a chimney has been used, the brickwork surrounding and forming it
becomes warmed and retains its heat for a very considerable period
even if no fire is lighted; this heat is slowly radiated, and warms
the air contained in the chimney, rendering it lighter and causing
it to rise and flow out at the top; this is immediately replaced by
cold air from below, which is warmed and rises as before, and so
continues, causing an up current of air to be passing through the
flue, its swiftness varying with the heat. The more intense the heat
produced by the fire, and the greater the height of the chimney, the
more swift is the current of air known as the “draught”; and when
once the draught is established it will remain for a very long time
without any fire being lighted. A good draught is not to be despised,
as can be certified by those who have suffered from the annoyance
of a smoky chimney; yet too strong a draught is a disadvantage, as
consuming the fuel too rapidly, robbing the fire and apartment of
its heat, and causing draughts of another kind, which materially
cool the room and tend to cause discomfort; this only applies to the
old form of grate, as all or nearly all modern grates have a means
of regulating the draught; even the common and old form of grate is
provided with a “register” or flap at the back, immediately over the
fire (certainly not an economical position for it), through which the
smoke passes into the chimney. This flap is provided with the view of
having it full open to assist combustion when fire is first ignited,
and afterwards partially closing it when fire is established, and so
prevent undue loss of heat, but although this “register” is provided
with every stove of its kind, _it has not, nor never has had, any
means of regulating it_. If the reader has one of these stoves in his
residence, as most probably he has, for they are still used in the
upper rooms of nearly every building, he can by a simple experiment
experience the benefit of regulating this flap. By placing a piece
of coal, or stone, or metal, with the tongs, after the fire is
established, at the joint or hinge of the register, and then drawing
the register forward and letting it rest, so that it is closed all
but about 1½ in., it will be immediately found that one-fourth or
one-third more heat is thrown into the room, for a similar result
is brought about as with the modern projecting or overhanging brick
backs, which cause the heat to be deflected forwards which would
otherwise have passed directly up the chimney. If an existing stove
of this description be fitted with a rack adjustment for the register
flap and with an “economiser,” an advance of 30 to 40 per cent. in
economy and comfort will be experienced, for in the ordinary manner
in which these stoves are fitted and used, it can be taken that
one-half the heat passes directly up the chimney; a good proportion
of the heat radiated is drawn back by the current of air proceeding
from the room towards and up the chimney; a proportion is lost by
conduction, the heat being passed away to the walls and surrounding
parts, and a fair proportion is lost by the smoke, which is really
unconsumed fuel; but this form of stove is improving rapidly in
various ways, as will be described hereafter.
_Open Stove._--This subject has been most ably discussed by Dr.
Pridgin Teale, in connection with the economising of fuel in house
fires. His remarks will well bear repeating.
“It is hardly possible to separate the two questions of economy of
fuel and abatement of smoke. None who, in their own person, or as
the companion or nurse of friends and relatives, have gone through
the miseries of bronchitis or asthma in a dense London fog, can fail
to perceive that this is a serious medical, not less than a great
economical, question. Nine million tons of coal--one-fourth of the
domestic fuel consumption in this kingdom--is what I estimate as
a possible reward to the public if they will have the sense, the
energy, and the determination to adopt the principles here advocated,
and which can be applied for a very small outlay. Much has been said
by scientific men about waste of fuel, and strong arguments have
been advanced which make it probable that the most economical and
smokeless method of using coal is to convert it first of all into gas
and coke, and then to deliver it for consumption in this form instead
of coal. Theoretically, no doubt, this is the most scientific and
most perfect use of fuel, and the day may come when its universal
adoption may be possible. But before that time arrives many things
must happen. The mode of manufacture, the apparatus on a mighty
scale, and the mode of distribution must be developed, nay, almost
created, and a revolution must be effected in nearly every fireplace
in the kingdom. At present its realisation seems to be in a very
remote future. Meantime I ask the public to adopt a method which is
the same in principle, and in perfection not so very far short of it.
It is nothing, more nor less, than that every fireplace should make
its own gas and burn it, and make its own coke and burn it, and this
can be done approximately at comparatively little cost, and without
falling foul of any patent, or causing serious disturbances of
existing fireplaces. We must, first of all, do away with the fallacy
that fires won’t burn unless air passes through the bottom or front
of the fire. The draught under the fire is what people swear by (aye,
and many practical and scientific men too), and most difficult it is
to sweep this cobweb away from people’s brains. They provide 2 or 3
times as much air as is needed for combustion, ⅓, perhaps, being the
necessary supply of oxygen, the remainder serving to make a draught
to blow the fire into a white heat, and to carry no end of waste heat
rapidly up the chimney; ⅔ of cold air chilling the fire, ⅔ more than
needful of cold air coming into the room to chill it; and much of the
smoke and combustible gases hurried unburnt up the chimney. The two
views which I am anxious to enforce upon the attention of the public,
of builders, of ironmongers, and of inventors, are these: that the
open grating under the fire is wrong in principle, defective in
heating power, and wasteful of fuel, and that the right principle of
burning coal is that no current of air should pass through the bottom
of the fire, and that the bottom of the fire should be kept hot. This
principle is violated by the plan of closing the slits in the grate
by an iron plate resting on the grate, which cuts off the draught,
but allows the chamber beneath the fire to become cold, and when
cinders reach the plate they become chilled, cease to burn, and the
fire becomes dead. The right principle is acted upon by the various
grates with fire-brick bottoms, and the English public owes much
to the inventor of this principle as carried out in the Abbotsford
grates, which have done much to educate the British public in the
appreciation of the fact that a fire will burn well with a current of
air passing over it, and not through it. But there is a better thing
than the solid fire-brick bottom, and that is a chamber underneath
the grating, shut in from the outer air by a shield resting on the
hearth and rising to the level of the bottom bar of the range. This
hot-air chamber, into which fine ash can fall, produces on the
whole a brighter and cleaner fire, and one which is more readily
revived when low, than the solid fire-brick. There is another mighty
advantage in the principle of the ‘economiser’--an unspeakable
advantage, it is applicable to almost every existing fireplace, and
it need not cost more than 3-4._s_ This idea has now been long on
its trial. It has been applied in hundreds of houses. It has been
submitted to the very severe test of being applied to an infinite
variety of grates, under a great variety of circumstances, and tried
with coke, anthracite, and coal, good, bad, and indifferent. The
effect has been, in an enormous number of instances, a marked success
in saving coal and labour, and in more comfortable uniform warmth
to the room. The failures have been very few indeed. I have drawn
up 7 rules for the construction of a fireplace, all of which are
pronounced to be sound:--
“1. As much fire-brick, and as little iron as possible.
“2. The back and sides of the fireplace should be fire-brick.
“3. The back of the fireplace should lean or arch over the fire, so
as to become heated by the rising flame.
“4. The bottom of the fire or grating should be deep from before
backwards, probably not less than 9 in. for a small room nor more
than 11 in. for a large room.
“5. The slits in the grating should be narrow, perhaps ¼ in. wide,
for a sitting-room grate, ⅜ in. for a kitchen grate.
“6. The bars in front should be narrow.
“7. The chamber beneath the fire should be closed in front by a
shield or economiser.
“There is one caution which should be given. There is no doubt about
the fact that immediately beneath the fire the hearthstone is hotter,
and the ashes remain much hotter when the ‘economiser’ is used.
This may increase the risk of fire whenever wooden beams lie under
the fireplace. In any case of doubt, the best plan would be to take
up the hearthstone and examine, and relay with safe materials; but
should this be impossible, safety may be secured by covering the
hearthstone with a sufficient thickness of fire-brick, just within
the space enclosed by the ‘economiser’--leaving a space of 2 or more
in. between the fire-brick hearth and the bottom of the fire. In
lighting the fire, if there be no cinders on which to build the fire,
it is well to draw away the ‘economiser’ for a short time until the
fire has got hold; but, if there be cinders left from the previous
day, on the top of which the paper and wood can be placed, then the
fire may be lighted with the ‘economizer’ in its place. There is a
great art in mending a fire. It is wasteful to throw lumps of coal
higgledy-piggledy on the fire. The red embers should be first broken
up so as to make a level surface, then pieces of coal should be laid
flat on the fire and fitted in almost like pavement; lastly, if the
fire is intended to burn slowly and last very long, small coal should
be laid on the top. An ‘economised’ fire so made will, in a short
time, heat the coal through, and give off gases, which will ignite
and burn brightly on the surface of the black mass, and when the
gases are burnt off there is a large surface of red-hot coke.”
[Illustration: 30. Kitchen Economiser. 31. Bedroom Economiser.]
The annexed illustrations show the application of the economiser.
