BULLETIN 
 
 OF THE 
 
 IgLmerican School of Home Economics 
 
 (tblished Quarterly and entered at Chicago as Second-class matter, 
 under Act of Congress of July 16 , 1894 
 
 iHI bRlES I 
 
 m 
 
 DECEMBER, 1911 
 
 No. 25 
 
 THE UP-TO-DATE HOME 
 
 MONEY AND LABOR 
 SAVING APPLIANCES 
 
 v 
 
 ( Revised Edition) 
 
 PRICE, 15 CENTS 
 
 CHICAGO 
 
 506 WEST SIXTY-NINTH STREET 
 ILLINOIS 
 
 ( 
 
new ENGLAND KITCHEN OP THE OLDEN TIME 
 
THE UP-TO-DATE HOME 
 
 LABOR AND MONEY SAVING APPLIANCES 
 
 Revised Edition 
 
 T HE up-to-date home is manifestly one which is man- 
 aged by an up-to-date home-maker. While the aver- 
 age home today in point of convenience is a great 
 advance over that of our grandmother's time, housekeep- 
 ing in general is, undeniably, a belated industry. As stated 
 in the preface of the Library of Home Economics , “It is 
 realized that the business of housekeeping has not kept pace 
 with the tremendous advancement in other lines of human 
 endeavor, that the wonderful discoveries in science and 
 developments in the arts only slowly and partially have been 
 applied to the problems of personal health and home life.” 
 It is the purpose of the home-study courses of this School, 
 which are now embodied in the Library , to enable home- 
 makers to become up to date in their own homes. As one 
 of our students expresses it, “Many of us have missed 
 knowing of the great strides that systematized knowledge 
 dealing with home-making has made in the last ten years. 
 Such knowledge is rapidly creeping into schools and col- 
 leges, but too late for us — and we don’t want to be left 
 behind by school girls.” 
 
 The books contain about 3,000 pages, and although to get 
 three meals a day and keep things clean seems a simple 
 matter, the new “Profession of Home-Making” is a rather 
 inclusive subject, which cannot well be condensed further 
 without sacrificing completeness. All twelve of the volumes 
 are concerned chiefly with the saving of money and labor, 
 except for the even more important problems of healthful 
 living and the care and training of children. There are 
 other good books — our Circulating Library Department 
 contains over four hundred, but the Library of Home 
 Economics is the only attempt to cover the whole subject 
 of up-to-date home-making in a systematic way. 
 
 It is the purpose of this Bulletin to describe only a few 
 of the household appliances recently put on the market. 
 
 o Copyrighted, 1912, by American School of Home Economics. 
 
 3 
 
The point of view is that of the comfortable American home 
 such as is described in Volume I, The House, Its Plan, 
 Decoration, and Care. This house would have modern 
 plumbing, lighting, and heating systems, as described in 
 detail in Volume III, Household Hygiene. 
 
 The house itself is the greatest factor. We do not always 
 realize to what extent the average American home is supe- 
 rior to that of any other country in convenience and in the 
 saving of labor. Even the ordinary kitchen range is by no 
 means common in England, and the high cost of fuel in 
 some European countries makes it necessary to depend upon 
 public ovens to a considerable extent. This, however, may 
 simplify housekeeping, as more food prepared outside the 
 home is used. 
 
 The farm home may now have nearly all modern con- 
 veniences at moderate expense. Farmers’ Bulletin No. 270, 
 Modern Conveniences for the Farm Home, gives general 
 estimates of cost of such important conveniences as running 
 water and simple sewerage systems. The Healthful Farm- 
 house tells how an inconvenient farmhouse was converted 
 into a convenient, attractive home at small expense. (Price 
 60 cents.) 
 
 THE LIBRARY OF HOME ECONOMICS 
 
 4 
 
HOUSEHOLD APPLIANCES 
 
 The advisability of purchasing certain utensils is dis- 
 cussed in Volume VII, Household Management , pages 102- 
 113 and page 195, but it may be well to consider a few 
 general principles here. 
 
 Any household appliance should save more time and labor 
 than it takes to adjust it and clean it after use. There is 
 doubtful economy in using a meat grinder in making hash 
 for two. An appliance should be used sufficiently often to 
 save more time and trouble than it gives. A special turkey 
 roaster used only two or three times a year is not a profit- 
 able investment; when storage space is limited, its room is 
 worth more than its company. Many utensils and appli- 
 ances which prove excellent investments in a large family 
 are not so in a small family — the greater the number the 
 greater is the utility of labor-saving appliances. The pur- 
 chase of any utensil or apparatus should be made to fill a 
 real want and not because of the alluring advertisements or 
 fascinating demonstrations. Appliances should simplify, 
 not complicate, but it must be remembered that it usually 
 takes more skill, more brain work, to use any appliance suc- 
 cessfully than to continue with old-time methods. The auto- 
 matic home is not a future possibility. 
 
 Household appliances have been invented in nearly all 
 cases by men to sell. Many of them are worse than useless, 
 but more are excellent in their right place. As time goes on, 
 family living will rely more and more on labor-saving 
 household appliances. The manufacturer and farmer can- 
 not afford to be without the latest and best labor-saving 
 devices. Competition and the high cost of labor forces this 
 condition. Outside household labor is also expensive and 
 hard to obtain, but as there is no money value placed on the 
 housekeeper’s time, many women drudge along with no 
 conveniences and broken-down, worn-out appliances. The 
 first expense often prevents the purchase of appliances for 
 the household, but one that is really needed should be con- 
 sidered as an investment. The manufacturer charges the 
 cost of a new machine to “plant” and distributes the expense 
 along a term of years, as interest and depreciation. The 
 same view should be taken of an investment for household 
 appliances. For example, the expense of a washing ma- 
 
 5 
 
chine costing $10.00, which might be expected to last for 
 ten years, should be reckoned as interest on the investment, 
 say 60 cents a year, and 10 per cent for depreciation or 
 $x 00 so that the yearly cost should be considered $1.60 
 or i! cents a week. In whatever way the expense may be 
 considered, a convenience or appliance which saves the 
 homekeeper laborious work or gives time for out-of-door 
 life and recreation is a better investment than doctor s bills 
 and rest cures. 
 
 KITCHEN APPLIANCES 
 
 The greater part of the work ofVhe household still centers 
 in the kitchen in the" preparation of the food and the washing 
 of the dishes. 
 
 Fireless Cookers 
 
 A Norwegian cooking box is illustrated on page 13 of 
 Principles of Cookery, and in the supplement in the same 
 volume, page 152, an extract is given from the consular 
 report which stimulated all the present interest in fireless 
 
 . . t~' 11 1 ’ ± \ r, ^ 1-^, o-pron n 1 crv for TTKlKinS?' cl IK I 
 
 o A 
 
 cooking. Full directions are given also for makin 
 using a fireless cooker. 
 
 The principle of operation of these cookers is an old one. 
 It is simply to retain the heat in the food itself and in die 
 water, obtained by the preliminary boiling. Cooking opera- 
 tions use little or no heat in the sense that heat is used in 
 raising the temperature of water or in keeping it boiling, so 
 that if the heat can be prevented from escaping, the changes 
 of cooking will take place without the addition o i more head 
 As stated on page 13, Chemistry of the Household Water 
 has a much greater capacity for absorbing heat than any 
 other common substance. For example, one pound of water 
 will absorb ten times as much heat in being raised one degree 
 Fahrenheit as one pound of iron.” Elsewhere in this volume 
 
 and in Principles of Cookery, 
 
 cooking below the boiling 
 
 ana m r r iu uj > y — <=>. A 
 
 point is recommended, especially for tough meat and eggs 
 Starch begins to cook at I 50 °;x 85 °. F. ^ the «cpenment S 
 made by Miss Sprague, described in the Bulletin, A Pre 
 cise Method of Roasting Beef, it was found that 
 interior of a “rare” roast reaches only 148 F., and a well 
 done roast 174° F. Consequently it is apparent that r.earh 
 all cooking mav be done at a less temperature chan the bod 
 ing point of water, 212° F. Of course it requires the hig 
 
 6 
 
temperature of the oven or griddle to produce the flavor 
 and brown crust of bread, cake, and meat. Not everything 
 :an be cooked satisfactorily in the old style fireless cook- 
 stove — only the things that are usually cooked in water. 
 However, all of the manufacturers now furnish their cookers 
 with metal or soapstone plates which may be heated to a 
 sigh temperature so that baking and browning of meats, 
 aread and cake can be done satisfactorily. 
 
 It is especially important that the vessels used be tightly 
 :overed, for water as steam or vapor carries away a large 
 quantity of heat as “latent heat.” (See Chemistry of the 
 Household , pages 12, 138, and 152.) Naturally, the greater 
 
 THE “RAPID'’ FIRELESS COOKER, PRICE $11.85 
 
 quantity of boiling water, the more heat there is to be 
 retained and the longer the heat is kept up to the cooking 
 :emperaure. The preliminary boiling must be continued 
 efficiently long for the food to be heated through, other- 
 wise the cooler interior of the food will reduce the tempera- 
 :ure of the water below the cooking point. The time re- 
 quired varies from about five minutes, for small vegetables 
 md grains, to half an hour or longer, for a ham or large 
 liece of meat. It is sometimes advisable to reheat to the 
 Doiling temperature, three or four hours after the first heat- 
 ng, when very long cooking is required. If there is con- 
 siderable water present, foods will remain sufficiently hot for 
 
 7 
 
serving in five to eight hours. When food is left in the 
 cooker over night, it is usually necessary to reheat before 
 serving. 
 
 In some experiments made by Miss Bertha M. Terrill on 
 fireless cooking at the University of Chicago, it was found 
 that the gas consumption for the preliminary boiling was as 
 follows : 
 
 Oatmeal 2 cups 5 m - i cu - ft- 
 
 Beets 6 15 “ 1 “ 
 
 Stew (lamb) 2 lbs. 15 “ 1 
 
 Ham 5 “ 30 “ 2 “ 
 
 Further experiments showed that the “simmering” tem- 
 perature could be kept up with a consumption of about 2 
 cu. ft. of gas per hour. For “just boiling” from 3 to 4 
 cu. ft. per hour was required. These figures allow an esti- 
 mate to be made of the saving in fuel by the use of a fire- 
 less cooker. For example, the 5 lb. ham cooked entirely 
 on the gas stove would require 2 cu. ft. of gas to heat the 
 water and boil it 30 minutes, and about 6 cu. ft. to boil it 
 slowly for two hours — total 8 cu. ft. Cooked with the aid 
 of the fireless cooker, the gas consumption would be 2 cu. 
 ft., or only one-fourth as much. 
 
 To boil the lamb stew 15 minutes and keep it at simmer- 
 ing temperature an hour would require 3 cu. ft. of gas; 
 cooked in the fireless cooker, 1 cu. ft., or one-third. These 
 figures represent the minimum saving, with gas used care- 
 fully. In the same series of experiments, it was found that 
 the double burner of the gas stove turned on full consumed 
 gas at about the rate of 30 cu. ft. per hour, and the inner 
 jet at 17 cu. ft. per hour. As the gas is often left turned 
 on full when cooking, the saving in most cases would prob- 
 ably be more than two-thirds or three-fourths. 
 
