personal visits. The satisfied customer immediately be

comes a salesman without pay."

Q-3 How many electric ranges do you expect to sell in your territory in the year 1916.

A-3 The individual quantities given hereunder each represent the expectations of one reporting company. Some of the reporting companies have refrained from expressing their expectation in figures so that an allowance will be required to be made for them when estimating the total expected sales for the territory reported on.

SOME SUGGESTIONS REGARDING RANGE CONSTRUCTION

Many practical and useful suggestions have been gathered from those who have had experience in the electric range business and the more important of these suggestions are given hereunder. It is likely that their consideration may be of advantage to manufacturers and central stations alike.

Electric ranges should be built as nearly as possible to conform to types of gas ranges now in use. As electric ranges are necessarily more expensive, the additional investment required to make them much more substantial than the average gas range is something which is of little consequence. The small additional investment would add very considerably to the life of the range and consequently the average yearly cost to the customer would be lessened and thus more nearly meet the cost of the gas range.

The more ranges there are in use, the more desirable becomes the installation of the pilot lamp. Only the

most careless cook or servant would leave any switch closed when the circuit is not in use, if a lamp or other indicating device were there at the level of the eye to remind her of the fact.

Rotary snap switches controlling the service to various heaters should have a distinctive feature either in color or position of indicator or both, when current 19 off. The distinctive feature at the present time on most of these switches is the reading of the word "off" but in a dim light or when the eye sight is not of the best, reading is not always easy. A distintive color for the lettering of the word "off" or the uniform or distinctive position for the indicator will quickly convey the idea to the operator whether or not the circuit is disconnected, even if only a hasty glance is given Complaints regarding the size of bol's are generally caused in it by the use of energy but by its abuse or waste

For general designs and capacities of ranges the flowing gestions are valuable, presuning only three types of ranges are selected:

1 Three discs and low oven similar to the Westinghouse 2 18

2 Three discs and high oven similar to the General Electric S$ 2

3 Four discs, side oven and warming oven, similar to the Hughes No 50 and Hotpoint D

The features essential in any standard ratge are

(a) Reliable heating elements that may be easily, qui kiv and cheaply renewed

(b Easily cleaned oven, with sustantial tight fitting drop door

(c) Dependable oven therr on eter

(d) Some provision for breng

(e) Substantial and durable construtin of the range

frame

(f) Attractive finish (plenty of white enamel and nikel

finish)

(2) Non rust, ovens

(h) Terminal contacts to be installed so that troubles from this source may be as far as possible eliminated. There is much room for improvement in this direction

(i) Separate fuse plugs on ranges

(j) Cooker pots are desirable

(k) Crumb trays have distinct advantages

(1) One or two plug outlets on the range for attaching a percolator, toaster or other small appliances: these outlets should be separately fused

(m) Ovens should not be less in size than 12 by 161⁄2 by 18. They should be well insulated, even in the cheaper ranges

BURNERS AND UTENSILS

The question as to types of burners and the proper kinds of utensils to use with the different types of burners is one concerning which there has been much discussion and a great deal of testing, and, in some respects, the testing and discussions have not reached conclusions which are entirely satisfactory.

There are two distinct types of electric heating elements or burners-disc and open coil. Of the open coil, there are two kinds-coils placed in grooves in moulded blocks and coils supported by a steel frame and insulated by means of mica or porcelain. One manufacturer is making removable reflectors to be placed underneath the open coil and it is claimed that this combination will considerably increase the economy by concentrating the heat rays upon the cooking utensil.

The representatives of two manufacturers, one using enclosed units and the other open coil units, state that their burner will now average 5000 hours of actual use. In other words, the average life of their units in use in the home will be approximately seven years. Further, it requires the enclosed type of burner to operate the cooker pots and this feature on the electric range is economical and has some distinct advantages.

It cannot be denied that the open coil type of unit appeals to the housewife because she can see the glowing coils. When she snaps the switch of this type of unit, there is a quick response and the heat is immediately apparent.

Regarding the most desirable utensils to use with the differ ettes of burners, one of the advantages of the open coil at is that the average utensil, in the average used condition, has is found in the average home, will give the highest econ

In other words, a dish with a duli surface will absorb the rabant heat rays from the open coil unit to the best possible amanlage

With the dise or enclosed type of burner, it is apparent that the utens's should be smooth, flat and have a thoroughly cleane 1 vittuce so as to make a good contact and obtain the best pos

Apparently it has been definitely decided that the disc or sed type of barner will give better results if a'uminum utenIs are used and that, with the open coil type of burner, the el ware utensils seem to give the most satisfaction The ary utensils used on a gas stove can be used on an electric whether open coil or enclosed type As the open coil burner re nearly resen bles the gas burner, it naturally follows that oritaty kitchen utensils used on the gas stoves are more ala to operate with greater efficiency on the open coil burner fran on enclosed or disc type burners

ADVANTAGES OF ELECTRIC GOOKING

When a consin er is atop a Fed by a salesman with the idea teatug an interest in extr co king and t e installation of vel træ raige, one of the first questions asked is "How does it ire in cost,” with the fuel which the cust mer may then be * fue - king purposes The gestion of comparative cont e whh !, uld be carefully handled and we do not pro to deal with it here However, there are so many alvan in connection with the use of e'e try its for cooking 197 ex over any and all other kinds of fuel that the question of arative cost isn't of sn h great in portas e as it wou'd seen by rears of gis has always been con bred mesh cheaper t'an by means of e'e tri "ty, but to day

"

every me den an ds destrui litig if it can le

tages all its own, which tend to minimize comparisons regarding relative cost of operation. For the benefit of salesmen and other central station employees the following list of advantages of cooking by electricity has been compiled. It is not claimed that the list is a complete one.

1. SAFE

2 CLEAN

3 SANITARY

The elimination of matches and the fact that there is no flame which means absolute protection from the hazard of fire. No danger of explosions.

No blackened walls, dirt, soot or smoke. Also electric ranges are easy to clean and easy to keep clean because no dirt is caused by fuel. No poisonous gases to escape and contaminate the atmosphere and the food which is kept in the kitchen or pantry. If a plant or flower is kept in a room where gas is used, it will soon wither. The air which is not good for plant life is not good for human beings.

REGULATION The electric stove has perfect regulation. A quarter turn of the switch starts the fire at maximum heat, another quarter turn of the switch gives medium heat, another quarter turn gives low heat. It can be controlled in such a way that there is an even temperature at all times for the many different kinds of food to be cooked.

5 CERTAINTY

6 ECONOMY

7 COOL

The absence of uncertainty as to results to be obtained. A poor cook will cook food better on an electric range and a good cook will do her best with electricity.

Economy in food value otherwise wasted by shrinkage and additional nutriment retained in all food cooked; there being no flame, there is no extraction of juices that should remain in the food, these juices being as a rule the best portion and most vital parts of the food. Concentration of heat where it is needed; no unnecessary heat in kitchen. The electric stove is especially desirable in warm summer months, there being no radiation of heat in the room.