Fig. 30 is a kitchen range, _a_ being the economiser and _b_ the
front damper. The latter should always be used in warm weather,
unless the front of the fire is needed for roasting and should be
put on at night. Fig. 31 is a bedroom fireplace having fire-brick
sides _a_, fire-brick back _b_ leaning over the fire, narrow front
bars _c_ movable, grating _d_ with narrow slits, chamber under the
fire closed by economiser _e_, and front damper _f_ which can close
the lower ⅔ of the front of the fire at night or when a slow fire is
needed.
The “economiser” is a shield of sheet iron which stands on the
hearth, and rises as high as the lowest bar of the grate, against
which it should fit accurately, so as to shut in the space or chamber
under the fire. If the front of the range be curved or angular, as
in most register stoves, the economiser will stand, owing to its
shape--but if the front be straight, the economiser needs supports
such as are shown. “Ordinary economisers” are made of 16-gauge
charcoal iron plate, with ⅜ in. bright steel moulding at the top, ½
in. moulding at the bottom, and 1 or 2 knobs as required. “Kitchen
economisers” are made of 16-gauge iron, with ½ in. semicircle iron at
the top edge; and with supports in scroll form of ½ in. semicircle
iron. Some makers use rather thinner iron plate and give strength
by the mouldings. Some have used too thin plates, little better
than tin, which have warped and so become more or less useless.
Great care should be spent in taking the dimensions--as every grate
has to be measured--as a foot for a boot. This renders it almost
impossible to send orders to a maker by post. Some skilled person
must take the measure, and take it accurately. The dimensions to be
taken are: firstly, the outline of the bottom bar of the grate. If
it be curved, or angular, the outline can be well taken by a piece
of leaden gas-pipe, which, moulded to the outline can then be traced
upon paper or carried carefully away to the makers; secondly, the
height must be measured from the hearthstone to the bottom bar. This
is the “economiser” in its simplest and cheapest form, as applicable
to nearly every ordinary range.
Ornament can be added to taste. It is obvious that the adaptation
of the economiser need not displace the old-fashioned ash-pan, and
that the two can be combined, or that the economiser may be made like
a drawer and catch the ashes. All such variations will work well,
provided that the main principles be adhered to of “cutting off the
under current,” and “keeping the chamber under the fire hot.” But the
simplest form is the best.
[Illustration: 32. Some Modern Open Grates.]
Fig. 32 illustrates a few typical specimens of modern improved open
grates devised to increase the radiation of heat and perfect the
combustion of the fuel: A is a combination of Parson’s grate and
economiser with a Milner back; B is Nelson and Sons’ “rifle” back; C
is a Galton back; D, Jaffrey’s grate.
“The Manchester Warming and Ventilating Grate” (E. H. Shorland,
St. Gabriel’s Works, Manchester) is somewhat similar in principle
to Captain Galton’s grate, i.e. the warm fresh-air inlet is at the
ceiling, and the vitiated air is carried off by the chimney, or in
some instances ventilation at a lower part of the room is provided.
Fig. 33 will acquaint the reader with the details: _a_, fireplace;
_b_, outer wall; _c_, inner wall; _d_, smoke flue; _e_, _f_, cold-air
inlets; _g_, _h_, warm-air passages; _i_, inlet for cold or warm air
into room.
[Illustration: 33. Shorland’s Manchester Warm-air Grate Back.]
The shape of the back brick advocated by Dr. Teale (first invented by
the celebrated Count Romford, to whom much is owing for the various
means undertaken by him to promote the consideration of the question
of improving our fire-grates and to abate the smoke nuisance) has
since its discovery met with universal favour, and is coming into
general use by all makers, as the expense of the stove is scarcely
increased and its result in use is a most decided improvement. The
actual shape or section of this brick varies with the different
stove makers, but the result is the same; the brick is made to
slope forward from the bottom up to about 15 or 16 in. high; at
that height the top of the brick overhangs the bottom by about 5 to
6 in.; its section is appropriately defined by a maker, who likens
it to a “dog’s hind leg.” Some makers shape the brick like a curved
scallop-shell, inclining forward at the top; the effect is that as
the heat ascends from the fire, it strikes or comes in contact with
the projecting part, and rebounds or is deflected into the room;
it is a similar action to that which takes place if an object, say
a ball, is thrown upon a wall and comes in contact with a similar
projection--it would bound off or be deflected.
