HHHNH \HH \ ZANE, 55 IT: LIBRARY Michigan State University I Mm: I H...) fiertM ' Em A i‘ .i. a '3': HM r_->'r'i H33. .. g“‘(_“:1i' MICHGA: ' ‘ 55'8le COLLEGE or am, . Mugoav REFERENCE LIBRARY PLACE IN RETURN BOX to remove this checkout from your record. To AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 6/01 c:/C|RC/DateDue.p65-p.15 THESIS PLANNING CONSUHER EDUCATION MATERIAL FOR THE AGRICULTURAL EXTENSION SERVICE IN HAWAII: "THE WELL—SELECTED PICNIC BASKETz" "SELECTION, USE AND CARE OF YOUR GAS RANGEz" AND "SELECTION AND CARE OF RAITAN FURNITUREfl A Problem Presented to The Home Management Staff of Michigan State College In Fulfillment of the Requirements for Special Studies in Home Management and Economics of the Family H. M. C. D. 513 a by Betty K. K. Zane July 1953 II. III. TABLE OF CONTENTS INT {HODIIC T IO}? 0 o o o o o o o o o o o o o o 0 Statement of the Problem . . . . . . . . . . Importance of the Study . . . . . . . . . . Definition of Terms Used . . . . . . . . . Method of Procedure . . . . . . . . . . . . UNIT I. LESSON "TH? WELL-SELECTED PICNIC BASKET" . . . . . . . . . . . . . . Project Leader's Lesson Outline . . . . . . Project Leader's Report . . . . . . . . . . Home Economics Circular No. l "The'Well-Seleoted Picnic Basket" . . . . Reference and Supplementary Information . . Illustrative Material . . . . . . . . . . . UNIT II. LESSON "THC STLFCTION, USE AND CARE OF YOUR GAS RANGE" . . . . . . . . . . Project Leader's Lesson Outline . . . . . . Home Equipment Circular No. 2 "The Selection, Use and Care of Your Gas Range" 0 O O O C O O O O O I O O 0 Guide for Home Demonstration Agents . . . . Reference and Supplementary Information . . Illustrative Haterial . . . . . . . . . . UNIT III. LUSSON "SELECTION, AND CARE 0? PA T TAI‘I F ‘U 1L1? I WEE " o o o o 0 Project Leader's Guide . . . . . . . . Home Furnishings Circular No. 3 "Selection and Care of Rattan Furniture" Guide for Home Demonstration Agents . . . Reference and Supplementary Information .. Illustrative Material . . . . 26 In so 51 II‘I TRODU C TI ON Statement of the Problem It was the general purpose of this study to develop material in the field of Consumer Pducation adapted for use in the Hawaiian Islands. Specific purposes were to: (I) develop three complete circulars on picnic sets, gas ranges and rattan furniture for Home Demonstration Club members; (2) develop study guides and bibliographies for the Home Demonstration agent; (3) develop guides for teaching for the Home Demon— stration project leader and; (h) prepare illustrative materials for each unit which would be personally useful to the writer as a worker in Home Economics Extension program in Hawaii. Importance of the Study Circulars and leaflets prepared by government agencies and bureaus, state departments of health, agriculture and labor, college and university experiment stations and extension services provide helpful information for adults for self-directed study and material for group study. Each Home Demonstration club elects a project leader for each subject area to be studied during the year. These lay leaders attend training meetings conducted by the home demonstration or extension subject Specialists. The study guides with an outline and suggestions for teach- ing are most helpful for the leaders. The selection of the three items--picnic sets, gas ranges and rattan furniture for Special study was based on these reasons: (1) Our pleasant, warm climate calls for many picnics and outings. A picnic set is an essential and standard item in our homes. Suggestions for selec- tion of picnic equipment will be practical and useful. (2) Rattan furniture is used a great deal in homes of Hawaii, yet very few people know what rattan is, how it is treated for use and the processes of its manufacture. (3) Kore people are cooking with gas in the Hawaiian Islands. The number increased since Pacific Refiners, Incorporated, established branch offices on the outlying islands and distributed bottled or cylinder gas to consumers in the rural areas. The number will continue to increase. This new fuel for cooking will result in requests for information on the buyi.g, use and care of gas ranges. Definition of Terms Used Circular. - In extension terminology, a "circular" is printed information made up of eight or twelve pages, loosely saddle—stitched together. It is a unit, devoted to one phase of a general subject. It is distributed to homemakers interested in the subject. Home Demonstration Club. — Adult education in the extension service is usually carried on through an organized "home demonstration club” or group. It is a unit organized in different sections of a county to study problems of the home and the family. Prgject Leader. - "Project leaders" are selected in each home demonstration club. They are often called lay leaders and are chosen because of their interest in or have superior knowledge of a particular area in homemaking. Home Demonstration Agent Study Guide. - A "study guide" for home agents is a circular or outline material which may be used as reference. It summarizes helpful material from various sources and is a very useful aid for the agent. Fethod of Procedure The general practices and policies related to consumer buying were reviewed by attendance and participation in Home Economics 339 a, "Consumer Buying." The practices and policies of the Federal Trade Commission were investigated and reported. A survey was made of recent literature on picnic sets, gas ranges and rattan furniture in order to have the latest infonnation on these products. There was a good source of information written in books and maga- zines on the selection, care and use of gas ranges but little or no material written on rattan furniture and picnic sets. Letters were sent to manufacturers of gas ranges, picnic sets and rattan furniture for pamphlets and other information of their pro- ducts. A bibliography was prepared for each unit to be used as refer— ence by the home demonstration agent or by the lay leaders. Stores in East Lansing, Lansing, and Detroit, Michigan were visited to check what was new and available on the market. The styles, quality and prices of the products were noted. To date, there are no bulletins written on these topics for the Hawaiian homemakers, therefore, this study was based on a particular need adapted to the Hawaiian Islands. -h- It was hoped that this study might result in the development of a course of study in Consumer Education and that the material may be used for circulars and study guides which would be helpful to local home agents and project leaders in home economics extension groups in Hawaii. UNIT I. LESSON--"THE'WELL-SDLECTED PICNIC BASKET" Project Leader's Lesson Outline The'Well Selected Picnic Basket Before presenting this lesson, study H. E. Circular No. l, "The well Equipped Picnic kit from your Home Agent. Basket." what picnic supplies are available. Make up samples or borrow picnic Visit stores in your community and learn Discuss Points Show or Do Teaching Aids 1. Fun at picnics for 2. the entire family. Selecting a sturdy well constructed pic- nic basket of adequate size for the family's need. Selecting eating equipment. a. knives, forks and Spoons b. choice of plastic dishes. c. aluminum and ena- melware cups. d. choice of thermos jugs or insulated coolers. Other equipment necessary. a. salt and pepper shakers. b. can and bottle opener. c. table cloth d. napkins Ask a few members in the group to tell about their family picnics. Show pictures of different contain- ers which may be used. Show a lauhala woven basket with tight fitted cover. Show any other basket suitable which you have. Show pictures and/or actual pieces. Show pictures and samples of poly- styrene, urea-formaldehyde, melamine-formaldehyde types of plastic ware. Show pictures. Show pictures. Show equipment. Plate lA-C. Lauhala basket. Any other con- tainer. Plate 2A. Actual samples or pictures. Plate 3A-C Plate h A-D. Plate SA-D. Salt and pepper shakers. Can openers. Tablecloth. Napkins. Cont o -- - 6 - Discuss Points how or Do Teaching Aids S. Care of plastic- ware. 6. Things you can make for your picnic basket. Suggest making picnic hamper as shown in circular. Show holder for silverware. Show picnic place mats. Show draw string bags. Holder for silverware. Picnic place mats. Draw string bags. County: Group: Home Management: Project Leader's Report THE WELL EQUIPPED PICNIC BASKET No. of local meetings held by leaders .................. Total attendance at local meetings held by leaders ..... No. of non-members helped .............................. As a result of this lesson how many women have: 1. Selected a picnic basket for their family... 2. Shopped and compared different kinds and costs of plastic ware ...................... 