Richmond coal is "soft" and full of sulphur and other nasties that
made it not useful for iron furnaces. It did, however, get shipped all
up the east coast as heating fuel. The question rose this morning as
to whether it was used in standard household cooking stoves in
Richmond or whether there was one source for heating: coal and another
for cooking: wood, as in the imparting of nasty elements from coal to
the food would make wood the fuel of choice. Anyone seen anything on
that?
Lyle Browning
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