﻿XX 
  

  

  AMERICAN 
  HOMES 
  AND 
  GARDENS 
  

  

  December, 
  1907 
  

  

  Well 
  Chosen 
  Wall 
  Coverings 
  

  

  Nothing 
  adds 
  more 
  to 
  the 
  artistic 
  atmosphere 
  of 
  a 
  room 
  than 
  well 
  chosen 
  wall 
  coverings. 
  Harmony 
  of 
  

   color 
  should 
  be 
  the 
  key 
  note— 
  a 
  perfect 
  blending 
  with 
  the 
  general 
  color 
  scheme 
  of 
  the 
  whole 
  apartment 
  

  

  FAB-RI-KO-NA 
  

  

  ( 
  Trade 
  Mark 
  Registered 
  in 
  U. 
  S. 
  Pat. 
  Off. 
  and 
  i» 
  Pat. 
  Off. 
  in 
  Ot. 
  Britain) 
  

  

  WOVEN 
  WALL 
  COVERINGS 
  

  

  afford 
  an 
  artistic 
  background 
  for 
  any 
  decorative 
  effect. 
  The 
  shades 
  are 
  so 
  varied 
  and 
  beautiful 
  that 
  the 
  

   most 
  pleasing 
  color 
  combinations 
  are 
  possible, 
  while 
  the 
  strength 
  of 
  the 
  fabric 
  its 
  resistance 
  to 
  wear 
  

   and 
  tear, 
  make 
  FAB-RI-KO-NA 
  Woven 
  Wall 
  Coverings 
  extremely 
  desirable. 
  

  

  FAB-RI-KO-NA 
  colors 
  are 
  very 
  fas/. 
  No 
  other 
  woven 
  wall 
  covering 
  can 
  stand 
  the 
  "Sun 
  Tests" 
  

   that 
  prove 
  FAB-RI-KO-NA 
  colors 
  permanent. 
  Trade 
  Mark 
  "FAB-RI-KO-NA" 
  on 
  back 
  ot 
  goods. 
  

   For 
  all 
  who 
  contemplate 
  interior 
  decoration 
  our 
  experts 
  will 
  suggest 
  a 
  color 
  scheme 
  free 
  of 
  charee. 
  

  

  If 
  interested, 
  write 
  for 
  particulars 
  about 
  this 
  special 
  and 
  valuable 
  service. 
  

  

  Beautiful 
  Portfolio 
  of 
  ten 
  designs 
  in 
  color, 
  by 
  John 
  Taylor 
  and 
  John 
  Ednie, 
  sent 
  postpaid 
  for 
  10 
  cents. 
  

  

  H. 
  B. 
  WIGGIN'S 
  SONS 
  CO.. 
  12 
  Arch 
  Street, 
  Bloomf 
  ield, 
  N. 
  J. 
  

  

  FAB-RI-KO-NA 
  Woven 
  Wall 
  Coverings 
  are 
  known 
  and 
  sold 
  by 
  all 
  first-class 
  Decorators. 
  

  

  vessel 
  for 
  the 
  fermentation 
  is 
  a 
  closed 
  cask, 
  

   in 
  the 
  bung 
  hole 
  of 
  which 
  is 
  inserted 
  an 
  air- 
  

   tight 
  glass 
  tube, 
  not 
  too 
  small, 
  and 
  twice 
  bent, 
  

   with 
  the 
  shorter 
  arm 
  dipping 
  into 
  a 
  vessel 
  of 
  

   water. 
  When 
  no 
  more 
  bubbles 
  of 
  gas 
  rise 
  in 
  

   the 
  water, 
  the 
  fermentation 
  is 
  finished. 
  The 
  

   juice 
  is 
  now 
  allowed 
  to 
  settle 
  and 
  is 
  then 
  fil- 
  

   tered. 
  The 
  settlings 
  may 
  be 
  placed 
  upon 
  the 
  

   filter 
  first, 
  and 
  the 
  thin 
  juice 
  poured 
  on 
  until 
  

   it 
  runs 
  through 
  clear, 
  or 
  this 
  may 
  be 
  poured 
  off 
  

   from 
  the 
  settlings, 
  which 
  is 
  usually 
  the 
  quicker 
  

   and 
  better 
  way. 
  If 
  the 
  juice 
  is 
  not 
  yet 
  clear, 
  

   shake 
  it 
  up 
  with 
  the 
  residue 
  of 
  the 
  filtering, 
  

   or 
  add 
  skim-milk, 
  which 
  will 
  do 
  good 
  service. 
  

   In 
  boiling 
  the 
  syrup, 
  the 
  sugar 
  is 
  to 
  be 
  added 
  

   before 
  it 
  is 
  very 
  hot, 
  after 
  this 
  is 
  dissolved 
  in- 
  

   crease 
  the 
  heat, 
  and 
  boil 
  without 
  stirring 
  until 
  

   the 
  foaming, 
  which 
  will 
  be 
  violent 
  at 
  first, 
  has 
  

   ceased. 
  Take 
  off 
  the 
  scum, 
  and 
  pour 
  the 
  

   syrup 
  carefully 
  through 
  a 
  piece 
  of 
  flannel 
  into 
  

   bottles, 
  cork 
  these 
  well, 
  and 
  set 
  away 
  in 
  a 
  

   cool 
  dark 
  place. 
  

  

  Red 
  currant 
  juice 
  is 
  often 
  used 
  to 
  disguise 
  

   the 
  taste 
  of 
  seltzer 
  water 
  or 
  other 
  medicines 
  ; 
  

   it 
  gives 
  a 
  pleasant 
  acid 
  flavor 
  and 
  is 
  refresh- 
  

   ing 
  and 
  stimulating. 
  

