58 
HOUSE & GARDEN 
COLD AIR 
These z i g z a g 
tubes in the Kel¬ 
sey Warm A i r 
Generators are 
surrounded with 
heat that qufcklv 
warms the fresh 
cold air inside 
them, that comes 
from outside; and 
delivers it into the 
heat dome. From 
there it is dis¬ 
tributed to each 
No gases, no dust 
comes in contact 
with the air inside 
the tubes. It’s as 
pure and as clean 
the sunshiny 
HOW IT DIFFERS FROM OTHER 
HEATS-WHY MORE ECONOMICAL 
O F first importance, it heats and 
ventilates at the same time. You 
can shut every door and window 
as tight as a drum, and the Kelsey will 
give you four complete changes of air 
every hour, in any room or every room 
in your house. 
Not dry air with the oxygen burned 
out of it; but fresh, buoyant, vigor filled 
air, mixed with just the right healthful 
amount of moisture. 
The very minute there is fire in the 
Kelsey Generator, fresh air heat will 
promptly start coming into your rooms. 
With a low slumber fire you will 
get a surprising amount of heat. All 
night long it will continue to heat and 
ventilate, giving you warm rooms any 
time of night and no matter how early 
in the morning. 
We make the surprisingly sweeping state¬ 
ment, that it will outheat any other heat on 
the market, and we stand ready with the 
proofs. 
Do you want them? 
Send for Booklet—Some Saving Sense on 
Heating. 
T he. T^e.l 5 e.v 
WARM AIR GENERATOR I 
237 James St., Syracuse, N. Y. 
Poultry House 
Club House 
Carden House 
Hodgson most durable materials and practical at any time 
Q | of the year in any climate. Made for innumer- 
I OrtclDIC able purposes. Erection of buildings extremely 
T T simple, and can be done by unskilled labor in a 
1 lOUSOS few hours’ time. Send for illustrated catalogue . 
E r ij/^vpv/^ C*C\ Room 226, 116 WASHINGTON ST.. BOSTON. MASS. 
. r. nWUOoVJiN CRAFTSMAN BLDG., 6 EAST 39th ST., NEW YORK 
Address all correspondence to Boston 
Counting the Cost of Farming—III 
(Continued from page 41) 
adjusted up and down to meet the 
rise and fall of the land on any sec¬ 
tion. The sliding section has a level 
attached to it. In operating the lev- 
eler the sliding section is so placed 
that, while its outer end will reach 
the ground, it will be raised enough 
on the standard so that the sliding 
section itself will be level, as shown 
by the level mounted on it. This 
means that the 20' measured is in¬ 
dependent of the rise and fall of 
the ground, and is at all times the 
same distance, and is measured prac¬ 
tically the same as if it were on level 
ground. 
The Pond 
Just when the farm could not pay' 
its expenses, we built the pond. This 
little piece of water will always be 
a beauty spot on the landscape and 
the farm ledger, for it paid its way 
from the beginning, both in hard, 
cold facts and more ethereal joys. 
It is true that the house dog for¬ 
got the pond was there, and, not be¬ 
ing able to swim, almost met a wa¬ 
tery grave by trying to run across 
it. It is also true that, whenever 
the ice will hold, that pond tempts 
the whole family to go skating on 
Sunday'; but some of the best of 
men can wink at these catastrophies 
when they glance at the account 
book. 
There are four or five large, nev¬ 
er-failing springs on the farm. Two 
of these were turned together down 
a natural gully toward a bit of low 
land at the edge of the woods. Here 
a dam was thrown across to close 
in the fourth side of the natural 
basin. The dam was formed by a 
retaining wall built of field stone 
erected 5' high, 3' wide and 60' 
across. Against this the earth that 
was dug from the bottom of the 
basin was packed. This earth made 
an embankment about 5' wide at the 
base and 3' at the top along the 60' 
wall. It was ploughed and picked 
from the bottom of the basin and 
drawn out with a scoop shovel. By 
this process the loam was removed 
and the bottom of the basin formed 
of the natural clay sub-soil which 
holds water like a porcelain pan. 
