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A CUPBOARD IS USED IN THE KITCHEN WHERE A TABLE USUALLY STANDS.

going into the kitchen as fast as they can while with equal celerity a small hanging china cabinet comes into view on what was the kitchen side of the partition. Nor is this all, for along with the china cabinet comes a massive dining room table, in all its splendor of china and glass and snowy napery, and tempting viands. The table appears to be fast to the wall until Mrs. Int-Hout gives it a touch with her hand, whereupon it takes its position exactly in the centre of that half of the living room.

Think of that you busy housewives! A half mile at least of needless walking avoided by setting the table in the kitchen, where everything is close at hand, and then moving it by a touch right into the presence of the hungry and expectant guest. When the meal is near its end and dessert is mentioned you naturally expect the hostess to go into the kitchen after it. Instead, she simply reaches out toward the china cabinet, and

there on an open shelf beneath it reposes the last course of the meal. This shelf also serves to receive the plates and other dishes when they are removed.

But perhaps the best part of it all is that one can sit at the table and talk as long as he likes without worrying about getting the table cleared off quickly for fear it will look untidy. Or if the door bell rings and other visitors appear, the table can be sent out simply by pushing it over to the partition and starting it. The wall does the rest, and the table is cleared with all the dishes right beside the sink, ready to be washed. Mr. IntHout is now building an automatic dishwasher which he declares will cut in half the time and energy formerly demanded for this work.

There are many things about this home which are time and labor savers from a man's viewpoint as well as a woman's. The most important of these is the furnace, which is located in a closet in the center of the room, the front wall being formed by the grill already spoken of. A school furnace, protected by a drum, is set into the closet space, the drum being pierced along the bottom by cold air holes which extend to a height of fourteen inches. As it was necessary that the furnace should send heat in every direction the side partitions to the closet were cut off above and below at the same height from the cold air holes.

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THE DIKING TABLE. ALREADY SET, IN PROCESS OF COMING IN FROM THE KITCHEN.

One of the worst features of caring for the furnace, the carrying of coal, has been eliminated by another clever arrangement on the part of the owner. There is a two-foot space back of the furnace which runs between the kitchen and the bathroom. Here are the gas meter, water meter, medicine chest for the bathroom, and a chute which is built to answer the purpose of a stationary coal closet. It holds two tons and has the outside window just high enough so that the coal may be thrown into it directly from the delivery wagon. The slope adjusts the gravity so exactly that the coal always falls to the door of the chute, which is directly opposite the door

of the furnace. All you have to do is to turn around and take out a shovelful as you would from a coal box.

The kitchen has a stationary laundry tub of porcelain, the top of which forms the drip board of the sink. In the back wall is a kitchen cabinet, with drawers and swinging doors in the lower part and shelves with glass doors in the upper part. As this cabinet is built into the back wall it would curtail the light ordinarily. This is avoided by glassing both the front and the back, an arrangement which not only lets the light through but also cuts down the heat, as it is only necessary to open one of the small outside panes to make the cabinet into a cooler.

There is an upper room, fifteen and a half feet square, with north and south glass doors opening on sleeping porches, thus making it cool and totally unlike the ordinary attic room.

This folding bungalow cost about $2,000 to build, and it was completed in six weeks, the outside wall being of stucco construction set on a foundation of concrete.

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NEW FRUITS TO LOWER COST

OF LIVING

By
CHARLTON LAWRENCE EDHOLM

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such a large price attached
to each specimen that
most of us who know
it at all are only
familiar with its
external appear-
ance, a round or
pear - shaped fruit
with a rough skin,
varying in color
from a bright green
to a deep maroon.

The avocado, which is as nourishing as beefsteak and as delicate in flavor

as any orchard product, will eventually form a staple and cheap food product in the American home. This is the prediction of experts who have studied the avocado in the semi-tropical countries where it flourishes without cultivation, and they are backing up their belief by large sums of money, which is an excellent proof of their sincerity. This money is spent in operating a well-equipped experimental station in Southern California and maintaining an expert in Mexico, where the avocado grows in abundance, and it is his duty to find the choicest and hardiest trees, from which bud wood is secured and shipped to the nursery at Altadena.

The reports of this expert in Mexico, Mr. C. B. Schnidt, confirm the observations made by other students of the avocado; namely, that a family can be supported on the product of half a dozen trees, which require slight care and labor. A single fruit, weighing a little more than a pound, will make a meal for a man, as it contains from fifteen to twenty per cent of oil besides other valuable food elements. It has a firm pulpy flesh under a heavy skin and has a nut-like flavor which is delicate and appetizing. There are various ways of serving it, the most common being to split the fruit and simply flavor to taste with salt, pepper and lemon juice, al

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Mexican Avocados, As Nourishing As Beefsteak And As Dklicate In Fluor As Any Orchard Product.

