the flues that are carried up the back of the range, they have knobs
or handles in front by which they are pushed in or drawn out as
desired. When drawn fully out, they leave the flue clear and do not
obstruct the draught; when pushed quite in, they close the flue and
stop the draught. They can be put in any intermediate position; their
object is to regulate the draught to the requirements; by regulating
the draught the heat and the consumption of fuel are regulated also,
and by means of the dampers the heat can be closed off or put on to
the oven, or boiler, &c., as desired. It is to the mismanagement of
these dampers that the extravagance in many instances is due; if
the draught is good, they should never be pulled out fully, as this
will cause the fire to “roar;” they should be pushed in (both for
ovens and boilers) until a murmuring sound is heard; this is the
correct speed for all purposes in general. It cannot be too strongly
impressed upon housewives that a “roaring” fire gives really _less_
result than a steadily burning one as described. Too fierce a fire
has other serious results, viz., undue wear and tear to the range,
overheating the kitchen, increased labour in attention and stoking,
and the probability of the ovens, &c., becoming too hot; in fact
general inconvenience is experienced by this, irrespective of the
great waste of fuel.
A good feature in a close-fire range is a means of making an open
fire when no cooking or work is required to be done between meals,
and in the evening.
An open fire is very slow burning as it is not affected by the
draught; it will burn 2 hours without attention, and is thus very
economical, saves labour, and if desired the cook can leave the
kitchen for a considerable time without anxiety as to whether the
fire wants replenishing. The closed fire is decidedly the best form
for cooking purposes, but when no cooking is required it must be
attended to frequently or be permitted to go out. An open fire is
also a ventilator, is cheerful for those in the kitchen, and if a
good fire is left open at night, the boiler will be found to contain
fairly warm, if not hot water in the morning.
Ovens should always be provided with 2 ventilators, viz., an inlet
and an outlet; there are very many ovens with even modern ranges that
are only fitted with one ventilator, but a moment’s consideration
will show that one ventilator is useless, as you cannot get air to
pass out of an oven unless there is a means for a corresponding
volume of air to pass in to replace it, and _vice versâ_, and means
should be provided to warm the air as it passes in, for reasons that
are obvious. The use of the ventilators is to take off the excess
heat, the steam, smells of cooking, &c., from the oven (the outlet
ventilator opening into the flue), and by use of the ventilators meat
can be either roasted or baked in an oven, the distinction between
roasting and baking being that to roast meat the air must have free
access to the joint by opening the vents, whereas in baking meat the
vents are closed and the meat is cooked in its own vapour, &c.
The former method has the greatest number of advocates, as the
results are the same as if it was roasted in front of the fire,
_provided it has the same attention in basting, &c._ It may be here
mentioned that in oven-roasting, a water-pan should be used, as it
prevents the oven becoming foul by the burning and splashing of fat,
and has other advantages; this pan really consists of 2 pans, one
fitting within the other, a space of about ½ in. existing between,
and a properly constructed meat-stand fitting into the upper one. The
joint is put in position on the stand, and the whole is placed in the
oven, _after_ which the space between the two is filled with water
through an aperture provided for the purpose. These pans are very
satisfactory in use, and are now in general favour.
The cleaning of flues should be done once weekly, if the chimney
has a good draught, or with hard fuel this time may be exceeded;
but it is desirable to say once weekly, as it is then done at
regular periods on a certain day; with a very sluggish draught it is
sometimes found necessary to clean them a little oftener, as the soot
is then nearly all deposited in the flues, and as the fire is longer
in becoming bright, more soot is naturally formed (with a bright
fire scarcely a particle of soot is formed, the combustion being
nearly perfect). The correct method to clean the flues of a kitchen
(close fire) range is as follows:--First remove all small flue-doors,
loose covers, &c., then draw out the dampers to their full extent,
take the flue-brush and pass it first up and then down the flues that
are carried up the back of the range, inserting the brush through the
openings that are provided just below the dampers; then brush the
soot from the tops of the ovens down the flues at the sides; brush
down these side flues; and lastly carefully scrape and brush out
all the soot that has now accumulated in the flues under the ovens.
