the
flue, however, that permits of the necessary draft and carries off
unburned gases. At times it is necessary to regulate the amount of air
that enters, and in order that this may be done each stove is provided
with _dampers_. These devices are located in the air passages and they
are so designed as to close off the air or allow the desired amount to
enter. By means of these dampers it is possible also to force the heat
around the stove oven, against the top of the stove, or up the chimney
flue. A knowledge of the ways in which to manipulate these dampers is
absolutely necessary if correct results are to be obtained from a stove.
The flue, however, should receive due consideration. If a stove is to
give its best service, the flue, in addition to being well constructed,
should be free from obstructions and kept in good condition. Indeed, the
stove is often blamed for doing unsatisfactory work when the fault is
really with the flue.
64. Probably one of the most important things considered in the
construction of stoves is the economizing of fuel, for ever since the
days of the fireplace there has been more or less of a tendency to save
fuel for cooking, and as the various kinds grow scarcer, and
consequently more expensive, the economical use of fuel becomes a
necessity.
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