  

  To 
  prepare 
  black 
  currant 
  juice, 
  boil 
  two 
  

   quarts 
  of 
  the 
  currants 
  in 
  one 
  quart 
  of 
  water 
  

   until 
  all 
  have 
  burst. 
  Do 
  not 
  boil 
  too 
  hard 
  ; 
  

   if 
  the 
  fruit 
  become 
  a 
  mash, 
  the 
  juice 
  will 
  not 
  

   be 
  clear. 
  When 
  the 
  currants 
  are 
  soft, 
  put 
  

   through 
  a 
  sieve 
  and 
  filter. 
  For 
  each 
  pound 
  

   of 
  juice 
  take 
  three 
  quarters 
  of 
  a 
  pound 
  of 
  

   sugar, 
  dissolve 
  this 
  in 
  the 
  juice 
  before 
  heat- 
  

   ing, 
  and 
  then 
  boil, 
  with 
  skimming, 
  about 
  half 
  

   an 
  hour. 
  Put 
  the 
  syrup 
  into 
  the 
  bottles 
  as 
  

   hot 
  as 
  possible, 
  and 
  let 
  it 
  cool 
  in 
  them. 
  Thus 
  

   a 
  skin, 
  or 
  film, 
  will 
  be 
  formed, 
  which 
  will 
  

   help 
  to 
  preserve 
  the 
  syrup. 
  When 
  cool, 
  cork 
  

   the 
  bottles, 
  and 
  keep 
  in 
  a 
  cool 
  place. 
  Black 
  

   currant 
  juice 
  is 
  sometimes 
  used 
  as 
  a 
  remedy 
  

   for 
  a 
  cough. 
  

  

  In 
  making 
  marmalade, 
  the 
  currants 
  are 
  to 
  

   be 
  pressed 
  through 
  a 
  sieve. 
  For 
  each 
  pound 
  of 
  

   the 
  pulp 
  take 
  thirteen 
  ounces 
  of 
  the 
  best 
  

   crushed 
  sugar, 
  and 
  boil 
  to 
  a 
  jelly 
  over 
  a 
  not 
  

   too 
  hot 
  fire. 
  When 
  it 
  will 
  "jelly" 
  on 
  the 
  

   spoon, 
  remove 
  from 
  the 
  fire 
  and 
  put 
  into 
  jars 
  

   hot. 
  Do 
  not 
  boil 
  it 
  too 
  hard, 
  as 
  the 
  color 
  and 
  

   flavor 
  will 
  be 
  injured 
  thereby. 
  Let 
  the 
  jars 
  

   stand 
  about 
  forty-eight 
  hours, 
  then 
  cover 
  the 
  

   surface 
  with 
  strips 
  of 
  parchment 
  paper 
  dipped 
  

   in 
  rum 
  or 
  in 
  alcoholic 
  salicylic 
  solution, 
  and 
  

   close 
  the 
  jars 
  with 
  stiff 
  paper 
  or 
  a 
  bladder. 
  

  

  Marmalade 
  can 
  also 
  be 
  made 
  from 
  black 
  

   currants, 
  reckoning 
  one 
  hundred 
  pounds 
  of 
  

   currants 
  to 
  fifty 
  pounds 
  of 
  sugar, 
  and 
  cooking 
  

   as 
  described 
  above. 
  In 
  Germany, 
  especially 
  

   in 
  the 
  Rhine 
  countries, 
  both 
  red 
  and 
  black 
  

   surrant 
  marmalade 
  are 
  eaten 
  with 
  bread, 
  also 
  

   used 
  for 
  tarts 
  and 
  puddings. 
  — 
  Pure 
  Products. 
  

  

  Colonial 
  Houses 
  

  

  FOR 
  MODERN 
  HOMES 
  

  

  A 
  collection 
  of 
  designs 
  of 
  Houses 
  with 
  Colonial 
  

   (Georgian) 
  details 
  but 
  arranged 
  with 
  modern 
  com- 
  

   forts 
  and 
  with 
  the 
  completeness 
  of 
  the 
  twentieth 
  

   century. 
  

  

  Written 
  and 
  Illustrated 
  by 
  

   E. 
  S. 
  CHILD, 
  Architect 
  

  

  They 
  show 
  large, 
  correctly 
  drawn 
  perspectives, 
  

   full 
  floor 
  plans, 
  and 
  complete 
  descriptions, 
  with 
  

   estimates 
  of 
  cost. 
  The 
  designs 
  are 
  new, 
  original, 
  

   unique, 
  consistent, 
  but 
  not 
  stiff 
  nor 
  constrained. 
  

   Made, 
  not 
  by 
  an 
  artist, 
  but 
  by 
  an 
  architect. 
  They 
  

   combine 
  beauty 
  of 
  exterior 
  with 
  complete 
  and 
  

   convenient 
  interiors, 
  with 
  Kitchens, 
  Laundries, 
  

   Pantries 
  and 
  Closets 
  carefully 
  and 
  skilfully 
  con- 
  

   sidered. 
  

  

  If 
  you 
  are 
  at 
  all 
  interested 
  in 
  the 
  subject, 
  you 
  

   ■will 
  enjoy 
  this 
  publication. 
  

  

  PRICE, 
  Postpaid, 
  TWO 
  DOLLARS 
  

  

  MUNN 
  ty 
  

  

  361 
  Broadway 
  t 
  

  

  COMPANT 
  

  

  t 
  New 
  Tori 
  City 
  

  

  