To read the meter, begin at the right-hand dial and continue to the left until all the dials are read and set the numbers down just as they are read; that is, from right to left. In case the indicator does not point directly to a number, but is somewhere between two numbers, read the number that it is leaving. For example, in Fig. 2, the indicator in the right-hand dial points to figure 4; therefore, this number should be put down first. In the second dial, the hand lies between and 1, and as it is leaving 0, this number should be read and placed to the left of the first one read, which gives 04. The hand on the third dial points exactly to 6; so 6 should be read for this dial and placed directly before the numbers read for the first and second dials, thus, 604. On the fourth and last dial, the indicator is between 4 and 5; therefore 4, which is the number it is leaving should be read and used as the first figure in the entire reading, which is 4,604.
After the reading of the electric meter has been ascertained, it is a simple matter to determine the electricity consumed since the last reading and the amount of the bill. For instance, assume that a meter registers the number of kilowatt-hours shown in Fig. 2, or 4,604, and that at the previous reading it registered 4,559. Merely subtract the previous reading from the last one, which will give 45, or the number of kilowatt-hours from which the bill for electricity is computed. If electricity costs 3 cents a kilowatt-hour, which is the price charged in some localities, the bill should come to 45 X .03 or $1.35.
62. Before stoves for cooking came into use in the home, food was cooked in open fireplaces. Even when wood was the only fuel known, a stove for burning it, called the Franklin stove, was invented by Benjamin Franklin, but not until coal came into use as fuel were iron stoves made. For a long time stoves were used mainly for heating purposes, as many housewives preferred to cook at the open fireplace. However, this method of cooking has practically disappeared and a stove of some kind is in use for cooking in every home.
63. For each fuel in common use there are many specially constructed stoves, each having some advantageous feature; yet all stoves constructed for the same fuel are practically the same in principle. In order that fuel will burn and produce heat, it must have air, because fuel, whether it is wood, coal, or gas, is composed largely of _carbon_ and air largely of _oxygen_, and it is the rapid union of these two chemical elements that produces heat. Therefore, in order that each stove may work properly, some way in which to furnish air for the fire in the firebox must be provided. For this reason, every stove for cooking contains passageways for air and is connected with a chimney, which contains a flue, or passage, that leads to the outer air. 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.