The Press., 1892-07-07
THE HOUSE OF THE FUTURE.

Just at this time, when the grasshopper is a burden and the kitchen range sug- gests thoughts of the eternal burnings, an account of George Peabody's new house in Brooklyn, N. r., may be readable. MT. Peabodys house is an electrician's dream There isn't a lamp, gas-burner, stove, a range, furnace, coa1-cellar, nor an oil can in it or about it.
 When MT. Peabody wants light, he presses the button. and incandescent bulbs glow wherever he wishes,-in the cor nices, in the ceilings, along stairways, in closets. There isn't chandelier or ''fix- ture" in the house, the lights being set in the walls or ceilings.
 When he wants to warm @ room he touches another button and current o1 fresh air from outdoors, heated by pass ing over three coils at the end of each pipe, flows into it.. Does he wish to cool the room? Another. button is at hand, pressure on which sends a current of air cooled by an ammonia apparatus and an electric blower through the same pipes which otherwise convey warmth.
 His kitchen is delight to the eye and the body. We quote from The Recorders description of it:-
 Originally, MT. Peabody's kitchen, like most culinary departments, was possessed of range. It was 8 good range. No one had any fault to find with it. But it has outlived it's usefulness in Mir. Pea body's kitchen, and the place will know it no more. In it's stead there is mar ble slab. Large, polished, without ir- scription-that slab is nevertheless the tombstone of the defunct range.
 Near it is switchboard, with lot of little "plugs" attached to long cords. When the hour arrives to begin the prep arations of, say dinner, the took produces @ sheet iron oven, around which is hol- low coil. This she places on the marble slab, and connects the coil with the switch board by means of one of the cords.
 Talk about an even heat! There isn't the variation of fraction of 8 degree, ex- cept as it is regulated by the cook. So that whatever is cooked in that oven, be it fish, flesh or fowl, is bound to come out right with ordinary care.
 The broiler has coil on both sides, so that there is no turning of the meat, but one simultaneous broil for the whole thing. Each frying pan has it's own par ticular coil, and there are plenty of wires from the switchboard to cook the most elaborate dinner. In this way there is no moving the potatoes or the beans around to get them on ssthe hottest part of the stove," nor any scorching of the corn be- cause the fire must be hot for the squash x,i, ich ic nn it's own hook, so to speak, and receives just the particular treatment it needs.
 When the cooking is over each utensil can be cleaned and put away, the tomb stone can be washed and rubbed clean, and there is the whole kitchen as spotless as electricity can make it.
 There are two boilers for heating water. One is surrounded by 8 coil which is heat ed by a current In the other is an iron ball as large as mans hat, and through it there is an opening so as to give more heating surface. This ball is insulated on the outside, but gives out the heat which it receives through the wire from the switchboard. When the boiler is filled the hot,iron ball heats the water in very short order.
 Every one of these receptacles can be kept perfectly clean, as there is no smoke or sOOt, nor ashes. There is never any building of fire, nor coaxing it to burn. With the turn of thumb your culinary machine is running, and with the same gesture it is set at rest.
 ssIroning day. has also lost it's terrors in that laundry. The one flatiron needed is simply hooked on to flexible wire, and it will keep hot as long as the con- nection continues, or as long as the iron lasts. Nor will it 1adiate heat enough to make the work disagreeable.
 We don't know whether the coming man will smoke or not. That's a ques, tion which hasn't yet been settled. But the coming woman will have house run" by electricity, or else we are great. ly mistaken in her practical good sense.