XX 



AMERICAN HOMES AND GARDENS 



May, 19 10 



Ask the agent: "How heated?" 



People are fast learning the differ- 

 ence betw^een a house equipped 

 with old fashioned heating methods 

 or inferior apparatus and the home- 

 making qualities of a house fitted 

 with ideal heating. They shun 

 one and seek the other. The 

 living, renting and sales value of 

 any building, large or small, is 

 vastly increased by 



Look into the HeatinL.^ Question before you rent 



M mm ffVf /> I \ T I T\ r X ¥ The several hundred thousands of these outfits 



/■ iVt r L/ll /\ V V7 I I I r /\ I installed all over America and Europe are so 



/ li iLLlxlVjil X I I-/ I -I * ■ f comfortably, economically, cleanly and health- 



/ 1 / Y I fully warming the occupants of all classes of 



i 1. Radiators ^"^iBOlLERS buildings that buyers and renters are now insist- 

 ently demanding them. These outfits of IDEAL 

 Boilers and AMERICAN Radiators save so much in coal and cleaning, in time and temper, in 

 health and happiness, and without rusting or repairs, that they quickly repay their cost. In all the 

 world they have no equal — hence the wide us-e by and high endorsement of all eminent engineers 

 and architects in every civilized country whero heating is needed. 



ADVANTAGE 16: The phenomenal success of IDEAL Boilers is also largely due to the fact that they 

 are made in sections so that even their largest parts can be carried through an ordinary size doorway. 

 For this reason they can be quickly put in old buildings without disturbing the occupants. In fact, 

 in unmodernized or old types of houses they can be erected, including the necessary 

 piping and radiators, without the necessity of removing the stoves or hot-air furnace 

 until the new heating outfit is ready to fire up. They can be quickly erected in 

 wintry weather when the old, crude heaters get badly worn or collapse. Ask for 

 catalog "Ideal Heating" which tells all the advantages. 



Prices are ^teyiv so attractive that 

 \4y ~ "° °"^ *^^" longer afford to put 



\ f •■t ^ v^ "P ^vith the nuisance or run the 



' vk. ^Hvk. risks of old-fashioned heating 



'^W^ jBlPk methods. Tell us kind of building 



you wish to heat — old or new — 

 farm or city — inquiries cordially 

 welcomed — and put you under no 

 obligation to buy. Every promi- 

 nent architect and every heating 

 engineer recommend exclusively 

 the IDEAL Boiler and AMERI- 

 CAN Radiator. They cost no 

 more than inferior apparatus. 

 Accept no substitute. 



A No, 22 IDEAL Boiler ,-ind 240 ft. A No. C-241 Inr M, B 



of 38-in. AMERICAN Radiators, ft- of 38-in. AMhKK AN k i lidtor^, 



costing the owner $115, « ere used costing the owner $350, >iere used 



to Hot-Water heat this cottage. to Hot- Water he it this c .ttage 



At these prices the goods can he bought of any reputable, competent fitter. 

 This did not include cost of labor, pipe, valves, freight, etc., which installa- 

 tion is extra and varies according to climatic and other conditions. 



IDEAL Boilers 

 and AMERICAN 

 Radiators keep a 

 new house new and 

 cause an old house 

 to have ils life and 

 value prolonged. 



Showrooms in all 

 large cities 



A MERICAN R ADIATOR r OMPANY 



Write to Dept. 6 

 CHICAGO 



NOW READY 



The Scientific American 

 Handbook of Travel 



With Hints for the Ocean Voyage for European 

 Tours :-: A Practical Guide to London and Paris 



<I 



By ALBERT A. HOPKINS 



Editor of Scientific American Reference Bock. 500 Pages. 500 Illus- 

 trations. Flexible cover, $2.00, net. Full leather, $2.50, net, postpaid. 



At last the ideal guide, the result of twenty years of study and 

 travel, is completed. It is endorsed by every steamship and rail- 

 road company in Europe. To those who are not planning a trip it is 

 equally informing. Send for illustrated circular containing I 00 questions 

 out of 2,500 this book will answer. Itis mailed free and will give some kind of idea of the contents cf 

 this unique book, which should be in the hands of all readers of the Jimtrican Homes and Gardens, 

 as it tells you exactly what you have wanted to know about a trip abroad and the ocean voyage. 



