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, thus 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