3. Ilade a picnic baS}C€t .oo...oooooo...oooooooo h. Have equipped a picnic basket according to suggeStion 00000000000000.0000...00000o.coo. 5. Made a holder for silverware as suggested... 6. Made picnic place mats ..................... 7. Made draw string bags for plates and cups... Please writelxflow or on the back of this sheet things of particular interest any of the women have done or eXperienced as a direct result of this lesson. Return this report to your Home Agent by Project Leader _ 8 _ Cooperative Extension'Work in AGRICULTURE AND HOHE ECONOEICS TERRITORY OF HAWAII Home Fconomics Circular No.1 'NflfibfilliFQUIPPED PICNIC BAflflKP "Hake it strong and keep it light, For an ounce in the morning weighs a pound at night."1 Everyone loves a picnic, from Grandpa to all the little keikis. Most of us enjoy eating outdoors if it doesn't take too much effort to plan and prepare for the meals. One of the "musts" of a well planned picnic is a well—equipped picnic basket. A basket that is ready and always on hand for a quick drive to the beach or to the mountains. An equipped picnic basket may be purchased or it may be assembled to meet your own needs. There are a number of ready-equipped baskets in the stores. Be- fore you decide to buy one, shop around and select the one most suitable for you and your family. You may decide that the best for your needs is a hand woven basket you have made with equipment selected individually. Selecting the Picnic Basket. - Regardless of how big or small your picnic is, you will need a basket to hold your food supplies and other equipment. It should be spacious in size, as well as strong and sturdy in construction and fitted with a cover. (Plate lA-C) 1 Paul w. Handel, The Outdoor Chief, Harper Brethers’ 1950’ p‘ 57' Suggestions of different containers which may be used for a picnic basket are: l. A firm wooden box, like an apple crate. A cover may be made to fit the box tightly with hinges and a closing latch. Vertical partitions may be added to make neat compartments for the dishes, and food. 2. An old suitcase may be re-lined with plastic material and used for picnics. Plastic trays may be insetted to hold small equipment. 3. w0ven wicker and Splint bamboo baskets. Select one with a firm wood frame that is well braced and reinforced. h. Woven oak Splint baskets. These may have an inset basket and an elastic band on the cover to hold eating equipment. 5. Lauhala or Pandanus woven basket. Weave a lauhala picnic basket for yourself, or select one of any size suitable for your needs. Equipment for Fating. - After you have selected your picnic basket, you need to shop for your eating equipment. The basic equipment needed for a family of four are: h - 9%" or 10" plates, unbreakable h - cups and saucers h — knives, forks and spoons Paper napkins Salt and pepper shakers Table cloth Can and bottle opener Thermos bottle or jug Other accessories may be added to suit your needs such as fold- ing forks for toasting, large Spoons for serving, a kitchen knife and a Spatula. -10... Post homes will have some spoons, forks and knives from the kitchen to add to the picnic basket. If not, there are plastic forks and Spoons and even more suitable, stainless steel cutlery which may come with colored plastic handles. Salt and pepper shakers should be aluminum or plastic to prevent breakage. The type with closing tops to prevent spilling is preferable, but if this type is not available, a piece of adhesive tape on the top of each will serve. A can and bottle opener is always convenient to have. select a can opener that will cut the edges clean and clear. Dishes should be light and non-breakable. Tin, aluminum and enamclware were commonly used for picnicware. Tin and aluminum were not nice to drink hot fluids fr m, they left an odd taste in one's mouth.- Snamelware was scratched and easily chipped. (Plate 3A—C) On the market today are several types of plastic dishes. They are less subject to breakag , but easily scratched, stained and damaged by heat and weakened by ex reme temperature changes. 9‘1 lastic ware is cflTthree types: 1. Polystyrene 2. Urea-formaldehyde 3. Melamine—formaldehyde Consumers'Union tested 12 brands, with 16-20 samples of each brand. Of these, melamine disaes proved best, and most expensive, urea- ”orealdthde w s ’ tt t1 l' t ' l a a d a oe ,er nan po ys yrene and polystyrene was rated undesirable for home use. These were tested for workmanship, construc- tion and design, scratch resistance, impact strength, resistance to -11.. damage by washing and boiling and odor. The better brands were also test— ed for staining and thermal shock.2 Complaints were common about the stains on plastic ware when they were first put on the market. How, a special plastic cleaner, in powder form, is available for removing coffee, tea and food stains from plastic dishes. Some people prefer to use paper plates and cups. This saves time for washing but is expensive if used often in a long run. Plastic dishes are easily scratched, stained and damaged by heat, therefore they should be protected by dry heat, prolonged immersion in hot water and extreme temperature changes. Plastic dishes should not be cleaned with abrasive materials, or left dirty or used to store foods. There are Special cleaners which may be used for stubborn stains. Include a tablecloth, plastic or any other durable, washable fabric of sufficient size for the group. Select a thermos bottle or jug that is well insulated and one that is suitable for the needs of the entire family. The common type of vacuum bottle has a double-walled glass con- tainer enclosed in a metal case. Nearly all the air has been withdrawn from the Space enclosed within the two glass walls. A well-constructed vacuum bottle should have a sealing-ring between the glass container and one at the shoulder between the two sections of the metal case which are screwed together, so as to prevent liquid from leaking into the space between the glass filler and the metal casing. 2 Consumers' Report, Buying Guide Issue, Consumers' Union, 1953, pp. 229-230. -12.. There are several types of insulated coolers which may be purchased. These are convenient to store all foods throughout the picnic. (Plate SA-D) -13- THINGS YOU CAN IAK? FOR YOUR PICNIC BASKET I. Plastic or fabric holder for silverware: J r -.-.-—-.1 h-o—UD—v-n-q a I I I I I O l I a l 1 h.......-..-.{ bu-.- Hake it an inch Smaller than the cover of basket. Tack securely to cover. II. Picnic place mats: 1-.. l ' nr my 3/h' hem ___,‘_I_1,___ ;: I: 12" X If?" , . ‘Slnxén 1%" .: 1H ::]J! .‘x A. :' " Cut ties 1"x9" :1 1; LJ Picnic place mats with pockets for silverware. Roll up and tie and place in picnic basket. III. Draw-string bag for plates and/or cups: Square or oblong-- Cut and stitch to size Fabric Suggestions--Gay gingham plaids, plastic material or gay printed feed sacks. - 1h - Y :73. on: “Ionic 1-1.1 9533 Someone in your feMle dio enjovs ma king things with the hammer, saw and a few ails, will like to make the family this "double duty picnic hamper." It is a carrying case which opens to mak e a substa.ntia 1 table of the right height to serve a ground-sitting family. The frames are made of % inch thick oak or pine and the panels of hard-pressed fiber board. Frame joints and panel grooves must be out clean and accurately. Two halves o the hamper assembled with glue, either cold water casein glue or synthetic resin glue. The side pieces are rabbeted at the ends to make the simple joint shown in the enlarged detail of the illustration (page 9). When this has been done, a panel groove is cut in the outer edge of each frame piece as shown in the lower right hand detail. Prepare the glue and assemble the two halves of the hamper. Allow joints to press together until glue has set. Allow glue to dry. Use cabinet clamps or soft cotton rope. Later glu e triangular reinforc- ing blocks to corners. Legs are fastened to the box with carriage bolt fitted with a wing nut. The corners of the two halves of the hamper are next rounded. Knotted rope handles are attached. A piano hinge with % inch wings, opening to one inch, is recommended as the strongest method of joining the two halves of the hamper. Three or four butt hinges of the same size will serve just as well. 3 Adapted from The Picnic Book, A. S. Barnes and Company, l9h2, pp. 82-83. -15- The only other fittings for the hamper are two catches to make it secure when closrd. Fittings can be purchased at any hardware or dome store. The finishing of the hamper is largely a matter of individual taste. Before thc finish is applied, if any, the frames should be sand— papered carefully and sharp edges and surface roughness removed. DOUBLE DUTY PICNIC HAMPFR Enlarged corner detail 44/ reinforcing cornerVééé .block NIH %" piano hinge or butt hinges leg %"x2"x12" ) enlarged %”Xl/8" )9 ;J 7 panel groove 1/8" ‘ L detail - 17 _ RTFBRBNCE CVIUE Ana SVPDLBHENTARY Iwrofiuariow FOR THC HCHB D‘YCNSTRATICH ACTUT E03 TH? LTSSON ow, "Tn? UfiLL-STLTCTil PICNIC BASLET" ’mbercrombie and Fitch Company Catalog," Abercrombie and Fitch Company, Eadison Avenue at hSth street, New York 17, N. Y. Consumers' .port, Egying Cuide Issue, Consumers' Union, 1953, pp. 229-230. Cooking Over the Camp Fire, Forest Service, United States Department of Agriculture, hashington 25, D. C. "Sears, Roebuck and Company, Spring and Summer Catalog," Sears, Roebuck and Company, 925 Homan Avenue, Chicago 7, Illinois, p. 10. Fredrikson, Clark L., The Picnic Book, A. S. Barnes and Company, 19h2. Prepared for the National Recreation.Association. Hammett, Catherine, Campcraft A B C's, Girl Scouts of U.S.A., 155 E. hhth Street, New York 17, N. Y. Handel, Paul W., The Outdoor Chef, New York, Harper Brothers, 1950. Kephart, Horace, Camngookery, N.Y.C., Machillan Company, 1910, pp. 18-28. Lewis and Conger, "Lewis and Conger Catalog," hSth Street, New York 36, N. Y., p. S. - 18 _ Reference, Picnic: PLASTIC WARE h Tested by Consumers' Union CU tested 12 brands, 16-20 samples of each brand Three types of plastic: Polystyrene, urea-formaldehyde, and melamine formaldehyde. Melamine dishes proved best, most expensive. Urea-formaldehyde better than polystyrene. Polystyrene rated not suitable for home use. 9A T T: .1 CS Based on overall quality, workmanship, construction and design, scratch resistance, impact strength, resistance to damage by washing and boiling and odor. Better brands were tested for staining and thermal shock. Superior to others: 3222322 (Boonton “Oldinf Company, Boonton, New York) 16 piece melamine set $12.95% Equal rating: Texas Ware- Plastics Mfg. 00., Dallas, Texas 16 piece melamine set d 9.95 20 piece melamine set $11.9 Arrowhead Fverware, Brookpark Pattern- International Molded Plastic, Inc., Cleveland, Ohio 20 piece set $17.95 Watertown- Lifetime'fiare,'watertown Mfg. Co., watertown, Conn. 20 piece set $15.95 Inferior Rating: Devine Foods, Devine Foods Inc., Chicago, Illinois 20 piece set $15.00 h Consumers' Report, Buying Guide Issue,loc. cit. % Prices as of January, 1951. -19- Reference, Picnic: cont.-- Color-Flyte Bbonyte, Branchell Company, St. Louis, Missouri 16 piece set $13.95 Nallo Nare- Plastic Holders, Inc., Chicago, Illinois 20 piece set $13.95 Balmoral- 'Watertown Mfg. Company, Watertown, Conn. 20 piece set $10.00 Bar-Harbor- Hemcoware, Bemcoware Plastics Division, Bryant Electric 30., Bridgeport, Conn. 20 piece set $5.59. Plas—Tex- Plas-Tex Corp., Los Angeles, California 20 piece set polystyrene $1.16 Steri-lite, United Plastic Company, New York City, N. Y. 3. 20 piece set polystyrene $2.98 Price List for Picnic Baskets ICK NU CGHPAU‘ 21-3/h x l2—3/h x 10 basket with inset basket hinged cover, reinforced at every rim, soft, warm brown, elastic band on cover holds 6 ss knives, forks and spoons with plastic handles. 12 ozs. tumblers fit into 9%" plastic plates. Price: $13.55 21% x 11% x 10 with inset basket 6 ss. cutlery, 9" plates, 10 oz. tumblers. Price: 37.39 20 x 11 x 10, Oak and ash splints, slat cover. 6 forks, Spoons, tin plated steel, 6—10 oz. tumblers, 9" paper plates. Price: $6.29 Deluxe 23 x 15 x 11 woven fiber, creamy, natural color, heavy wood frame, braced and reinforced, brass plated closing latch and corner tips. 6-12 oz. mugs lock into 9%" plates, 6 ss knives, forks, spoons, can opener, ss paring knife, plastic shakers, elastic band on cover to hold cutlery, plastic sandwich box. Price: $18.95 Unfitted Picnic Basket, woven oak, stained brown, strong wood strips reinforce rim, 2 metal hinges, handles fold: 18 x 12 x 9—3/h Price: 31.98 Fitted Picnic Case 1h x 16 x 8 Baked enamel seamless steel case, enameled inside, h knives, h forks, h spoons, 55., red plastic handles. Plastic salt and pepper shakers, 12 paper plates, 12 paper cups, paper napkins. Price: $8.95 Divided Steak plates, plastic 13" diameter for four. Price: 33.18 Hugs with handles, 11 oz. for four. Price: $ .89 Divided plates 10-1/8" diameter. Price: al.h9 IIIZTS Tit“. “IV: TIA T? j T .11.le Picnic Sets Select a sturdy spacious picnic basket suitable for your _. 3 .. _ . family's needs. Plate 1. 1A. 18. 10. Yoven basketand cutlery, plastic tumblers and plates for four. Large woven oak and ash picnic basket for four. Picnic suitcase equipped with vacuum bottle, cutlery, plates, 'unblers and metal box to hold food. Plate 2. Picnic cutlery. 211 . 2B. 2C .C‘ Combination kniie, fork and Spoon. Stainless steel tableware. Compact knife and fork 53. plastic handles. P-ate 3. Picnic dishes. 3:1 . 33. 30. Stainless steel and aluminum cups. Brass, nickel plated collapsible cups. Plastic mug and plastic plates. “fl Plate h. Light and non-breakable plastic dishes ior picnics. 1111. ha. 110. AD. Boontcnware dishes——Plastic cleaners Brookpark dishes. Helmac dinnerware. Texas ware. Plate 5. Insulated coolers for your picnics. / Insulated thermo--keep bags. Cronco cooler. Area ice chest. Scotch kooler. -22.. Illuo+rative material: Cont.-- - \.J ‘J ... Exhibit I. Sources: Picnic place mat. Cood Housekeeping Tasa ine, The ’earst Corporation, 57th Street at 8th Avenue, New York 19, H. Y. (‘ '\ N Lewis and Center Catalog, Lewis and Conger, h5th Street, New York 36, N. Y. Ahercronbie and Fitch Co., Uadison Avenue, h5th Street, New York 17, L. Y. UNIT II. LTSSCN--”THE SZLBCTIOI, USE AID CAR? 0? fi'Tdr ‘1:"’\—Y" f.‘ Q '~ ,. ! .1‘..'UL‘?. Ctr.) FCIuUlI" Project Leader's Lesson Outline 1e Selection Use and Care of Your Gas Range : this lesson, study Home Pquipment Circular No. 2, ”The Selection, Jse and Care of Your Gas Range." Visit the appliance stores in your community and inquire about the availability of gas ranges. Collect pictures of gas ranges to illustrate the different features discussed in the lesson. If possible, arrange to visit a local gas appliance shop to see new ranges. For teaching aids, enlarge drawings in the circular of group- ings of burner arrangement and seals of approval on simple posters to S 1‘: 0W 577707 173 . Discussion Guide A. Increased use of gas ranges in Hawaii. 1. Before selection, consider needs of fanily, costs, time and energy saving features, reliability of manufacturer and satisfactory service. 2. Inquire into the availability of gas in your cor.unity. B. Types of ranges. (Plate lA-H) l. Size--measure range to fit the space you have. 2. Arrangement of burners. 3. Deluxe features--recent changes in design and color. (Plate 5A, 5B) h. Types-—apartment, table top, modular unit, or larg capacity burners. D. .21... Important features to check. (Plate 2A-B, hB) l. Grates. 2. Removable drip pan. 3. Push—in lock switches. h. duality construction. 5. Oven vent. 6. Acid resistant finish. 7. Convenience of broiler pan. 8. Heat control. 9. Doors, drawers and racks. 10. Other convenience features. Automatic pilot lights. 1. Safety. 2. Cost of operating. Safety features of gas ranges. Features to look for ease in cleaning. Seals of Approval and Guarantees. (Plate hA) 1. American Gas Association seal. 2. Certified Performance seal. 3. Guarantees. Use and care of your range. 1. Instructions from manufacturer. 2. Care of enamel. 3. Top burners. h. Broiler (Plate BB) 7. _ 25 _ Oven. (Plate 3A) Pilot light. Under range cleaning. Buy from locally established reliable dealer. Comparative operatin costs. 9' 0 Check List for buying. Cooperative Fxtension Work in AGRICTETURE AND HOLE ECGNOZEICS TERRITORY OF BEHAII THE SELECTIOI-I, USE AND CARE OF YOUR GAS RANGE -27- Cooperative Extension Work in AGRICILTURF AND HOSE FCONOHICS TERRITDRY OF HAHAII Home Equipment Circular No.2 2’ SIJI-ITCTIOI‘T, US.Q A13?) CAT’SP OF IOUR GAS RANGE 11.4; i. The array of gas ranges that you see in the stores makes one realize that several factors should be considered before a purchase is made. The needs of the family, the money one has to spend, the time and energy saving features of an appliance and cost of upkeep are the first things that should be considered. The reliability of the manu- facturer's goods and the guarantee from the dealer for safe and satis— factory serviee and the American Gas Association seal of approval in addition to sturdy construction are other factors. Inquire into the availability of gas in your community. If portable tank or cylinder gas is used, inquire how and when distribu- tions are made. It would be wise to learn how the cylinder of gas will be stored. Inquire also about the cost of installation, efficiency and cost of operation. Talk with friends who have gas ranges and consider all factors before making a final purchase. Types of Ranges Apartment type. - Smallest type range for family cooking, only 20—22 inches wide. There