House & Garden 
Wie G/iarm^'^eed^urnitw’e 
Designs Created by the Reed Shop are 
The Exponents of Refinement and Comfort 
In Furnishings for 
DRAWING AND LIVING ROOMS 
SOLARIUMS, CLUBS, AND YACHTS 
TTiS REED SHOP. Inc. 
581 Flftli Avenue 
NEW YORK 
iiiiiiiiillllM 
McGIBBON CS, CO. 
3 West 37th Street Handy to Fifth Ave. 
Summer Furnishings 
WILLOW FURNITURE—Most desirable Models in Nat¬ 
ural, Stained or Enamel finish. 
Awnings—Best Awning Stripes and Stenciled Duck. 
SLIP COVERS—Imported Prints, Linen, Cretonnes, Dimi¬ 
ties. 
Window Shades—Imported Scotch Holland and Domestic 
Painted Shading. 
Reupholstering of Furniture—Abundant variety of materials 
from which to select covering. Expert workmen at your ser¬ 
vice and satisfaction assured. 
Lace Curtains Carefully Cleaned — At moderate prices. 
Stored free for the summer if desired. 
Oriental and Domestic Rugs and Carpets cleaned, repaired 
and stored. 
■ ■■■■■■■■■■■■■■■■■■ ■ ■ ■ 
Tendencies in Modern Decoration 
(^Continued from page 21) 
extraordinarily successful methods of 
lighting shown. On page 21 may be 
seen a boudoir in the residence of Mrs. 
Gifford Cochran, which was decorated 
by her with the able assistance of Karl 
Freund and which most happily illus¬ 
trates the clever and ingenious use of 
lights. The fixtures are not only orig¬ 
inal and interesting in appearance but 
the soft mellow quality of the shades 
made by a secret and fascinating process 
give the lights a soft, delicate glow 
which is most becoming. 
The side lights in the boudoir are 
Chinese glass pictures made into ap¬ 
pliques, whereas the lamp standing at 
the side of the sofa is a blanc de chine 
tree surmounted by a luminous, trans¬ 
parent pergamyn shade. The small 
light at the right of the sofa is shielded 
by a transparent picture of a bird. On 
the chimney piece stand two lights made 
of 18th Century English bronze statu¬ 
ettes of the Adam period; the crown 
shaped bobeche fitted with transparent 
pergamyn light receptacles. The lamp 
near the chaise longue is of painted tole 
of the early 19th Century surmounted 
by a transparent parchment shade of 
fine grapevine pattern. 
The Variety of Ranges 
{Continued from page 49) 
quent care of fire and ashes. For 
economy’s sake a small range is often 
selected. The larger range uses less coal 
to keep up a consistently good fire and 
it is easily speeded up. In a range of 
fair size it is not difficult to keep the 
fire over night. 
The smart French ranges made of rust 
resisting iron with highly polished steel 
trimmings have remedied most faults. 
They are equipped with shaking and 
dumping grates and perfectly con¬ 
structed draughts. The ashes are 
dumped down a chute. The heat is dis¬ 
tributed around the entire oven before 
it is allowed to escape up the flue. In 
the modern perfected ranges the smoke 
and gas are carried directly into the 
flues and the unsightly stove pipe is 
eliminated. 
When a coal range does not draw well 
there is sure to be some obstruction of 
the draughts. Very often the chimney 
is too small or choked with bricks or 
exposed to a down draught of neighbor¬ 
ing houses or the flues may be too.small. 
A crack in the oven or lids may cause 
a cold draught or too many stoves at¬ 
tached to the same chimney may be the 
•cause. If the cause cannot be found 
readily, a specialist in stove troubles 
should be consulted. 
Combined Coal and Gas Ranges 
For both large and small houses a 
combination coal and gas range can be 
had. Not only is this combination eco¬ 
nomical of space but quite as economi¬ 
cal of time and fuel. For quick baking, 
browning and like cooking the gas oven 
is ready in but a few minutes. In sum¬ 
mer the coal range can be dispensed 
with. On one design the doors open in 
a horizontal position supported by pol¬ 
ished steel brackets upon which the roast 
or bread can be drawn out. The gas 
oven and broiler are placed above the 
table top which is of the approved 
working height from the floor. The 
ovens of the best type ranges are lined 
with a heavy aluminum and require less 
heat after the initial heating for cook¬ 
ing, because aluminum after once thor¬ 
oughly heated retains heat. These 
ranges also heat all the water for the 
house. 
Gas Ranges 
The gas range of today is distinguished 
for the following features: the heat of 
the oven is so distributed that food will 
cook evenly top and bottom in any part 
of the oven, the air space of the walls 
of the oven are insulated thereby pre¬ 
venting loss by radiation of an undue 
quantity of heat, adjustable air mixers 
on all burners permit of complete elimi¬ 
nation of soot, boiling burners are so 
set that placing a vessel over them does 
not smother the flame or prevent com¬ 
plete combustion and the boiling burn¬ 
ers and fixtures are easily removed for 
cleaning. 
In designing the gas range the manu¬ 
facturers considered the comfort of the 
cook and placed the ovens and broilers 
above the table top of the range, mak¬ 
ing it unnecessary to stoop to attend to 
these cooking operations. The lower 
part of the range has a shelf and is of 
great convenience. 
There are many devices that are 
hailed with delight such as the hooded 
pilot lighter. It is placed in the center 
of the four burners and burns constantly 
and insures an immediate flame for all 
or any of the burners by merely press¬ 
ing a button. The cost of operating 
this device, it has been estimated, is 
one-tenth of a cent per day, less than 
the cost of matches and certainly less 
dangerous and a more tidy practice. 
Gas ranges come in all sizes from the 
one and two burner rings with portable 
oven to the ranges that closely resem¬ 
ble the French coal range of iron and 
steel. One clever combination is the 
fireless cooker and the gas range, recom¬ 
mended for its economy of fuel. An¬ 
other combination is the gas and elec¬ 
tric range that has all the advantages 
of both. The fireless cooker is a part 
of this range rather than an accessory. 
There is one distinct advantage in this 
arrangement—the fireless cooker hood 
and the oven are both well heated be¬ 
fore the food is placed in the fireless 
cooker, the cooking process starting im¬ 
mediately, since the heat is not extracted 
from the food to heat the cooker. This 
oven becomes a fireless cooker oven or 
a gas oven according to whether the 
handle is turned to the right or the left. 
The hood that completely covers the 
fireless cooker burners at one side of 
the table top of the range can be raised 
and pushed aside when not in use. 
In installing a gas range the flow of 
gas should be examined by an expert 
for unless properly adjusted one is likely 
to pay for gas that is not giving service 
in heat besides being annoyed by the 
unpleasant odor of gas fumes. Air 
mixers accompany all burners and 
should be adjusted by one familiar with 
the construction of the stove. 
Electric Ranges 
The rest of the world is far behind 
America in details of domestic con¬ 
venience and in no particular is this 
more convincing than in the electric 
range. This means of providing the 
family with properly cooked food is un¬ 
fortunately limited to those communi¬ 
ties where the rate of cooking and heat¬ 
ing electricity is low. In the Middle 
West and in some portions of the East 
the rate has been lowered so that it 
compares favorably with that of gas. 
In the vicinity of New York, however, 
{Continued on page 74) 
