3. A study of this diagram will readily show that the lower
left-hand corner of the oven is its coolest part, since the heated air
does not reach this place directly, and that the top center is the
hottest part, because the hottest air passes directly over this portion
of the oven and the heated air in the oven rises to it.
[Illustration: Fig. 4]
If it is desired to heat the surface of the stove, so that cooking may
be done on top of it, close dampers _f_, _h_, and _i_ and open damper
_g_. With the dampers so arranged, the heated air does not pass around
the oven, but is confined in the space above it and the firebox, as
shown in Fig. 4. While the damper _i_ in the flue is closed in order to
confine the heated air as much as possible to the space under the top of
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.
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