About once a year all the flues in the house ought to be cleaned. This is for two reasons, one, because the soot with which they become coated is a non-conductor of heat and keeps the chimneys from warming quickly; the other, because soot is inflamable. When we say a chimney is on fire, we mean that the soot on the inside is burning. It makes a terrifying roar, but don't stop to listen to it. Shut all the openings in the stove. Throw salt on the fire. If there is a fireplace instead of a stove at the bottom of the chimney close the opening in some way. This may sometimes be done with a rug or a thick newspaper held tightly stretched over the opening of the chimney. It must cover the whole opening and must not be allowed to draw in on the fire. The point is to keep the air from rushing up the chimney to feed the fire. This is done by shutting out the air and by sending up gas from the burning salt which is inimical to fire. _Gas Range._--A gas range is a much simpler matter from a mechanical point of view than one in which coal is burned. There is little to do except keep it clean. It is lighted as any gas burner is lighted, though preferably with a taper instead of a match, for in that case your hand is not near enough to be burned by the first leap of the flame. Fix firmly in mind which one of the little cocks supplies each burner, and also that the cocks turn to the left to supply the gas, to the right to turn it off. If when a burner is lighted, it "burns back" with a roaring noise, turn the gas off and wait a moment or two before lighting it again. It will then light in the usual way. The iron sheet under the top burners needs washing about once in two days, oftener if anything is spilled or boils over into it. More occasionally the burners should be washed and the holes all made clear with a wire or a broom straw. It does not hurt any part of a gas range to wash it; it does it good. Some people prefer not to black their ranges. The loss in appearance is made up for in the comfort of not having the range rub off black on hands or cloths. The rack and drip pans for broiling must be washed every time they are used; otherwise, the grease left on them will smell and smoke and sometimes catch fire if the oven burners are lighted. It is well to rub the grease off the grate and the drip pan with a paper while they are still hot, it makes them easier to wash. Sometimes the fat in this drip-pan catches fire while the broiling is yet going on. Usually people draw out the pan and blow out the blaze, but this is dangerous. Milk poured directly on the flame with a big spoon will quench it. LIGHT AND WATER Watch the bills which come in for light and water. If they vary considerably and for no discoverable cause, or if they seem unreasonably large, have some one come and see if there are leaks, if the metres register correctly, and if they have been correctly read and the bills made in accordance with the readings.