| VARIETIES OF COAL.--Possibly the most | | | | considerable smoke and makes a fire that does |
| common fuel used for cooking is coal. This fuel | | | | not last so long. Unless a stove is especially |
| comes in two varieties, namely, anthracite, or | | | | constructed for soft coal, it should not be used |
| hard coal, and bituminous, or soft coal. Their | | | | for this purpose, because the burning of soft coal |
| relative cost depends on the locality, the kind of | | | | will wear it out in a short time. The best plan is to |
| stove, and an intelligent use of both stove and | | | | use each variety of coal in a stove especially |
| fuel. Hard coal costs much more in some places | | | | constructed for it, but if a housewife finds that |
| than soft coal, but it burns more slowly and | | | | she must at times do otherwise, she should |
| evenly and gives off very little smoke. Soft coal | | | | realize that a different method of management |
| heats more rapidly than hard coal, but it produces | | | | and care of the stove is demanded. |