90 
House & Gdr den 
now lar^e lawns are kept 
in fine condition 
Cutting large plots ot grass 
with hand mowers is a tedious, 
expensive job. Labor is scarce 
and its cost is high. As a con¬ 
sequence, many large tine lawns 
have deteriorated badly during 
the past two years. 
Not so, however, with those wlio 
have an Ideal Power Lawn 
Slower to do tlie work. For one 
man with an Ideal can easily 
cut as mucli grass per day as 
live hard working men witli 
liand mowers. And lie will do 
the work better. 
Advantages of the Ideal 
The Ideal is a power mower and 
roller in one and the sod is 
rolled every time the grass is 
cut. This keejis it smooth, firm 
and free from bumps. The 
Ideal is scientifically designed 
to keep lawns in fine condition. 
The weight is just right for 
steady year around work. 
The IMower has a thirty-inch 
cut and one man can easily mow 
four or five acres of grass per 
day at an operating expense of 
about fifty cents for fuel and oil. 
Cuts Close to Walks, 
Trees and Shrubbery 
^lachine turns easily and will 
cut close uj) to walks, trees, 
flower beds and shrubbery. 
AVhen running over walks, drive- 
Avays, pavements, etc., the 
operator simply lifts the cutting 
mower from the ground by 
means of a conveniently jilaeed 
IcA-er. Tins feature is also im- 
])ortant in the early spring when 
it is desired to use the machine 
for rolling only. Simply lift up 
the cutting mower, add more 
Aveight if required and you have 
the most convenient poAver roller 
imaginable. 
The success of the Ideal is due 
to its sturdy and ]ioAverful, 
yet simple, construction. No 
clutches or complicated parts to 
Avear and get out of order. The 
motor is built in our oavu shoji 
and designed especially for the 
Avork. 
OAvners of large estates, public 
j)arks, golf clubs, country clubs, 
cemeteries, etc., are all using the 
Ideal Tractor I.aAvn ^loAver Avith 
great success. 
Special Cutting Mower 
for Putting Greens 
For work on golf courses we furnish, 
at slight additional cost, a special set 
of cutting blades for use on the ])ut- 
ting greens. In less than five min¬ 
utes the regular 30" blade can be 
substituted for cutting the fairway. 
When desired, Ave also furnish, as an 
extra, a riding trailer which fastens 
to the frame and permits tlie opera¬ 
tor to ride and at the same time have 
tlie same easy control as when Avalk- 
ing. 
You can secure the Ideal through 
your dealer direct or from our fac¬ 
tory. Write today for catalogue and 
furttier details. 
IDEAL POWER LAWN MOWER COMPANY 
R. E. OLDS 
403 Kalamazoo Street 
Roston. 51-52 N. IVIarket St. 
New York. 270 West St. 
Los Angeles, 222-224 Los Angeles Avenue 
Philadelphia. 700 Arch St. 
Pittsburgh, 108-16 W. I’ark Way. N. S. 
Chairman 
Lansing, Michigan 
Chicago. 533 S. Dearborn St. 
Portland, 55 Front St. 
Toronto. 17 Temperance Street 
Cleveland. 1227 W. 9th St. 
London, E. C., 63 Farringdon St. 
IDEAL POWER LAWN MOWER, 
live hand n\owers 
Does Iho work. oC 
The Electrical Dining Room 
{Continued from page SI) 
the warm plates! The grill is discon¬ 
nected and the percolator put on duty 
with water in the pot and fragrant 
coffee in the upper container, so that it 
may be ready to serve the small cups 
that surround it. 
After this the table butler contributes 
from an upper shelf plates of delicious 
chiffonade salad with cheese, ripe olives 
and crackers. Then come the coffee, 
little cakes of pounded almonds and 
bonbons, and a feeling of such supreme 
satisfaction, that almost the assembled 
company is ready to chant those special 
hymns of praise similar to the ones 
chanted long, long ago from the Rig- 
veda at the rites of the three-fire cere¬ 
monies, when the gods wanted sacrifices 
of food and drink accompanied by 
hymns in which they took esthetic 
pleasure. 
The Arts of Fire and Electricity 
The arts of fire and electricity are 
intimate and interlacing. Today elec¬ 
tricity is doing all that fire ever did 
without the concomitants of flame, 
smoke and soot. Fire today yields 
motive power with many times the 
economy it did in years gone by. Dur¬ 
ing the past century there has been a 
great advancement in the methods of 
applying heat to food. Each improve¬ 
ment has resulted in less of the heat 
energy wasted and in more being ab¬ 
sorbed by the food. Each step from 
the open fire up to the modern electric 
oven has been marked by the use of 
more expensive fuel, greater heat effi¬ 
ciency and better control of the heat. 