WHAT THE BOOK CONTAINS— 500 Illustrations, 6 Color Plates, 9 Maps in Pocket, 

 Names 2,000 Hotels, with price; All About Ships, "A Safer Sea," Automobiling in Europe, 

 The Sea and its Navigation, Statistical Information, Ocean Records, 400 Tours With 

 Prices, The Passion Plays, Practical Guide to London, Practical Guide to Paris. 



MUNN & CO., Inc., Publishers, 361 Broadway, New York 



the oven or boiler. The process of making 

 a syrup is very simple, but there are a tew 

 pomts that must be observed if syrup and 

 fruit are to be perfect. Put the sugar and 

 water in the saucepan and stir on tbe stove 

 until all the sugar is dissolved. Heat 

 slowly to the boihng point and boil gently 

 without stirring, 'ihe length of time that 

 the syrup should boil will depend upon how 

 rich it is to be. All syrups are better for 

 boiling; from ten to thirty minutes. If rich 

 syrups are boiled hard, jarred, or stirred 

 they are apt to crystallize. The syrup may 

 be made a day or two in advance of can- 

 ning time. Tne light syrups will not keep 

 long unless sealed, but the heavy syrups 

 keep well if covered well. 



USE OF THE SYRUP GAGE. 



The syrup gage is a graduated glass tube, 

 with a weighted bulb, that registers from 

 o deg. to 50 deg., and that is employed to 

 determine the quantity of sugar contained 

 in a syrup. 



If this gage is placed in pure water the 

 bulb will rest on the bottom of the cylinder 

 or other container. If sugar be dissolved 

 in the water ; the gage will begin to float. 

 The more sugar there is dissolved in the 

 water the higher the gage will rise. In 

 making tests it is estimated that the syrup 

 should be deep enough to reach the zero 

 point of the gage. If a glass cylinder hold- 

 ing about half a gill is tilled to about two- 

 thirds its height, and the gage is then 

 placed in the cylinder, the quantity of 

 sugar in the syrup will be registered on 

 the gage. 



Experiments have demonstrated that 

 when sugar is dissolved and heated in fruit 

 juice, if the syrup gage registers 25 deg., 

 the proportion of sugar is exactly right for 

 combining with the pectin bodies to make 

 jelly. The syrup gage and the glass cyhn- 

 der must both be heated gradually that the 

 hot syrup may not break them. If the gage 

 registers more than 25 deg., add a little 

 more fruit juice. If, on the other hand, 

 it registers less than 25 deg., add more 

 sugar. In making syrups for canning and 

 preserving fruits, the exact amount of 

 sugar in a syrup may be ascertained at any 

 stage of boiling, and the syrup be made 

 heavier by adding sugar, or lighter by add- 

 ing water, as the case demands. 



CANNED FRUIT COOKED IN THE 

 OVEN. 



This method of canning fruit, in the 

 opinion of the writer, is the one to be pre- 

 ferred. The work is easily and quickly 

 done, and the fruit retains its shape, color, 

 and flavor better than when cooked in the 

 preserving kettle. 



Cover the bottom of the oven with a 

 sheet of asbestos, the kind plumbers employ 

 in covering pipes. It is very cheap and 

 may usually be found at plumbers' shops. 

 If the asbestos is not available, put into 

 the oven shallow pans in which there are 

 about 2 inches of boiling water. 



Sterilize the jars and utensils. Make the 

 syrup ; prepare the fruit the same as for 

 cooking in the preserving kettle. Fill the 

 hot jars with it, and pour in enough syrup 

 to fill the jar soHdly. Run the blade of a 

 silver-plated knife around the inside of the 

 jar. Place the jars in the oven, either on 

 the asbestos or in the pan of water. The 

 oven should be moderately hot. Cook the 

 fruit ten minutes ; remove from the oven 

 and fill the jars with boiling syrup. Wipe 

 and seal. Place the jars on a board and 

 out of a draft of air. If the screw covers 

 are used, tighten them aftgr the glass has 

 cooled. 



( To he continued) 