It would be impossible to describe all the existing improvements upon
the ordinary or old form of open-fire stove (commonly known as a
“register grate”), but the following are some that are tolerably well
known and have a good share of favour.
“The Abbotsford Slow-combustion Grate” (Mappin and Webb, Cheapside,
London), which has now been used some years, was about the first
recognised form of stove that had the bottom closed, so that the
supply of air for combustion is carried through the front only.
This is a great improvement (as explained by the economiser), by
lessening the consumption of fuel without decreasing the efficiency
or its heat-giving properties. The bottom of the fireplace is a solid
fire-brick slab, and the chief property of this stove is truly named
“slow combustion.” Many people have tried to apply this advantage
to existing stoves by having a piece of iron cut to lie _upon_ the
bottom grate; but iron is too rapid a conductor, and failure is
experienced by having the lower part of the fire dull and dead. It
cannot, however, be said that a solid bottom is the best, for it
permits of accumulation of ash, and it is slow lighting.
[Illustration: 34. Wharncliffe Grate.]
“The Wharncliffe Patent Warming and Ventilating Grate” (Steel and
Garland, 18 Charterhouse Street, London, E.C.) Fig. 34, is an
excellent form of grate, and is fixed back against the wall, wholly
projecting into the room, an air-chamber surrounding the fire-box;
this air-chamber is, whenever convenient, connected with the outer
air by means of a pipe, and within the chamber gills or ribs are
provided, attached to the fire-box (the principle and advantages of
these gills or ribs, which are to increase the heat-giving surface
and to prevent over-heating of air, will be explained under Gill
stoves).
When the fire is established, the metal of the fire-box becomes
heated, which then heats the air contained in the air-chamber,
rendering it lighter, whereupon it rises and flows out into the
room through the perforations provided in the pattern of the
ironwork; cold air immediately flows in to take its place, which is
then heated, and passes out, so that as its name implies it is a
ventilating as well as warming grate, and has the further advantage
of the cheerful open radiating fire; but it must be remembered that
with ventilating stoves there must be provision made for the removal
of vitiated air, which in this case is taken up the chimney along
with the products of combustion.
Another improved form of warming and ventilating grate is that
invented by and named after Captain Douglas Galton (makers, Yates,
Hayward & Co., Upper Thames Street, London). The principle advocated
in this instance is contrary to that generally adopted, insomuch that
the warmed fresh air is admitted into the room near the ceiling, and
the abstraction of vitiated air is performed through the grate by the
chimney draught. This is an open-fire grate fitted within a mantel in
the usual way, and is provided with an air-chamber at the back, and
which is connected with the outer air as before explained. From this
air-chamber a perpendicular shaft or flue is carried, terminating by
being turned into the room with an inlet grating or louvre. As before
explained, the air within the air-chamber is warmed, and rises and
passes into the room close to the ceiling; from there it is drawn
down towards the fire, and eventually passes up the chimney, so
that there is always a current of warm fresh air from the ceiling
downwards. There are as many advocates for this down-current system
as for the up current, as in the Wharncliffe and others. The Captain
Galton has had about 14 years’ trial, and is still largely used. A
rather peculiar and advantageous action takes place, by the fact that
the apartment becomes fully charged with fresh air and the supply
for combustion and draught is not drawn from the crevices beneath
doors, &c., so that when a door is opened no inrush of cold air is
experienced. This and the Manchester grate can most conveniently be
used for warming another apartment also from the same fire.
[Illustration: 35. Nautilus Grate. 36. Nautilus Grate.]
“The Nautilus Grate” (Jas. B. Petter & Co., Yeovil), Figs. 35 and 36,
is, as the name signifies, shell-shaped. The products of combustion
rise from the fire, and after revolving within the centre or axis
pass off by two concealed flues at the back of the grate to a flue
prepared in the back of the fireplace; the ashes fall through a
small grating into a closed ash pan. The warmth radiated direct
from the cheerful open fire and indirectly from the outer case is
considerable, and the results are very satisfactory, as no heat is
lost by conduction. This grate is also cleanly, economical, and
portable. The back, cheeks, and hearth should be tiled; the extra
expense is fully compensated for by the handsome appearance.
[Illustration: 37. Eagle Convertible Grate.]