 When using “hot plates” for baking or roasting, it takes 
 from ten to twenty minutes to heat the plates to the required 
 temperature, or from 2 to 4 cu - ft- °f § as - This is about 
 half the amount required for similar baking in a small 
 portable oven, and one-fourth or one-fifth of that required 
 for the large oven of an ordinary gas range. 
 
 The great advantages of fireless cooking are the saving 
 of time and attention, better results in some cases, preven- 
 tion of over-cooking and burning, and hot foods ready when 
 
 8 
 
CYLINDER TYPE FIRELESS COOKER 
 
 BENCH TYPE FIRELESS COOKER 
 
 The ‘'Caloric,” Aluminoid Lined with Aluminum Utensils. The 
 aluminum utensils with clamped covers can be purchased separately 
 for home-made cookers. 
 
wanted. The disadvantages are that the cooking has to 
 be started two or three hours before the foods are served, 
 so that more forethought is needed. 
 
 There are a great many of these fireless cookers now on 
 the market, as may be noted from the advertisements in the 
 magazines. They give a little better results than home- 
 made cookers, because of better construction, better pack- 
 ing material, and especially adapted utensils. The heat 
 insulating materials now most commonly used are mineral 
 wool or asbestos. Because of their compactness, the factory- 
 made cookers are more convenient than home-made cookers. 
 
 The insulation will keep out heat as well as retain it and 
 so the cookers may be used as ice-cream freezers. 
 
 Hot Dinner Pail. “Indur- U. S. Fireless Cooker of 
 
 ated Fiber.” Price $3.00 Indurated Fiber 
 
 Of the various styles of factory made fireless cookers 
 the “bench” type with two or three compartments seem 
 to be most popular. Only one cooking utensil is usuall 
 placed in each compartment, so that it is easy to get a 
 them. The deep type of fireless cooker, either cylindrica 
 or square, in which one utensil is placed on top of anothei 
 maintains the heat at cooking temperature a little longer 
 provided it is completely filled, but it is not quite so con 
 venient to use. Of the bench type of cookers, the “Rapid 
 is an excellent low price cooker. The “Detroit Cooker’ i 
 lined with copper and the “Jewel” is lined throughout wit! 
 aluminum. The “Seely” and the “Republic” are example 
 of the deep style of cookers. 
 
 10 
 
Practically all the factory made cookers are now lined 
 with metal and are furnished with aluminum utensils. The 
 three compartment cookers cost from $12.00 to $15.00, or 
 $18.00, and to make the purchase of one of them a good 
 investment, it is necessary to use it a good deal, practically 
 every day. If a fireless cooker is used only occasionally, 
 it is best to purchase a one compartment affair costing $6.00 
 to $8.00, or less. 
 
 A number of the cookers on the market are lined with 
 so called “aluminoid.” This is simply sheet iron coated 
 with zinc by a special process. The material lasts well if 
 given care, but will rust if not wiped out after using and 
 allowed to dry. 
 
 Home-Made Fireless Cookers 
 
 A fireless cooker which will save time and fuel may be 
 improvised at home without difficulty. A tight, deep box 
 with cover, or a small trunk, may be used, and for packing, 
 any non-conducting material will serve, such as fine hay, 
 excelsior, feathers, sawdust, or even crumpled newspaper. 
 It is a good plan, as described by Miss Barrows, in Prin- 
 ciples of Cookery , to use bags or pillow ticks for holding the 
 packing material. There should be at least four inches of 
 packing material on all sides and over and under the pail 
 or kettle. 
 
 An excellent cooker may be made very easily from a 
 sugar barrel and excelsior. They have been made in a 
 number of domestic science schools and are used for cook- 
 ing all hams, tongues, etc., and for making soup stock for 
 the lunch rooms at Chautauqua. 
 
 After loosening clean excelsior, pack about eight inches 
 firmly in the bottom of the barrel. Place a fifteen to twenty 
 quart pail in the center and pack excelsior very firmly 
 all around, even with the top. A sack of bed ticking filled 
 with excelsior or other material to place over the top com- 
 pletes the cooker. The excelsior mats so well that the pail 
 may be removed a large number of times and replaced 
 without the necessity of repacking. 
 
 The pail should have a tight cover — the tighter the better. 
 One or two shallow dishes with or without covers could be 
 placed in the larger pail, supported by a wire stand, so that 
 
 11 
 
the cooker could be used for several things at the same 
 time. A flour barrel would serve equally well for making 
 a smaller cooker containing a ten or twelve quart pail. One 
 of our students reports making a very successful cooker in 
 a corner of the window box in her kitchen. 
 
 A home-made fireless cooker in which hot plates are to 
 be used should be packed with mineral wool or asbestos, 
 which can usually be obtained from dealers in heating 
 apparatus. Then instead of any lining there should be a 
 metal pail with cover in which to place the hot plates and 
 cooking utensils. 
 
 Aluminum utensils for home-made cookers may now be 
 purchased through dealers or direct of the Aluminum Cook- 
 ing Utensil Company, New Kensington, Pa. 
 
 All fireless cookers must be opened for airing and drying 
 after use, otherwise they become musty. 
 
 Gas and Electric Fireless Cookers 
 
 A considerable advance in the fireless cooking idea is the 
 development of gas and electric stoves with insulated ovens, 
 
 COMET ELECTRIC FIRELESS COOKER 
 (Price $35.) 
 
 so that after the preliminary heating with gas or electricity, 
 the source of heat is cut off and the oven closed up, leaving 
 the food to finish cooking with the ^stored heat. Thus all 
 the advantages of a regular stove and fireless cooker are 
 combined, and considerable economy of fuel results. In- 
 deed, it looks as if practical electric cooking would come 
 through means of the fireless cooker principle. 
 
 The only fireless gas cooker stove which we have found 
 
 13 
 
on the market is The Chambers Fireless Cooker’ Gas Stove, 
 sold by the Domestic Supply Company, Chicago. All sizes 
 are made, from single oven, which costs $20.00, to gas 
 ranges costing $35.00 to $60.00, also large combinations for 
 hotels containing many ovens. 
 
 There are four electric fireless cookers now on the mar- 
 ket, one made in Buchanan, Michigan ; The Comet Electric 
 Fireless Cooker, and The Detroit Electric Fireless Cooker, 
 
 COPEMAN ELECTRIC FIRELESS STOVE. PRICE $75.00 
 
 both made in Detroit, and The Copeman, made at Flint, 
 Michigan. All of these electric fireless cookers have an 
 alarm clock arrangement to shut of? the electricity after 
 a certain time, depending on what is being cooked. The 
 Detroit Cooker has an arrangement whereby the current is 
 both turned on and turned off automatically. The arrange- 
 ment of The Copeman is even more complete, for the cur- 
 rent may be turned on automatically at any given time, and 
 when the temperature of the oven reaches the desired point, 
 a thermostat in the oven shuts off the current, leaving the 
 food to cook at the proper temperature without further at- 
 tention. Thus it is possible to start a breakfast in the 
 middle of the night and have it ready in the morning, or to 
 
 14 
 
cook the dinner in the afternoon while the housekeeper is 
 away shopping or calling. When she arrives home, all that 
 is necessary is to serve the dinner ! 
 
 The price of the Copeman is $75.00 and the others from 
 $16.00 to $35.00 or more, depending on the size and number 
 of ovens. 
 
 Steam Cookers 
 
 A good steam cooker is a useful appliance, especially 
 after one gets into the habit of using it. Both the cylin- 
 drical type and the square type with doors are illustrated 
 in Principles of Cookery. Tests made with one of the square 
 cookers — the Ideal — showed that fuel economy with gas 
 amounted to about one-third, in comparison to using sep- 
 arate dishes for the things cooked. There would have been 
 a greater saving but for the fact that about one-fifth more 
 time is required to cook by steam than by boiling in water. 
 
 A very ingenious appliance is the Culver Steam Cooker. 
 It is of the cylindrical type and has an outside reservior 
 
 which contains the reserve water supply, which is fed in 
 automatically as needed. There is a water-sealed cover and 
 the steam passes down an outside tube and bubbles up 
 through the water reservoir in plain sight. As the rate of 
 operation can be seen by the number of bubbles appearing, 
 the gas consumption can be regulated to a nicety. It was 
 found that with a gas consumption of only three feet an 
 hour, the cooker could be operated successfully. The re- 
 
 15 
 
serve supply of water enables this cooker to be run for four 
 or five hours without attention, or even over night, if run 
 very slowly. 
 
 Steam cooking is particularly good for sweet-flavored 
 vegetables, tough meat, fish, and so on. The advantages of 
 steam cooking are that there is no danger of burning, fuel 
 economy, and long, thorough cooking. Meats shrink in 
 volume much less than when boiled or roasted. The juices 
 extracted in steaming meat, chicken, and fish make especially 
 delicious broths. 
 
 The Buffalo Steam Cereal Cooker is an excellent appli- 
 ance. It is made in aluminum as well as in tin and has an 
 egg poacher arrangement and other devices. 
 
 Small Ovens 
 
 Fuel economy is discussed in the supplement of Principles 
 of Cookery and the comparative value of fuels is given in 
 Chemistry of the Household, page 28. The Fireless Cooker 
 
 LADY ELGIN OVEN 
 Inside measure, 12x12 inches. Price $1.50 
 
 and Steam Cooker are both fuel savers. There remains to 
 be mentioned a small portable oven, like the “Lady Elgin 
 Oven,” for use on top of gas, gasoline, or alcohol stove. 
 When there is much baking to be done there is no economy 
 
 16 
 
in using such small ovens rather than the large oven of the 
 gas stove, but for baking one or two dishes only, there is 
 considerable fuel economy. 
 
 With this small oven the gas consumption for baking pan 
 of muffins was i cu. ft. for heating the oven, and 3 cu. ft. 
 for baking twenty minutes. With gas at $1.00 per thou- 
 sand cu. ft. the cost was 0.4 cents. 
 
 The gas consumed in the large oven of the gas stove was 
 4 cu. ft. for heating the oven, and 7^2 cu. ft. for baking 
 twenty minutes. With gas at the same price, the cost was 
 1. 1 5 cents or nearly three times as much as in the small 
 oven. A chemical thermometer can easily be inserted 
 through the top of these sheet iron ovens and the tempera- 
 ture can be regulated so that the tendencies of these small 
 ovens to burn can be overcome. 
 
 Bread Toasters 
 
 The saving of gas by using one of the small bread toasters 
 rather than the oven or broiler of the gas stove is consider- 
 
 Gas Bread Toaster. Price, 25c. 
 
 able, and the toast is more quickly made and better. The 
 coffee may be heated on the top while toasting bread. 
 
 PAPER BAG COOKERY 
 
 The magazines recently have had a great deal to say about 
 the Soyer method of paper bag cooking, the supposed advan- 
 tages of which are saving of fuel, saving all dishwashing of 
 baking dishes, no odor of cooking, no shrinkage in weight, 
 and superior results. 
 
