When your breakfast is dished and sent to the table, tell the cook to raise a cover from the stove, and see if it would not be well to add a small shovelful of coal to keep the fire in good working order; but it will not be necessary to open the draughts until the breakfast is over and the dishes washed and put away. When that is done, it will be time to begin arrangements for dinner, and then the draughts should be opened a few minutes, and the fire raked down or shaken, so as to remove all the ashes; but _on no account stir it from the top_; that kills the fire, turning the coals black. The ashes being removed, lift off the two front covers and the cross-piece once more; pour on more coal, always remembering not to fill above the fire-brick. The object in lifting off both covers and cross-bar, instead of pouring in the coal at one hole, and pushing it across with the poker, as most girls do, is to prevent the coal from scattering and lodging on the plate of the stove, under the side covers. If this is done, the coal remaining there prevents the heat from having a free circulation; therefore every time the coal is added, even if both covers are removed, giving a free opening to pour on what fuel is needed, it is best to pass the poker under the side-holes, and see that the upper plate is free from coal and ashes. We have written these simple directions at the request of a “very young housekeeper,” who assures us that there are hundreds “longing for just such instruction, who, fearing to expose their ignorance, are keeping silent, subjecting themselves to all sorts of mistakes, which make their husbands cross, and set themselves almost crazy.” We regret that any should feel ashamed to ask questions on household matters, however simple. To answer them, if in our power, is pleasure, and the questions are a great encouragement; for we often think we have exhausted all that need be said, when some word from the “young housekeepers” remind us of points which we have overlooked. XLIX. THE OLD WAYS AND THE NEW. IT is interesting to note the changes and improvements which have been made within the last half-century in almost all the conveniences and implements which are needed in the preparation of food. It may be that the ease and comfort by which this labor can be performed, through these new contrivances, when compared with the old ways, and the facility with which all classes, rich or poor, can and do secure all or some of these conveniences, has tempted to an indulgence in luxuries regardless of economy or health. Perhaps the firm health and longevity so common among our forefathers were in some degree owing to their more simple diet; but also very largely, we think, to their healthful activity and industry, and to the _early to bed, early to rise_ habits which their active life demanded.