290 



Popular Science Monthly 



&-^ 



An Open Shelter for the Yard or 

 Flat Roof of a Building 



THE flat roofs of tenement and apart- 

 ment houses in large cities are often 

 used as breathing places by the tenants. 

 Shelters can be built 

 upon them at small 

 cost as protection 

 from sun and rain. 

 Our illustration 

 shows one of these 

 shacks, which is the 

 result of the cam- 

 paign for the preven- 

 tion of tuberculosis 

 by the New York 

 State Department of 

 Health. 



In the construc- 

 tion, 2 by 4-in. tim- 

 bers are used for the 

 frame, and sid- 

 ing boards for 

 the back and 

 sides. The front 

 of the shack 

 should face 

 slightly to the 

 east of south 

 and be left 

 open, but it 

 should be pro- 

 vided with a 

 canvas curtain, 

 tacked on a 

 roller so that it 

 may be closed 

 in stormy 

 weather. The 

 most economi- 

 cal materials are 

 rough boards 

 for the frame 

 and tar paper 

 or something 

 similar for roof- 

 ing. The material list 



4 sills, 12 ft. long by 2 by 4 in. 



5 floor joists, 12 ft. long by 2 by 4 in. 

 14 studs, 14 ft. long by 2 by 3 in. 



5 plates, 12 ft. long by 2 by 3 in. 

 I front plate, 12 ft. by 2 by 6 in. 

 1 rail for sliding sash, 12 ft. long by 2 by 8 in. 

 9 rafters, 14 ft. long by 2 by 4 in. 

 300 ft. of novelty siding. 

 250 ft. of shiplap roof boards. 

 3^ roll of roofing material. 

 10 pieces of i-in. round for roofing. 

 1 canvas curtain on roll. 

 4 sliding sash; I casement sash and frame. 

 Strips of sliding sash, hardware and paint. 



Sterilization Is the Essential Factor 

 in Canning Vegetables 



THE great secret of canning or preserv- 

 ing lies in complete sterilization. The 



air we breathe, the 



The flat roof space on tall buildings in all 

 cities provides an excellent place for the shelter 



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Plans for the construction of an open air shelter shack 

 for a yard or open air sleeping quarters on a flat roof 



as follows: 



water we drink, all 

 fruits and vegetables, 

 are teeming with mi- 

 nute forms of life 

 which we call bac- 

 teria, or molds, or 

 germs. These germs 

 are practically the 

 sole cause of decom- 

 position or rotting. 

 The exclusion of air 

 from canned articles, 

 which was formerly 

 supposed to be so 

 important, is unnec- 

 essary provided the 

 air is sterile or free 

 from germs. 

 The exclusion 

 of air is neces- 

 sary only be- 

 cause in exclud- 

 ing it we ex- 

 clude the germ. 

 In other words, 

 air which has 

 been sterilized 

 or freed from 

 germs by heat 

 or mechanical 

 means can be 

 passed continu- 

 ously over 

 canned articles 

 without affect- 

 ing them. 



Germs which 

 cause decay 

 may be divided 

 into three classes 

 — yeasts, molds, 

 and bacteria. 



Yeasts are easily killed, so they can be left 

 out of consideration in canning vegetables. 

 As a general rule, molds are likely to attack 

 jellies and preserves. The spoiling of vege- 

 tables is due primarily to bacteria. Bacteria 

 are also much more resistant to heat than 

 yeasts. They thrive in products like milk 

 and in meats and vegetables rich in protein, 

 such as peas, beans, etc. Keeping these 

 products at boiling temperature for about 

 1 hour, upon two or three successive days 

 will kill all bacteria, even the seed forms, 

 which are difficult to destroy. 