 From our experience it would seem that some of these 
 claims were hardly justified, and it remains to be proved 
 whether cooking in paper bags is but a passing fad or a new 
 method which may be' applied permanently to everyday 
 cooking. 
 
 17 
 
As to saving of fuel, we feel that many of the claims are 
 extravagant. Using the oven for cooking, unless the oven 
 is filled, requires more fuel than cooking on top of the stove 
 in boiling water or in a steamer. Doubtless a little less gas 
 is used when everything is enclosed in paper bags than when 
 left in open dishes, because there is not so much water 
 vapor given off. But the special bags required cost about 
 two cents each, and if, say, four bags are used, the expense 
 for them alone equals the entire expense for heating the 
 oven with gas for two or three hours. 
 
 The bags must be thoroughly greased inside before using 
 and should be placed on a rack of fine wire or in a baking 
 dish, and it is a question whether it takes less time or is more 
 agreeable to grease a bag than to wash a baking dish. 
 Nearly all the advantages of the paper bag may be obtained 
 by cooking and serving in covered casseroles. The casserole 
 is usually no harder to wash than the serving dish required 
 when paper bags are user 1 . Indeed, casseroles should be 
 used more than they are at present. With reasonable care 
 they should cost no more in the end than the paper bags. 
 
 Cooking in paper bags for some things undoubtedly gives 
 very superior results. The process is a combination of 
 steaming and roasting, and as would naturally be expected, 
 paper bag cookery is especially successful in cooking tough 
 meats, fish and delicate flavored vegetables. The method 
 is interesting and certainly worth trying. Special bags of 
 parchment paper are required. These may be obtained 
 in many places or through the School — one dozen for thirty 
 cents, postpaid. “Soyer’s Paper Bag Cooking’’ may be bor- 
 rowed of us by members for six cents postage. It may be 
 purchased through the School by anyone for sixty cents, 
 postpaid. 
 
 The Strandusky Waterless Cooker used on top of the 
 stove gives somewhat the same results as paper bag cookery. 
 
 EFFICIENCY IN HEATING WATER WITH GAS 
 
 Some very interesting experiments have been made by 
 Professor Judson C. Dickerman, of the University of Wis- 
 consin, on the efficiency in the use of gas for heating water. 
 
 The experiments were made by heating two pounds of 
 water to 200° F. in covered dishes of various sizes and 
 materials and measuring the gas consumed. Knowing the 
 
 18 
 
heat units of the gas and the heat units required to raise 
 the temperature of the water, the percentage of heat taken 
 up by the water was easily calculated. The following are 
 some of the results : 
 
 Burner 
 
 514 in. Diam., 
 3% in. Diam., 
 Bunsen Burner, 
 
 Efficiency in Heating Water 
 
 Tin Dish 
 6Y 2 in. Diam. 
 28.2% 
 34.5% 
 
 Aluminum 
 6 y 2 in. Diam. 
 ~ 30.1 % 
 
 Blue Enamel White Enamel 
 6% in. Diam. 11 in. Diam. 
 29.7% 40.5% 
 
 45.5% 
 
 38.3% 52.0% 
 
 In these experiments the gas was burned in the 5 ) 4 -inch 
 burner at the rate of 22 feet per hour; in the 324 -inch 
 
 A BATH INSTANTANEOUS HOT WATER HEATER 
 
 burner at the rate of 18.5 feet per hour, and in the Bunsen 
 burner at the rate of 16 feet per hour. This was with the 
 gas turned on full (but not with the flame streaming around 
 the sides of the dish). When the flame was turned down 
 about one-half and the water heated more slowly, it was 
 found that the efficiency in all cases was somewhat less. 
 
 It is apparent that the material of which the utensil is 
 constructed made very little difference in these experiments. 
 One would suppose that the tin and aluminum dishes would 
 give somewhat higher efficiency than the enameled ware, 
 but this did not seem to be the case. It was found that an 
 old rusty dish, and one that was somewhat coated with the 
 deposit from hard water, gave about the same results as a 
 clean dish. Using a new, bright tin dish, the efficiency was 
 
 19 
 
less than when the bottom became colored by the flame. 
 Leaving off the cover of the dish decreased the efficiency 
 about io per cent. 
 
 The important factor seemed to be the relation of the 
 
 SAFETY GAS LIGHTER. Price $1.00 
 
 diameter of the flame to that of the dish — the greater the 
 diameter of the dish in comparison to that of the gas burner 
 the higher the percentage of heat absorbed. This suggests 
 that it costs less to heat the water for dish washing in a 
 covered dish pan than in the tea kettle ; that it is more 
 economical to use the small single burners on the gas stove 
 than the wide double burner. It would reduce gas consump- 
 tion if gas stoves were made with two or three small, 
 straight tube burners like the “simmerer” burner, instead 
 of one. The wide type of burners are used so that the heat 
 will not be concentrated in one spot, which would give a 
 tendency to burn foods, and also that the dish may be placed 
 near the burner. The common type of “mushroom” burn- 
 ers, constructed so as to spread the flame, such as are com- 
 monly used- in cooking school laboratories, are not as 
 economical as a plain Bunsen burner. 
 
 Varying the mixture of gas -and air at the burner seems 
 to have little effect on the efficiency. 
 
 Other experiments were made in heating water with a 
 bath instantaneous water heater, in which the products of 
 
 20 
 
combustion come in contact with the water. It was found 
 that the efficiency was as high as 90 per cent. With this 
 heater there was found to be as much as 2.5 per cent of 
 poisonous carbon monoxide found in the flue gases when 
 the water was run through the heater rapidly, so that such 
 heaters must always be connected with a flue to the outside 
 
 The automatic instantaneous gas heaters which furnish 
 hot water all over the house on the turn of the faucet give 
 an efficiency of about 80 per cent. 
 
 Tests made on a water heater of the type used in connec- 
 tion with the reservoir for hot water system, gave a heating 
 efficiency of about 65 per cent. This indicates that it is less 
 expensive as well as more convenient to obtain hot water 
 in a special appliance when gas is used. 
 
 GAS LIGHTERS 
 
 The German chemists have utilized a rather uncommon 
 metal, cereum, in making an alloy, which gives off sparks 
 
 SAFETY GAS LIGHTER. Price 25 Cents 
 
 very easily when rubbed with a file. The sparks will ignite 
 gas, gasoline or wood alcohol, but nothing else. A good 
 many kinds of cigar lighters have been put on the market 
 and the Safety Gas Lighting Co., of Haverhill, Mass., was 
 
 21 
 
one of the first to utilize this new metal in making a gas 
 lighter for household use. They are very convenient, for 
 all you have to do is to turn on the gas and press the lighter 
 over the burner, when the gas ignites. This saves the 
 danger from having matches around, the nuisance of burnt 
 matches, saves time, and the lighters cost no more than 
 matches. 
 
 Various types of lighters are made — the best one costs 
 $1.00 ; a very satisfactory kind is priced at 25c, and a still 
 cheaper one sells for 15c, all postpaid. The lighting element 
 usually called “flint” wears out after 5,000 to 10,000 applica- 
 tions, but may be renewed at a cost of from 5c to 25c. We 
 have tested this lighter for about a year and would not try 
 to get along without it. A number of imitations have been 
 put on the market which do not give satisfactory service 
 nor last very long. 
 
 ALCOHOL AS FUEL 
 
 At the time of the passage of the denatured* alcohol bill 
 by Congress great things were predicted of it for use as 
 fuel and in lighting, but at present “industrial alcohol” costs 
 about 65 cents a gallon in small quantities and 50 cents a 
 gallon by the barrel. As alcohol (94 per cent) has only 
 about two-thirds the fuel value of gasoline or kerosene by 
 volume, and as it requires eight to ten gallons of alcohol 
 to equal 1,000 cubic feet of illuminating gas in heating 
 power, it cannot at present be considered an economical fuel. 
 
 However, many homes do not have gas. Alcohol is more 
 pleasant to handle and safer than gasoline, so that alcohol 
 stoves may be used to advantage for “light housekeeping.” 
 In an article published in Harper's Weekly, October 3, 1908, 
 Mr. Charles Barnard states that all the cooking for a family 
 of three was done with an average of one gallon of alcohol 
 per week. This was with the help of a steam cooker and 
 fireless cooker. 
 
 No doubt the price of industrial alcohol will be reduced 
 materially in the course of a few years. It is said to be sold 
 in Germany for as low as 25 cents a gallon. There is an 
 interesting U. S. Department of Agriculture Bulletin on 
 Industrial Alcohol. 
 
 ♦Denatured or industrial alcohol is ordinary grain alcohol rendered unfit 
 for drinking by the addition of about 10% of wood alcohol and 1 /^% ben- 
 zine. 
 
 22 
 
The one burner alcohol stoves with reservoir cost from 
 $3.50 to $5.00, depending on the finish. They are con- 
 venient to use on the breakfast table for making coffee, 
 toast, cooking eggs, and the like. The two burner stoves 
 cost from $7.00 to $10.00. These burn a mixture of alcohol 
 vapor and air, and give a better heating efficiency than a 
 wick burner. 
 
 ELECTRIC UTENSILS 
 
 Chafing two boats, taking 220 or 575 watts per hour. Price about 
 
 $9.00. Coffee Percolator, 300 watts. Price, about $10.00 
 
 Lamps are now offered for burning alcohol. They have 
 an incandescent mantle and give a brilliant light. 
 
 ELECTRIC COOKING 
 
 Much can be said of the convenience and cleanliness of 
 electrical cooking. In an increasing number of places a 
 
 HUGHES TOASTER STOVE. Price $3.75 
 23 
 
02 
 
 o 
 
 PS 
 
 H 
 
 W 
 
 o 
 
 c 
 
 o 
 
 s§i 
 
 gss 
 
 {> 
 
 O 
 
 H 
 
 02 
 
 02 
 
 02 
 
 W 
 
 tl 
 
 w 
 
 PS 
 
 o h 
 
 pH >, 
 
 g 5 
 
 ft d 
 
 w s 
 
 02 
 
 fl 
 
special low rate is made when the electric current is used 
 for cooking. When the electricity can be obtained for 4 or 
 5 cents per k. w. (kilowatt = 1,000 watts) the cooking may 
 all be done with electricity at reasonable expense, but even 
 then the expense is somewhat higher than with gas at $1.00 
 per 1,000 feet, unless an electric fireless cooker is used. 
 
 It is not generally known that 17 kilowatts of electric 
 current will yield only as many heat units as 100 cubic feet 
 of gas, so that even with the best of electric appliances and 
 at the lowest rate electricity is an expensive source of heat. 
 
 HUGHES THREE BURNER ELECTRIC STOVE AND OVEN 
 
 At the higher lighting rate, utensils which are used for a 
 short time only, as the electric toaster, chafing dish or coffee 
 percolator, may be used at small expense. 
 