are 3 or A surface units or burners at the / o u o . regular 30 inches height With an oven below. There 13 no storage Space but the cooking capacity is the same as in many full-size range. The deluxe model may have a few extra features. _ 28 - Table top model. - This is the most common style in ranges. The table tOp provides a work area beside the surface burners and storaae space in cabinets or drawers. Some may have no work area with 3 or h surface burners and the oven and broiler directly below. The table tOp range almost always has some utensil storage Space. Widths vary from 3? inches or DC inches. Ranges may be purchased with or with— out special features. FOdular units. - The surface burners, over-broiler and storage units come separately. The oven may be placed in whatever location and whatever height desired. The surface units are installed at counter height. Any arrangement may be used that is suitable for the homemaker. This type of equipment is most suitable if it can be planned into the kitchen-either when the room is first planned or when remodeling is to be done. Large capacity burners. - For families that need larger—than— average cooking capacity, here are gas ranges with 6 or 8 surface burners and 2 ovens. These ranges are naturally higher in price, partly because of the larger size, the additional parts used and their small demand. Consider Space Requirements If the size of the location where the stove is to be installed is limited the dimensions of thesstove may be a factor to consider. Ranges may vary in width from 19 inches to approximately 60 inches de- pending on the manufacturer and model. Some of the widths Specified are 19, 20 and 21-5/8 inches for the smaller apartment ranges and 36, 36-3/h, hO-3/h and 58% inches for the larger sizes. Depth of range varies from 22 to 28% inches. -29- -_‘ FF.TVRbS T0 CHTCK FOR STAXUARD CQOKING w -_ - A GAS RAnGE FACILITIES All These features are common on all gas ranges in all price ranges: thermostat control oven heat. more convenience features. size, number and type of surface units, exterior finish and As the price increases, you will get Decide what features are necessary for your type of cooking, whether you can afford extra convenience features and if they can be repaired, if necessarV. CD o . xxx- 5 turdy li ght-we 1 ght 39—- grates_~i GEE§EEE§;5 removable drip pan durable "push-in" vent away from wall __acid resistant top —-3 or h units lock switches ‘\ acid resistant Tintanium porcelain finish standard or larger size insulated oven thermostat control oven quality construction”' heat broiler pan 20" -- 38" across front -30- Construction Good quality in construction is important. It may be Wiser for . . 1 _ .+ you to buy a ranee with ess convenience featires but one Wloh best quality construction. Finish. - Almost all gas ranges are finished in porcelain enamel outside and inside the oven. Be sure that the range top is of acid- resistinfi enamel. Burners. - In a gas range make sure that the burners you select were made for the type of gas you will be using, some may be used only for natural gas, some for manufactured or bottled gas and a few may be used by both. There are various types of burners found on ranges. It is in relation to its construction in the range that the superiority of one type of burner over another is found. Thus, the entire cooking top and not just the burner must be considered. The cooking top should be of adequate size to accommodate several large sized utensils at once. Ranges usually have one to three standard sized burners and l or 2 giant ones. Some have burners all alike. Host burners have a simmer position for low heat. It may be a click position as the valve handle is turned to indicate a safe low point to which the flaae can be turned without going out. There should be a burner tray or burner bowl around the burners to decrease the amount of cold air drawn in around the bottom of the utensil. The cooking top should also be furnished with a removable drip pan beneath the burners to catch boiled over foods. -31- Arranoeurnt of burners. - The modern gas range offers a variety Y‘I of burner arranrements. your burners are com only supplied, although ranges with 6 or 8 may be purchased. The most common arrangement is a grouping of h in a cluster at either the right or left side of the cooking top. Two burners at each end with work Space in the center is also a popular arrangement. Other ar angements may be a straight line of h burners across ’1 m the back of the top with free area in front of them. lney may also be placed in a staggered arrangement. £369 63’ 13!! faith 3% Choice of burner arrangements will depend on the other work ea: surfaces in vour kitchen and its distance to the range. Automatic_pilot li» f‘ h hts. — lost gas ranges are equipped with auto- matic pilot lirhts for the surface burners. The usual pilot light burns continuously, using a small flow of gas day and night. This can be costly, particularly if the range has a number of pilot lights. Gas pilots can go out from interruptions in the gas supply, breezes and other causes. Some ranges are equipped with an additional safety factor, -32- a out-off which shuts off all gas to the pilot if the flame is escaping i '5 or any reason. A substitution for the gas pilot was recently introduced in the form of an electric ignition. The electrically heated elements need to be turned on for only a few seconds for each lighting and only a negligible amount of electricity is used. This eliminates the high costs and risks involved. Electric ignition is new and found only on 0 de 1:: ‘Ce ran gfe \ r Eratos. - Grates should be steady, light in weight to absorb as little heat as possible. They should be easy to remove for cleaning and should be of a shape that will support small—diameter pans safely. Ovens Heat control or thermostat. - The thermostat is an important feature of a good oven. Its dial should be read easily and set accurately. Oven shelves 9: peeks should be flexible in its arrangement. JFlVCS should slid? forward with ease. They should not tip as they are pulled out and they should have a secure stop. The £233 of the oven Should close tightly and be so counter- balanced thet it remains at any desired angle when opened. The oven should be well insulated. It should be at least 1% inches thick to prevent excessive heat leakage to the outside. An 21 p Kept is needed to carry off moisture so food can brown well. The vent is usually open on the front of the backsolash. host ovens are 16 inches wide and 1h inches hifh, with varying depth (front to back) of 19 to 20 inches. -33.. Broilers .______._ Y‘ I . . . A , r y , .e In *as ranfies, broilers are either under the oven (the same burn r F servini both) or separate, in which case a second burner must be nrovided. seoarate broiler is more convenient to use esoeciallv for one who does a great deal of broilinf. The broiler pan should be of the non— inflammable type finished either in porcelain enamel, aluminum, or chromium plate. It should be designed for fats to drain quickly from meat and also desifned for easy cleaning. The broiler cvmuartment should be of the drawer type or swinging either of which brings the broiler pan out when opened. 1 '_ door tvne q Valve Handles and switches Theswitch panel mav be either on the front or on the backsplash or part of the controls may be in one place and part in the other. They are easier to reach at the front of the range and may be too easy for n the backsolash,controls are easy to see but may not be so easy to reach when the range top is covered with utensils. Some ranres have Special catches on the valves to make it child-proof. Switch and valve handles are usually easy to see whether hey are in an "on" or "off" position. They should be marked to show which burner or unit they control. Soecial Features New features are constantly introduced by manufacturers of various ranges. Some of these are: Deep—well cookers Oven windows A bell signal Built—in Griddles Outlets-electrical for overheated Timer Towel drying rack oven. ‘3h- If extra conveniences are important and you can afford to pay for then, then a deluxe model mav be worth considering. T? 7).: Features of a Gas “anre Look for the following safety features when buying your range: Safety lock "oush-in-to-turn" position of switches. Automatic cut—off which shuts off all gas to oilot of surface burners, oven and broiler, if the flame should be extinguished for any reasons. Secure stoo for oven shelves. Hell insulated range. Oven, broiler and hriddle control knobs "tamper proof" to prevent accidental turning on of the gas. Oven and broiler ignition by automatic pilot light or electric element. Controlled surface temoerature. Call the gas comoany or dealer if burner requires adjust- ment. Poorly adjusted burners are quite inefficient in the use 1 of gas and are costly to operate and may also involve a serious hazard to health. eatures for Ease in Cleaning Look for the following features for ease of cleaning in a gas O\UIC*uJ O O i—‘ O\O TD‘J Porcelain enamel, removalde drip trav. One piece assenblv of 2 burners with lighter Darts welded in, entire unit can be lifted out and taken to the sink. Oven and broiler interior easilv reached. Too burners easilv removed. Adequate overflow oans. new i n _ - . demorable toe nonrl for convenience cleaninr, under the range. _ Acid and stain resisting enamel. Non-clog tvoe burners. U . Dreiler compartment completelv removable. Oven racks lift out easilv. TI 0 J‘ O O 'J norizontal drilling of port holes of surfaces burners which :akes clogging by Spill—overs imoossible. demova dr 3 _ .'