Stoves, Furnaces and Chimneys : Part 2

American Woman's Home
by Catharine Beecher, Harriet Beecher Stowe

(Page 7 of 44)

Fig. 34 represents a portion of the interior of this cooking-stove. First, notice the fire-box, which has corrugated (literally, wrinkled) sides, by which space is economized, so that as much heating surface is secured as if they were one third larger; as the heat radiates from every part of the undulating surface, which is one third greater in superficial extent than if it were plane. The shape of the fire-box also secures more heat by having oblique sides - which radiate more effectively into the oven beneath than if they were perpendicular, as illustrated below - while also it is sunk into the oven, so as to radiate from three instead of from two sides, as in most other stoves, the front of whose fire-boxes with their grates are built so as to be the front of the stove itself.

The oven is the space under and around the back and front sides of the fire-box. The oven-bottom is not introduced in the diagram, but it is a horizontal plate between the fire-box and what is represented as the "flue-plate," which separates the oven from the bottom of the stove. The top of the oven is the horizontal corrugated plate passing from the rear edge of the fire-box to the back flues. These are three in number - the back center-flue, which is closed to the heat and smoke coming over the oven from the fire-box by a damper - and the two back corner-flues. Down these two corner-flues passes the current of hot air and smoke, having first drawn across the corrugated oven-top. The arrows show its descent through these flues, from which it obliquely strikes and passes over the flue-plate, then under it and then out through the center back-flue, which is open at the bottom, up into the smoke-pipe.

The flue-plate is placed obliquely, to accumulate heat by forcing and compression; for the back space where the smoke enters from the corner-flues is largest and decreases toward the front, so that the hot current is compressed in a narrow space, between the oven-bottom and the flue-plate at the place where the bent arrows are seen. Here again it enters a wider space, under the flue-plate and proceeds to another narrow one, between the flue-plate and the bottom of the stove and therefore is compressed and retained longer than if not impeded by these various contrivances. The heat and smoke also strike the plate obliquely and therefore, by reflection from its surface, impart more heat than if the passage was a horizontal one.

The external radiation is regulated by the use of non conductive plaster applied to the flue-plate and to the sides of the corner-flues, so that the heat is prevented from radiating in any direction except toward the oven. The doors, sides and bottom of the stove are lined with tin casings, which hold a stratum of air, also a non-conductor. These are so arranged as to be removed whenever the weather becomes cold, so that the heat may then radiate into the kitchen.

The outer edges of the oven are also similarly protected from loss of heat by tin casings and air-spaces and the oven-doors opening at the front of the store are provided with the same economical savers of heat. High tin covers placed on the top prevent the heat from radiating above the stove. These are exceedingly useful, as the space under them is well heated and arranged for baking, for heating irons and many other incidental necessities. Cake and pies can be baked on the top, while the oven is used for bread or for meats. When all the casings and covers are on, almost all the heat is confined within the stove and whenever heat for the room is wanted, opening the front oven-doors turns it out into the kitchen.

Another contrivance is that of ventilating-holes in the front doors, through which fresh air is brought into the oven. This secures several purposes: it carries off the fumes of cooking meats and prevents the mixing of flavors when different articles are cooked in the oven; it drives the heat that accumulates between the fire-box and front doors down around the oven and equalizes its heat, so that articles need not be moved while baking; and lastly, as the air passes through the holes of the fire-box, it causes the burning of gases in the smoke and therefore increases heat. When wood or bituminous coal is used, perforated metal linings are put in the fire-box and the result is the burning of smoke and gases that otherwise would pass into the chimney. This is a great discovery in the economy of fuel, which can be applied in many ways.

Heretofore, most cooking-stoves have had dumping-grates, which are inconvenient from the dust produced, are uneconomical in the use of fuel and disadvantageous from too many or too loose joints. But recently this stove has been provided with a dumping-grate which also will sift ashes and can be cleaned without dust and the other objectionable features of dumping-grates. A further account of this stove and the mode of purchasing and using it, will be given at the close of the book.

Those who are taught to manage the stove properly keep the fire going all night and equally well with wood or coal, therefore saving the expense of kindling and the trouble of starting a new fire. When the fuel is of good quality, all that is needed in the morning is to draw the back-damper, snake the grate and add more fuel.

Another remarkable feature of this store is the extension-top, on which is placed a water reservoir, constantly heated by the smoke as it passes from the stove, through one or two uniting passages, to the smoke-pipe. Under this is placed a closet for warming and keeping hot the dishes, vegetables, meats, etc., while preparing for dinner. It is also very useful in drying fruit; and when large baking is required, a small appended pot for charcoal turns it into a fine large oven, that bakes as nicely as a brick oven.

Another useful appendage is a common tin oven, in which roasting can be done in front of the stove, the oven-doors being removed for the purpose. The roast will be done as perfectly as by an open fire.

This stove is furnished with pipes for heating water, like the water-back of ranges and these can be taken or left out at pleasure. So also the top covers, the baking-stool and pot and the summer-back, bottom and side-casings can be used or omitted as preferred.

About the Author

Catharine Esther Beecher (1800 - 1878) was a noted educator, renowned for her forthright opinions on women's education as well as her vehement support of the many benefits of the incorporation of a kindergarten into children's education.

Harriet Beecher Stowe (1811 - 1896) was a white American abolitionist and novelist, whose Uncle Tom's Cabin attacked the cruelty of slavery; it reached millions as a novel and play, and became influential, even in Britain.