90 
House & Garden 
Guaranteed Sunfast 
Draperies & Upholsteries 
YOU PROBABLY HAVE BEEN TOLD THAT 
no draperies are absolutely sunfast and tubfast. Perhaps 
you have purchased so-called “Sunfast” draperies and found 
they soon faded on exposure to the sunlight or in washing. 
That is why we say not to ask merely for “Sunfast” 
draperies, but for Orinoka Guaranteed Sunfast Draperies. 
Insist on seeing the Orinoka Guarantee Tag attached to 
every bolt. Then you will be sure of the colors. 
Hang Orinoka Guaranteed Sunfast Draperies at your 
sunniest windows; wash them as often as you please, they 
will hold all of their exquisite colorings and lustre. A 
special process in dyeing, used by The Orinoka Mills, 
makes their colors—no matter how delicate—permanently 
sunfast. 
Orinoka Guaranteed Sunfast Draperies come in a wide 
variety of colors, designs, weaves and weights, from sheer¬ 
est casement cloths to heavy velours. Their lasting colors 
and wear make them most economical. 
You will find Orinoka Guaranteed Sunfast Draperies at 
all of the better stores. 
GUARANTEE: 
"These goods are guaranteed absolutely fadeless. If color changes from 
exposure to the sunlight or from washing, the merchant is hereby authorized 
to replace them with new goods or refund the purchase price.” 
THE ORINOKA MILLS, New York 
Poultry bone clippers come in handy 
size, with one tooth-edge blade and one 
sharpened. These, and sharpener below, 
by courtesy oj Landers, Frary & Clark 
The Knife-Life of the Kitchen 
(Continued from page 58) 
ment and were used at first 
only as a means of helping 
the diners from the central 
dish, it was necessary for 
the diners to wear gloves to 
shield them from the rigors 
of hot foods. Therefore, 
with such methods it was 
necessary to recover in sani¬ 
tary fashion and to this end 
servitors would meet each 
diner with a bowl of water 
and a towel. Thus has 
the finger bowl descended 
unto us. 
For some time after the 
knife and fork were used 
generally, each person would 
carry his own beautiful set 
in a handsome case at his 
belt or girdle. During the 
18th Century when the 
fork was commonly used it 
was with the knife superbly 
fashioned of jewels and 
metal work. For the most 
part forks were two 
pronged, and not until Louis XV of 
France did the four-tine fork come into 
being. 
So from the hunting knife and the 
crotched wooden stick was born our 
own diversified cutlery. Not only in 
steel of fine temper and hardness, but 
recently of steel with the added quali¬ 
ties of stainlessness. 
Although Sheffield, England, in the past 
has had the reputation for the finest 
cutlery in the world, and although Shef¬ 
field must be given the credit for father¬ 
ing the craft, yet the United States to¬ 
day is making some of the best cutlery 
and bids fair to outmake and outsell the 
world in quantity and quality. 
Kitchen Cutlery 
The subject of kitchen cutlery, the 
one which this article is 
dealing with, does not in¬ 
terest itself in silver plate 
and all the cutlery so beau¬ 
tifully made for table use. 
The same general principles 
apply, but there is too little 
space here to go into the de¬ 
tail of pattern, brands and 
general details of table cut¬ 
lery. 
However, the blades for 
most cutting articles are 
made of shear steel, and for 
this crucible cast steel and 
forged steel are used. 
The essential parts of the 
process of cutlery making 
are: (1) forging; (2) har¬ 
dening and tempering; (3) 
grinding; (4) polishing; (5) 
assembling, honing and the 
finishing touches; and these 
are subdivided into many 
divisions, making nearly a 
hundred in some instances 
and more in others. 
The last division is the one which 
the “cutler” does today. In the 18th 
Century the cutler did the whole work 
of making a knife, but today the pol¬ 
isher polishes and the grinder grinds, 
etc. The hundreds of processes today 
in the course of the manufacture of one 
piece of cutlery are in the hands of 
nearly as many workmen. 
Of course, the value of modern cut¬ 
lery is in the finesse of manufacture and 
the quality of steel that is used, and in 
the perfection of its varying parts and 
their assembling. 
Knives are meant to cut. 
Knives, therefore, must be so made 
that they will keep their cutting edges, 
so proportioned as to fit the thing to 
be cut; so limber or so stiff as to be 
comfortably wielded; so assembled as 
(Continued on page 92) 
The knife sharpener 
is an essential 
Stainless, non-rusting steel keeps a fine edge and does not require 
polishing. Hot soapsuds and water are sufficient. This kitchen set 
of knives are shown by courtesy of the American Stainless Steel Co. 