The “Ingle Nook,” Wright’s Patent (GEORGE WRIGHT & SONS, 113 Queen
Victoria Street, E.C.), Fig. 38, is a combination of all the most
recent improvements, with two new features never before introduced
into this class of grate, viz. the regulation of draught by means
of an ordinary damper, and the complete independence of the actual
working part of the stove, so that it may be removed at any time for
repairs without disturbing the outer casing or brickwork.
_Special features and advantages_.
[Illustration: 38. PLAN THROUGH LINE C.D. SECTION THROUGH LINE A.B.]
Radiation and complete utilisation of the heat generated from all
parts of the grate, as not only the heat given off from front of
fire, but also all heat radiated from sides and back of grate, which
is usually absorbed in brickwork, is here passed into warm-air
chambers and thence into the room. Economy of fuel, with increase of
heating power. Prevention of down-draught, and partial consumption
of smoke. Simplicity of construction and fixing, so that easy access
is afforded to all parts of the grate, more especially those likely
to want renewing. Pleasing appearance of the ordinary open fire,
with heating power of a warm-air stove. This stove being complete
in itself can be fixed by any ordinary workman without removing the
mantel-piece or in any way interfering with the decorations of the
room. The whole construction and principle of the grate are so simple
that they can be readily understood by reference to the plan and
section annexed. The interior portion of fire-box is of fire-brick,
and can readily be removed from the front without disturbing any
other portion of the grate. The back leans forward, deflecting the
radiant heat into the room, and contracts the throat of the flue
so as to quicken the draught directly the fire is lighted, which
flue then expands and is again contracted at the top by means of
the damper. Less than half the quantity of fuel is required to warm
any given space, and more than double the quantity of heat is given
off than from an ordinary grate with the usual supply of fuel. By
introducing a fresh-air flue where practicable the perfection of
ventilation may be obtained. The cost does not greatly exceed that
of an ordinary grate, and is very much below that of any other grate
of this description at present in the market. _See advertisement in
front of title page._
“The Rumford-Teale Grate” (made by Verity Bros., 98 High Holborn,
London), is made nearly wholly of fire-brick, upon strictly
scientific principles, as the name indicates. There is very little
iron in its construction, the front being a steel wire trellis
instead of bars; this permits free radiation from the front and
reduces loss by conduction. This front, apparently fragile, lasts for
a considerable time (4 or 5 years), and is easily replaced by any one
at an extremely small cost.
An improvement upon the Rumford-Teale grate is the “Eclat,” by
the same makers, shown in elevation and section in Fig. 39. Its
distinguishing features are a double flue (one for quick and the
other for slow draught), and the projection of the fire in advance
of the chimney breast. The figure shows: A, damper for regulating
combustion; B, perforated fire-clay back; C, tiles to taste; D,
economiser; E, ashpit; F, chimney breast; G, frieze; H, removable
bottom grate with fine mesh; J, valve for regulating combustion.
There are several forms of combined open- and close-fire stoves,
which stand independent of any brickwork, and are generally known as
“American stoves.” These stoves are good heat givers, ornamental,
and have several advantages, and can be obtained at almost any
hardware stores; they do not work upon strictly hygienic principles,
as they are apt to get overheated when closed, and render the air
unpleasantly dry; but this can be remedied to some extent by using a
vaporising pan, as will be explained later on.
[Illustration: 39. Éclat Grate. Éclat Grate.]
There is another form of open-fire grate that should be mentioned,
viz. those that have the fire replenished by placing the fresh fuel
underneath, and are known as underfed smokeless grates. This idea,
which deserves high commendation, has been rendered practical, but
cannot be said to be perfected yet. It originated in Dr. Arnott’s
stove, which was made with the usual set of front bars fixed about
12 in. high from the hearth, and the space under the bars closed in
front. The bottom of the fire, which is movable, is lowered down to
the hearth and the space filled with coal: the fire is laid, and
ignited on the top of this store of fuel. As the fire burns down,
the bottom grating is raised by means of a lever bringing fresh fuel
within the fire-basket, and this bottom is raised as often as the
fire burns down; it will be seen that the gaseous products given
off by the fresh fuel must pass through the incandescent fire, and
so be perfectly consumed, and the space below the front bars is
sufficiently large to hold fuel for one day’s consumption.
“The Kensington Smoke-consuming Grate” (Brown and Green, Finsbury
Pavement, London) is an underfed grate, and has received high
commendation from good authorities; it has not the complication of
Dr. Arnott’s, and is of good appearance, being fixed in a similar
manner to any ordinary grate.