52 
House & Garden 
KEEP IT COOL IN A GOOD REFRIGERATOR 
The Nine Points of Refrigerator Construction and Use 
ETHEL R. PEYSER 
S HE) rang for the butler: 
“Wilson, please ask the chef what kind 
of a refrigerator the architect put in for us.” 
“Very well, madam,” and he departed to the 
kitchens. 
This same chatelaine did not send for the 
butler to inquire what kind of an automobile 
her garage held. Not for a moment! She 
knew, too, the difference between the Rolls- 
Royce, her car, and the Ford, or any other 
carl Yet, she didn’t know her refrigerator! 
And to-day, although all the world’s a-wheel, 
the very crux of the situation is the refrigera¬ 
tor! Peace—war—the economic structure of 
nations hinges on the preservation of food, not 
only in refrigerating cars, but in our kitchens; 
for, as our kitchens save food, just so much 
more easily will the world be fed and unrest 
cease. 
Beyond much doubt the chic porcelain-lined 
refrigerator of to-day is the corner-stone of the 
halls of domesticity; for what in the uncon¬ 
scious song of every husband is a wife without 
well-kept food! And is there any romance that 
will survive flabby lettuce and pulpy celery ? 
How It Was Made 
The chatelaine took the booklet akout her re¬ 
frigerator from the butler and found it entranc¬ 
ing. The pictures brought to her mind marble 
halls—a la Alma-Tadema—and she wondered 
why he hadn’t used a modern refrigerator in 
one of- his Roman paintings! 
She found out, of course, that the linings are 
not marbl-e,. but must be made in one piece of 
(Continued on page 72) 
It has been found that the walls, doors and 
floors of every refrigerator must have at 
least one air space and from six to nine 
layers of insulated material 
