XVlll 



AMERICAN HOMES AND GARDENS 



May, 19 lo 



Isn't This the Year You Resolved 

 to Have Your Trees Looked After? 



Didn't yon promiseyourself last Fall that this Spring you wouM call in an expert and have him 

 ascertain Avliat your trees need? "Were you not afraid, a year a<j;(), that unless somethino; was done; 

 for your trees that you would lose some of them? Honest now, when you lodked at the hlack spots, 

 or the snarled limbs, ornoted the suspicious way the old tree acted, didn't you say to yourself that 

 as soon as possible you would liave somebody, who knew all about trees to see what ailed them? 



The Davey Tree Experts are Now in the North 



Their services are available immediately to tree owners from the Missouri Valley Kaslward to the Atlantic. They 

 will call and inspect your trees and tell you exactly what they need when in your section, without cost lo you. They 

 are the experts you had in mind, for without John Davey's methods a tree man is not properly trained. Their suc- 

 cess in saving the lives of trees is now a matter of record in almost every part of the country. They love trees, they 

 have studied tree needs, they know trees as an experienced physician knows the human body. 



Trained Under John Davey, "The Father of Tree Surgery" 



The Davey Experts use exclusively the methods which are the fruit of his life work for and among the trees, dem- 

 onstrated in thousands of instances to be effective. Selected for their peculiar fitness, taught in the Davey Institute 

 of Tree Surgery and given practical instruction in field work !>>■ John Davey and his associates, the young men who 

 are shown in the picture below show a small part of the field force of The Davey Tree Expert Company. The.>" have 

 operated successfully in the Soiith during the Winter and their services are now available in the North. 



"New Eife In Old Trees," by J. Horace McFarland, just out. Free on application to tree owners. When you 

 write tell us how many trees you have, what kinds, where located, etc. 



THE DAVEY TREE EXPERT CO., Inc., 125 Ash Street, Kent, Ohio 



Representatives in Principal Cities from the Missouri Valley and Eastv^ard to the Atlantic 



(Operating the Davey Institute of Tree Surgery; formerly called the Davey School of Practical Forestry) 



Elkhart Buggies 



are the best made, best grade and easiest ridine 

 buggies on earth for the money. PRICE 



FOR THIRTY-SEVEN YEARS $595o 



we have been selling direct and are 



The Largest Manufacturers in the World 



sellin? to the consumer exclusively. 



We ship for examination and approval, k'L"^'- 

 anteeing safe delivery, and also to save yoL 

 money. If you are not satisfied as to style, 

 quality and price yoAJ are nothing out, 



May We Send You Our 

 Large Catalogue? 



Elkhart Carriage & Harness Mf g 

 Elkhart, - - • - bdiana 



No. ^m 



2240 J^ 



Twin Auto- 

 Seat, Auto- 

 Top and Full 

 Brass Mounted 



save you 

 to style, 



g.CoJ 



ana^v 



Write for Our 

 Free Book on 



Home Refrigeration 



This book tells how to select the home Refrigerator— how to know the poor from the good — 

 how to keep down ice bills. It also tells how some Refrigerators harbor germs — how to keep a 

 Refrigerator sanitary and sweet — lots of things you should know before buymg ANY Refrigerator. 



It tells all about the "Monroe," the refrigerator with 

 inner walls made in one piece from unbreakable SOLID ^^SBSzr _ ^,;;;— ^^-- .^^jc^-^sg gzsssa? 



PORCELAIN an inch thick and highly glazed, with every ^B^^" ——y- —.,=5^ 



corner rounded. No cracks or crevices anywhere. The 

 "Monroe" is as easy to keep clean as a china bowl. 



G^KMonroe" 



, Always sold DIRECT 

 and at Factory Prices. 

 Cash or monthly payments. 



Most other refrigerators have cracks and corners which can- 

 not be cleaned. Here particles of food collect and breed 

 germs by tlie million. These germs get into your food and 

 make itpoison, and the family suffer.';— from no traceable cause. 

 The "Monroe" can be sterilized and made germlessly 

 clean in an instant by simply wiping out with a cloth wrung 

 from hot water. It's like "washing dishes, ' ' for the ' 'Monroe' ' 

 is really a thick porcelain dish inside. 



The high death rate among children in the summer 

 months could be greatly reduced if the Monroe Refrigerator 

 was used in every home. 



