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 most dumping-grates. 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, shake the grate, and add more fuel. Another remarkable feature of this stove 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 purpose. The roast will be done as perfectly as by an open fire. This stove is furnished with pipes for heating water, like the water-back of ranges, and these can be taken or left out at pleasure. So also the top covers, the baking stool and pot, and the summer-back, bottom, and side-casings can be used or omitted as preferred. Fig. 39 exhibits the stove completed, with all its appendages, as they might be employed in cooking for a large family. Its capacity, convenience, and economy as a stove may be estimated by the following fact: With proper management of dampers, one ordinary-sized coal-hod of anthracite coal will, for twenty-four hours, keep the stove running, keep seventeen gallons of water hot at all hours, bake pies and puddings in the warm closet, heat flat-irons under the back cover, boil tea-kettle and one pot under the front cover, bake bread in the oven, and cook a turkey in the tin roaster in front. The author has numerous friends who, after trying the best ranges, have dismissed them for this stove, and in two or three years cleared the whole expense by the saving of fuel. [Illustration: Fig. 39.]