XIV 



AMERICAN HOMES AND GARDENS 



May, 1 9 10 



\^E have published a "Gard- 

 • ' en and Lawn Cyclopedia" 

 which contains a great amount 

 of valuable information. 



Drop us a line. We'll be 

 glad to send you a copy. 



i^Tn^LECTRIC" Garden Hose 

 g^^ fits into the scheme of a 

 well kept place — whether 

 large or small. It suggests adherence 

 to the best standards in everything; 

 conveys an idea of thrift, stability, 

 good management. 



There is not, and cannot be, any other hose 

 like "ELECTRIC." Its manufacture is protected by 

 basic patents. Consists of alternating tubes — not 

 strips — of pure rubber and braided seine twine 

 vulcanized by tremendous pressure into a unified 

 fabric. "ELECTRIC" costs but little more than 

 other hose. Lasts three times as long. 



Electric Hose & Rubber Co. 



WILMINGTON, DEL. 



y!S;CTRfC HOS£&RUBBER''>v 



ALCOHOL 



Its Manufacture 

 Its Denaturization 

 Its Industrial Use 



The Cost of Manufacturing Denaturized Alcohol In Germany and 

 German Methods of Denaturization are discussed by Consul-Gcnerai 

 Frank H. Masmi in Scientific American Supplement 1550. 



The Use, Cost and Efficiency of Alcohol as a Fuel for Gas Engines 



are alily explained tiy H. Dirderidis in .S( ii-nt ijn . Inietican Siipple- 

 nioit 1596. Many clear diaf^rams accompany tlie text, Tlie article cun- 

 siders the fuel value and physical properties of alcohol, and gi\'es details 

 of the alcohol engine wherever they may be different from those of a 

 gasoline or crude oil motor 



In Scientific American Supplement 1581 the Production Of In- 

 dustrial Alcohol and its Use in Explosive Motors are treated at lenrih, 



valuable statistics beiii^ j,n\( ii uf the cost of manufacturing alcohol from 

 farm products and usiiig it in engines, 



French Methods of Denaturization constitute the subject of a good 



article published in SLientific American Supplement 1599. 



How Industrial Alcohol is Made and Used is told very fully and 

 clearly in No, 3, Vol. 95, of the Scientific American. 



The most complete treatise on the Modern Manufacture of Alcohol, 



explaining thoroughly the chemical principles which underlie the pro- 

 cess without too many wearisome technical phrases, and describing and 

 illustrating all the apparatus required in an alcohol plant is published in 

 Scientific American Supplements 1603, 1604 and 1605. The 

 article is by L. Baudry de Saunier, the well-known French authority. 



In Supplements 1607, 1608, 1609 we publish a digest Of the rules 

 and regulations under which the U. S internal Revenue will permit 

 the manufacture and denaturation of tax free alcohol. 



A comparison of the Use of Alcohol and Gasollne In Farm Engines 



is given in Scientific Ameritan Supplementi 1634 and 16)5 by 

 Prof. Charles E. Lucke and S, M. Woodward. 



The Manufacture, Denaturing and the Technical and Chemical 



Utilization of Alcohol is ably discussed in the Scienlifiic American 

 Supplements 1636 and 1637 by M. fClar and F. H. Meyer, both ex. 

 perts in the chemistry and distillation of alcohol. Illustrations of stills 

 and plants accompany the text 



The Sources of Industrial Alcohol, that is the Farm Products from 

 which alcohol is distilled, are enumerated by Dr. H. W. Wiley in 

 Scientific American Supplements 1611 and 1612 and their relative 

 alcohol content compared. 



The Distillation and Rectification of Alcohol is the title of a splendid 



article by the lateMax Maercker (the greatest authority on alcohol) pub- 

 lished in Scientific American Supplements \bn and 1628. Dia- 

 grams of the various types of stills in common use are useti as illustrations 

 In Scientific American Supplement 1613 the Uses Of Industrial 



Alcohol in the Arts and in the Nome are discussed. 



Any Single Number of the Scient iftc American or Supplement 

 will be sent for lU cents by m.nl. The entire set of papers above listed 

 will be mailed on receipt of ;f2.0U. 



Send for Our New 1910 Supplement Catalogue. FREE to Any Address. 



Order from your neivsdealer or from the publishers 



MUNN & COMPANY, Inc., 361 Broadway, New York City 



SOJL 



JUST PUBLISHED 



The New Building Estimator 



A 



BY WILLIAM ARTHUR 



PRACTICAL guide to estimating the 

 cost of labor and material in building 

 construction from excavation to finish, with 

 various practical examples of work pre- 

 sented in detail, and with labor figured 

 chiefly in hours and quantities. A hand-book for 

 architects, builders, contractors, appraisers, engi- 

 neers, superintendents and draftsmen. Size, 4^x6^ 

 inches, 437 pages, cloth bound. Price, $2.50 postpaid 



AN INDISPENSABLE AID TO CONTRACTORS 



A circular describing this book will be mailed on application 

 MUNN & CO., Inc. 361 BROADWAY, NEW YORK 



I ^ kni ¥v Vw irv ^ trv Vw ^ ^ wv Vv tf^ Vv ^ in< v^ irv irv in« in< trv irv wv in« irw wv iA< tf^ 



upside down makes a good support for the 

 bag. Put a bowl on the floor under the 

 bag, then pour in the fruit juice, which 

 will pass through comparatively clear. 



Before it is used the bag should be 

 washed and boiled in clear water. 



.SELECTION AND PREPAR.VTION OF 

 THE FRUIT. 



The selection of fruit is one of the first 

 steps in obtaining successful results. The 



Fig. 4. — Wooden Vegetable Masher. 



flavor of fruit is not developed until it is 

 fully ripe, but the time at which the fruit 

 is at its best for canning, jelly making, etc., 

 is just before it is perfectly ripe. In all 

 soft fruits the fermentative stage follows 

 closely upon the perfectly ripe stage ; there- 

 fore it is better to use under-ripe rather 

 than over-ripe fruit. This is especially im- 

 portant in jelly making for another reason 

 also : In over-ripe fruit the pectin begins 

 to lose its jelly-making quality. 



All fruits should, if possible, be freshly 

 picked for preserving, canning, and jelly 

 making. No imperfect fruit should be 



Fig. 5. — Glass Cylinder (A) and Syrup 

 Gage (B). 



canned or preserved. Gnarly fruit may be 

 used for jellies or marmalades by cutting 

 out defective portions. Bruised spots 

 should be cut out of peaches and pears. In 

 selecting small-seeded fruits, like berries, 

 for canning, those having a small propor- 

 tion of seed to pulp should be chosen. In 

 dry seasons berries have a larger propor- 

 tion of seeds to pulp than in a wet or nor- 

 mal season, and it is not wise to can or pre- 

 serve such fruit unless the seeds are re- 

 moved. The fruit should be rubbed 

 through a sieve that is fine enough to keep 

 back the seeds. The strained pulp can be 

 preserved as a puree or marmalade. 



(Continued on page 16) 



