IV 



AMERICAN HOMES AND GARDENS 



September, 1910 



Eleven Miles of Happiness 



is wkat our Thirty Thousand Fresh-Air Guests would make, yearly, if in 

 line like tnese tenement motners at oea Dreeze, 1 ncy nave sufiered. irom 

 lack or firojper looa ana clotning, from dark crowded rooms, from overw^ork, 

 sickness and bereavement. Sea Breeze cured Smiling Joe of tuberculosis. 



HOW MANY MAY WE SEND AS YOUR GUESTS? 



$2.50 will give a wnolG week of new life ana cneer to a worn out motner, 



an unaeriea ■working girl, a convalescing fatient, or an aged toiler. 



5.00 gives « teething baby and its "little motner often a cool nealtnrul week. 



10.00 gives four run-down school cliildren a fresli start for next year. 



25.00 names a bed for tne season. $50.00 names a room, 



100.00 gives a nappy excursion to 400 motners and children — tlieir only outing. 



NA'ili you nave a 

 L/awn Party or a 

 Children s Fair to 

 lielf) us ? Write for 

 literature. 



Please send your 

 gift to 



R. S. MTNTURN. 



Trcas. 

 Room 238 

 105 E.22d Street 

 New York 



United Onanties 

 Building 



N. Y. ASSOCIATION for IMPROVING the CONDITION of the POOR 



R. FULTON CUTTING. President 





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VERT interesting pamphlet just issued hy us on the Pergola can he had free on request. Ask jor 

 Catalogue A-27 



Hartmann-Sanders Co. 



EXCLUSIVE MANUFACTURERS OF 



KolFs Patent Lock Joint Columns 



Suitable for PERGOLAS, PORCHES or INTERIOR USE 





TtiE 

 PERGOLA 



tt\RTMANN-3ANDER5 COMPANY 



Elston and Webster Aves. 

 CHICAGO, ILL. 



Eastern Office : 

 1123 Broadway, N. Y. City 



TT/'E also publish Catalogues A-29 of SUN DIALS and A-40 of WOOD COLUMNS. 



boil gently for half an hour. Crush the 

 fruit with a wooden spoon. 



Put a sieve or colander over a large bowl 

 and spread a square of cheese cloth over 

 the sieve. Turn the fruit and juice into 

 the cheese cloth ; drain well, then draw the 

 edges of the cheese cloth together and twist 

 hard to press out all tlie juice possible. 



Put the strained juice in a clean pre- 

 serving kettle and on the fire. When it 

 boils draw back and skim. T.et it boil 

 and skim ; then add the sugar and 

 stir until dissolved. Boil five minutes, 

 skimming carefully. Fill hot sterilized jars 

 or bottles. Put the jars or bottles in a 

 moderate oven for ten minutes, in pans of 

 boiling water. Have some boiling juice 

 and pour a little of it into the jars as they 

 are taken from the oven ; then seal. Place 

 on boards and set aside out of a cold draft. 



A good proportion of sugar and juice is 

 a gill of sugar to a quart of juice. The 

 preparation and use of grape juice has been 

 discussed at length in an earlier bulletin of 

 this series. 



Raspberry, Blackberry, Strawberry, and 

 Currant Juices. 



With all these fruits except currants, 

 proceed the same as for grape juice, but 

 adding half a pint of sugar to each quart of 

 juice. Currants will require a pint of sugar 

 to a quart of juice. 



Cherry, Plum, and Peach Juices. 



To preserve the juice of cherries, plums, 

 ])eaches, and similar fruits, proceed as for 

 jelly, but adding to each quart of juice half 

 a pint of sugar instead of a quart as for 

 jelly. If it is not desired to have the fruit 

 iuice transparent, the pulp of the fruit may 

 be pressed to extract all the liquid. 



Fruit Syrups. 



The only difiference between syrups and 

 juice is that in the syrup there must be at 

 least half as much sugar as fruit juice. 



These syrups are used for flavoring ice 

 creams and water ices. They also make a 

 delicious drink, when two or three spoon- 

 fuls are added to a glass of ice water. 



Raspberry Vinegar. 



Put four quarts of raspberries in a 

 bowl and pour over them four quarts 

 of vinegar. Cover and set in a cool 

 place for two days. On the second day 

 strain the vinegar through cheese cloth. 

 Put four quarts of fresh raspberries 

 in the bowl and pour over them the 

 vinegar strained from the first raspber- 

 ries. Put in a cool place for two days, then 

 strain. Put the strained juice in a preserv- 

 ing kettle with three quarts of sugar. Heat 

 slowly, and when the vinegar boils skim 

 carefully. Boil twenty minutes, then put in 

 sterilized bottles. 



About two tablespoon fuls of vinegar to a 

 glass of water make a refreshing drink. 



Similar vinegars may be made from 

 blackberries and strawberries. 



A GOOD VARNISH 



FINELY powdered copal loo parts, 

 dried at 248 deg. F., is placed, while 

 still hot, in a vessel that can be 

 tightly closed, over which pour 280 parts 

 of acetone, which will produce, after solu- 

 tion, a varnish that will dry very rapidly 

 and which gives a fine glossy coating to 

 paper (maps, copper plate prints, etc). 

 By the addition of highly rectified alcohol, 

 the varnish may be made to dry more 

 slowly. 



