aye AMERICAN HOMES AND GARDENS 
a feature throughout the house. ‘The owner’s chamber is 
provided with a fireplace, and from here access is gained 
to the outdoor sleeping porch. The house complete cost 
$6.500. 
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THE BUILDING OF BRICK 
(Continued from page 343) 
one particularly beautiful dining-room with woodwork of 
white enamel and richly furnished with old mahogany. 
This wonderfully attractive room was floored with large 
dark red brick of the sort known as ‘“‘quarries,’’ while the 
deep fireplace was lined and faced with a very long narrow 
brick of a most beautiful rough surface colored a blue 
gray. 
But any plea for brickwork in country or suburbs would 
be incomplete, without at least a suggestion of its beauty in 
the garden or the grounds which surround the home. The 
well-known gateways at Harvard with their beauty of 
wrought iron and walls and pillars of brick are among the 
earliest and most successful of good brick building in 
America during the past twenty-five years. These entrances 
to the Harvard campus may well offer a suggestion for 
the entrance to the grounds—large or small—of a sub- 
urban home, for such is the nature of brick, that the small- 
est and simplest piece of building may possess a charm and 
beauty out of all proportion to its cost if the designing be 
carefully thought out and the work done with the art of a 
true craftsman. ‘Then the walls which should surround 
every well-regulated garden or which should certainly 
screen every well-designed service entrance combine beauty 
with utility when built of brick, and if the buildings 
themselves are of brick and if the entire composition 
possesses that unity of effect which is the secret of all 
skillful designing, the result may be beautiful indeed. 
The use of brick for walks and garden paths is too obvious 
to require mention, but a word should be said regarding 
garden accessories, the selection and placing of which do 
so much toward making the garden the spot of beauty 
which it should be. Small pools for Lilies or other water 
plants are often lined with brick for it has been found that 
brick, particularly of a dark color, affords an excellent 
background for growing plants and seems to deepen the 
basin in which the water is held. Fountains of any kind 
are particularly beautiful with brick as a setting, and some 
very successful wall-fountains have been arranged by plan- 
ning a background or setting of brick for some fragment of 
old marble or even a good cast of heavy plaster or terra 
cotta suitably treated, the design being of dolphins, a lion’s 
head, or even merely a decorative molding around a piece 
of small pipe. 
The use of brick in American home-building is a subject 
of so many aspects and of such importance from the stand- 
point of true economy as well as that of beauty, that it 
should receive careful study from anyone who is interested 
in home architecture, as well as from the architect to whom 
is intrusted the important matter of planning a country 
home. 
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KEEPING A FEW PHEASANTS 
(Continued from page 365) 
only a limited number can be commended to the amateur. 
Probably the kind most commonly and successfully raised 
is the Ring-necked pheasant, a native of China. The 
Golden and Lady Amherst breeds are very satisfactory and 
the cocks are extremely handsome. The Reeves pheasants 
October, 1912 
may be added after a time, being popular on account of its 
wonderful tail feathers, which frequently exceed four feet. 
Other varieties are English, Swinhoe and Silver. The 
pheasant commonly called the Mongolian is really the Ring- 
necked. 
ODDS AND ENDS IN FRUIT 
By PHEBE WESTCOTT HUMPHREYS 
woq]|IL1EN the supply of small fruits and berries 
of Spring and Summer, and the Autumn 
peaches and grapes have failed to fill the 
preserve closets, and we must provide the 
canned delicacies to be utilized for Winter 
desserts, there is still abundant emergency 
fruits to be utilized in November. The preserving citron is 
now at its best, and the practical housewife will make some 
of her most delicious conserves from this seemingly tasteless 
melon. ‘The various pears commonly ignored as of little 
value when simply used as comparatively insipid canned 
pears will take a front place among satisfactory fruits 
when their possibilities are appreciated in the form of 
candied pears, rich-flavored ‘‘chips,” and pickled, preserved 
and spiced dainties. The late quinces and crabapples, the 
little yellow preserving tomatoes, and even the small firm 
varieties of the red tomatoes, will all contribute appetizing 
delicacies when the knowledge of their preparation includes 
spicing and flavoring ingenuity. 
PEAR NOVELTIES 
EARS canned in a simple sugar and water syrup should 
be provided in quantity for the preparation of dainty 
desserts for Winter use; and while the October pears are 
at their best—on being gathered just before “hard frosts’ — 
they may be served in many ways with the stewed fruit as a 
foundation. Cut small rich-flavored pears in quarters, or 
the large hard pears in thin slices or small dice; and cook in 
a little water until tender, adding sugar just/before they are 
done to form a rich syrup. Line individual dessert dishes 
with lady fingers, cover with a layer of the pears and the 
thick syrup. Heap over the pears a puff of whipped cream, 
dot with chopped almonds; and this dainty “pear trifle” or 
‘pear surprise’ will form a dessert demanding frequent 
repetition. 
PEAR PORCUPINES 
HERE are two quaint and appetizing methods of form- 
ing “porcupine pears;’’ one for future use, and one for 
immediate serving. For the former select small pears that 
can be used whole and quickly cooked tender. Rub each 
small pear thoroughly, remove the stems and blossom end, 
but do not pare or core. Then stick whole cloves in the 
pears, on all sides; inserting the cloves deeply into the 
pears with only the blossom end showing. ‘Then prepare 
a good spicy syrup in the proportion of one-half pint of 
vinegar to every cupful of sugar, and a generous bit of 
stick cinnamon. Boil the clove-pierced pears gently in the 
syrup untill they are thoroughly tender, without loosening 
the cloves. Seal in wide mouthed jars; and when served 
during the Winter the whole pears will not only present 
a novel appearance, but will have a peculiarly delicious flavor 
from the softened cloves, and the spiced syrup. 
When prepared as a dessert for immediate serving, the 
porcupine pears may be stuck full of sliced almonds, instead 
of the cloves. Shell and blanch large almonds, and cut them 
carefully with a sharp knife into lengthwise strips. Cook 
in plain sugar and water syrup small pears used whole, or 
large ones cut in half. When tender remove from the syrup 
and stick the pears full of the almond chips. Dissolve half 
a box of gelatine in water, add to the hot syrup; flavor with 
almond. Place the gelatine syrup in a flat, shallow dessert 
dish, and set in the ice box. When cold and firm place the 
syrup porcupine pears on the gelatine, and serve very cold. 
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