Thus, the center of the pond was 
made 5' or 6' deep. Gradual sloping 
shores were left on two sides, to 
allow the pond to become a good 
swimming pool in the summer. A 
wooden trough set in the retaining 
wall conducted the overflow into a 
little streamlet taking its way down 
through the woods. A pipe in the 
bottom of the retaining wall is 
opened and closed with a key', thus 
allowing the pond to be drained and 
cleaned each fall, and refilled with 
clean spring water that makes ice 
as clear as crystal and as pure as 
anything but artificial ice could be. 
Now here is where the hard, cold 
facts come in. We had an ice house 
to fill. It is not a fancy ice house 
with air chambers and ventilators. 
It is nothing but a tight room built 
in the end of the shed. 
The first winter was a nightmare 
for the ice man. It was the sort of 
winter when foolhardy folks make 
maple sy'rup in January, and the 
woodchucks nap in the sun on the 
back fences. It was the third week 
in February before the ice was thick 
enough to cut. Then the cakes ran 
7" and 8" thick. People worked over¬ 
time that week cutting ice. Two 
men and the team cut, hauled and 
packed over 32 tons of ice from our 
little pond then in four day's at a 
cost of $34.00. 
This made the ice cost but little 
over $1.00 a ton in the house. If we 
had been obliged to haul the ice from 
the lake six miles away, or an un¬ 
desirable creek two miles off, it 
would have cost $4.00 a ton. That 
was what our neighbors were pay¬ 
ing. At this rate we saved $3.00 a 
ton on 32 tons of ice, or enough to 
build the house and buy a few post¬ 
age stamps. 
Amount saved on first haul 
of ice . $96.00 
First cost of ice house. 95.50 
Credit side of ledger.. $0.50 
But this is just the beginning of 
the figures placed on the credit side 
of the ledger to the account of the 
pond. It has this earning capacity' 
each winter, and more, if we choose 
to sell ice. 
The Cloisonne Enamels of China and Japan 
(Continued from page 34) 
to the account referred to, which, by 
reason of lack of space, cannot well 
be here quoted. 
The Koreans probably acquired 
the art of cloisonne from the Chin¬ 
ese, and the Japanese from the 
Koreans (perhaps not before the 
15th Century). Captain Brinkley 
says: “One thing is certain, that un¬ 
til the 19th Century enamels were 
employed by Japanese decorators 
for accessory purposes only on wood 
and porcelain as well as on metal. 
No such things as vases, plaques or 
bowls having their surface covered 
with enamel in either style.” This 
at once enables the collector to un¬ 
derstand at how late a period, com¬ 
paratively, cloisonne enamel became 
popular in Japan. It is believed that 
a Japanese craftsman, Kaji Tsune- 
kechi, produced the first vessel cov¬ 
ered completely with cloisonne in 
Japan. This was at Nagoya. This 
won him great fame and many pupils. 
The earlier pieces of Japanese cloi¬ 
sonne followed in pattern, to a great 
extent, the Chinese enamels, and 
though they' are somewhat less fine 
in color they often excel in tech¬ 
nique. Until 1890 the cloisons of 
Japanese work were soldered to the 
metal. Since that date a vegetable 
gum has often been employed for 
the purpose. In some modern work 
there appears to be no evidence of 
cloisons whatsoever, but some of 
these pieces have hidden cloisons. 
The Japanese cloisonne objects are 
usually enameled on the back or on 
the inside with blue emanel. Tokio, 
Yokahama and Kioto are the main 
sources of the modern product. 
Thirty years ago Louis Gonse, a 
French authority, wrote that the 
Japanese had done little in cloisonne, 
but since that time its production 
has increased enormously. While 
much of this modern work is in¬ 
ferior in quality, that which is truly 
fine is well worth the collector’s at¬ 
tention. With the rapidly changing 
conditions, both in China and Japan, 
such objects will greatly enhance in 
value a few years hence and come 
to be properly esteemed. 
