XIV 



AMERICAN HOMES AND GARDENS 



June, 1 9 10 



PLEASURES of HEALTH 



can only be realized when supported by physical strength. Physical strength can 

 only be attained through proper nourishment and physical exercise. 



^^HEUSER BUSCH's 



is not only a liquid food of itself but, when taken with meals, produces the fermentation necessary 



for the digestion of other foods. 



Declared by U. S. Revenue Department A PURE 

 MALT PRODUCT and not an alcoholic beverage 

 SOLD BY DRUGGISTS AND GROCERS 



ANHEUSER-BUSCH 



St. Louis, Mo. 





UNDERGROUND 



GARBAGE 

 RECEIVERS 



Ever wished for a Garbage Can in which garbage cannot 

 freeze in winter — and stink in Summer? A can in which flies 

 cannot breed and then spread typhoid germs? A can having a cover 

 which every time closes light automatically — and cannot be opened by 

 prowling dogs and cats? A can which, being out o( sight, does not dis- 

 figure the backyard? A can which is practically indestructible? The 

 Stephenson UNDERGROUND Garbage Receiver has all these ad- 

 vantages. 



My Receivers are SOLiD DIUKCX. 

 For the satisfaction of yourself, your husband, your maid and your garbage 

 man you should at least send for fully illustrated descriptions of my gar- 

 bage receivers and names and addresses of hundreds of pleased users 

 I also make Underground EartU Closets 

 and Portable Cenieut Houses for same. 



REFUSE 



RECEIVERS 



GARBAGE 



RECEIVERS 



C. H. STEPHENSON, Mfr., 21 



Lynn, Massachusetts 



Farrar Street, 



Direct From Factory to User 



Mantles, Tiles and Fire-place Supplies 



Buy direct from factory — saving middle-man's profit. 

 Hegan Mantles have stood the test of time. Send to-day 

 for magnificent catalog FREE to prospective buyers 

 Vi^ho will give us an idea of their requirements. Special 

 Designs Made to Order. Sketches submitted to dealers, 

 architects and consumer. Write to-day. 



Hegan Manufacturing Co., (inc.) Dept. 127, Louisville, Ky. 



Raspberries. 

 12 quarts of raspberries. 



2 quarts of sugar. 



Put two quarts of the fruit in the preserv- 

 ing kettle ; heat slowly on the stove ; crush 

 with wooden vegetable masher ; spread a 

 square of cheese cloth over a bowl, and 

 turn the crushed berries and juice into it. 

 Press out the juice, which turn into the 

 preserving kettle. Add the sugar and put 

 on the stove ; stir until the sugar is dis- 

 solved. When the syrup begins to boil, 

 add the remaining lo quarts of berries. 

 Let them heat slowly. Boil ten minutes, 

 counting from the time they begin to 

 bubble. Skim well while boiling. Put in 

 cans and seal as directed. 



Raspberries and currants, 

 lo quarts of raspberries. 



3 quarts of currants. 

 2y^ quarts of sugar. 



Heat, crush, and press the juice from the 

 currants and proceed as directed for rasp- 

 berries. 



Blackberries. 

 The same as for raspberries. 

 Currants. 

 12 quarts of currants. 



4 quarts of sugar. 



Treat the same as for raspberries. 

 Gooseberries. 

 6 quarts of berries. 

 iy2 quarts of sugar. 

 I pint of water. 

 For green gooseberries dissolve the 

 sugar in the water, then add the fruit and 

 cook fifteen minutes. Ripe gooseberries 

 are to be treated the same as the green 

 fruit, but use only half as much water. 

 Green gooseberries may also be canned 

 the same as rhubarb. 



Blueberries. 

 12 quarts of berries. 

 I quart of sugar. 

 I pint of water. 

 Put water, berries, and sugar in the pre- 

 serving kettle ; heat slowly. Boil fifteen 

 minutes, counting from the time the con- 

 tents of the kettle begin to bubble. 

 Cherries. 

 6 quarts of cherries, 

 i^ quarts of sugar. 

 ^ pint of water. 

 Measure the cherries after the stems 

 have been removed. Stone them or not, 

 as you please. If you stone them be care- 

 ful to save all the juice. Put the sugar 

 and water in the preserving kettle and stir 

 over the fire until the sugar is dissolved. 

 Put in the cherries and heat slowly to the 

 boiling point. Boil ten minutes, skimming 

 carefully. 



Grapes. 

 6 quarts of grapes. 

 I quart of sugar. 

 I gill of water. 

 Squeeze the pulp of the grapes out of 

 the skins. Cook the pulp five minutes and 

 then rub through a sieve that is fine enough 

 lo hold back the seeds. Put the water, 

 skins, and pulp into the preserving kettle 

 and heat slowly to the boiling point. Skim 

 the fruit and then add the sugar. Boil fif- 

 teen minutes. 



Sweet grapes may be canned with less 

 sugar ; very sour ones may have more. 

 Rhubarb. 

 Cut the rhubarb when it is young and 

 tender. Wash it thoroughly and then pare ; 

 cut into pieces about 2 inches long. Pack 

 in sterilized jars. Fill the jars to over- 

 flowing with cold water and let them stand 

 ten minutes. Drain off the water and fill 

 again to overflowing with fresh cold water. 

 Seal with sterilized rings and covers. 

 When required for use, treat the same as 

 fresh rhubarb. 



(Continued on page xvij 



