One item I brought home was a small booklet bearing the title, "A Book of Tried Recipes and How To Use Them." It was compiled by an experienced domestic science teacher and housekeeper. The stove known as "The Range Eternal," was dated 1920 and sold for $2,500, a goodly price for those pre-depression years.
The booklet offered explicit instructions for setting up and operating "The Range Eternal." To insure perfection operation, see...
• That the chimney is free from obstructions and has a good draft from the pipe hole. Many chimneys are lower than surrounding buildings and will draw much better if the smokestack is above them.
• That the pipe fits closely both in the chimney and on the range and does not go into the chimney hole too far.
• That no ashes from the chimney get into the end of the pipe.
• That there are no pipe holes open in the chimney aside from the one where the range is connected.
• That the pipe is not telescoped at the elbows.
• That a 7-inch pipe is used in making connections and never reduced when entering the chimney.
• That dampers are properly adjusted. After the fire is nicely started, the main damper should be kept closed at all times forcing the heat to travel completely around the oven. All regulating of fire should be done from the end or front drafts and the damper in the pipe.
• When setting up "The Range Eternal," the chimney and conditions where the range is to work should be thoroughly inspected. If properly taken care of at that time, it will save both the dealer, customer and manufacturer future annoyance, as nearly every case where a salesman had to make a trip to inspect a range giving dissatisfaction. It is a simple matter caused from a defective chimney or other local condition that a dealer could easily remedy.
• Never send for our salesman to come and adjust the trouble until you have first examined the range personally, as this will save you annoyance and us much unnecessary expense.
• That all draft comes from the chimney and none from the range. Fuel suitable for perfection operation must be used.
• That new chimneys never provide perfect draft until the same are thoroughly dried out, which usually requires from one to two months.
• That all the air that passes through the chimney should first pass through the fire box. If it does and the chimney is of the proper size and height, you can never have a dissatisfied customer.
• That all reservoirs are tested with boiling water for leaks. To prevent leaks, keep the pocket covered with water. Retain original reservoir boxes to be used when hauling the range into the country as reservoirs cannot be damaged in these boxes.
• That you never burn grease or garbage in a fire box as nothing destroys the texture of iron as quickly. Reservoirs are fitted to each range. To avoid trouble, do not interchange.
• That when burning coal, never fill the fire box higher than the top of linings as it will not only injure the linings and top but also consume much more fuel with less results.
• That when burning coal, if the range is used continuously during the day, much better results will be obtained if the fire is replenished frequently and in small quantities. If drafts have been closed for several hours, fresh fuel should never be put on until after the grates have been well-shaken and the old fire given a chance to burn brightly.
• That to retain a coal fire over night, shake well and fill the fire box to top of the lining. If convenient, sprinkle the top of the fire with ash siftings. Close all front drafts and pipe damper, leaving the check draft in the pipe open.
• That when putting the high closet half back on the range remember, the bending goes to the rear.
• That, if the door sticks when hot, it is because the rivets in the handle are bent. Straighten them.
• And finally, that a little oil and an emery cloth keeps the polished top in good condition.
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