148 



THE PRODUCTION AND USE OF HEAT 



the front part of the stove in the common reflector which most 

 families have." 



Another early stove was the YANKEE NOTION (Fig. 112). 

 This was also a cast-iron stove. There were griddle holes 

 on the top for kettles. At the rear of the stove arose a large, 

 strong cast-iron pipe supporting the oven. The smoke and 

 the products of combustion passed through flues around the 

 oven and joined on top to enter the smoke pipe. 



While these stoves appear to us to be crude and very un- 

 promising as cooking stoves, we should remember that they 

 were considered very excellent by our grandmothers. 



FIG. 112. The Yankee notion; 

 about 1835. 



\ , > Ql/T 



FIG. 113. Common cook stove. 



172. Modern Cook Stoves for Coal and Wood. The modern 

 cook stove for wood or coal differs from these early stoves in 

 having its oven directly behind the fire-pot. Behind and be- 

 neath the oven is a DIVING FLUE. This space is really divided 

 into two flues side by side connecting at the front. When 

 the OVEN DAMPER is up as in the cut (Fig. 113), the smoke 

 and the products of combustion must pass downward behind 

 the oven, forward beneath the oven, around the end of the 

 partition, thence backward again and upward to the pipe. 

 This heats all around the oven except the two sides. 

 Usually there are doors in both sides of the oven. When the 

 oven damper is down, the products of combustion pass directly 

 from the fire-pot over the oven and up the pipe. Examine a 



