HOUSE AND GARDEN 
September, 
1914 
“He lives down on the river road, in the shabby, weather-beaten 
house on the left. You can’t miss it.” 
Shabby and weather-beaten! A striking landmark, no doubt. 
The porter at the railroad station didn’t mean to give the place a 
black eye, but that is what he did. Too bad the owner hadn’t used 
Dutch Boy White Lead 
mixed with Dutch Boy linseed oil and tinting colors. Then the 
directions might have been, “That fine looking house on the left.” 
There’s nothing like timely white-leading to enhance the value of 
buildings and keep them a credit to the neighborhood. 
Write for our Paint Adviser No. 1 J<S’— a group cf helps, Free 
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116 Washington St., Boston, Mass. 
Craftsman Bide.. 6 East 39th St., New York 
stuff, such as you sometimes see on res¬ 
taurant tables. It wears beautifully and 
is just nothing to keep clean. Below it are 
several drawers for dishcloths, etc. Long 
shelves high over the sink extend the 
length of the room and hold preserves, 
canned goods and extra supplies. The 
sink, of course, is of white porcelain with 
nickel faucets. I have a most satisfactory 
gas hot-water heater in the basement. It 
has a tiny pilot light that burns day and 
night. Simply turn on any hot water 
faucet in the house, and this little dame 
bursts into full force automatically, heats 
a coil through which the water runs and 
provides any quantity of boiling water 
before you can say Jack Robinson. 
To the right of the sink stands the in¬ 
cinerator or refuse burner. Every house¬ 
keeper will at once understand what a god¬ 
send they are. They come in various sizes 
and use either coal gas or oil as fuel. Mine 
is the smallest size and uses gas as fuel. 
Anything may be burned up in them. 
They entirely solve the housekeeper’s 
ever-present problem of refuse disposal 
The telephone is also in the kitchen — - 
a wall phone, because it takes up less space. 
This eliminates extra steps in the daily or¬ 
dering. And just beyond is the stove — an 
electric range. 
A regular electric range, for all kinds of 
cooking, is as yet something of a novelty 
on the market, but I find this one very 
satisfactory. I don’t know, though, that it 
is any more satisfactory than a gas range, 
and I think many people might prefer a 
gas range. It is hard to remember to turn 
off the current when cooking by electricity. 
That is the greatest drawback to its use as 
a cooking medium. If you go away and 
leave the current on for a long time the 
fuse burns out and that means serious 
trouble and calls for expert repairing. 
However, if you can remember to turn the 
current off you will find an electric stove 
clean and efficient. My stove is splendidly 
equipped. It is fitted with two electric 
plates which get hot like the top of a range. 
These may be used with either a high, me¬ 
dium, or low current. They are used for 
all frying or short boiling operations. For 
such things as vegetables or cereals, which 
require long boiling or steaming through, 
“cookers” are provided. These are deep 
holes in the stove into which aluminum 
pots are fitted. The hole is so deep that 
the lid of the stove may be replaced, en¬ 
tirely covering the aluminum pot. This 
little compartment will not only keep its 
contents boiling with a minimum current, 
but retains its heat for a long time, so that 
when the current is turned off it acts as a 
fireless cooker. The oven can both broil 
and bake, like a gas range, and the baking 
section is provided with two heats — high 
and low. There is a hood and ventilating 
flue over the stove to carry off odors — a 
very important addition. 
Around the corner from the stove stands 
the kitchen cabinet. These clever devices 
are wonderful labor-savers. Mine con- 
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