68 
ffirst in the industry, 
foremost since — 
oremost in pro¬ 
viding sanitary 
protection for 
the home 
T HE Madera-Silent Closet 
combination shown 
above, is characteristic of 
the many refinements that 
prompt the selection of 
Thomas Maddock equip¬ 
ment wherever the utmost 
in sanitary protection is 
required. 
Maddock plumbing equipment is 
also used in the plants of the Fisk 
Rubber Company, Chicopee Falls, 
Mass.; the Winchester Repeating 
Arms Company, New Flaven, 
Conn. ; the Federal Rubber Com¬ 
pany, Cudahy,Wis., and in many 
other well-known manufacturing 
plants in all parts of the country. 
Like all Maddock fixtures, 
this closet has many sanitary 
advantages that are the result 
of the development which 
began in 1873 when Thomas 
Maddock pioneered the 
industry. 
It is silent —the sound of its 
action cannot be heard be¬ 
yond bathroom walls. And, 
being made of glistening, 
pure white, almost unbreak¬ 
able vitreous china, it is easy 
to clean and to keep sanitary. 
Anheuser-Busch Plant, St. 
Louis, Mo., where Bevo is made 
— Thomas Maddock equipped 
Anyone interested in equip¬ 
ping an old or a new bath¬ 
room with fixtures that 
insure the maximum in 
health protection, should 
write for our booklet, “Bath¬ 
room Individuality.” 
Thomas Maddock’s Sons Company 
Trenton, New Jersey 
Remember the importance of the plumber in protecting the family’s health 
House & Garden 
Growing Hydrangeas In Tubs 
(Continued from page 66) 
and level it up, leaving a good inch 
below the top for water. 
Pruning consists of thinning out the 
weakly, overcrowded and unripened 
growths. These can be distinguished by 
their semi-pulpy and flexible texture. 
Where a terminal bud is weak, cut back 
to a stronger one. It is not necessary 
to guide or stake the individual panicles. 
After the plants have been potted, set 
them close together, keeping them away 
from prevailing winds in a semi-sunny 
location for acclimation. Arrange for a 
canvas covering in case of frost. Sepa¬ 
rate the plants a few days before re¬ 
moving them to their summer quarters. 
As the plants mature larger pots or tubs 
are necessary. Allow about 6" between 
the root system and the side of the tubs. 
The accompanying photographs show 
the Hydrangea Hortensis var. Otaksa 
planted in specially designed tubs. They 
were purchased as one-half barrel 
plants from an Eastern nursery in 1909. 
The first year the twenty-two tubs aver¬ 
aged thirty-two blooms to the plant. In 
1911 they averaged ninety-five blooms 
and in 1913 some of the tubs when 
their blossoms were counted, numbered 
115 blooms. 
The Facts About Electric Ranges 
(Continued from page SS) 
1 practical plate and food warmers. 
One very pleasing stove is called a 
period stove because it has legs that 
curve and cavort like a period bit of 
furniture—what period we couldn’t say 
unless it be early Edison. 
Then, too, there are combination coal 
and electric ranges, for there are those 
persons who must have both—and as 
they are beautifully combined they 
make a neat and effective unit in the 
kitchen. 
There are portable stoves and stoves 
that are built-in; that is, the stove that 
can be very simply moved from place 
to place if necessary, and the one that 
is backed into the wall and would leave 
a scar if it were moved. Of course the 
huge stoves are of the built-in type, but 
they, too, come with legs and are better 
adapted to removal. 
Electric Measurements 
For these electric stoves, special wir¬ 
ing must be effected. They cannot be 
J attached to the ordinary electric socket. 
It is necessary when ordering a stove to 
give the voltage of your electric supply. 
The stoves are usually prepared for 110 
volts with two-wire service from street 
or 110-220 volts with three-wire service. 
In some stoves the cut-out box is built 
on the range directly back of the 
! switches. This, then, can be easily 
opened if anything happens. In the 
stock stove an extra charge is made for 
voltage exceeding 220 or less than 110, 
i because alterations have to be made. 