+' ' . ~ _ le u-aJers Nlofl rounded inn r edges. -- J_ _ 35 _ Seals of Aoproval and Guarantees The blue star seal of the American Gas Association assures you that the ranre meets certain requirements for safety, efficient oer- forrance and durability. in additional C? (Certified Performance) seal . . .fi . ,.L, indicates extra features of convenience, and effiCiency in adOlblOD host manufacturers guarantee their ranges against defective materials an« workmanship for stated oeriods. Ask about their guaran- AHERICAN GAS ASSOCIATION GAS APPLIANCE MANUF. ASS'N. THE LABORATORIES APPE“VAL SEAL C. P. TRADE MARK Use and Care of Your Range Take time to read and study the instruction book written by the manufacturer of your gas range. Try the specific directions for regular and added range features and recheck once in a while to be sure that you are following the instructions on the proper use and care of the range. Keep the instruction book in a convenient olace in your kitchen so that the entire family will know where to find it. If you have lost the book, get the manufacturer's name and addr as from the ran a name plate and send for a new instruction book. -36.. Fare of enamel. - Renee enamel is a form of glass, fused on metal and should be treated like glass. Avoid extreme changes in temperature, always wait until the range is cool before cleaning it. Wipe off immediately any acid food with a dry cloth or paper towel to prevent a permanent stain. Use only mild soap to keep enamgl free from scratches and to retain its finish. Ordinary stains may be removed with baking soda and stubborn, a fine cleansine powder may be used. U) amp cloth, if stain i Q; after washing the enamel, rinse and dry well. Hipe enamel a-ter each Top burners. - The burners should be wiped after each use. If a bad soill-over has occurred, remove burners and wash with mild soap and water. If ports become clog ed, clean with stiff brush or gently insert small wire. Tash grates and a,ration pans too. I’ Qroiler. — Remove broiler pen and grid soon alter use. When , wash in warm soapy water. If necessary, fine steel wool and fine 3e used. Oven. — After using the oven, leave door partially open for cool- ing so moisture and odors can escape. ifhen oven cools, wipe inside A valls and door with damp cloth. At the sane time clean and dry oven racxs. Never place the o"on bottom in water, wipe and dry thorourhly and be sure it snaps into proper position when replaced. If spill overs have been left to accumulate, remove by saturating a cloth in solution of household ammonia and place over the soot. Close the door and leave it for a few hours before washine. Avoid banging the oven door. It is hard on the range finish, door catch and spring. Under the ranee. — The tee panel of a range is usually removable. Tide wenel with soap and water and clean under range with long handled broom or vacuum cleaner. Pilot li “t. - Keepgfilot lifht clean and carefully adjusted. Let it be a safehy rule that the pilot burner is relighted immediately after a tank o; gas is connected. Have some safety plan worked out with when the supply tank is changed. C+ C) A 1 Q C ”T {:3 Q. the gas suuolier that l: Puy From a Locally T“stablirhed healer Vhen you have studied the various features of different brands and selected the gas range suitable for your family needs, buy from a renutable, established dealer. Authorized dealers will provide skilled service for necessary repairs and will also provide adequate installation. Soecialized service is esnecially important if you own equipment with ’1) p C 2, 6 (‘1' _: O I" ‘3 ( ") ”J (. _ ' S ) C. o t—l d‘ H U’) n) c) O .24 H 3 (u) (U (1" 0 check on service Charges, how I— ,4 much oer call or per hour, and to eieck what service the warranty covers. Conparative Operating Costs Vstimated comparative operatinv costs were made for three types of fuel used in the Hawaiian Islands: kerosene, gas and electricity. The different costs were based on actual cost figures used in Hilo and on the basis of accepted estimates of fuel or heat required for cooking by an average family of four.5 5 .Average of estimated fuel used by Home Demonstration Club members in Hilo, obtained by assistant Home Agent,Kikuye Kohashi. -38- For kerosene cooking: 133,000 BTU heat value per gallon. Estimated amount required--3 gallons per week or 12 gallons per month or 1% million BTU at 0.23¢ per gallon. The amount of kerosene to produce 12 gallons or 1% million BTU per month is $2.76. For gas cooking: 1 million BTU estimated heat value required per month or 10 Therms per month at 0.h3¢ per Therm. The amount of gas to produce 1 million BTU in Hilo is $h.30. ror electric cooking: 100 Kilowatt-hours per month, average amount of current used for a family of four. 100 kilowatt-hours at .05¢ per kilowatt—hour. The amount of electricity to produce 100 kilo- watt-hours in Hilo is $5.00. The cost of operating a range depends upon the fuel used, the local rates, the techniques used in operation, the quantity of cooking done, and the methods of cooking used. Rate the range you are considering in the chart below. excellent, E.; good, 0.; and poor, P. first column. GENERAL -39- CHECK SHEET FOR GAS RANGES Name of Range Manufacturer AGA seal C? seal Price RANGE -height Dimensions-width -depth No. of burners Separate broiler Griddle Adequate cooking top No. of oven racks Satisfactory size of even gpermenpu Frame-welded —bolted Corners rounded Top and back seamless Grate, light weight and well-built Grates, easy to clean Insulated oven Tightly fitted oven door Automatic oven heat control Conveniently placed oven and broiler Location of vent opening Sturdy drawers Sturdy doors Sturdy legs Sturdy gas valve handles No. of positions How marked Where located Sturdy cooking top Automatic pilot light Burner tray, drip pan Simmer burner Count A sample rating is shown in the (The names of the range and Co. are fictitious.) Built-well Corruna Yes No $155.95 h2§n 36" 28—1/8" Four Yes No Yes Four Yes Yes Yes Yes Yes Yes Yes Yes No Yes Back Splash None Yes Yes Yes Three Clear Front valve panel Yes Yes Yes Yes - ho _ Check Sheet for Gas Ran es: Cont.-- Burner arrangement No. of standard No. of Giant Finish Exterior Interior Ease in Cleaning Safety features Staggered Three One Porcelain enamel Porcelain enamel Yes Yes -241- Cooperative Extension'Work in AGRICULTURE AND HOME ECONOMICS TERRITORY OF HAWAII HOME EQUIPMENT INFORIATION Series No. 2 GUIDE FOR NONE DEMONSTRATION AGENTS THE SELECTION, USE AND CARE 0E YOUR GAS RANGE Compiled by Betty Zane East Hawaii Home Demonstration Agent July 1953 a. °3 0n 0.0} -112- 6 IE SELECTION, USE AND CARE 0? YOUR GAS RANGE J Objectives of unit: 1. 6. Understand the source of gas and its uses. To recognize the importance of the reliability of gas range manufacturer and dealer. Appreciate kinds of metals and finishes for easier care and efficiency of gas ranges. Appreciate construction features for easier care of {as ranges. Understand and appreciate seals of aoorovals of gas '3 1”" _ C‘ ranges. Appreciate that careful selection contributes to the economy and usefulness of ranges. Know how to clean and care for gas ranges. Suggested Outline for Discussion--Demonstration of Gas Range: I. Gas-4What is it? A. Kinds of gases 1. Four main types of oases a. manufactured gas b. natu a1 gas c. manufactured and natural gas mixed d. liquid petroleum gas 2. Distribution of gas for home use a. piped gas-—no storage required b. liquid petroleum gas—-supp1ied in cylinders c. gas flow from source to appliance depends upon tendency of gas to diffuse from higher pressure to one of lower pressure _ d. supply distributed and maintained by local gas company S 3. Heating value of gas a. eXpressed in British termal units (Btu) heating value b. a therm is equivalent to 100,000 Btu 6 Feet and Th" "“ 1 ‘ T ' \ IL 0 I. Y: J 2' a _ ny , .OloCnOld Lquipment , pp. 137-165 and also Consumers' aeoorts, October, 1952. ’ -h3- h. Liquefied Petroleum gases a. Central system 1) gas supply is furnished by gas made from liquefied petroleum products consisting of propane and butane 2) gas distributed as butane-air mixtures from a central mixing plant through an all- welded steel distribution system mixture contains about 550 Btu per cubic feet an undiluted vapor of high heat value, between 2500 and 3200 Btu per cubic foot is used in warmer climates 5. Bottled gas E‘w VV a. Tank, portable and cylinder gas 1) gas is propane or butane or a mixture of t he two 2) derived from oil refinery and wet natural gas sources or from fractional distillation of natural gasoline 3) liquefied and shipped to distributing centers in special tank cars b. Distribution of bottled gas 1) from distribution point, gas is delivered to the home in cylinders containing h? to 95 pounds of the liquid 2) cylinders placed in cabinet outside the home or buried in the ground, connected through a pressure regulating valve to the house gas pipe system 3) some distributors fill cylinders at customer's rom a tank trunk, others replace used cylinders with fresh ones from the central supply.o B. How gas is measured. 