 Electric cooking is coming nearer to being a practical 
 utility year by year. New alloys for the wires of the heating 
 units are being made, which are less liable to burn out than 
 the alloys used at first. 
 
 A distinct step in advance are the electric stoves of the 
 
 25 
 
Hughes Electric Heating Company of Chicago. In their 
 stoves the coils of wire are exposed to view, but are sunk 
 in grooves of asbestos-soapstone composition. When the 
 switch is turned the coils of wire become red hot, so that 
 it is easy to see when the current is on. Ordinary cooking 
 utensils may be placed on these “burners” just as on a gas 
 stove. The heat is transmitted both as radiant heat and by 
 conduction. If the coils become damaged, or when they 
 wear oat, they may be replaced with new ones costing ten 
 cents each by anyone who can use a screw driver. 
 
 As no special utensils need be furnished with the Hughes 
 stoves, the prices are less than for other electric cook stoves, 
 the list prices being from $60.00 for a three burner range 
 with oven and broiler, to $100.00 for a four burner cabinet 
 range with high oven, broiler and warming closet. 
 
 They also make a small radiant toaster-stove using 500 
 watts per hour, for which the price is $3.75, or with a nickel 
 plated griddle to fit the stove and nickel tray, $4.50. This 
 seems to us to be the best value we have found in a small 
 electric stove. It is attractive in appearance, can be attached 
 to any lamp socket, and may be used on the table for cook- 
 ing anything desired. It makes most superior toast. The 
 legs are detachable, so that the stove is easy to pack for 
 traveling. 
 
 Many electric companies ate now making stoves, 
 toasters and other household appliances, among them being 
 the General Electric Company, the Simplex Electric Com- 
 pany, Westinghouse Electric Company, Pacific Electric 
 Company, etc. Electric appliances in most cases may be 
 purchased to good advantage through local electric light 
 companies, as they are interested in increasing the use of 
 current and sometimes sell appliances at about the cost to 
 them. 
 
 KITCHEN UTENSILS 
 
 Among the many newer kitchen utensils, two stand prom- 
 inently of approved value — the bread mixer and food 
 grinder (chopper). 
 
 We have tested the Universal Bread Mixer and have a 
 number of favorable reports from our members on this 
 particular make and on others. The general consensus of 
 opinion is that the bread mixer saves time and labor and is 
 
 26 
 
Sink Strainer ; keeps garbage 
 from clogging sink and pipes. 
 
 Slaw Cutter, knife adjustable to 
 cut fine or coarse* 
 
 Household Scales 
 
 A FEW KITCHEN UTENSILS 
 
 27 
 
more sanitary, because the hands are kept out of the bread ; 
 it is easily cleaned and the results are as good and more 
 
 USEFUL COOKING UTENSILS 
 
 certain than when the bread is made entirely by hand. If 
 home-made bread is used the greater part of the time, a 
 bread mixer is a good investment. 
 
 For some things the food chopper does not give quite as 
 good results as the old-fashioned chopping bowl and chop- 
 per, as the food is sometimes crushed rather badly. This 
 is often because the machine is adjusted to make too fine a 
 
 UNIVERSAL BREAD MIXER. ‘IMPROVED ECONOMY” COL< 
 
 No. 4. Price $2.00 ANDER. Price $2.00 
 
 cut. There is not much to choose between the various 
 makes, the Universal, Enterprise, Simmons, etc. All are 
 
 28 
 
fairly easily cleaned and have several knives for cutting to 
 different degrees of fineness. The Rollman Manufacturing 
 Co. make a food chopper, the container of which opens, 
 making it especially easy to clean. The “Steinfeld” Chopper 
 contains no knives, but the cutter is adjustable. A food 
 chopper costs $1.00 or less for size sufficiently large for 
 an ordinary family. 
 
 The Improved Economy Colander, made by the Utility 
 Sales Co., Davenport, Iowa, is a useful kitchen appliance, 
 especially in the preserving season. 
 
 ALUMINUM UTENSILS 
 
 Aluminum has many advantages for use in kitchen uten- 
 sils — it is light in weight, not affected by fruit acids or by 
 
 CAST ALUMINUM MUFFIN DISHES 
 Semi-spherical in shape — easily cleaned 
 
 overheating, forms no poisonous salts, and lasts for many 
 years if given ordinary care. As it is a rather soft metal, 
 it should not be scoured with sand soap or other rough 
 materials, but the finer washing powders do not hurt it and 
 the inside of dishes may be cleaned by boiling with weak 
 oxalic acid solution. It is harmed by being boiled with 
 washing or caustic soda. 
 
 The price of aluminum utensils has dropped steadily so 
 that those made from sheet aluminum are no more ex- 
 pensive than a good grade of enameled ware and much 
 cheaper in the end. The utensils of cast aluminum cost 
 
 29 
 
somewhat more. The “Wear Ever” brand of aluminum 
 cooking utensils are made of sufficiently heavy material to 
 stand ordinary usage and are entirely satisfactory. If not 
 to be obtained locally, they may be purchased direct of the 
 manufacturers at New Kensington, Pa. 
 
 Unfortunately, some of the makers of the cast aluminum 
 utensils, like coffee pots and tea kettles, do not take pains 
 to finish the inside as carefully as they should. While the 
 outside is brilliantly polished, the inside is often rough and 
 difficult to keep clean. This is one great tendency of man- 
 ufacturers— things are made to sell, and much expense is 
 put on making utensils attractive to the eye, while the use 
 to which the appliance is to be put and ease of cleaning are 
 often lost sight of. Reform will take place the moment there 
 is an intelligent demand for something better. Any “town 
 
 COOKING THERMOMETERS 
 
 A, Floating Thermometer ; B, Chemical ; C, Oven (Price, $1.00) : D, Oven, 
 folding into base (Price, $2.00) ; E, Oven Door “Thermostat” 
 
 dump” gives eloquent testimony of the amount of money 
 wasted in poor cooking utensils. 
 
 THERMOMETERS 
 
 The use of thermometers in cooking is spoken of in a 
 number of the lessons, and one of our bulletins states that a 
 thermometer registering to 280° F. can be furnished by the 
 School for 50 cents and a chemical thermometer register- 
 ing to 6oo° or 700 0 F. for $1.50. The 50 cent thermometer 
 
 30 
 
is similar to a dairy or bath thermometer, that is, made 
 entirely of glass, with a large hollow stem so that it will 
 
 THE MOST ACCURATE OVEN THERMOMETER 
 
 float in water. The degrees are marked on a paper scale 
 inside the tube. This style of thermometer is not sufficiently 
 accurate for exact scientific work, but is near enough to 
 being correct for use in pasteurizing milk, taking the tem- 
 perature of bread dough, candy making, and rough experi- 
 mental work. They will stand fairly rough usage. This 
 style of thermometer can be furnished marked with both 
 Centigrade and Fahrenheit scale at the same price — 50 cents, 
 but these register only to 240° F. A regular candy ther- 
 mometer in a metal case costs $1.25. 
 
 The chemical thermometers have a solid stem with the 
 degrees engraved in the glass. They are accurate, but must 
 be treated with some care. 
 
 There is also an oven thermometer registering to 6oo° F. 
 on a small metal stand. It is made to stand or hang inside 
 the oven, and so can be seen only when the oven door is 
 open. 
 
 The up-to-date gas or coal range has a heat indicator in 
 the oven door. Some of these do not work well ; others are 
 fairly accurate. A good oven “thermostat” registering de- 
 
 31 
 
grees on the dial costs about $1.50. If no place has been 
 left in the oven door for a thermostat, it will cost perhaps 
 $2.00 more to have it put in and adjusted. 
 
 The oven thermometer permitting of most accurate work 
 is that of, the illustration, taken from Principles of Cookery. 
 A small hole is punched or drilled in the top of the portable 
 oven, the chemical thermometer registering to 6oo° or 700° 
 F. is wrapped with a little sheet asbestos and wire, and 
 inserted in the hole. The mercury bulb should extend 
 about two inches into the oven. As the stem is outside the 
 oven, the temperature inside can be told at all times. 
 
 The same arrangement can be made in the oven of a gas 
 range when the oven is above the top of the stove, and even 
 if it is below, though in this case, the stem of the ther- 
 mometer extends up through the burners and so is more 
 liable to get broken. If the hole for the thermometer is 
 made by a stove man or machinist, it would be best to have 
 a short tube put in the hole with the edges bent over into 
 a flange, to keep it in place. 
 
 While it is true that the experienced cook knows when 
 the oven is “about right” for baking various dishes, even 
 he sometimes does not have “good luck.” The up-to-date 
 cook needs to eliminate luck. Given the same materials and 
 the same conditions, results will always be the same. The 
 use of thermometers in cookery is a step in the direction of 
 truly scientific cooking. 
 
 We have endeavored to find the temperatures which 
 teachers of cookery recommend. Conditions vary so much 
 that it is difficult to give definite figures. The temperature 
 registered at the oven door will be less than that given by 
 a thermometer in the top of the oven, and this less than the 
 temperature of the lower part of the oven. Again, the size 
 of the roast and the size and shape of the dish make a 
 difference in the correct temperature to be used. All foods 
 are poor conductors of heat and it requires considerable 
 time for the heat to penetrate, so that lower temperatures 
 must be used for large roasts and dishes than for small 
 quantities, to avoid burning the outside before the interior 
 is done. 
 
 The following temperatures are taken from various 
 sources : 
 
 32 
 
Roast Beef 
 
 Fish 
 
 Bread 
 
 Oven Temperatures 
 
 Enter at 
 480° F. 
 520 
 410 
 
 Keep at 
 375° F. 
 390 
 375 
 
 From teachers. 
 
 Roasting Meat 
 
 480° F. 
 
 Bread 
 
 400 
 
 Popovers 
 
 480 
 
 Muffins, Cookies, Puff Pastry 450 
 
 Plain Cake 
 
 380 
 
 i ( i ( 
 
 40Q 
 
 Sponge Cake 
 
 350 
 
 u a 
 
 300 
 
 Baked Custard 
 
 350 
 
 350° F. 
 
 400 
 
 470 
 
 450 
 
 380 
 
 400 
 
 350 
 
 Increase, then lower. 
 ( In water — higher ) . 
 
 Frying — Temperature of the Fat. 
 
 Doughs — uncooked food 340° F. 
 
 Croquettes — cooked food 360 
 
 These temperatures are higher than those used in large 
 ovens. 
 
 The boiling point of the syrup in candy making has been 
 accurately determined by candy makers. The article on 
 Candy Making in our new course Lessons in Cooking, Part 
 IV (price 50 cents), gives the following temperatures: 
 “Soft Ball” — fondant, etc., 238° F. ; “Hard Ball”— caramels, 
 etc., 254 0 F. ; “Crack” — taffies, etc., 26o°-275° F. ; “Hard 
 Crack” — peanut candy, etc., 290° F. 
 
 Miss Snow at the University of Chicago has made some 
 careful experiments on the best boiling point of the syrups 
 in jelly making. This was found to be from 103^2° to 
 104 F>° C. (2i9°-220° F.). A tested thermometer must be 
 used, as a small variation makes a good deal of difference 
 here, while a few degrees one way or the other in baking 
 does not affect the results. 
 
