Kansas State University; Dept; Of Food Economics and Nutrition 
Practical Cookery 
A Compilation of Principles of Cookery and Recipes and the Etiquette and Service of the Table

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. A Coal stove or range is an iron box arranged to confine fire and the heat from it, to make it more effective and economi cal for cooking. The fire box usually extends across one end of the range and is about twelve inches deep. The lining on the sides and ends, which is of fire brick or cast iron, is made to withstand the high temperature of direct contact with the fire. When hot water connections are desired, one side lining is replaced by a hollow iron box called a Water front or a water back, de~ pending on position (see illustration). The bottom is a grate. Perforated for circulation of air and movable to allow the easy removal of waste. In general, this consists of two tri angular bars, perforated on one side with holes and on another with slots. These turn on a cog managed from the front of the range, so that as they turn an opening is made between them through which the clinkers slip down into the ash pan. The round holes are turned uppermost to form the bottom of the fire box when wood is the fuel used. When coal is used, more draft is necessary and the slots should form the bottom. The ash pan, which is below the fire box, is a removable pan which collects ashes and cinders from the fire box. The ovens occupy the remainder of the box part of the range and are heated by currents of hot air passing around and above them.