1. The meter a. gas piped into the home from a distributing center 18 measured by a meter b. operates whenever gas is being consumed 2. Is measured in cubic feet -m- II. Important points to know about the gas range A. Materials used 1. In the cast-iron range the frame, legs, and top are cast, but the panels are usually of sheet iron a. the somewhat heavy construction holds its shape and is a most satisfactory base for the porcelain enameled surface 2. It may also be made of steel a. the strength and elasticity of steel permit manufacture of light weight ranges, which offers great resistance to repeated shock B. Types of Ranges7 1. Apartment type a. 20-22 inches wide, smallest range for family use b. h surface burners, no work surfaces, no storage space 0. basic model, no extra features d. deluxe model, few extra features e. price range dlSO-17O 2. Table top models a. 30 inches model 1) some work surface and storage 2) h burners, oven and broiler 3) instead of storage, some models have big ovens h) with or without special features 5) price range $180-230 b. 36—h3 inches model (standard model) 1) h-o surface burners 2) 1—2 broilers and ovens 3) may be basic or deluxe models h) price range dlSS-3SO 7 Consumers' Union, Summer 1952, price list. -15- c. 50 inches or larger 6-8 surface burners 2-3 broilers l-2 ovens features of all kinds good working surface and storage L price range p700-1000 O\\J'L 17w N H vvvvvv 3. Kodular units a. Burner, oven—broiler and storage units come separately b. Need not be installed together 0. Oven may be placed high or low as preferred d. Price range 1) 5130—250 for oven—broiler unit 2) $80—2OO for h burner unit 3) $125 for 3 burner unit h) duh plus for storage unit C. Standard vs. Deluxe 1. The average price of the ll standard h burner gas ranges Consumers' Union bought and tested was $160; the 12 deluxe models had an average price of $335 2. CU's tests showed that deluxe models could not be counted on to perform better than standard models, the reverse was true in a number of cases D. Cooking top may be of tlree types 1. Open, in which a grate, single or divided, is over the entire burner surface 2. Semi-enclosed, with each burner surrounded by a porcelain enameled bowl covered by a separate grate 3. Solid top, with lids E. Removable tray beneath top burners 1. Should have a raised edge . Easily cleaned, rust-resisting finish 2 3. A new model has burner, tray and lighting equipment welded together into one unit a. very easy to clean b. tray holds a quart in case of a boil-over I? l. -h6- -. Arrangement of burners Choice of burner arrangement depends on other work surfaces in your kitcnen and nearness to your a .nre ¢- *3 a. u, 6, or 8 burners may be purchased b. groupings vary, select according to needs In 3 burner ran 0, h of the burners mfy be replaced by a built-in griddle, with or without a broiler space beneath C. Grates l. 2. H. Size 1. 2. 3 Should be sturdy, light in weight to absorb as little heat as possible Square disk of heat-resistant glass over center of some of the surface burners, protects burners from soill overs and is an adequate support for utensils of burners Giant for rapid heating and for large utensils Repular for general cooking in average size utensils Signer burner I. Lighting the burner 10 2. Host ran es are equipped with automatic lighters for the surface burners May be necessarv to use a match for igniting a burner J. Flame adjustment 1. 2. III. Ovens l. 2. Correct adjustment of burners important Call a service-man immediately for proper adjustment vpes of ovens depending on methods of heating Semi—direct-burner is under a bottom or baffle plate Circulating— the gases and air currents are directed by a system of flues. The outlet may be near the too or the bottom of the rear wall ‘ *u Size 1. 2. -m_ a. vent, usually located at top of rear panel with the opening at the back guard b. opening placed so that flue vapors will be directedzmay from the wall c. vent grill frequently is chrome finished; may be removable for ease in cleaning of ovens Host ovens are 16" wide and 1h" high, with varying depth, usually about 19" Some ranges have 2 ovens, one larger than the other Insulation of ovens 1. 2. 2o Oven {\JH Heat Usually packed with mineral wool or fiberglass which should be at least 1%" thick to prevent excessive heat leakage to the outside The longer the insulated oven is used at one tine, the greater the saving in gas Door of oven should close tightly and be so counter- balanced that it remains at any desired angle when opened racks Should have a positive stop that may be pulled out without tipping Materials used for rack construction should be rust- proof and stain resistant light Deluxe model with an electric light that is automaticallv opened Some with switch on the outside panel burner Similar in construction to surface burner A self-latching valve handle is mandatory on all gas ranges. regulator The thermostatic control of oven saves gas and time of the h-memaker Gives more uniform products -m- H. The broiler 1. Us ally of the drawer type with front panel that drops down . 2. Some ranges hzve a separate broiler burner, pan is attached to door of compartment and swings out when door is opened IV. Other convenient features of a gas range A. Deluxe models with special features lding top over surface burners en nsil drawers 01 iler and storage drawers on roller bearings dicator to indicate when surface burners are on Timer and clock Convenient outlets Deep well 0 okers 0 T1) 1" o o o HIII (:1 ’ii‘ :3 NOWFwNI-J o \. Seals of a1nroval and guarantees A. American Gas Ass'n. Laboratory (AGA) seal 1. Requirements for gas ranges set up by representatives of gas com3anies, Federal Covernment a encies, interested national technical societies, consumer organization, insurance interest, architects and the A.H. F. A_. 2. Uinimum requirements for safety, efficient performance and duraoility 3. 529 tests were established as requirements which ap_pliance must meet before awarded blue star seal of approval 8. The Certified Performance (OP) seal 1. Ianufacture of ”CP” certified performance range by number of con>anies, members of AC 2. Seventeen Specifications set u3 to provide certain standards i_n addition to basic safety and performance st2ndard requirement by AGA 3. C. I. and A. G. A. approval seals denotes best and latest features fors 3eed, convenience, flexibility and efficiency of range C. Guarantees 1. Reliable man1sfecturer will ha ave 5 year warranty on burners and l vea.r guarantee on whole range 2. 81y always from a reliaI3le dealer VI. -hg- Care and cleaning of range A. Range porcelain enamel ‘ * ~3 ~ ' i- han"es in 1. Should not be SUbJCCth to extreme e g temperature 2. 'fait until range is cool before cleaning 3. Is acid resistant but not acid proof h. Wipe immediately with dry cloth or paper towel to prevent permanent stain 5. Use mild soap, cleansing powders will scratch 6. Use baking soda if stains are stubborn 7. Rinse and dry thoroughly Top burners l. ‘H pe off after each use 2. lfLa bad Spill over occurred, remove burners and wash with mild soap and water 3. Grates and aeration pans may be washed too h. If ports become clogged, clean with stiff brush or gently insert small wire Broiler l. R move broiler pan and grid soon after use 2. When cool, wash in warm, soapy water 3. Fine steel wool and fine cleanser may be used to remove stubborn spots 2 move broiler pan from even when oven is in use £2" Oven '._.J Wipe inside walls and door with damp cloth when even cools Clean oven racks, dry thoroughly Oven bottom may be removed when even is cooled, wipe clean Never place oven bottom in water Be sure oven bottom snaps into proper position when replaced . If Spill-overs have been left to accumulate on even bottom, remove by saturating a cloth in a solution of household armonia and place it over the spot b)!