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References
Frederick, ChriBtine. The New Housekeeping. 1913.
P^ttiaoii, Mary. Principles of Domestic Engineering. 1015.
Sheaffer, William Adam. Household Accounting and Economics. 1016.
Bradford, Edith Fleming. Housdidd Accounts. Cornell Reading Course
for the Fum Home, Bull. 110. 1016.
CHAPTER VII
HBAT AND LIGHT
The enormous wa.ste of fuel in the homes of this country m
coriiinf? to claim the attention of thoup;htful householders. In
both the heating of dwellings and the eookinp; of food^ rareful
choice of equipment, intelhgent o|x^rat4on, and forethoug:ht in
planning will go far toward saving one of the world's most
valuable coomiodities.
CARE OP FIRES
A few general rules for controlling heating and cooking fires
are as follows:
1. To inereaso the amount of heat, oimti <lmft8 whlrh \vi air into the
ash pit, and with soft coiil and \vo<xi when fresh fuel hits l>ix'n add<xl admit
some air by draft immctliat'ely over the fire to helfi l>iirn the combuatilile
gases coming from the fresh fuel. For all Rrm burning without flatiie keep
this draft ck>setl.
2. To deerease the amount of heat, close all drafts tight, beinj? sure that
ash-pit door and dnifts partif^iilarly are ti^ht and that the n-sh pit it^^lf is
free from air leaks; if thi^ is not sufficient, open a cheek draft in the smoke
pipe — never the onr in the fire door or the door itself, m this practice is ex-
tremely wastefid of fuc 1.
3. To insure economy of fuel, sec that all flueg and surfaces which the
hot gases pass on their way to the chimney are cleaned every two or three
weeks,
4. Be very careful in the use of the damper which closes off the smoke
pipe, as such a dam[>er is dangerous if closed too tight and can be left
wide open or taken out cnlirt^ly provided the ash pit is light and the above
directions are followed.
5. Keep the direct draft in a cooking stove or range closed except in hot
weather^ or when starting a fire.
RADIATION *
Hot objects, like stoves and steam pipes, lose much of their
heat by radiation, and the blacker the object the more it will
• I'Tom l^ S. Bnr. Standards, Circ. 65.
191
I
I
i
m
192
A MANUAL OF HOME-MAKING
lose; hence, stoves and ste^im pipes shoukl be black if they are
intended to pive out Iwnt, l>ut hot-air pipes :iiid rooking uten-
Kils should be bright, for exiiiiiple (inned or nirkek^d, in order to
lose as littk* heat as pOHHif>le. A stove nirkel pkited till over will
give out only about half a,s much Jicat as th(^ same stove at tlie
same tetTif}erature if black.
Page 99
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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c o
M
l§
^s
If a
§a
%a
I "3
S3 o
•Si .
« fl §
CO E 8
r
a
m
A MANUAL OF HOMB-MAKINO
i1:§
s
I
8
5l
<n c 0)
■p >^
111
ill
«M o
a? o o
.'Is
I
a Z
o a
Is:
\n
-I I
§11
3 5*^
^ BJ * P
I ^*?
a 6 3.2
a;
.2
s
II
s
g
«
J?
s
>l
o
5
.S
HOUSEHOLD RECORDS
189
o
55
S
s
^
»o
^
s
J
C M
88
o
u
CO
^^ s
§
8
W
5C. »
W5
3
I
I
f
100
A MANUAL OF HOME-MAKING
References
Frederick, ChriBtine. The New Housekeeping. 1913.
P^ttiaoii, Mary. Principles of Domestic Engineering. 1015.
Sheaffer, William Adam. Household Accounting and Economics. 1016.
Bradford, Edith Fleming. Housdidd Accounts. Cornell Reading Course
for the Fum Home, Bull. 110. 1016.
CHAPTER VII
HBAT AND LIGHT
The enormous wa.ste of fuel in the homes of this country m
coriiinf? to claim the attention of thoup;htful householders. In
both the heating of dwellings and the eookinp; of food^ rareful
choice of equipment, intelhgent o|x^rat4on, and forethoug:ht in
planning will go far toward saving one of the world's most
valuable coomiodities.
CARE OP FIRES
A few general rules for controlling heating and cooking fires
are as follows:
1. To inereaso the amount of heat, oimti <lmft8 whlrh \vi air into the
ash pit, and with soft coiil and \vo<xi when fresh fuel hits l>ix'n add<xl admit
some air by draft immctliat'ely over the fire to helfi l>iirn the combuatilile
gases coming from the fresh fuel. For all Rrm burning without flatiie keep
this draft ck>setl.
2. To deerease the amount of heat, close all drafts tight, beinj? sure that
ash-pit door and dnifts partif^iilarly are ti^ht and that the n-sh pit it^^lf is
free from air leaks; if thi^ is not sufficient, open a cheek draft in the smoke
pipe — never the onr in the fire door or the door itself, m this practice is ex-
tremely wastefid of fuc 1.
3. To insure economy of fuel, sec that all flueg and surfaces which the
hot gases pass on their way to the chimney are cleaned every two or three
weeks,
4. Be very careful in the use of the damper which closes off the smoke
pipe, as such a dam[>er is dangerous if closed too tight and can be left
wide open or taken out cnlirt^ly provided the ash pit is light and the above
directions are followed.
5. Keep the direct draft in a cooking stove or range closed except in hot
weather^ or when starting a fire.
RADIATION *
Hot objects, like stoves and steam pipes, lose much of their
heat by radiation, and the blacker the object the more it will
• I'Tom l^ S. Bnr. Standards, Circ. 65.
191
I
I
i
m
192
A MANUAL OF HOME-MAKING
lose; hence, stoves and ste^im pipes shoukl be black if they are
intended to pive out Iwnt, l>ut hot-air pipes :iiid rooking uten-
Kils should be bright, for exiiiiiple (inned or nirkek^d, in order to
lose as littk* heat as pOHHif>le. A stove nirkel pkited till over will
give out only about half a,s much Jicat as th(^ same stove at tlie
same tetTif}erature if black.