 DISHWASHING MACHINES 
 
 If there is one task more than another on which house- 
 keepers would like relief, it is dishwashing. Dishwashing 
 machines for hotels and large establishments are spoken 
 of and illustrated in Chemistry of the Household. We have 
 only found three machines now on the market for house- 
 hold use. 
 
 These are the Mound City Dishwasher, price, $4.50, 
 which is a circular galvanized iron can with cover, contain- 
 
 33 
 
ing a circular rack in which the dishes are placed to be 
 washed. This is rotated through hot soapy water by a 
 crank on the top of the machine. The tray is then lifted 
 and the dishes rinsed with hot water. It works only fairly 
 well. The water for the dishwashing may be heated directly 
 in the can placed on top of the stove. This dishwasher is 
 not attractive in appearance and would be improved by a 
 coat of aluminum enamel. 
 
 FEARLESS DISHWASHING MACHINE. (Price $30.) 
 
 The Sanitary Dishwasher made by the National Machine 
 and Stamping Company of Detroit sells for $15.00. It k 
 not a well finished machine, and we have found the manu- 
 facturers most unsatisfactory in their business dealings, sc 
 do not recommend the machine. 
 
 There remains the Fparless Dishwashing Machine mack 
 in Rochester. This machine is just about the size of the 
 kitchen table and may take its place. The machine seem: 
 to be well planned and well made in every way. The dishe: 
 are held in well arranged racks and provision is made fo 
 washing cutlery, cups, pitchers, etc. The dishes may hi 
 
 34 
 
washed after every meal, but in a small family once a day 
 is sufficient. Four quarts of hot water with sufficient dis- 
 solved soap in it will do the washing. The crank is turned 
 first in one direction and then in the other, which sprays 
 the dishes on all sides. This is kept up for about two min- 
 utes, when the spout is turned down, and when the wash 
 water is drained out, the first rinse water is put in and the 
 crank turned a few times. This is drained and more hot 
 water added. Then the cover is left up and the dishes dry 
 in a short time. White soap containing no resin should be 
 used to obtain shining dishes. 
 
 The price of the machine, including drip pan and dipper, 
 is $30.00, with freight charges from Rochester extra. The 
 manufacturers are not pushing the sale of the machine 
 actively because there is so great a demand for their hotel 
 machine and but little demand for a family machine. 
 
 The A. S. H. E. Dish Washer 
 
 Not being able to find an entirely satisfactory dishwasher 
 at small price, we combined the several ideas found in 
 Chemistry of the Household and devised one of our own. 
 It has been used for over two years and proved to be a 
 success. It saves time, saves washing dish towels, keeps 
 the hands out of the water, takes up no extra room, is no 
 trouble to keep clean, and costs only $1.50, express prepaid. 
 Two dish pans are required. 
 
 Folding Dish Drain Frying Basket 14 in. in diameter 
 
 We first used the method recommended in , Chemistry of 
 the Household of having one dish pan for washing and a 
 second pan for rinsing. It was found a most uncomfortable 
 job to fish out the dishes from the hot rinsing water, so we 
 set about finding something to do this. Finally we found 
 at a department store a large-sized wire basket for frying 
 croquettes, which cost 45 cents, and a long-handled fiber 
 brush costing 15 cents. 
 
 35 
 
Having the dishes carefully scraped or rinsed, the two 
 dish pans two-thirds full of very hot water, and a liberal 
 supply of soap in the washing water, the method is as 
 follows : Place the wire basket in the washing pan and 
 wash each, dish with the brush as it goes into the water and 
 basket; continue till all the dishes of a size are washed and 
 in the basket ; lift the basket containing the dishes out of the 
 water by the handle, tip a little to drain; put all into the 
 rinsing water for a moment; lift by the handle; tip to drain 
 a second; then place the dishes on the dish drainer. If 
 plenty of soap has been used in the wash water and the water 
 in both pans is steaming hot , the dishes will drain perfectly 
 dry and require no wiping whatever, except perhaps a touch 
 of the towel if there happens to be a drop of water on the 
 edge of a dish. 
 
 The dishes must be washed clean, for a greasy dish will 
 not drain well. It is best to wipe the silver and glasses with 
 a towel. China having decorations in gilt will not bear very 
 hot water or much soap, and should not be washed as 
 described. 
 
 The folding dish drainer illustrated, which keeps the 
 dishes apart, must be used to obtain good results in drain- 
 ing. As this and the large wire basket, as well as the fiber 
 brushes, are rather difficult to obtain, we have purchased a 
 supply and will furnish the complete dish washer, consisting 
 of wire basket, folding drainer and two fiber brushes, for 
 $1.50, express prepaid east of the Rocky Mountains anc 
 north of Tennessee. The express charges are 50 cenfi 
 additional to points beyond. A good square pattern soa p 
 shaker will be included for 10 cents additional and a pol 
 scraper and chain for 10 cents more. 
 
 Part III of our new course, Lessons in Cooking , Through 
 Preparation of Meals , contains a most excellent article or 
 dishwashing. The price for the single Part is 50 cents. j 
 
 The Dennison Manufacturing Company have recently pu 
 on the market a line of paper plates excellent in appearance 
 and not expensive. They may be used to good advantage 
 at many times and so save dishwashing. 
 
 SILVER CLEANING 
 
 The Ramsay-Vance Silver-Clean Pan saves much time 
 and labor in polishing silver or silver plate. The kind illus 
 
 36 
 
rated consists of twd zinc pans, one of which is perforated 
 md fits inside the other. The inside pan has wire rack on 
 he bottom, which is supposed to help in the operation. The 
 lousehold silver is placed in the pan with a solution of 
 making soda and common salt in hot water. In a few min- 
 utes all the tarnish has disappeared from knives, forks arid 
 spoons, and the inner pan is lifted, rinsed with clear water, 
 
 RAMSAY- VANCE SILVER-CLEAN PAN. Price $2.00 
 
 md the silver dried .as usual. The action is an electro- 
 :hemical one between the silver and the zinc in which a 
 /ery little hydrogen is produced. This changes the oxides 
 md sulphides of silver, of which the tarnish is composed, 
 nto silver. When first taken out the metal has a slight 
 frosted appearance ; this disappears when the silver is wiped 
 vith a soft cloth or chamois, and the silver comes out 
 Deautifully bright and shiny. The action is entirely harni- 
 ess to the silver, and in fact has less effect than ordinary 
 polishing. The price for the double pan is $2.00, and of a 
 ringle one $1.25. Larger sizes are made for hotels or 
 nstitutions. 
 
 About the same results can be obtained by using an 
 iluminum pan, or scraps of sheet zinc may be used in agate 
 vare dish. One tablespoon of baking soda and one of salt 
 ire used to a quart of water. 
 
 37 
 
AHUN.il V I UltnDOta XH iv v 
 
LAUNDRY APPLIANCES 
 
 The next home industry which will be relegated to the 
 factory, in the city at least, is doubtless the laundry work. 
 Even now the flat work — bedding, towels, table linen can 
 be done more cheaply in the public laundries than at home. 
 Rates are made as low as $1.00 per ioo pieces. Some dis- 
 crimination must be exercised in selecting a laundryman. 
 Not all laundries use caustic alkali and bleaching powder. 
 It is a good idea to visit one’s laundry. Some laundries 
 make a low rate on “rough dry” work, charging by the 
 pound. 
 
 The “Wet Wash” 
 
 One of our students living near Boston has written us 
 the following account of the “wet wash laundry : The 
 
 whole family wash is collected in a strong box which holds 
 about a bushel and a half of clothing. The box may be 
 packed as tightly as possible. At the laundry, the clothing 
 is sorted into white clothes, colored clothing, and flannels. 
 The white clothing of each family is put into a compartment 
 of a washing machine in which all-white clothing is being 
 washed. The same is done with the colorod clothing. The 
 flannels are sometimes washed by hand and sometimes by 
 machinery. In one laundry visited, the clothing was washed 
 in seven different waters, beginning with soapy water and 
 going on to rinsing and bluing waters. When the clothing 
 is taken out of the compartment, it is put into bags and the 
 bags into the centrifugal extractor, which in revolving rap- 
 idly throws out the water. The clothes are shaken out and 
 delivered damp, in proper condition for immediate ironing. 
 Some prefer to hang the clothes out on a line and dry them 
 in the air, afterwards dampening for ironing as usual.’’ 
 
 The most attractive part of the arrangement is the price- 
 50 cents for the whole family washing. We have not heard 
 of the “wet wash” laundry in any other part of the country. 
 No laundry in Chicago makes such an arrangement. Ask 
 your laundryman about it. 
 
 If time and money are an object, a considerable saving of 
 both may be effected by leaving many things unironed as 
 Turkish towels, knit underwear, stockings, cotton flannel 
 night gowns, children’s bibs, napkins and handkerchiefs, 
 sheets even, and counterpanes. 
 
 39 
 
WASHING MACHINES 
 
 Recently a magazine which has a large country circula- 
 tion in the Middle West sent out a question sheet to their 
 subscribers. Among other things was asked if the sub- 
 scriber used a washing machine, and the make. Of 8,000 
 who replied, over half reported the use of some washing 
 machine; there were 214 different kinds mentioned. This 
 would indicate that washing machines are used quite gen- 
 erally in the country and that there was no lack of variety. 
 
 A dozen or more different kinds of washing machines 
 may be seen in any department store, and usually hardware 
 
 TARAGON HAND WASHING “SYRACUSE EASY” WASHING 
 MACHINE MACHINE 
 
 and general merchandise stores have two or three kinds on 
 sale. 
 
 The most common type is the “rotary” washer — a wooden 
 tub on legs with the bottom larger than the top. The bottom 
 and sides are corrugated. There is a shaft in the center, at 
 the bottom of which is a wooden disc with four prongs — 
 the . so-called “milk-stool” arrangement. This presses 
 against the clothes, and by the mechanism on top is twisted 
 half way or more around in one direction, then reversed 
 and turned the other way. The clothes move at the same 
 time and rub against the corrugated bottom and sides. 
 When the motion is reversed, the water has a tendency to 
 force through the clothes. 
 
 40 
 
Rochester Electric Cylinder Washer. Judd Oscillating Electric Washer 
 
 The mechanism for making this twisting motion and the 
 reverse constitutes the variety in this type of washing ma- 
 :hine, the most common method being by means of a crank 
 Dn a flywheel. This type of machine costs from $4.50 to 
 fS.oo. 
 
 The “Syracuse Easy” machine is an adaptation of the old- 
 fashioned pounding barrel for washing clothes. There is a 
 cone-shaped plunger which is moved up and down in the 
 galvanized iron tub, and so forces and draws the water 
 through the clothes. 
 
 ROTARY TYPE OF WASHER “1900” WASHER, Electric- 
 
 Piston Water Motor Attached ally Driven. 
 
