At night, the fire should be thoroughly raked and coal enough put on to last until after breakfast. Leave the draughts open a few minutes until the gas has burned off, then shut them for the night. The first thing in the morning, open all the draughts and get the fire well up. It ought not be necessary to put on coal. After breakfast, rake the fire thoroughly, put on coal and empty the ashes. After luncheon put on as much coal as will be necessary to produce a good fire at dinner time. When a hot fire is needed for many hours feed it with a few coals at a time; this will not deaden the fire and yet will keep it from burning out. A fire which shows red underneath and has a few black coals on top is in a healthy condition. As soon as all the coals are red the heat begins to wane. _The Furnace Fire._--The ability to run the kitchen fire will enable the housewife to tend the furnace occasionally. If, however, she wishes to care for it regularly, she will need to seek instruction from some competent person who can show her the use of the particular draughts, gauges, thermometers and other indicators by which the fire and the steam or water are regulated. A skilled person's aim in managing a furnace is perfect regularity. Necessary care should be given it every day at the same hours, and the fire should be kept as far as possible in the same condition. It is injurious to the fire and to the furnace to attend to it too often or not often enough; and the house will never be evenly heated if the fire is first allowed to get very low and is then urged to an unusual height. Stoves, furnaces and chimneys need occasional cleaning. Furnaces should be cleaned when the fire is let out in the spring, and carefully looked over in the fall by a competent man. Ranges which are not used in the summer should be treated in the same way. Other ranges should be cleaned and looked over once a year. At some time when the kitchen fire is out the inside of the stove should be swept, and the dust removed through an opening for the purpose in the back or side of the stove.