But it must not be forgotten that the _bottom_ of the oven requires
well brushing; this is often omitted, yet it is most important, as
in many instances, as before explained, the utmost heat is needed
at the bottom, and if it is coated with soot very little heat will
pass through, as soot is a fairly good non-conductor of heat. After
cleaning the flues, carefully replace all doors, covers, &c.; it
cannot too strongly be impressed upon housewives that no opening
must be left for the air to pass in, except first passing _through_
the fire. Soot in flues produces two different ill effects, viz.,
reducing the draught by choking the flues, and preventing the heat
coming in proper contact with the oven, as it is a very bad conductor.
The flue-brush for the average of flues should be about 4 in. in
diameter at the hair, with a 3 ft. 6 in. or 4 ft. wire handle.
Chimneys do not require sweeping nearly so often with close ranges as
with open. With an entirely closed range it will with proper care go
about 10 to 12 months; with a close range that can be opened (when
not cooking) about 7-9 months, varying with different coals, &c. The
management of a close-fire range has now been nearly all explained;
it may be summed up as follows. At first lighting (after clearing
the fire-box of ash, &c., in the usual way), draw out all dampness
until the fire is established, after which push in dampers to a more
or less extent according to draught. Never permit the fire to make
a roaring noise, whether for oven or boiler. If the range has a
high-pressure boiler, direct the heat to this until the water is hot,
or until the range is required in preparing breakfast. After this
meal, the dampers must be pushed in as far as possible to slacken the
fire down until it is required for the midday meal (unless the range
is required for any other purpose between these times), and the same
follows after this meal. There are, however, very many residences
where cooking, to a more or less extent is going on all day, in which
case the regulation of the dampers must be left to the discretion
of the cook. Thoroughly clean the flues _at regular periods_; if a
high-pressure boiler exists, clear the flue under it of cinders,
&c., every morning. Thoroughly clean inside the ovens and the oven
shelves of any grease, &c., as this is the very general cause of
unpleasant smells that pervade the house. When cooking, keep the
fire-box well filled with fuel, by feeding it moderately often but in
small quantities, as the fire must not be permitted to get low. Do
not permit the hot plate to become red-hot; should it do so, push in
dampers to decrease the draught, as the fire is burning too fiercely.
Want of draught, which sometimes occurs, and causes an utter failure
of the range is due to several causes, the chief of which are:--(_a_)
Other flues running into the kitchen chimney, generally a copper
flue, not provided with a damper to close it when not in use. (_b_)
Leakage of air into the flues through some aperture, commonly around
the range, caused by imperfect or hurried setting. This can be
discovered by holding the flame of a candle near any likely spot,
when the flame will be drawn through if any leakage exists. (_c_)
Insufficient height of chimney; about 20 ft. is sufficient for say
a 4 ft. range, but the chimney top must be as high as any adjacent
building, or impeded or down draught will occur. Suburban villas,
&c., are frequently designed with the kitchen situated at the
back, in an addition to the main building, this addition generally
being lower, in which case, if the chimney is not carried up to
the necessary height great inconvenience and annoyance will ensue.
Impeded or down draught is sometimes caused by high trees being
situated near the chimney. (_d_) Sooty flues, through want of
regular cleaning, or failing to put one of the flue doors in position
after cleaning.
The use of the door in the top covering-in plate of the range is,
by partially opening it, to take off the objectionable smell when
frying, &c.; to reduce the draught to the whole of the range; and for
the sweep to operate through when sweeping the chimney.
When a range is newly fixed, it will not give its best results until
it has had good use for 6-8 days, as everything around it, the
brickwork, &c., is damp and cold. They will sometimes smoke at first
lighting, and as ranges differ considerably, a new range requires
a certain amount of getting used to. When a range is newly set,
the workmen should, before leaving, clear the flues, but this is
sometimes neglected, and careless workmen have been known to leave
even their tools in the flues.
In instances where a strong draught exists, and the servants cannot
be depended upon to regulate the dampers or open the door at top
to decrease it, an excellent method is to cut a hole into the flue
through the chimney breast above the mantelpiece and there insert
a ventilator, but it must be a self-acting one. Arnott’s patent is
the best suited for this purpose, as it can be set to a nicety, so
that, when the draught is excessive, the valve opens and the chimney
gets part of its air, without affecting the fire; this reduces the
draught, and then the valve partially or wholly closes, and so it
continues. The results are similar to those ensured by the governor
on a steam engine, viz., giving uniform regularity to the work.
Fuels.--The ordinary coals of commerce, such as Wallsend, Silkstone,
Derby Main, &c., &c., although in general use, are not best adapted
for close-fire ranges, which are really furnaces on a small scale,
and should be treated as such. Coals such as the above are too highly
charged with bitumen (tar), the major portion of which distils off
as smoke, fouling the flue, and, as every particle of smoke is
unconsumed fuel, there is considerable waste. These coals have also
too great a proportion of hydrogen (producing flame) for furnace
purposes, as combustion is so rapid; it will be noticed that when
burning these soft bituminous coals, upon feeding the fire, volumes
of smoke are first given off, after which the fuel fuses into a soft
and sometimes sticky mass: this then flames violently for a short
period, after which it is time to replenish the fire again. It must
not, however, be concluded that fuels entirely free from hydrogen,
such as anthracite, coke, charcoal, &c., are well suited for this
work, as a fuel free of hydrogen gas burns without flame, and it is
found desirable to have some flame, for the heat has to travel some 6
ft. (3 sides of the oven) before its work is performed. It is found
that coke and anthracite give an intense local heat (i.e. immediately
in or near the fire); but this has an ill effect with the Leamington
oven, as making the top of the oven of so much higher a temperature
than the bottom, which is fatal to pastry. Where, however, other
fuels are not conveniently attainable, coke and anthracite can be
used; but the results are not so satisfactory. Coke is almost always
used on yachts, so that the sails, decks, &c., may be spotless; but a
yacht range is of special make.
Coke, broken to the size of a large walnut, and ordinary coal, mixed
in about equal proportions, is found very satisfactory; but the best
fuel for close-fire (or the convertible close or open fire) ranges is
what is commonly known as hard steam coal; this is not the technical
appellation for it, but it is generally recognised by this name, and
any good firm of coal merchants stock it, as it is much used for
small furnace work. This coal has several advantages, viz., low price
(about 16_s._ to 19_s._ per ton), much less smoke and soot, more
intense heat evolved, and greater length of time in consumption. This
is a coal bordering upon anthracite in its nature and composition,
but has a moderate percentage of hydrogen; care must be exercised
to see that the correct coal is obtained, as should a coal merchant
not keep it, he might consider that the low price was the chief
consideration and would send a cheap soft coal, which is very
unsuitable. This coal has one disadvantage, which is that it cannot
be burned in the ordinary open grates unless the grate is provided
with a blower, or some means of causing a draught to pass through the
fire at first lighting or when heavily fed; it is therefore necessary
to have convenience for keeping two sorts of coal.
The best size of coal for these ranges is “nuts,” this is a size that
will pass through a 2 in. hole (in a coal sieve) and not through a
1 in. hole. “Cobbles,” which is a 4 in. coal, is too large for this
work. It is commonly understood that “nuts” and “cobbles” indicate
certain qualities of coal, but it is not so, they denote size only.
The kitchen range should be made to burn all the rubbish of the
kitchen, provided it is combustible at all; but this should be done
when the cooking of the day is finished.
The following are some ranges of modern and reliable make which have
withstood the criticism of the public and the trade, and are all
having a fair share of favour.
[Illustration]
_The “National” Patent Open and Close Fire Kitchener_ (GEORGE WRIGHT
& SONS, 113 Queen Victoria Street, E.C.). This method of converting
from a close to an open fire, or _vice versâ_, is a great improvement
on the ordinary arrangements for this purpose owing to its extreme
simplicity, one movement only being required to effect the change,
as will be seen by reference to the sectional diagrams, Figs. 70,
71. The well-known “Eagle” Patent Adjustable Bottom Grate, for
regulating the fire, made under licence from the original patentees,
being adapted to this range in combination with the above patent,
establishes it as one of the most efficient and at the same time most
economical ranges in the market, the slight extra initial cost of
the range over that of an ordinary range being very soon covered by
the great saving in fuel. Our illustration shows a high class range,
but the same principles can be adapted to ranges of the cheaper
class, though we do not advocate cheap ranges. Of all the fittings
in a house, the kitchen range should be the first consideration,
as so much of the comfort of a tenant depends upon its quality and
efficiency. We cannot too highly recommend this range to the notice
of our readers. _See advertisement in front of title page._
[Illustration: Fig. 70. Fig. 71.]
