This is a good feature, as it
prevents the flame from gradually creeping up and smoking, a common
occurrence in an oil stove. The kerosene-stove flame that gives the most
heat, consumes the least fuel, and produces the least soot and odor is
blue in color. A yellow flame, which is given off in some stoves,
produces more or less soot and consequently makes it harder to keep the
stove clean. Glass containers are better than metal containers, because
the water that is always present in small quantities in kerosene is apt
to rust the metal container and cause it to leak. To prevent the
accumulation of dirt, as well as the disagreeable odor usually present
when an oil stove is used, the burners should be removed frequently and
boiled in a solution of washing soda; also, if a wick is used, the
charred portion should be rubbed from it, but not cut, as cutting is
liable to make it give off an uneven flame.
[Illustration: FIG. 9]
ELECTRIC STOVES AND UTENSILS
74. ELECTRIC STOVES. Electric stoves for cooking have been perfected to
such an extent that they are a great convenience, and in places where
the cost of electricity does not greatly exceed that of gas they are
used considerably. In appearance, electric stoves are very similar to
gas stoves, as is shown in Fig. 9, which illustrates an electric stove
of the usual type.
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