 41 
 
Another manufactures a cone-shaped arrangement on the 
 end of a stick. It keeps the hands out of the water and is 
 used in any wash tub or pail. It costs $2.50 made entirely 
 of copper. 
 
 Then there is the type of machine half cylinder in shape, 
 with a rocking motion of the half circle framework of slats 
 which rubs and squeezes the clothes. 
 
 The steam laundries use cylinder machines, one cylinder 
 inside the other, the inside cylinder being perforated or 
 being made of slats of wood. The revolving of the inside 
 cylinder lifts the clothes up and drops them back into the 
 hot, soapy water. There are a number of different makes 
 of household machines made on this principle. They cost 
 $10.00 or $12.00. 
 
 Running a hand machine is a good deal easier than scrub- 
 bing on a washboard ; moreover, boy or man power may be 
 used. 
 
 A number of washing machines are made to run b) 
 power. The simplest arrangement is a piston water motor 
 which gives simply a forward and back motion and is 
 applied directly to the rotary type of washers. These 
 motors require at least 25 pounds of water pressure tc 
 operate them successfully. The motor is attached to the 
 water faucet by a length of hose. One make is stated tc 
 use 240 gallons of water per hour. The motor alone cost? 
 about $12.00, and with the whole washing machine, frorr 
 $15.00 to $18.00. 
 
 A number of manufacturers supply washing machine? 
 operated by an electric motor. The clothes wringer is alsc 
 attached so that the clothes may be both washed and wrung 
 by the machine. The “1900 Washer,” electrically operated 
 with wringer, costs $54.00 furnished with direct curreni 
 motor, and $60.00 with alternating current motor. Tfu 
 “Paragon” cylinder washer with electric motor for wash- 
 ing and wringing complete costs $90.00. The “Paragon 
 machine is made in larger size for hotels and institutions. 
 
 Another make of cylinder washers is the Rochester, foJ 
 which the price with electric motor and wringer is $57-5° 
 Still another make is the Thor Electric, which sells fronj 
 $85.00 to $125.00. 
 
 The Judd machine is of still another type. It oscillate: 
 back and forth quite rapidly and does very thorough anc 
 
 42 
 
lick work. It is copper lined and covered, and the price 
 $125.00. The wringer may be operated while a new 
 arge of clothes is being washed. 
 
 We have tested a hand cylinder machine for two years 
 id find that it does excellent work. More intelligence is 
 quired to use a washing machine successfully than to scrub 
 e clothes in the old way on a washboard. 
 
 A MECHANICAL WASHING DEVICE 
 Made to fit in the bottom of a wash boiler. The formation of 
 steam forces the hot, soapy water op the spouts, 
 over and through the clothes. 
 
 The method for washing white clothes with the kerosene 
 - paraffine boil, is described in Chemistry of the \ Household , 
 age 130. A sketch of the apparatus illustrated was given 
 s by Professor Sheppard, of the University of Minnesota, 
 Lithor of Laundry Work. It fits in the bottom of the wash 
 oiler and the formation of steam forces the water up the 
 aouts, over and through the clothes. We have not had the 
 pparatus made. A tinsmith stated that it would cost about 
 2.50 to make the apparatus. 
 
 IRONING 
 
 The old-fashioned flat iron with attached handle is grad- 
 ally giving way to the “Potts” iron with detachable wooden 
 andle. These are heated on the stove or over the gas flame, 
 ke the older style flat iron. It is often convenient to have 
 small one-burner gas stove which may be placed at the 
 ide of the ironing table or ironing board. . 
 
 There are on the market a number of iron heaters for 
 overing irons and thus saving heat. Even an old tin dish 
 laced over the irons will save much heat. 
 
 43 
 
Electric Irons 
 
 More electric heated flat irons are used than any other 
 electric household appliance. Those using them are very 
 enthusiastic in their praise. The ironing can be done in 
 about half the time ordinarily required. As in all self- 
 heated irons, the polishing surface is kept clean, and as the 
 heat is supplied constantly, no time is lost in changing irons. 
 
 A six pound electric flat iron requires about 250 watts 
 an hour (one-fourth a kilowatt) when the electricity is on 
 
 “Deleco” Three Heat Electric Iron. “Imperial” Gasoline or Alcohol Iron. 
 
 Price $4.00 
 
 all the time. In ironing delicate pieces it is necessary to 
 shut off the current to prevent the iron growing too hot. 
 The “Deleco” electric iron has three heats, which is a con- 
 venience. It costs $7.00. 
 
 One of our members reports that the use of the electric 
 iron adds about $1.50 per month to the electric light hill 
 and saves about 75 cents on the gas bill. This is in a family 
 of five including two small children, with electricity at 13 
 cents a kilowatt hour, all the laundry work done at home. 
 
 Gasoline and Alcohol Irons 
 
 The advantage of the gasoline and alcohol self-heated 
 iron is somewhat the same as the electric iron — -no time is 
 lost in changing irons. The heat can be regulated, so that 
 ironing can be done very rapidly and on the back porch 
 or anywhere that it is convenient or agreeable. We have 
 tested the “Imperial” gasoline and alcohol iron and find that 
 it does excellent and rapid work. On a rough test, the cost 
 of fuel with gasoline at 16 cents a gallon is about half that 
 for accomplishing the same work with flat irons heated on 
 the gas stove — gas at $1.00 per 1,000 cubic feet. It requires 
 about five minutes to heat up the gas generating apparatus. 
 The “Imperial” iron is fitted so that either gasoline or 
 alcohol may be used by changing the orifice. We do not 
 
 44 
 
think the gasoline or alcohol iron is dangerous in intelligent 
 hands. 
 
 Alcohol irons work on the same principle as the gasoline 
 iron, though they have a differently constructed burner, 
 because the alcohol must be burned more rapidly than gaso- 
 line to keep up the required temperature. The generator 
 must be heated hotter to burn alcohol, so it takes a little 
 longer to start an alcohol iron. An iron will burn a pint 
 of alcohol in three to four hours and so costs two or three 
 cents an hour to operate. The small alcohol irons for press- 
 ing are convenient for small work. 
 
 Gas Irens 
 
 Large-size, self-heated gas irons are very commonly used 
 by tailors for pressing, but not often used as they should be 
 for the family ironing. If a light weight rubber tube is 
 used for supplying the gas, it is about as convenient as and 
 much less expensive to run than an electric iron. One kind 
 is made with two polishing surfaces and arranged to turn, 
 so that first one and then the other side may be used. The 
 price of these is $4.00 — other kinds cost only $2.00 or $1.50. 
 A gas iron uses much less gas than is required to heat irons 
 over a burner. 
 
 Mangles 
 
 The reason that flat work is so much cheaper than fanev 
 
 GAS HEATED MANGLE 
 45 
 
A COLD MANGLE 
 Price, $6.75 
 
 laundry is that the ironing is done on the ironing machine 
 or mangle, usually a hot mangle. 
 
 If the laundry work is not sent out, a mangle is a good 
 investment for a large household, boarding house, or 
 institution. 
 
 The cold mangles cost less than the gas heated mangles. 
 The damp clothes are folded and passed through the rolls 
 of the mangle under considerable pressure, once through for 
 every fold. With a cold mangle the flat work must be dried 
 afterwards. This is a slow process. We have known of 
 napkins being furnished to the guests in hotels and boarding 
 houses before they were quite dry ! It is stated that the 
 cold mangle is easier on the cloth than the hot mangle or 
 ironing. 
 
 The hot mangles are heated either bv gas, gasoline, or 
 electricity. The clothes are finished as dry as in ordinary 
 ironing, and in very much less time. Particularly good 
 work can be done on table linen with a hot mangle, pro- 
 vided care is used. 
 
 46 
 
One disadvantage of the mangle, hot or cold, is that it 
 takes two persons to operate the hand machine successfully. 
 The large machines are run by power. 
 
 A DRY ROOM 
 
 A very great convenience, especially in the winter, is a 
 dry room near the laundry, which makes the laundry work 
 independent of rainy days and saves dangerous exposure in 
 cold weather. This is easily arranged for in a new house, 
 or sometimes in an old one. If furnace heat is available, one 
 of the hot air pipes may be turned into the room. Pro- 
 vision must be made for an outlet, preferably near the 
 bottom of the room. If steam or hot water system is used, 
 a radiator can be placed in the dry room. 
 
 O. K. CLOTHES DRYER. Price $5.00 
 
 Complete dry rooms are now on the market. That made 
 by the Hill Dryer Company contains sections which draw 
 out for hanging or taking off the clothes. It is heated by 
 a special gas laundry stove or otherwise. The price is 
 $85.00 to $125.00. 
 
 47 
 
A much simpler and less expensive arrangement is the 
 O. K. Clothes Dryer, made in Bristol, Vermont. This is 
 simply a rack which may be easily attached to the ceiling of 
 the kitchen or laundry. It has pulley arrangements for 
 lowering the rack for filling, when it is raised up close to 
 the ceiling, where the clothes dry quickly in the warm air. 
 The price is $5.00, express prepaid. 
 
 POWER IN THE HOME 
 
 The up-to-date home should have some sort of mechan- 
 ical power available. When the house is wired for elec- 
 tricity, the small electric motors can be applied to all sorts 
 of mechanical operations* and the power taken from any 
 
 SEWING MACHINE MOTOR AND ATTACHMENTS 
 
 electric light socket. The first cost of an electric motor is 
 considerable, but the electric current for power is cheap 
 and easily controlled. It only requires about the same 
 amount of electric current to operate a 1/25 horse-power 
 motor as for a 16 candle-power incandescent lamp, i. e., 
 50 watts per hour. 
 
 An electric motor applied to the sewing machine is a very 
 great help, especially if much sewing is done. A 1/25 horse- 
 power motor and attachment can be put on for about $10.00 
 with direct current, and $12.00 with alternating^ current. 
 
 48 
 
The motor is started, stopped, and the speed regulated, by 
 a touch of the foot on the treadle. 
 
 A i/io horse-power motor for running a washing ma- 
 chine and the like costs about $25.00. It will use about 
 60 watts per hour. The local electric light company will 
 give more definite figures. 
 
 A motor with silver polishing buffer and grinding wheels 
 costs $12.00. The electric fans are, of course, quite com- 
 
 STEINER ELECTRIC MOTOR AND STAND CONNECTED TO WASHER 
 AND WRINGER. Price, Complete, $65.00 
 
 monly used. There seems no reason why the buffing wheel 
 might not replace the fan of the fan motor. 
 
 A very ingenious combination is offered by the Steiner 
 Manufacturing Company of St. Louis. Their family motor 
 alone with switches, cord and plug, costs $35.00, but they 
 have all sorts of attachments at reasonable prices — sewing 
 machine $3.75, buffing wheel 30 cents, emery wheel 40 cents, 
 
 49 
 
ice cream freezer $3.00, coffee and spice mill $5.00, meat 
 grinder $1.25, bread mixer $2.00, gas heated mangle $25.00, 
 adjustable stand $5.50, washing machine $10.00, wringer 
 $5.50. The one motor fits on all appliances and can be 
 used on them successively. 
 