Fig. 70 is a sectional elevation through centre of fire from front to
back when range is used as an open fire; the bottom grate being shown
in a level position or half way up.
Fig. 71 is a sectional elevation on the same line as above, showing
the position when in use as a close fire, and also shows the bottom
grate in its lowest position.
To convert a close fire into an open fire, all that is necessary
is to draw forward the top of the plate B, which then assumes a
horizontal position, the same single movement opening the back, and
forming a complete open hood or bonnet to convey the smoke from the
fire into the chimney. The fire-cap C then slides back, the fall-bar
turns down, and a complete open fire is formed. There are no wheels
or cranks to get out of order, and there are no projections at back
to interfere with back boiler or flues.
_The “Eagle” Bottom Grate_ is so well known that it scarcely needs
description, and when intelligently used is most economical. For
heating the ovens or the hot plates a shallow fire only is necessary,
and the consumption of fuel is thereby greatly reduced, and the
deeper fire is only required for roasting or toasting, and even then
the amount of fuel need not be greatly increased, as the bottom grate
being worked on a pivot at back, when it is lowered to full extent
in front, throws all the fuel to front of fire and the bars being
vertical and slightly curved outwards, a large radiating surface is
afforded, making a most perfect fire for roasting in front. This
arrangement does away entirely with the objectionable “false bottom”
of the ordinary kitchener, which is always burning out and very
frequently checks the proper action of the boiler. _See advertisement
in front of title page._
[Illustration: 72. Underfed Smoke-consuming Kitchener.]
Brown and Green’s “Underfed Smoke-consuming Kitchener” (Brown &
Green, 69 Finsbury Pavement, London), Fig. 72, is made in all sizes,
from 8 ft. to 7 ft., with 1 to 4 ovens. The fire of this range is
underfed, i.e. the fire is replenished at the bottom instead of at
the top as usual, thus all gas, smoke, &c., are perfectly consumed,
and the range is practically smokeless. This is an advantage of
importance from an hygienic point of view, and greatly decreases
the flue-cleaning, chimney-sweeping, &c. The ovens of this range
are of the Leamington type, and the flues have to be constructed in
brickwork.
This firm also make the “Gem” cooking range, which is used as an
auxiliary range, being quite portable, with iron flues, and requiring
no brickwork whatever. It is made from 1 ft. 6 in. to 3 ft. wide.
[Illustration: 73. Wilson Grate.]
The “Wilson” range (Wilson Engineering Co., 227 High Holborn), Fig.
73, is a portable range requiring no brickwork, and made in all sizes
from 2 ft. to 10 ft. The range is fitted with a means of consuming
the major portion of the smoke. The fire-door and sides of fire-box
are chambered in such a manner as to cause a swift current of
superheated air to mingle with the smoke as it leaves the fire-box,
and this causes combustion to take place, producing flame and very
materially lessening the quantity of soot.
The ovens are upon the Leamington principle, but with a series of
gills or heat collectors fitted at the bottom (in the flue), which
equalises the heat at top and bottom (so necessary for pastry baking,
&c.).
[Illustration: 74. Treasure Range.]
The “Treasure” range (T. J. Constantine, 61 Fleet Street, London),
Fig. 74, is a portable range made in all sizes from 2 ft. upwards,
and is similar in nearly every respect to the “Wilson” range last
mentioned, excepting that the “Treasure” is now being made with an
open-fronted fire for roasting, and with a movable bottom grating by
which the size of fire can be increased or decreased at will. This
range requires no brick-setting.
This firm make a tray to slide (upon rollers), and closely fit under
the range, which is of great convenience for heating plates, dishes,
&c.
The “Sine qua Non” range (Albion Iron Co., 175 Upper Thames Street,
London) is made in all sizes, and has the following advantages.