The consumption of watts in the elec¬ 
tric stove is a very vital question. 
Watts are the unit of electric power, 
just as we speak of SO cubic feet of gas 
j in measuring gas consumption. The unit 
I of figuring the cost is not on the watt— 
because a watt is too small a figure out 
of the unit of one thousand watts, which 
is the kilowatt. So we call the unit of 
fuel consumption the kilowatt hour and 
we say the average stove consumes 
about one kilowatt hour per person per 
day. If a burner consumes 800 watts 
it means you will be charged 800/1000 
of a kilowatt per hour. 
According to the size of heating ele¬ 
ments, the wattage of stoves runs from 
10,000 watts or 10 kilowatts (which is 
the same thing) to about 2500 watts, or 
2)4 kilowatts on a small three-heating- 
unit range. This gives its total capacity 
if everything goes at once. 
It is a little more intelligent for the 
housewife to read her meter than not 
to. So here is how it is done: There 
are four little dials, which you read 
from right to left, the opposite manner 
of reading this page. The first dial 
measures the tens, the second the hun- 
f dreds, the third the thousands, the 
fourth the ten thousands. Therefore, 
the total is found by adding all the 
figures at which the dials point and 
always reading the lowest number which 
i the dial approximates. But you must 
always subtract your last month’s rec¬ 
ord from this, of course, to get this 
month’s average; and this amount mul¬ 
tiplied by your electricity rate would 
give you what your bill should be. 
After all, the cost is the paramount 
thing in our purchasing and calculations 
as to purchasing. The electric stove is, 
on the whole, more expensive than the 
ordinary cook stove. The fuel cost va¬ 
ries, as has been said before, with the 
locality in which you happen to live. 
In many places the electric companies 
have made a cooking rate much lower 
than the lighting rate. In such localities 
where the electricity is but from V/ 2 to 
2 cents, the electricity as fuel is almost 
equal in cost to gas at one dollar. It 
has been generally admitted that, with 
care as to fuel consumption, a kilowatt 
hour per day is consumed by each indi¬ 
vidual in the house. If you have to pay 
three cents per kilowatt hour and you 
have six persons in the house, your elec¬ 
tricity will cost you about eighteen cents 
per day. In the large, weighty and 
“watty” stoves the consumption of elec¬ 
tricity is about 2 kilowatt-hours per day 
per person, but on the stock ranges not 
weighing over 300 pounds with a com¬ 
parative low wattage (compared with 
the 1200-pound made-to-order range) 
the average is, as was said before, but 
one kilowatt-hour per person per day. 
One firm, computing 4.2 persons to 
average a family, states that in the use 
of 26,180 ranges the cost was $4.06% 
per month per family. 
The value of electric cooking is not in 
the low cost of fuel but in the saving of 
labor, food conservation,cleanliness, com¬ 
fort and mental or psychological delight 
in the shipshape and orderly method. 
In cities where the cooking rate is the 
same as the lighting rate (around seven 
cents) cooking by electricity is expen¬ 
sive for the average folk who have to 
think a little about costs of living. 
It has been said that electric cooking 
is expensive because it takes longer to 
cook by it than by gas. This is being 
overcome in three ways: first, by the 
proper use of electricity and the turning 
it off and cooking on retained heat; 
secondly, by the better made stove in 
use today; thirdly, by the use of proper 
sized and shaped utensils which are a 
very great factor in the rapidity of 
cooking and thence economy of elec¬ 
tricity as a fuel. 
Control and Trimmings 
Most stoves are equipped with reli¬ 
able thermometers and also many give 
charts with the stove to show the cook 
exactly what temperatures on that par¬ 
ticular stove will accomplish the pop- 
over, the roast, or the what-not. This 
eliminates any basis of error. Some, 
too, have glass ovens which further add 
to the gaiety of rations. 
In buying, buy of the best firms, get 
(.Continued, on page 70) 