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Spherical Avocados, An Excellent Variety For

Hardiness, And Easily Packed. This type is found as high as 6.000 feet above sea level.

though it is often cut into small cubes and used as an ingredient in soup. In Mexico it grows without cultivation, and a little clump of trees about the hut of a peon will assure him of a substantial living for his family for a great part of the year. In the markets they are sold for a trifling sum and feature regularly in the menu of the city dweller.

They can be bought in the markets of the United States at certain seasons, but only in limited numbers and at excessive prices, about fifty cents for a medium-size fruit, so that they are beyond the means of the average householder and are regarded as a palatetickler for the rich rather than a food supply for the masses.

Among the Mexican varieties, ere some which are quite hardy, for in that country the trees have been found to flourish from the tropical lowlands clear up to the high plateaus, where frosts are encountered which would destroy the orange. Fruit is found there which is well protected by a heavier and coarser skin than the Florida avocado and has the additional advantage of a spherical shape. This is of importance in packing, as the pear-shaped or bottle-necked fruit is more difficult to transport without injury. Hence it is from these varieties which seem to have the best commercial possibilities that the bud wood is being secured, which will eventually furnish avocado orchards for countless acres in our southern and southwestern states.

Another feature of the Mexican avocado is that by selecting specimens which bear at different seasons, a crop can be harvested in every

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month of the year. In fact, sets of six trees which produce in different months may now be secured, assuring the small grower of a round-the-year crop. Such is the assertion made by the foremost avocado grower of California, Mr. F. O. Popenoe of Altadena, who is conducting a nursery for semi-tropical fruits, in cooperation with the United States Department of Agriculture.

Twenty-five thousand seedling avocadoes are growing here and a lar^e proportion of these have been budded, with practically no loss (95 per cent success), so that uniformity of fruit and regularity of bearin season can be assured.

A number of other sub - tropical fruits are growing at the experimental station and while none of them promise to be of such great food value as the avocado, yet they will make very delicious additions to our dessert

fruits. Among these is the cherimoya, or custard apple, which is roughly pear shaped, green in color and full of a soft creamy pulp. This fruit should be thoroughly cooled before serving, opened at the top and eaten out with a spoon. It tastes like a sherbet when thus chilled but is of an indescribably delicate flavor.

The white sapote is another Mexican importation which will thrive in our Southwest. In fact it is so hardy and resists the frost and drought so well that it may prove a success in climates much less mild than that of California. Like the avocado it is a remarkably beautiful tree, bears generously, and the fruits are about the size of an apple, with a soft pulp of a delicious and peach-like flavor.

Then there is the pineapple guava, or Feijoa, a member of the myrtle family, which grows as a shrub or bush rather than a tree and bears a fruit about the size and shape of a hen's egg. Under the green skin of the ripe fruit is found a white and translucent pulp that may be described as combining the flavors of the pineapple, raspberry and banana.

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An Avocado Ready To Serve With Salt. Pepper And Lemon Juice.

When opened, the Feijoa gives forth an aromatic odor which is exceedingly appetizing. The seeds are small, like those of the strawberry. This tree is hardy and is cultivated successfully in France, although it is a native of South America. It will flourish without irrigation, but, of course, it produces more liberally when properly cared for, and as it will stand such a low temperature as twelve degrees above zero, it should become popular over a large part of the United States. The luxuriant, silver-grey foliage of the Feijoa makes it an ornament to the grounds of any home. Mr. Parker Karle, a well known hort i c u 11 u r i s t, formerly president of the American Pomological Society, writes concerning substitutes for our present foods:

"We cannot help wondering, as we look ahead for a hundred years, how people will live— what they will eat —when there are four hundred millions to be fed out of the land that now supports one hundred millions. With this great density of population, will there be room for producing much animal food in that time?

"An acre of land can produce, let us say, one quarter of a ton of beef, or other animal food, per year. It can produce one ton, or possibly two tons, of food in wheat, or corn, or rice. It can produce five, ten or possibly twenty tons of an incomplete food ration in the form of apples, or grapes or bananas. There may be from one to two tons or more of very rich food in the form of nuts— notably pecans—from one acre of land. But with avocados there would seem to be a possible yield of food of very high nutritive value, in tonnage equal to apples with their low nutritive value." Mr. Earle goes on to state that if men can produce many tons of food of best value from an acre of land in trees that can only yield a fraction of a ton in the form of animal food, it is pretty certain that they are going to plant trees.

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