\) O . O\\nI—" O 10. ll. 12. Fconomics, February, 19S? pp. 38-39, 5—66. _ SO - R;1UPFICF IE I”? SUP L“”‘"TP*l IUFCRIATISN FOR TU UCUI DFX”USI-H11'I ASEJT F0 HF LFSS-R on, "SULUCTION, USfi ANS CARE OF IflU7 GAS PANGF‘ American tonaqna Approval Bequiwpmrnts for Domestic Ca 3 .1es, Azerican Gas Asseciation, Inc., l;-§2, Laoorato ry 1C3 2 1. 62nd Street, Cleveland, Ohio. Baragar, A. 3., "Selecting Your Gas Stove", Circular 55, September 1937, University of IIebraska, College of Agricultural F3Xperi1nent Station. ”The Care of the Range", Home Service Division, Philadelphia Gas Uorks Co 3any, 19:11. "Fhe Ce 8 Range", what's} Iew in Home Fcenomics, Vol. ll, No. 6 3 February, 10h7,p Up. 7591 C2. "pea urj_n g the Gas anre", I'hat's New in home Teonomics, Vol. 1h, t No. 6,? ebruary, lOFO, pp .SU—hl. A s Renve", 'Vhat's er in Home Fconemics, Vol. 17, No. h, ‘ ' (“ 3’. ‘i v 1' f L.“ r'1 April, lySB, I alt 2, pp. 27-31. “'11 T 1:1e Unme nanag e1ent Class fakes a Look at Today‘s Gas "an “CBS": TY Khet's er in here cenemics Vol. lL, JO. 6, February, 1952, pp. hO—OO. Noyes, Uel n and Arlean Pattison, ”When You Buy Household Equip- ment", Agric lt1ral Extension Service, State College of Washington, Dullman,’:7ash1_ngton, ”xt. Limeo. 1039 Feet, L. J., and Thye, L. 8., Ho‘sreelI Fquipment, New York, Joh hlle ano Sons, Inc., léiw "Ratings of 23 Gas Ranges", Consumers' R ort, October, l?§2, 17:10, pp. h52-h60, "Selection, Use and Care of the Gas Range",'fihat's New in Home ") It'Tr-3 ' 1 1? r“ I 1 - ‘ use leir “01ern Range", A ricultuia l Fxtension Service, Iowa State, Ames, Iowa, January 3, 19h9, H‘ *223. -51- ILLUSTRATIVE HATTRIAL Cas Ranges Plate 1. Types of Ranges. Note style of range, size, capacity of cooking top and oven, arrangement of burners, position of broiler unit, type and position of switches and convenience features. 1A. Apartment type range. 13. Deluxe large capacity burners, double ovens. 10. Standard table top model. 13. Deluxe model with grill and swing—out broiler. 1?. Deluxe laree capacity burners, double ovens. 1F. Hodular Units, separate oven, broiler and surface units. 16. Deluxe range with left side grill. 1H. Deluxe large surface 6 burners, double broiler units. Source of material: lA-D and 1G -— Magic Chef. American Stove Company, St. Louis. 1E and H--Caloric Stove Corporation, Topton, Pennsylvania. 1F-—Chambers A.I.A. File No. 35-0-11, Chambers Products, Inc., Indianapolis, Indiana. Plate 2A. Top of range convenience features. 2B. Top of range convenience features. Source of material: Tappan --Tappan Stove Company, Mansfield Ohio. Kagic Chef—-American Stove Conpany, St. Souis. Roper--Geo. D. Roper Corp., Rockford, Illinois. Caloric--Caloric Stove Corporation, Topton, Pennsylvania. Universal--Cribben and Sexton Company, Chicago, Illinois. Plate 3A. Oven Safety and convenience features. 3B. Broiler convenience features Source of material: Universal—-Cribben and Sexton Company, Chicago, Illinois. Magic Chef--American Stove Comoany, St. Louis. Illustrative material: Cont.—- Plate AA. Lifetime Guarantee of a gas range. LB. Construction of frame of a gas range. 5 urce of material: Caloric—-Caloric Stove Corporation, Topton, Pennsylvania. Roperu- Geo. 1‘. Rover Cori-1., ROCK-ford, Illinois. Plate SA. Fxclusive feature in a gas range. 58. Special feature in a gas range. Source of material: Universal-Cribben and Sexton Cemoany, 700 N. Sacramento Blvd., Chicafo 12, Illinois. UNIT III. LESSON—JSELEZ‘C‘I‘ION 11.317) CARE OF 111 1331.211 F‘JRIIITURE” Project Leader's Guide Selection and Care of Rattan Furniture Before giving the lesson, study Home Furnishing Circular No. 3, "Selection and Care of Rattan Furniture," and the Guide for Home Demonstration Agents, "Series 3." .— Discuss Points Show or Do Teaching Aids 1. Uhat is rattan? Use pictures to illustrate. Plate 1A. 2. How is rattan prepared? Plate 2A. a. cutting. Plate 3A, b . drzdng‘ . Plate LIA . c. removal of bark Plate SA, e. sorting f. bleaching 3. Assembling of the furniture at the factory. Plate 6A-D. h. Grades of rattan. 5. Types of furniture Discuss various made. uses of rattan. 6 Selection of ratta ’ r ’ ‘ . . , - n Pa.e . ‘ ' fa“ .twfi I a Chair and Snow pictures 11n1 1-8. Deint out bu1' e I 1 . Jlno of wicker and questions. reed rattan furniture. 7. Care of rattan furniture. 1,. Claims and Federal Trade Commission rulings. - Ch _ Cooperative Extension Work in AGRICULTUR? AND HOME FCONOEICS ~uLl TERRITORY OF HAWAII Home Furnishings Circular No. 3 emotion Arm CAR}: or awn-111 FT mu‘mma 0') What is Rattan? Rattan is a vine which is found in India, Burma and the Philippines. Its scientific name is.2§1321§3 and we all know it by the name , RATTAN . Host of the rattan furniture found in Hawaii are imported directly from the Philippines. Only a few small pieces of furniture are made locally in Honolulu. The processes of preparing rattan for the furniture factory are very interesting. Natives in India, Burma and the Philippines go into the forests and cut the rattan vine into twelve to thirty feet lengths. These are dried and the bark and thorns are removed. The bark is treated and is known as rattan "cane." It is used exten- sively as material for seats of chairs, davenports and for binding joints in furniture. The wood part, inside the bark is also treated and the finished product is known as the "reed." The next step in the process is the washing and sorting of the rattan for size and quality. It is sulphured to bleach the color and prevent infection by insects. Then it is packed for shipment to the United States to furniture factories or to the factories in Manila. _ 55 _ Construction of Rattan Furniture The raw rattan is washed, sorted and cut into desired lengths decided upon by the particular pattern being used. It is then placed in the steam chamber of a boiler until it becomes soft and pliable. After the steaming, the rattan is bent around a shaped form. Assembling the Parts The frame construction is held securely by screws and dowels. Then the joints are bound by hand with splint rattan cane. This re- inforces the frame construction. To date, rattan is available only in natural color. The finished piece is sprayed with Spar varnish and hand rubbed to a nice natural finish. Cpholstering follows in the case of chairs or other sitting pieces. Grades of Rattan There are four grades of rattan: The prime grade, which is freer of spots and markings, lighter in color and more uniform in the . . _ . .L . f1 - . r1 - JOlntS, the 2 and 2B and 3 are poorer qualities 01 rattan with respect L _, . A , . A 1. . UO the cuaracteristics noted above. This information is seldom Specified on the label. Types of Furniture Made Rattan is made into furniture of all descriptions—-chairs, tables, stools, serving carts, shelves, chest of drawers, credenzas, desks, settees and sofas. Accessories such as lamps, mirrors and vases are also trimmed with rattan. Selection of Rattan The ”uide for buying any piece of furniture might be used in buyini rattan. I c‘ x‘ . g 7 ('1 Ask vourself these ten questions when you are shopginb an. selecting your rattan furniture: O\\n4"l-“”\» N H . OW CO"\'1 0 I Care of Ra How are flat surfaces joined? How are the joints put together? Are lens and posts firm and substantial? Are the drawers well made? Do doors and table leaves fit? Have you examined th( backs and undersides? That about the casters? Do they pivot and roll easily? That is the quality of the mirror? How is the wood finished? Is the frame sturdily made with the ends of fibers securely and smoothly fastened to the frame? J-+., bUan Furniture It is recommended that at least once every two years a coat of varnish be out on the rattan parts and that the furniture be kept clean regularly by dusting and vacuum cleaning. If rattan parts are badly marked from use, sand over with fine sandpaper and refinish with clear spar varnish. Rattan furniture manufacturers do not recognize any claims for deterioration or warpage due to eXposure to sunlight or salt air. They will also not assume any responsibility for fading of all up- holstered materials used. -57- Cooperative Extension Work in AGRICJLTURE AND H01? ECCNTMICS TEREITQRY OF HAHAII HOME FURNISHINGS INTORHATION Series No. 3 GUID] FOR HOME DEMONSTRATION AGENTS RA TTAN F URI‘TI 'KTRE Compiled by Betty Zane Eas Hawaii Home Demonstration Agent July 1953 SFLECTION AND CARE OF RATTAH FUEHITURB Rattan furniture is made principally of three materials, rattan, rattan cane and upholstery materials. Rattan is a product of Calanus or