Closed or open fire (one movement only); the heat can be directed
to the top or to the bottom of ovens at will, and an improved
ventilating arrangement at the back of range lessens draught and
takes off excess heat and objectionable smells, &c., created at the
hot plate. This is a brick-flue range. Cooking operations can be
carried on with this range when the fire is open.
[Illustration: 75. Dow’s Patent Range.]
“Dow’s” patent range (J. B. Colbran & Co., 247 High Holborn, London),
Fig. 75, is made in all sizes. It is a closed or open fire (one
movement only), and the heat can be directed to the top or bottom of
the oven at will. It is a brick-flue range, and cooking operations
can be carried on when the fire is open.
The “Mistress” range (Smith and Welstood, Ludgate Circus, London),
Fig. 76, is a portable range, made in various sizes, with one or two
ovens and boiler. This is what is commonly known as an “American”
range. This term originated with ranges made for the use of American
settlers, being quite portable, very compact, and provided with a
complete set of utensils. They were then made light for convenience
of transit, and being provided with rather high legs they could be
stood down anywhere, and worked safely at a moment’s notice after
attaching a few feet of flue-pipe.
[Illustration: 76. Mistress Range.]
The “Mistress” is made with a convertible open and closed fire,
and can be had with doors, forming a hot closet for plates, &c.,
underneath (between the legs). The fire of this range is suited for
roasting in front, and every range is fitted with a set of cooking
utensils. The ovens are upon the Leamington principle. This firm also
make many other patterns of this type of range suited for various
requirements.
The “Yorkshire” range (so named as it is the pattern in general
use in that county) is made to suit many purposes. It is a range
especially adapted for bread, cake, and pastry baking, the ovens
invariably having an excess heat at bottom; the flues are ascending,
and the range therefore works with less draught. The range consists
of a fire-box situated in the usual position, and the flues are
carried from the top of the fire to the right or left, as in the
Leamington range, but the bottom of the oven or ovens forms the
upper surface of this first flue instead of the hot plate, i.e. the
bottom of the oven is on a level with the top of the fire-box; the
flue passes from the fire under the bottom of the ovens, then up the
further side, and lastly across the top into the chimney, the results
being like those obtained with the “Thorncliffe” range, but the only
available hot-plate is that immediately over the fire and on top of
the ovens. The space under the ovens (where the ovens of a Leamington
pattern range would exist) is sometimes entirely closed, but more
usually occupied by hot closets, which are heated by the fire that
passes across the top of them, similar to the “Thorncliffe” before
mentioned. This description of range is not commonly met with in the
south of England, but any range maker is prepared to supply it.
There is a combination of the Yorkshire and Leamington ranges made
with an ordinary Leamington oven on one side with hot plate above it,
and a Yorkshire oven on the other side with hot closet below it. This
is a good and useful combination, but the hot plate is necessarily
contracted. This and the Yorkshire range require brick flues.
It must be understood that the ranges mentioned are but a few
well-known patterns that possess certain improvements upon the
Leamington range. There are numberless other makes equally good, but
it would occupy the major portion of this work to treat them all; and
although those mentioned possess improvements upon the Leamington
pattern, we must leave it to the intending purchaser to say whether
the improvements are to his advantage. It must be said in favour of
the Leamington range, that for general good results and simplicity
in working and cleaning, it has always met with general approval,
and probably no other make of range will remain in favour without
interruption for upwards of 30 years as this has done.
Although certain makes of ranges have been specified, as having brick
flues, yet the majority, if not all of them, can be had with iron
flues at a proportionate extra expense, if so ordered, and this extra
expense is a good investment if permanency is desired.
A most useful arrangement is to have a small portable range fixed
in the scullery, or any other convenient position, to act as an
auxiliary to the large range. The convenience of this arrangement
is especially felt when the large range, during some repair, or the
periodical boiler cleaning, cannot be used; or when company increase
the requirements, or in summer, when only a small amount of cooking
is needed, the small range will do the necessary work, and this also
applies when only servants are remaining in the house.
This auxiliary range can be connected into a copper flue, or into the
large range flue, but it must be seen that the damper of this small
range is tightly closed when it is not in use, otherwise it will
seriously interfere with the efficiency of whatever else is being
worked by the flue.