June, 1911 
AMERICAN HOMES AND GARDENS 
W. D. Mann, Architect, Chicago. 
Residence of George Ade, Brook, Ind. 
Shingles, Siding and Trimmings 
stained with 
Cabot’sShingleStains 
Exterior staining is no longer confined to 
shingles. Stains are being used more and more 
upon rough and smooth siding, trimmings and 
other outside wood work. The colors are 
beautiful, soft, and transparent. ‘They are 
cheap and easy to apply; and they are made of 
Creosote, which preserves the wood. 
Youcan get Cabot’s Stains allover thecountry. Send 
for stained wood samples and name of nearest agent. 
SAMUEL CABOT, Inc., 131 Milk St., Boston, Mass. 
SEND 50 CENTS FOR 
5 BUNGALOWS 
Camps, Houses, Etc. 
Suburban Architectural Association 
Equitable Building, WILMINGTON, DBL. 
Life in America 
is all you could desire, if you use 
“ECONOMY?” Gas for Lighting, 
Cooking, Water Heating, Laun- 
dry, etc. 
“It makes the House a Home.” 
Send stamp today for 
“ECONOMY WAY.” 
Economy Gas Machine Co. 
Rochester, N. Y. 
“ r s . : 
Economy’’ Gas is Automatic, Sanitary and Non-Poisonous 
Country 
£ 
See 
HE most modern, and best illuminating and 
: cooking service for isolated homes and institutions, 
is furnished by the CLIMAX GAS MACHINE. 
Apparatus furnished on TRIAL under a guarantee 
to be satisfactory andin adyance of all other methods. 
Cooks, heats water for bath and culinary purposes, 
heats individual rooms between seasons—drives pump- 
ing or power engine in most efficient and economical 
manner —also makes brilliant illumination. IF 
MACHINE DOES NOT MEET YOUR EXPECTA- 
TIONS, FIRE IT BACK. 
Send for Catalogue and Proposition. 
Low Price 
Better than City Gas or Eleo- 
Liberal Terms 
tricity and at Less Cost. 
C. M. KEMP MFG. CO. 
405 to 413 E. Oliver Street, Baltimore, Md. 
run vigorously into the jar until it over- 
flows for a minute or two, taking all 
bubbles with the overflow. Or, in the 
same manner with pump water—con- 
tinue the pumping for a moment after 
the overflow. The sealing must either 
be done under water or while the water 
is still flowing. Neglect of this secret is 
the cause of the many failures in keep- 
ing the rhubarb sweet and fresh. Use 
new rhubarb; have them placed on the 
jars, then, while the water is still flowing 
screw on the tops of the jars. Another 
good plan for sealing is to set the jar 
in a deep pail; let the water flow directly 
into the jar of rhubarb until it overflows 
and fills the pail, then reach down with 
the rubber and the top, and seal the jar 
while under water. When wanted for 
use this rhubarb is simply drained in a 
colander, then sweetened and_ stewed, 
when it can be used the same as fresh 
rhubarb for puddings and pies. 
There is so little jelly quality in rhu- 
barb juice, that for jelly-making it will 
be necessary to mix apple juice—one- 
third apple and two-thirds rhubarb—to 
insure good results. 
PIQUANT FLAVORS FOR PICKLES 
When fresh horseradish is in season in 
the early spring, it will give additional 
flavor to many varieties of pickles. Old- 
time housekeepers used to delight in giv- 
ing special flavors to cucumbers, for in- 
stance; and many other winter pickles 
were made particularly appetizing for 
spring relishes. In these days we are 
prone to take as little trouble as possible, 
and simply freshen the cucumbers as 
they come from the brine, give them their 
hot vinegar bath, or boil them until ten- 
der in vinegar, and serve them simply as 
“sour cucumber pickles.” By following 
this good old New England recipe we can 
secure the desirable piquant flavor with 
little extra work. 
Take the large cucumber pickles direct 
from the brine, whether from the pickle 
keg in the home cellar or from the 
grocers. Let them lay in water over 
night to freshen, then cut the cucumbers 
in quarters, lengthwise. Place a layer of 
pickles in a porcelain-lined kettle, then 
a layer of sliced onions and bruised horse- 
radish root and small pieces of red or 
green peppers. Repeat the layers of cu- 
cumbers and onion-horseradish-and-pep- 
per flavoring, until the kettle is about 
half full. Pour over this one quart of 
good cider vinegar, heat very slowly, and 
boil gently until the pickles are tender. 
The whole mixture is preferred by some; 
but in order to use this pickle simply as 
cucumber pickle with a piquant flavor, 
take out the cucumbers with a fork, dis- 
card the onion and horseradish, place the 
pickles compactly in a stone crock, strain 
and reheat the vinegar and pour it over 
the cucumbers boiling hot. When cold, 
tie the top of the crock with a firm cloth 
covering, and they will keep until used. 
Another spicy pickle of flavored cu- 
cucumbers is made by taking the small cu- 
cumbers or cutting large ones in half. 
When taken from the brine, lay them in 
a jar, cover with thin slices of small, 
green peppers, and pour on sufficient cold 
water to cover. Let them stand over 
night, then drain off the water. 
Boil together sugar and vinegar in the 
proportion of one cupful of sugar to each 
quart of vinegar; boil with this syrup 
a spice bag containing a tablespoonful 
of ground cinnamon, a teaspoonful of 
(Continued on page xxi) 
Tramps who 
invade the country 
towns and 
suburban territory 
have a wholesome 
regard for 
Smith & Wesson 
revolvers 
You may need one 
at any time—why 
not purchase wt today 
We will be glad to send you our 
handsome illustrated booklet tf you 
will send your address 
SMITH & WESSON 
416 Southbridge Street 
SPRINGFIELD, MASS. 
benefits 
of 
A Aa we < 
— outdo = 
3 Sd : 2 
Es a ~— 
Saas 
| ee oe 
[2 but none of its discomforts, are realized in 
The Burlington 
Venetian Blind 
In your windows it makes your room delight- 
fully cool. Enclose your porch with the 
Burlington Venetian Blind and you have 
added a healthful out-of-door room to 
your home. 
The Burlington Venetian Blind can 
be raised or lowered at will, and can be 
adjusted to any angle to suit the height of 
the sun. 
The Burlington Venetian Blind is made to order only. 
Our illustrated catalog, telling about the various styles, 
will be mailed to you on request. 
or 
Burlington 
Venetian 
Blind Cc. 
339 Lake St. 
Burlington, Vi. 
+ 
25 
Ee 
