Oak lops, or the extreme branches of that tree, such as charcoal is
made from in the country places; it may be procured in large towns from
manufacturers of rustic chairs and garden seats. Dried fern and short
grass, the latter being pared off the heaths and short pastures, very
thin, and well dried in the air. Beech and birch chips, or sycamore,
are used with all fine goods. Peat or bog-earth must be procured on
account of its preservative and deodorising quality; it imparts a
wonderfully mild and truly acceptable flavour mixed along with other
fuel.
Oak sawdust must be from the dry, old, _heart_ of oak trees; the
outside slabs will not do, as being full of sour sap. It is needless
to say all these should be quite dry when taken into your stock, and
kept so, for it will not suit your purpose to have a damp fume in your
chimney.