 FEDERAL ELECTRIC KITCHEN CABINET 
 
 The Westinghouse Company is advertising a family mo- 
 tor, for which the price is $20.00 up. They have sewing 
 machine attachment for $2.75, emery wheel for 40 cents, 
 buffing wheel for 20 cents, blower for $12.50. 
 
 The electric kitchen cabinet made by the Federal Electric 
 Company, Chicago, is the most complete arrangement we 
 have seen. The meat chopper, coffee grinder, bread mixer, 
 and various other appliances are fitted on the top of the 
 cabinet and stored away underneath when not in use. The 
 cabinet and appliances are very finely finished, but the price 
 is $175.00, which perhaps is not so high when all the appli- 
 ances furnished are considered, though it seems consider- 
 able as a lump sum. 
 
 50 
 
Water Motors 
 
 The rotary water motors are less expensive than electric 
 motors, but they cannot be operated successfully unless the 
 water pressure is at least 35 pounds per sq. inch. If the 
 water is metered, the cost of running is usually higher than 
 for an electric motor of the same power. A small water 
 motor with polishing and grinding wheels costs $3.00, and 
 a larger one for a washing machine, $5.00. 
 
 A STOCKING DARNER 
 
 The sewing machine manufac- 
 turers supply more appliances for 
 the sewing machine than are gen- 
 erally used. Mrs. Maynard has in- 
 vented one that reduces the labor 
 of darning. 
 
 Darning table cloths and the like 
 on a sewing machine with the help 
 of an embroidery hoop is spoken of 
 in Textile and Clothing, page 158. 
 
 The Dorcas Darner carries this 
 quick method of repair a step fur- 
 ther by enabling one to darn stock- 
 ings on the sewing machine. The 
 darner is simply a metal ring with hooks on one edge and 
 wires on the other. The darner is placed in the stocking 
 with the hole in the center of the darner, the material caught 
 on the hooks, so as to keep the goods tight around the hole, 
 and the remainder of the stocking is held out of the way by 
 the wires. 
 
 A double-thread sewing machine must be used. The 
 presser-foot is taken off, the machine is threaded with fine 
 thread, No. 120, the darner with the stocking is placed 
 under the needle, and stitching is done, backward and for- 
 ward across the hole. A large hole can be darned very 
 quickly in this way on the machine and much time saved. 
 Moreover, stockings so far gone that it would be a foolish 
 waste of time to try to darn them by hand can be kept in 
 commission with the help of the Dorcas Darner and the 
 machine. The darner is too large to be used well in the 
 toes of thick stockings of small children. The price is 55 
 cents postpaid. 
 
 51 
 
The Singer Sewing Machine Co. makes a machine stock- 
 ing darner similar in principal to the Dorcas, which has 
 some advantage over it. The price is 75 cents. 
 
 THE SERVANTLESS HOUSEHOLD 
 
 From the present outlook it looks as if the domestic ser- 
 
 REVOLVING TABLE SERVER 
 
 vant problem would have to be solved through wider use of 
 labor-saving appliances in the household. 
 
 Mrs. Frank A. Pattison while President of the New 
 Jersey Federation of Women’s Clubs reduced her household 
 
 Wheel Tray 
 
 Home-Made Wheel Tray 
 
 to a servantless condition through the employment of’ house- 
 hold appliances. The very interesting story is told in the 
 August 1911 issue of Success Magazine. Among other 
 
 52 
 
things Mrs. Pattison used a dining table server, which we 
 illustrate from a photograph furnished by her. The device 
 consists of a round flat board or piece of glass, constructed 
 so as to revolve upon a pivot placed on a heavy pedestal in 
 the center of the table. It allows each person to serve him- 
 self in turn and does away with passing. 
 
 Another appliance used by Mrs. Pattison was an Eng- 
 lish tea cart or wheel tray. The Ohio Manufacturing Com- 
 pany sell such a wheel-tray made in oak with glass tray 
 for $22.50, freight prepaid. 
 
 Answering the same purpose as the wheel tray illustrated, 
 for which the price is $10.00 delivered, we also show a 
 home-made wheel tray, the photograph of which was sent 
 in by a member of the school. 
 
 KITCHEN ELEVATORS 
 
 Dumb waiters have been used 
 for a generation, formerly per- 
 haps more than now. An im- 
 proved kitchen elevator is made 
 by the Imperial Manufacturing 
 Company. To be useful for food 
 storage, the elevator must run 
 into the cold room of the cellar. 
 
 They are- sometimes placed so 
 that they come up in the dining 
 room. The price of these ele- 
 vators is $35.00, with freight 
 charges extra. This company 
 also makes a combination cup- 
 board and ice chest, for which 
 the price is $45.00, and a regular 
 ice chest which sells for $60.00. 
 
 All of these elevators are care- 
 fully counterbalanced, so that 
 they move up or down very 
 easily. 
 
 ODORLESS KITCHEN 
 
 Progressive architects are now drawing plans in which 
 the gas stove is placed in a recess of the kitchen with part 
 of the wall extending in the form of a hood over the stove, 
 
 53 
 
 KITCHEN ELEVATOR 
 
which is ventilated through a good size flue. In all cases 
 the kitchen should have a ventilator in the ceiling, which if 
 connected to the chimney or a good sized flue of sheet iron, 
 will help much in ventilating the kitchen. It will make a 
 surprising difference in the temperature in hot weather. The 
 portable hood for coal range or gas stove is made by the 
 Sanitary-Homes Company. It has a telescoping front which 
 may be closed down completely over the stove or range, 
 thus carrying away nearly all of the odors and heat of cook- 
 ing. The prices range from $19.00 to $26.00 or more. 
 
 •A simpler hood for various gas stoves may be obtained 
 for about $10.00. 
 
 SANITARY-HOMES CO. HOOD. 
 
 The walls of a kitchen thoroughly ventilated does not 
 become soiled nearly so quickly as those of the kitchen 
 without special ventilation. A method of treating painted 
 kitchen walls to make cleaning easy is to coat them with a 
 thin starch paste solution. This permits the walls being 
 washed very easily with warm water and soap, as the starch 
 dissolves and takes the grease and dirt with it. After clean- 
 ing the walls are again brushed over with starch paste. 
 Those who have tried it know that a kitchen wall that has 
 become badly soiled is very difficult to wash without harm- 
 ing the paint. In fact, it is hardly more expensive to have 
 the painter take off the grease and repaint. 
 
 54 
 
“SWEEPER-VAC” SUCCESS VACUUM CLEANER 
 
 even with rugs the vacuum cleaner saves time and effort, 
 besides being very valuable from a sanitary standpoint. 
 
 With a vacuum cleaner the furniture does not have to 
 be moved in cleaning a room, which saves some time. Then 
 the dusting is lessened to a great extent. There should be 
 no need of a typical “spring cleaning” if a vacuum cleaner 
 is used. The vacuum cleaner, however, does not accomplish 
 
 55 
 
 VACUUM CLEANERS 
 
 Since the first edition of this Bulletin was published, 
 more and more vacuum cleaners have been put on the market 
 and very many have been sold and are now used by house- 
 keepers. From all the reports we have received and tests 
 that we have made, it seems to us that the vacuum cleaner 
 has come to stay and has proved a considerable help in 
 lightening housekeeping. They would have been even more 
 useful in the days of carpets than at the present time, when 
 hardwood floors and rugs are so generally used. However, 
 
everything — the broom, carpet sweeper and dust mop still 
 find their uses in homes equipped with vacuum cleaners. 
 
 Even the cheapest hand vacuum cleaner will take out an 
 astonishing amount of fine dirt from a rug or carpet cleaned 
 thoroughly by other methods. It is unquestionable that the 
 fine dirt which the vacuum cleaner takes out is better out 
 of the house , for it is sure to be stirred up when the room 
 is used and make the air always more or less dusty and in 
 a measure unhealthful. 
 
 The first hand vacuum cleaners put on the market, which 
 operated by an upright lever, required two persons to work 
 them successfully. It is, of course, an advantage to have a 
 cleaner that may be run by one person alone. The “Sweeper 
 Vac” and “Success,” illustrated here, are one-person 
 cleaners. The “Sweeper Vac” is operated like a carpet 
 sweeper. The revolving of the wheel at the bottom operates 
 the bellows, which gives the suction. Naturally it runs a 
 little harder and is somewhat heavier than a carpet sweeper, 
 but it still is easy to run, and it takes out a surprising quan- 
 tity of dirt from a rug or carpet which has been cleaned 
 thoroughly with a broom. No one who has not actually 
 tried the experiment and seen the dust collected would 
 believe that as much dust and dirt could be obtained. 
 
 The price of this machine is $9.50 with the regular nozzle. 
 The makers also have another nozzle for hardwood floors 
 or Oriental rugs, which costs $1.50 extra. This machine 
 cannot be used for cleaning walls, portieres, curtains and 
 upholstery. 
 
 The “Success” hand vacuum cleaner represents a type of 
 which there are several makes on the market. The suction 
 is produced by pushing the whole machine forward over the 
 carpet or rug, while the hand holding the bellows handle 
 remains stationary. This type is perhaps a little more tire- 
 some to work than the sweeper type of hand machine, but 
 it gives somewhat more powerful suction. The price of the 
 Success machine is $15.00. 
 
 An electrically operated vacuum cleaner is much to be 
 preferred to any hand cleaner. There are three general 
 types of electric vacuum cleaners, according to the method 
 of producing the suction. These are the fan type, in which 
 the partial vacuum is produced by a very rapidly revolving 
 fan. The Vortex and the Invincibles are examples of this 
 
 56 
 
type. Then there are those in which the suction is pro- 
 duced by a double-acting bellows like the “Santos” and the 
 “Duntley.” Finally there is the type using an air pump 
 similar to a Root blower, of which the “Therman” and the 
 •“Federal” are examples. 
 
 The “Hoover” vacuum cleaner is a combination of a car- 
 pet sweeper and suction cleaner, as it has a brush which is 
 revolved rapidly by the motor, thus doing quick and effective 
 work. 
 
 EUREKA ELECTRIC VACUUM CLEANER 
 (Price $35.) 
 
 It is rather difficult to decide as to the relative advantages 
 of the various makes. Other things being equal, a small 
 and light machine is an advantage. This type is represented 
 by the “Eureka,” “Magic” and “Richmond.” All these 
 machines are operated by a rapidly revolving fan placed 
 near the opening, so that there is little loss of effectiveness 
 through friction. 
 
 We have tested the Eureka machine and find that it does 
 thorough, quick and satisfactory work, particularly on rugs 
 and carpets. These small machines have an attachment for 
 cleaning hardwood floors, upholstery, curtains, etc., also for 
 blowing, which is useful in cleaning radiators and other in- 
 
 57 
 
accessible places, as well as for drying hair and the like. 
 The price of the Eureka is $35.00 and the complete outfit of 
 accessories cost $10.00 extra. It weighs 9 pounds. 
 
