REFRIGERATORS

It is poor economy to try to get along with an old or inferior refrigerator. Inadequate or inferior cooling equipment is very expensive--for it means both loss by the spoiling of foods and damage to the reputation of a store. Nothing renders customers more suspicious of a grocery store and its stock than butter which smells "queer"--and many other items are equally susceptible. The butter may be perfectly wholesome and the foreign odor merely a taint borrowed from some other article in the refrigerator, but the storekeeper gets the worst of the doubt every time. And, again, the suspicion may be justified, for a poor refrigerator is liable to damage more than it saves.

The main points to be looked for in choosing a refrigerator are:

(1) The most complete general insulation possible--so that the ice is not wasted.

(2) Thorough internal circulation of dry air--which is essential to the proper keeping of foods.

(3) Correct inside arrangement and insulation--so that the odor of one thing does not permeate the other.

(4) Convenience of arrangement--compartments, shelves, etc., to suit the business.

(5) Sufficient space--for it is expensive parsimony to purchase a refrigerator so small that a little extra stock will over-crowd it.

(6) Neatness of appearance--to make a good impression on your customer.