All the technique of cookery has been 
developed with heat that can be seen, 
but now cookery is being revolutionized 
by modern appliances. The unpleasant, 
difficult conditions of the past are sup¬ 
planted by comfort, cleanliness and con¬ 
venience. Now there is heat available 
so clean that it can be utilized in the 
most elaborate dining room. Cookery 
has come out like Cinderella from the 
dust and ashes of the hearth and offers 
clean heat in combination with quality 
appliances. Generations have kept house 
without them, because they were com¬ 
pelled to do so, but they are the heritage 
of the hostess of today. 
As refinement of living increases, elec¬ 
tric cookery solves the problem of easy 
control of the heat, economy of time 
and labor, and cleanliness. Electrical 
energy is far ahead of all other forms 
of energy when it comes to adaptability. 
New ways of applying it are invented 
every day, but perhaps nowhere is it 
more adaptable and useful than in the 
dining room—electrical! 
How to Grow Grapes 
(Continued from page 21) 
yield from fifteen to thirty pounds of 
grapes. Thus do commercial growers 
calculate in the winter the weight of 
fruit they should gather the following 
fall, and it is wonderful how regularly 
they strike it right. 
Duration and Renewing of Vines 
When vines are handled in the way 
described they should continue produc¬ 
tive for twenty to thirty years or more, 
depending also partly upon the kind of 
soil they are growing in and the feeding 
they receive. To be sure, the main 
trunk or the arms may become so full 
of branch stumps or so gnarly that the 
shoots may produce fruit less abun¬ 
dantly or of inferior size or quality. 
In such cases, however, the remedy is 
almost invariably presented by the vine 
itself: a new and sturdy shoot develops 
near the ground. If this is allowed to 
grow for two seasons and is handled as 
already described, just as if it were a 
new vine, it can be made to replace the 
old trunk and the entire top of the vine 
—all those parts above the point where 
this new cane develops. The old part 
may be sawed off during February or 
early March and destroyed. Two new 
striking results of such drastic treatment 
will be the vigorous growth the new 
parts will make and the greatly im¬ 
proved size and quality of the fruit they 
will bear. The reasons for this are that 
the food taken up by the roots is dis¬ 
tributed in a smaller number of chan¬ 
nels and the channels themselves are of 
better capacity than the old ones. 
Soil and Method of Feeding 
I have emphasized the poorness of the 
soil in the case referred to above so as 
to encourage would-be planters and to 
indicate that if such good results can be 
secured from “cellar earth” there is 
every reason to expect at least as good 
ones when the available soil is of better 
character. In general it may be said 
that any soil which will grow fairly 
thrifty weeds will grow grapes. Of 
course, a soil that is wet should be 
drained and one that is lacking in humus 
should have vegetable matter added to 
it in the form of stable manure, leaves, 
rotted sod or similar material. Care 
should be exercised, however, not to 
overdo the manures, because if fresh 
and if too liberally applied they may 
produce rampant growth and little or 
no fruit while their effects last. A 
shovelful or two to each established 
vine (the third and later years after 
planting) should not be too much unless 
the soil is already rich. 
It is always safe to be liberal in 
applying vegetable matter, bones, bone 
meal, unleached wood ashes, and any 
other materials which contain little or 
no nitrogenous matter. The vegetable 
matter acts as a sponge to hold mois¬ 
ture, the bones to supply phosphorous 
and the ashes to add potash, each of 
which is essential to the best develop¬ 
ment of both vine and fruit. These 
materials may be applied at any time 
that the ground is not frozen. They 
will not be lost by the drainage, but 
will be retained in and by the soil. 
Supplying Nitrogen 
Nitrogen may sometimes be needed. 
Fortunately a deficiency may be readily 
recognized. Vines that need it will have 
smaller, more yellowish leaves and 
shorter joints than those that have 
enough. The most readily available 
form in which to apply nitrogenous 
fertilizers is in nitrate of soda. A hand¬ 
ful scattered widely beneath an estab¬ 
lished A’ine not later than May or June 
will usually be ample. Tankage, dried 
blood, poultry manure and sulphate of 
ammonia are also useful, but where the 
last is employed it is well to apply lime 
a little later to counteract its acid action 
in the soil. 
Vines that are getting too much 
nitrogen will have excessively large and 
unusually dark green leaves for their 
variety. Their joints will also be longer 
and thicker, the quantity of fruit less, 
the quality inferior and the whole vine 
will appear to be living a decidedly fast 
life. Fortunately the remedy is as sim¬ 
ple as in the former case: sow beneath 
and near the vine various crops that 
require a large amount of nitrogen tor 
their development—rye, buckwheat, cab¬ 
bage, spinach, lettuce—and avoid using- 
nitrogenous fertilizers either for these 
crops or for the grapes. Wood ashes 
and ground bone may be applied with 
safety, with impunity. They never do 
harm, unless it be to the wallet. 
(Continued on page 92) 