 Under ordinary conditions once a week is sufficient for a 
 thorough use of the vacuum cleaner, so that in many cases 
 clubs or church societies purchase vacuum cleaners and loan 
 them by the day for 50 cents or more. In other cases four 
 or five neighboring families combine and purchase a vacuum 
 cleaner and apportion one day a week for its use to each 
 family. 
 
 The ideal arrangement for vacuum cleaning is to have a 
 
 STATIONARY VACUUM CLEANER 
 Made by American Radiator Co. 
 
 stationary machine in the cellar with pipes leading to the 
 various rooms. Nearly all of these are automatic in action, 
 so that opening the cock in any room starts the machine, 
 while closing the valve stops it. The machine illustrated 
 is excellently designed, is easily cared for and not liable to 
 get out of order. The price is $300.00 for the smallest 
 machine, and it costs $35.00 to $50.00 more to put in the 
 necessary pipes, valves and electric connections for an 
 ordinary installation. 58 
 
THE DUSTLESS DUSTER 
 
 We can all afford the Howard Dustless Dust Cloth. 
 Price, a yard square, 25 cents postpaid. It is simply a good 
 grade of cheese cloth which has been treated with some 
 substance which holds the dust. We suspect that the oil 
 treatment is similar to that used in dyeing Turkey red on 
 cotton. At any rate, the oily substance is fixed on the fiber 
 
 OLIVER HOUSE CLEANER 
 
 so that the dust cloth may be washed in soap and water 
 after being used and still holds its dust-retaining properties. 
 The cloth is not “greasy” but gives a good polish to. wood- 
 work, glass, etc. It may be used to advantage over a broom 
 in sweeping walls and hardwood floors. 
 
 The regular dustless broom-cloth for cleaning walls and 
 ceilings costs 35 cents postpaid. The broom should be first 
 covered with ordinary cloth to prevent the bristles wearing 
 out the duster. The dustless dust-mop is very useful in 
 caring for hardwood floors. The price of 
 the large mop impregnated with the dust 
 retaining substance is $1.00, and the spe- 
 cial mop handle 25 cents, though an or- 
 dinary mop handle with a clamp will serve. 
 
 THE OLIVER SANITARY HOUSE CLEANER 
 
 The Oliver Sanitary House Cleaner is 
 intended to do away with scrubbing of 
 floors on hands and knees. It consists 
 of a long light ash handle to which is at- 
 tached a crosshead fitted along the lower 
 edge with a row of rubber teeth. The 
 teeth cling* to the cloth and press it 
 against the surface to be cleaned just as 
 
 59 
 
 White Mop Wringer 
 
the fingers do. In addition to scrubbing and wiping, it is 
 also useful for cleaning walls and dusting floors. It is 
 very light but strong. The price is $1,00, express paid. 
 
 MOP WRINGERS 
 
 There are a number of mechanical mop wringers, some 
 of which are attached to a pail and have rolls which wring 
 the mop on turning the crank handle. Perhaps the White 
 mop wringer is the best of its kind, as it wrings the mop 
 simply by pressing the handle. The price* is $1.50 up. 
 
 NEW HOUSE HEATING APPLIANCES 
 There have been a number of new heating appliances in- 
 vented during the past few years. Prominently among them 
 
 SPENCER MAGAZINE-FEED STEAM HEATER 
 
 as a labor and money saver is the Spencer water- jacketed 
 magazine-feed hot water or steam heater. This heater 
 burns the smaller size of hard coal or semi-anthracite coal 
 called buckwheat. This sells in the Chicago market for 
 $4.50 or $5.00 per ton against $7.50 to $7.75 for the larger 
 size of hard coal. The magazine holds a sufficient supply 
 for twelve hours in cold weather or twenty-four hours in 
 mild weather. It is impossible for the fire to go out while 
 there is coal in the magazine. The Spencer heater by its 
 arrangement of tubes and heating surfaces gives a very 
 
 60 
 
high efficiency whatever coal is used. The water in the 
 heater surrounds the coal magazine so there is no danger 
 of its burning out or distilling the gases from the coal. It 
 is sometimes possible to arrange for a high bin, in which 
 case the coal can be run directly into the magazine through 
 a shoot without shoveling. 
 
 Steam heating is once more being advocated by the 
 makers of the so-called ‘'modulated steam” heating systems. 
 The patents consist of a valve easily set to admit a given 
 quantity of steam and a water and air valve which com- 
 pletely drains the system and prevents the pounding which 
 is so disagreeable in ordinary steam heating. The manu- 
 facturers charge so much for their patents that modulated 
 steam systems cost about as much as hot water systems, 
 while an ordinary steam heating system costs about 25 per 
 cent less than a hot water system. 
 
 The American Radiator Company offers a vacuum sys- 
 tem of steam heating. Special valves are used which let out 
 the air but prevent its return. After the system is once full 
 of steam, condensation produces a partial vacuum and the 
 water in the boiler continues to boil much below the 
 ordinary boiling temperature, 212 0 F. This arrangement 
 makes it easier to heat the house to desired temperature in 
 mild weather. 
 
 There are a number of pressure hot water systems. In 
 these a column of mercury is introduced, which permits the 
 temperature of the water to be raised above the usual boil- 
 ing point without boiling. When the water is at high tem- 
 perature the circulation is more rapid, so that in this system 
 smaller pipes are used, which lessens the cost of piping and 
 lessens the quantity of water in the system. This the manu- 
 facturer claims to be a great advantage, as there is a less 
 volume of water to heat, so that the heat may be raised 
 more quickly when desired. It costs slightly less to install 
 a pressure hot water system. 
 
 There are a number of automatic temperature regulators 
 on the market which by means of a thermostat in the 
 various rooms controls the draft and fire and so the tem- 
 perature. This, the manufacturers claim, reduces the quan- 
 tity of fuel used and gives greater comfort in the house. 
 
 We notice a device on the market for turning on the 
 draft of heater or furnace early in the morning which sells 
 
 61 
 
for $5.00. It is controlled by an alarm clock. Anyone with 
 a little ingenuity can construct a home-made device to give 
 similar service. 
 
 GARBAGE DISPOSAL 
 
 Probably not one-third of those who receive this Bulletin 
 have the advantage of any adequate municipal garbage 
 removal service. Various methods for the sanitary disposal 
 of garbage are given in Household Hygiene . 
 
 Among the newer appliances for garbage disposal is “The 
 
 STEPHENSON UNDERGROUND GARBAGE RECEIVER 
 
 Incinerite,” which is a small iron stove containing various 
 grates and gas burners. It is intended to be placed in the 
 kitchen and connected with the kitchen chimney flue. All 
 the kitchen garbage is placed directly in the Incinerite and 
 a small gas flame slowly drys out the contents. Occasionally 
 the full supply of gas is turned on and everything is con- 
 sumed at high temperature without producing disagreeable 
 odors. Unfortunately, the Incinerite is priced at from 
 $85.00 to $125.00, which seems too high. 
 
 One of the advantages of the coal range is that much of 
 the garbage can be placed under the lid next to the fire, 
 where it will gradually dry out and burn, leaving little ash. 
 
 For burning papers and light refuse there is nothing bet- 
 ter than the refuse burners made of heavy wire mesh. 
 They are cylindrical in shape and have a wire cover and 
 wire bottom raised a few inches above the ground. This 
 makes the combustion complete, and the papers and light 
 
 62 
 
refuse are confined so that the partially burnt papers, etc., 
 do not blow all over the premises. These refuse burners 
 will dispose of a small amount of fairly dry garbage. Tin 
 cans can be put in with the paper and while, unfortunately, 
 they are not consumed, the labels, tin and solder are burned 
 off, so that the cans can easily be flattened, or if they are 
 buried in the earth they rust very quickly. 
 
 The remaining garbage if not fed to chickens or hogs 
 may be buried in the earth, which soon decomposes if not 
 buried too deeply. 
 
 SHARP ROTARY ASII RECEIVER 
 
 For the collection of garbage the Stephenson Under- 
 ground Garbage Receiver is much to be preferred to any 
 ordinary garbage can, which is an unsanitary nuisance and 
 unsightly. This appliance consists of a cast-iron receptacle 
 which receives the garbage can, a hinged cover so that the 
 pail may be removed, and another hinged cover opened by 
 the foot through which the garbage from the kitchen is 
 dumped. A hole is dug in the earth near the kitchen door 
 and the whole affair sunk to the level of the ground. The 
 same arrangement may be used for ashes. The prices range 
 from $12.75 t° $21.00, according to size, with freight 
 charges extra from Lynn, Mass. 
 
 Another admirable appliance for receiving ashes is the 
 Sharp Rotary Ash Receiver, which is placed in the cellar 
 floor, in part under the ash pit of heater. This apparatus 
 contains either eight or twelve good sized ash cans arranged 
 in a circle, and it is so constructed that as the cans become 
 
 63 
 
full the apparatus is rotated so that an empty can conies 
 under the heater. There is a hole or grill in the floor of the 
 ash pit through which the ashes are very easily pushed into 
 receivers, thus eliminating all the dust from shoveling ashes. 
 
 The eight-can receiver will take about three months’ pro- 
 duction of ashes in the ordinary household, and the twelve- 
 can about four months, so that the ashes need be removed 
 only about twice a season. 
 
 THE TUNGSTEN LAMP 
 
 A recent development in electric lighting is an incandes- 
 cent lamp having a filament of the oxides of tungsten, in 
 place of the usual carbon filament. They give much more 
 light for the current used; a 32-candle power Tungsten 
 lamp requires 40 watts per hour, while at 16-candle power 
 old style lamp takes 55 watts. A 20-candle power Tungsten 
 lamp uses 25 watts. They can be used best when the lights 
 are turned cn by a wall switch, for the filament is easily 
 broken. These 1 mps cost extra, but i not broken save 
 their cost many times. They have about the same “life” as 
 a carbon filament lamp — 1,000 lighting hours. 
 
 With these high power lamps it is customary to use globes 
 of “Holophane” glass. These are prism shades and dis- 
 tribute the light where it is wanted. 
 
 MISCELLANEOUS 
 
 Many household appliances have not been • mentioned, 
 especially small devices for the kitchen. See Household 
 Management , pages 105 and 195, Principles of Cooking , 
 page 161, and Lessons in Cooking, page 253. Kitchen 
 cabinets are too common to need more than a passing men- 
 tion. They are especially useful in a large, poorly arranged 
 kitchen. In prices they range from $10.00 to $40.00. 
 
 We have had several inquiries for pastry bags used in 
 cake decorating, for potato, mayonnaise, etc. These con- 
 sist of a rubber bag with nozzles having various shaped 
 openings. A set of twelve and the rubber bag costs $1.50; 
 the bag alone 60 cents and the tubes 10 to 15 cents each. 
 Timbale irons cost about $1.00 each, and rosette irons 50 
 cents for a set of two. 
 
 Further details in regard to Household Appliances will be 
 sent on request to members of the School, or to others if 
 stamps are enclosed. If not obtainable locally, appliances 
 may be obtained through the Purchasing Department of the 
 School. 64