No one can cook with any certainty until she thoroughly understands the stove or range used. This is best done by "making it work"; opening everything which will open, turning everything which will turn, finding out what everything is for, taking things apart and putting them together again with "'satiable curiosity." If one does this before the fire is lighted, and then lights the fire, there will be few mysteries left unsolved. Though the principles to be remembered in lighting a coal fire in a stove are the same as those which govern the lighting of the wood fire on the hearth, there are some variations in the process and some additional acts to perform. If there are ashes in the stove they must be dumped and removed. They cannot warm the coals as in the hearth fire, and if left under the grate they obstruct the draught. The fire maker is fortunate if the grate of the stove is so constructed that the ashes may be dumped. If this is not the case the grate must be shaken until it is empty. That as little dust as possible may come out into the room, close all the openings in the stove before beginning to shake the grate and do not open them again until a few minutes after the shaking is over. Lay in the grate of the stove a wood fire like the one on the hearth: balls of paper, loose kindling, larger sticks crossed, and all with many cracks between. But in addition sprinkle over the top a fire-shovelful of coal. Be generous with kindling and wood: it takes strong heat to ignite coal. Just before lighting the fire see that the stream of air is unobstructed; all the openings at the bottom of the fire open, all the openings at the top shut, the pipe unobstructed, and the heat directed _away_ from the oven. Light the fire from below; this is often most easily accomplished by crushing up a sheet of newspaper, putting it under the grate and lighting it. When the sticks are really burning, put on another shovelful of coal and as soon as this begins to ignite, put on two more. Much coal put on at a time smothers the fire. In spite of frequent and terrible accidents people persist in lighting fires with kerosene. It is more sensible never to do it, but if you sometimes do, at least do it in a sensible way, that is, soak wood or paper in the oil and put it into the grate, then lay the fire as usual. Never, _never_ bring the oil can near the range at any time or for any purpose. Almost invariably the use of oil to light the fire is an indication of laziness or ignorance. It is more economical of time and fuel to keep the kitchen fire over than to let it out every night. In a good stove, fire which is properly raked and cared for can be kept week after week, month after month, just as it can be kept in a furnace. The daily care required by a coal fire is outlined below: