Anthracite domestic heating are Chestnut, Pea, Buckwheat and Rice, with Chestnut and Rice being the most popular. Chestnut and Pea are used in hand fired furnaces while the smaller Rice and Buckwheat are used in automatic stoker furnaces. Rice is currently the most sought after size due to the ease of use and popularity of that type of furnace. In South Wales a less elaborate classification is adopted, but great care is exercised in hand-picking and cleaning the coal from particles of pyrites in the higher qualities known as best malting coals, which are used for kiln-drying malt. Anthracite dust can
Anthracite iron not keep the furnace in operation for more than two months. While distinguished visitors, including Governor Joseph Ritner, acknowledged his success, he sold out his share in Valley Furnace and went to New York City. The research was proceeding along parallel lines across the Atlantic. George Crane, owner, and David Thomas, superintendent of the Yniscedwyn Iron Works, had themselves conceived of the idea of using hot blast to smelt anthracite. Thomas was sent to Scotland to examine Neilson's installation and reproduced it at Yniscedwyn. Crane filed for a British patent on smelting iron with anthracite and hot blast in 1836