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  • From: Clansgian AT wmconnect.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Wood Cookstove
  • Date: Wed, 22 Oct 2008 00:00:00 EDT


> >Has anyone worked with an old
> stove before.

The centerpiece of the kitchen, the very heart and hearth of the house, is a
Majestic kitchen range that Herself's grandmother bought new in 1920. Which
see:

www.geocities.com/one7thfarme/cs.jpg

The kitchen takes up a very good deal of the floor space of the house. There
is a modern, but bare bones, propane range with heavy cast iron grates and
fueled with those common 20lb tanks that serves cookery during the hot months
of
the year. That and various outdoor arrangements. But from mid October until
mid June each morning starts with a fire in the kitchen wood range. It is
enough heat for the entire house except for a time usually from mid January
to
early March when the heat is augmented by a large Franklin stove in the
library/parlor/music-room/computer-area sort of space (there are nearly no
walls in
the house).

During its seasonal employ this stove has made the biscuits, cornbread, wheat
bread, pancakes, heated the tea water, baked the turkeys and geese for
holidays, rendered the lard, etc, etc. etc.

Its apetite for wood is modest. Since it is not air tight, it can burn
anything, twigs, stumps, roots, scrap boards, etc. There has never been more
than
a teacup full of soot and debris to clean out of the 20' flue after a
season's
use.

I can heartily recommend an old stove as the centerpiece of the homestead
kitchen. It is infinitely practical and flexible.

James




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