Daemonoroos, a vine which is found in India, Burma and the Philippines. There are some 203 species in the genus, inhabiting tropical and sub—tropical Asia, Africa and Australia. The two major types used for furniture are the Philippine and the East Indies rattan. The Philippine rattan is larger in size than the East Indies and it can take a lighter, softer finish, Philippine rattan itself is more porous and the markings are less distinct. East Indies rattan is small in diameter, has very distinct markings and is easily distin- guished by the yellowish shiny bark. The rattan vine is protected by vicious, strong hooked thorns, this vine stretches out and climbs sometimes, to a height of 600 or more feet. (Plate IA) How is Rattan Prepared? Rattan is usually cut about three feet above the ground. The remaining shoot continues to grow and in seven years reaches suffi- cient maturity so it can be cut again. The natives cut the vines into twelve foot to thirty foot lengths for drying and use particular care not to touch the vine of thorns. (Plate 2A) After several days of drying, the sun and air have shriveled the bark and taken much of the sting fr~m the thorns. Rattan assumes a U'I \0 yellow color when dry. (Plate 3A) Following a method used many years ago, the natives pull the rattan across a notch that is cut in a tree. This pulling removes nest of the bark and the thorns. The bark is removed and treated and is known as rattan "cane." It is used extensively as material for seats of chairs, davenports and for binding joints in furniture. The wood part, inside the bark is also treated and the finished product is known as the "reed." The slender stems of the rattan rarely exceed an inch in dia- meter, generally they are much smaller. A distinct ring is always present at the junction of the sheeting leaves with the stem. Today the natives must so deeper and deeper into the jungle to find the vine in sufficient quantities and transporting rattan to Coastal regions is a real shipping problem. It must now be floated down on the mountain streams or carried on horses, buffalo or oxen. Sometimes the terrain is so rough that it is necessary for the natives to carry huniles of rattan on their backs over miles of wild country to easie m ans of transportation. (Plate hA) From the Coastal regions, rattan is shipped to Macassar, Singapore or Hanila, where it is washed, sorted for size and quality and sulphured to bleach the color and prevent infection by insects. (Plate 5A and SB) The last stej is the packing for shipment to the United States where the agents select the top grades for shipment to the factory. At the Factory The raw rattan arrives in the United States in twelve to sixteen foot lengths and upon arrival is washed, sorted, sanded and cut into _ 60 _ the lengths decided upon by the particular pattern being used at that particular time. After the rattan is cut, it is placed in the steam chamber of a boiler where the steam makes the rattan soft and pliable. After the steaming, the rattan is bent around a desired form. It is then ready for mill work processes. Holes are drilled for screws, boring is done for dowels and it is fine-sanded. Assembling The parts are ready to be assembled. First, the frame construc- tion is held securely by screws or dowels. Then the joints are bound by hand with splint rattan cane. This reinforces the frame construe; tion. (Plate 6A-D) To date, rattan is available only in natural color. The rattan furniture piece is sprayed with spar varnish and hand rubbed to a nice natural finish. Upholstering follows in the case of chairs or other sitting pieces. Grades of Rattan There are four grades of rattan: The prime grade, which is freer of spots and markings, lighter in color and more uniform in the joints; the 2 and 2B and 3 are poorer qualities of rattan with respect to the characteristics noted above. Most furniture in peace time is made of grades 1 and 2. Types of Furniture Made Rattan is made into furniture of all descriptions--chairs, tables, stools, serving carts, shelves, chest of drawers, credenzas, - 61 _ desks, settees and sofas. Accessories such as lamps, mirrors and vases are also trimmed with rattan. Selection of Rattan Furniture The guide for biying any piece of furniture might be used in buying rattan. Ten questions to ask yourself when buying furniture are listed in the Better Buymanship pamphlet of the Household Finance Corporation.8 These are as follows: 1. How are flat surfaces joined? 2. How are the joints put together? 3. Are legs and posts firm and substantial? h. Are the drawers well made? 5. Do doors and table leaves fit? 6. Have you examined the backs and undersides? 7. What about the casters? Do they pivot and roll easily? 8. What is the quality of the mirror? 9. How is the wood finished? 10. Is the frame sturdily made with the ends of fibers securely and smoothly fastened to the frame? Care of Rattan Furniture. It is recommended that at least once every two years a coat of varnish be put on the rattan parts and that the furniture be kept clean reflularly by dustinr and vacuum cleaning. If rattan parts are badly marked from use, sand over with finesand-paper and refinish with clear Spar varnish. Claims "TI ' -1 .. . . naVing no control over tne elements or their chemical effects, we cannot and will not recognize any claims for deterioration or warpage 8 _Better Buymanship--Use and Care of Furniture, Household Finance Corporation, pp. 10-27. . ~ ‘4» Lb hp. 4. b 11‘" Uni _ 62 _ due to exoosure to sunlight or salt air. All cover fabrics are manufac- tured with the finest vat—dyes obtainable--however, we can assume no resoonsihilitv whatever for fading."9 This statement is made by FlCKS TDeed. Comoanv and is typical of other rattan manufacturers in the United Federal T ade Commission R ling_on Furniture The Federal Trade Commission in cooperation with the furniture industry, established a few rules in regards to forms of advertising, labeling, and descriptions of all kinds of furniture and are enforceable by law in interstate commerce. The rules state that: "Furniture in which eXQosed surfaces are of one wood, shall be designated by the name of that wood. "a "Furniture in which the exposed surfaces are 0: more than one kind of wood, shall be designated as to the woods used. "Note: "Exposed surfaces" mean those parts of a piece of furni- ture which are exoosed to view when the piece is placed in the generally accepted position for use."10 Furniture trade associations and Better Business Bureaus in the United States have prevailed upon retailers to adopt and to apply these rules so that now many ethical furniture dealers observe them in their advertising. However, the observance of the rules is not generally ajplied to tags which appear on merchandise. 9 "Fick Facts," Feed Reed Company, Cincinnati, Ohio. 10 iBetter Buymanship--Use and Care of Furniture, 9p. cit., p. 5. -63.. RFFERFHCE C”IDE AND SUPP FHTNTAQY IUFORIATION FOR TH“ KKK” DTL"YSTKATION ACFKT 30% TH? LFSSQH 0N, "RATTAH FURHITUHE" TDotter Burmanship—-Use and Care of Furniture, Household Finance Corporation, 919 N. hicrigan Avenue, Chicago, Illinois, pp. 5, 10-27. c clonedia Anericana, 1951, Few York American Corporation, n on. 22 rm fie Fnoyclopedia Britannica, 1768, Chicago, London, Toronto, Vol. u-7u1a; lB-thc. ”Ficks Facts" reorinted from Unholsterinw July 1951 Ficks 3 -. . l 2 i: 9 Reed .onoany, CinCinnati, Ohio. "Furniture of Romance,” Ficks deed Company, Cincinnati, Ohio, 99° 21 3° ”TrOpitany The émerican Chair Company, Manufacturer, Sheboygan, Wisconsin. AL} }J "U l—J Plate -6h- DIMSHMTFH‘fiUEKML Rattan Furniture la. The rattan vine is protected by vicious, strong hooked thorns, and this vine stretches out and climbs sometimes to a height of 600 or more feet. 2A. The natives cut the vines into twelve foot to thirty foot lengths for drying and use particular care not to touch the vine of thorns. 3A. ’The sun and air shrivels the bark and takes much of the sting from the thorns. Rattan assumes a yellow color when dry. ha. Transportation of rattan from the deep jungle to the Coastal Regions. 5A. Rattan is washed and sulphured to bleach the color and prevent infection by insects. SB. Rattan is trimmed and sorted for size and quality. 6A-—6D. Construction of rattan furniture. 7A. Sample of rattan. EA. Rattan Reed furniture. 0. ~ - . 0H. Rattan Wicker Peel furniture. of material: "Furniture of Romance" published by Ficks Reed Company, Cincinnati, Ohio. "Tropitan" published by the American Chair Company, hanufacturen,Sheboygan, Wisconsin. Problem H. S. r-, ~P (‘\ ,g. -, Yr L4('--1e, E'e Lat" L\o {to Planning Consumzr Educ tion 1:. for he Lgriculturil Extension Service ii Hrwaiw: "The lecred Bionic dr‘fi?‘ " Use 3.15.. Care of .59.: "Selectinn alt Chre Furniture." W 892