66. Building a Coal Fire.--To build a coal fire is a simple matter. So that the draft will be right for rapid combustion, it is first necessary to close the dampers _f_ and _h _and to open the bottom damper _g_ and the chimney damper _i_. With these dampers arranged, place crushed paper or shavings on the grate; then on top of the paper or shavings place kindling, and on top of the kindling put a small quantity of coal. Be careful to place the fuel on the grate loosely enough to permit currents of air to pass through it, because it will not burn readily if it is closely packed. Light the fire by inserting a flame from below. When this is done, the flame will rise and ignite the kindling, and this, in turn, will cause the coal to take fire. When the fire is burning well, close the dampers _g_ and _i_ so that the fuel will not burn too rapidly and the heat will surround the oven instead of passing up the chimney; also, before too much of the first supply of coal is burned out, add a new supply, but be sure that the coal is sufficiently ignited before the new supply is added so as not to smother the fire. If only a thin layer is added each time, this danger will be removed. Experience has proved that the best results are secured if the fire is built only 4 inches high. When hot coals come near the top of the stove, the lids are likely to warp and crack from the heat and the cooking will not be done any more effectively. Another thing to avoid in connection with a fire is the accumulation of ashes. The ash-pan should be kept as nearly empty as possible, for a full ash-pan will check the draft and cause the grate in the firebox to burn out.
67. ADJUSTING THE DAMPERS.--To get the best results from a cook stove, and at the same time overcome the wasting of fuel, the ways in which to adjust the dampers should be fully known. If it is desired to heat the oven for baking, close dampers _f_ and _i_ and open dampers _g_ and _h_. With the dampers so arranged, the heated air above the fire is forced around the oven and up the flue, as is clearly shown by the arrows in Fig. 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.