The "Monroe" is installed in the best flats and apartments, occupied 

 by people who CARE— and is found today in a large majority of the VERY 

 BEST homes in the United States. The largest and best Hospitals use it 

 exclusively. The health of the whole family is safeguarded by the use of a 

 Monroe Refrigerator. 



When you have carefully read the book and know all about Home 

 Refrigeration, you will know WHY and will realize how important it is to 

 select carefully. Please write for the book today. 



Monroe Refrigerator Co.,station p, Cincinnati, O. 



NOTE CAREFULLY 



id Pori 



ufactun 



,slly 



tlial but k\\ i.ui]ld ilKrd u li sold throuirh 

 dealers. So \vl sell direct jnd ^nc our customers the dealers 

 50 percent commisbion Tbi puis the Monroe nitbm the 

 reach of the'.M \N\ al o p rt' tr^v en alird 



Sent Anywhere -on Trial 



We will send the Monrti o i 

 where to use until -- n\irt-(. 

 .unless you wish to lie M mp 

 ' its merits. 



It iti 1 10 keer n 

 sell Itself to you on 



When preparing to make jelly have 

 ready the cheese-cloth strainer, enameled 

 colander, wooden spoons, vegetable masher, 

 measures, tumblers, preserving kettles, and 

 sugar. 



If currant jelly is to be made, free the 

 fruit from leaves and large stems. If the 

 jelly is to be made from any of the other 

 small fruits, the stem and hulls must be 

 removed. 



When the jelly is to be made from any 

 of the large fruits the important part of 

 the preparation is to have the fruit washed 

 clean, then to remove the stem and the 

 blossom end. Nearly all the large fruits 

 are better for having the skin left on. 

 Apples and pears need not be cored. 



MAKING SYRUP FOR USE IN CAN- 

 NING AND PRESERVING. 



Such syrups as are used in canning and 

 preserving are made with varying propor- 

 tions of water and sugar. When the pro- 

 portion of sugar is large and that of the 

 water small the syrup is said to be heavy. 

 When the water predominates the syrup 

 is light. 



There are several methods of measur- 

 ing the proportion of sugar in a syrup. 

 The most scientific and accurate is with the 

 syrup gage. Careful measurement or weigh- 

 ing is, however, quite satisfactory for all 

 ordinary work if the syrup need not be 

 boiled a long time. In boiling, the water 

 evaporates and "the syrvip grows thicker and 

 richer. The amount of evaporation de- 

 pends upon the surface exposed and the 

 pressure of the atmosphere. For example, 

 if a large quantity of syrup is boiled in a 

 deep kettle the evaporation will not be 

 rapid. If the same quantity of syrup were 

 boiled the same length of time in a broad, 

 shallow kettle the water would evaporate 

 more rapidly and the syrup would be 

 thicker and heavier. If a given quantity of 

 syrup were boiled the same length of time 

 in a high altitude, Colorado for example, 

 and at the sea level, it would be found that 

 the syrup boiled at the sea level would be 

 thicker and less in volume than that boiled 

 in Colorado. From this it will be seen that it 

 is difficult to say what proportion of sugar 

 a syrup will contain after it has been boiling 

 ten or more minutes. Of course by the 

 use of the syrup gage the proportion of 

 sugar in a syrup may be ascertained at any 

 stage of the boiling. After all, how- 

 ever, it is possible to measure sugar 

 and water so that you can know the per- 

 centage of sugar when the syrup begins to 

 boil. The following statement gives the 

 percentage of sugar at the time when the 

 syrup has been boiling one minute and also 

 what kind of syrup is suitable for the vari- 

 ous kinds of fruit: 



One pint of sugar and i gill of water 

 gives syrup of 40 deg. density : Use for 

 preserved strawberries and cherries. 



One pint sugar and one-half pint water 

 gives syrup of 32 deg. density. 



One pint sugar and 3 gills water gives 

 syrup of 28 deg. density : Use either this 

 or the preceding for preserved peaches, 

 plums, quinces, currants, etc. 



One pint sugar and i pint water gives 

 syrup 24 deg. density : Use for canned acid 

 fruits. 



One pint sugar and i^ pints water gives 

 syrup of 17 deg. density. 



One pint sugar and 2 pints water gives 

 syrup of 14 deg. density: Use either of 

 these two light syrups for canned pears, 

 peaches, sweet plums, and cherries, rasp- 

 berries, blueberries, and blackberries. 



The lightest syrups may be used for 

 filling up the jars after they are taken from 

 {Continued on page 20) 



