116 
Ii o u s c 
Garden 
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The elaboration of 
mounts reach'd its 
zenith in this peri¬ 
od, as can be seen 
by this key plate 
THE CHARACTERISTICS of 
WILLIAM and MARY FURNITURE 
(Continued from page 114) 
Vanishing Doors 
M ORE and more the 
newer homes—from 
tiny bungalow to 
smart apartment and state¬ 
ly mansion—a re being 
planned with V an is h i n g 
Doors in place of old-fash¬ 
ioned swinging doors. Van¬ 
ishing Doors save space by 
permitting furniture to he 
placed on either side of the 
doorway, abolish the unbar- 
monious effect of doors 
opening into rooms of con¬ 
flicting finish, and prevent 
painful door accidents. Be¬ 
cause they cannot blow shut, 
Vanishing Doors may be 
left open for ventilation at 
any width desired. 
When hung on R-W 
Vanishing Door Hardware, 
the door to any room, closet 
or pantry disappears easily 
and silently into the wall. 
The adjustable ball-bearing 
hangers prevent sticking 
and thus save after-expense. 
Vanishing Doors not only 
insure greater privacy but 
vastly improve the appear¬ 
ance of both rooms and 
doorways. 
* ❖ 
* 
Our illustrated catalog, 
“Modern Hardware for 
Your Home,’’ contains de¬ 
tailed information regard¬ 
ing Vanishing Doors, as 
well as other items of 
hardivare for the up-to- 
date home. Just ask for 
a copy of Catalog M-2 8. 
Aurora,1llinois,U.S.A. 
Minneapolis Chicago New York Omaha Cleveland Los 
Angeles 
Philadelphia Boston St. Louis Kansas City Indianapolis San Francisco 
BICHARDS-WILCOX CANADIAN CO. Ltd. 
Winnipeg LONDON. ONT. Montreal 
motif. Note the characteristic drop¬ 
shaped pendant handles. The four¬ 
sided tapering legs and flat curved 
underbracing resemble Italian Renais¬ 
sance models. The feet are a variation 
of the characteristic single bun. The 
underbracing is typical of the period. 
These illustrations are by courtesy of 
the Metropolitan Museum of Art. 
William and Mary furniture is es¬ 
pecially suitable for the home, being 
particularly adapted to sleeping rooms 
and sitting rooms and much used for 
dining rooms. Elaborate pieces are 
splendid in the drawing room. Hotels 
and clubs appropriate them successful¬ 
ly. Museums hunger and thirst for 
them. But my lady at home is never 
more content than when she places 
the peonies from her garden in a perfect 
Chinese vase on her plain William and 
Mary tea table, recalled that the 
Chinese peonies signify affection. 
Mr. and Mrs. G. Glen Gould 
SOLVING the HARD WATER PROBLEM 
(Continued from page 7S) 
sodium again to be useful, so salt 
(which is chlorine plus sodium) gets 
busy and remarries the zeolite to its 
original mate sodium and the zeolite is 
again ready to make the exchange with 
the water and its lime or magnesia 
mate. Thus each week, the Reverend 
Salt performs this marriage, then the 
divorce follows and, in true fashionable 
progression, these marital storms and 
calms take place one after another, 
making of the cellar a place of social 
distinction indeed, if marital change 
makes for this coveted state. 
The main water supply, of whatever 
hardness it is, passes through the main 
pipe as it enters the house, then it goes 
into the water softener and, without 
extra chemical pumping or furbelows, 
flows through your faucets as soft 
water. It is simplicity itself. 
Probably more water is used in the 
kitchen and laundry than in any other 
place in the home. It is here that our 
foods are cooked and our clothes are 
rendered usable after they are soiled. 
Therefore much soap and plumbing are 
used in these two departments. When 
you use soap with hard water, a soap 
curd is formed and you waste the soap, 
your temper and your time trying to 
make a lather. If your water is soft¬ 
ened on its entrance to your home, you 
will save 50% of your soap bill, to say 
nothing of your hands which we will 
discuss further on. 
Beside the soap waste, you will have 
to scrape out your kettles because of 
The lime stone lining that it forms, and 
you will have to scrape out your boiler, 
for even when you have the most mod¬ 
em installation of pipes and plumbing 
you will have no comfort if they be¬ 
come clogged with solid lime or what¬ 
ever your “promiscuous” water supply 
has attached unto itself. 
So not only in the kitchen itself but 
throughout your whole house you will 
save many a plumbing bill by the fact 
that your water softener in your cellar 
is carrying on its marital exchange with 
the least possible expense and no noise. 
In fact our own divorce courts would 
do well to pattern themselves upon 
this quiet and courteous exchange of 
hostilities and amicabilities. 
I have seen pipes in which, due to 
hard water, one eighth of their space 
was lined skillfully with solid stone! 
Many a time your plumber and plumb¬ 
ing has been blamed for this—because 
you didn't get enough water! Oh 
friends! Oh Domiologists! Look fur¬ 
ther than your pipes or pans, look into 
water itself which runs into your house, 
find out its constituency and then talk 
to a water expert. 
Even if you should enjoy paving your 
pipes, remember that cookery itself is 
improved a millionfold by soft water. 
It is amusing to know that the reason 
why Boston has elevated the bean to 
aristocracy is basically because of its 
supply of soft water! 
Out west the bean is merely ammu¬ 
nition and used only in bean blowers 
and in bean bags! As a food it is null 
and void, for those folk who know not 
the magic of soft water still look on 
the bean as a hard proposition whereas 
it is the water that is the hard propo¬ 
sition. Yet with small expense (the 
softeners cost from $200 upward and 
the needed salt about 2 to 3 cents a 
day) they could revel in the bean and 
meet Boston on its own high water 
mark! In some advertisements very 
familiar to us all, the manufacturer 
of a brand of canned baked beans al¬ 
ways mentions the fact that his baked 
beans are cooked in water that is 
divorced of all unnecessary matter. I 
happen to know' that he uses a zeolite 
water softener. 
And by the way, although not an in- 
dulger in batik, I feel sure that with 
soft water, you Batikers will have much 
better results with your dyes and with 
the fabric conditions if you are sure 
your water is soft, because all textile 
and silk and dyeing factories use the 
softener to render water absolutely soft 
or zero. 
Vegetables cooked in hard water ab¬ 
sorb the mineral matter in solution and 
if you like to have your insides become 
a lime mine, use your hard water. Any¬ 
how if you like to keep “up” on fine 
cookery, here is one way to have your 
(Continued on page 120) 
