xil 
AMERICAN HOMES AND GARDENS 
JOIST HANGERS 
Don’t cut away the timbers or depend on flimsy spiking. We 
make hangers adapted to all conditions. More than 100 stock sizes. 
Consult your architect. Then let us figure on the requirements. 
LANE BROTHERS COMPANY 
434-466 Prospect Street, Poughkeepsie, N. Y. | 
JUST PUBLISHED 
Popular Handbook for Cement and Goncrete Users 
By MYRON H. LEWIS, C. E. 
Octavo (64 x 9% inches) 500 Pages, 200 Illustrations 
Price, $2.50, Postpaid 
HIS is a concise treatise on the principles and methods employed in 
the manufacture and use of concrete in all classes of modern work. 
The author has brought together in this work, all the salient matter of 
interest to the users of concrete and its many diversified products. The 
matter is presented in logical and systematic order, clearly written, fully 
illustrated and free from involved mathematics. Everything of value to the 
concrete user is given. It is a standard work of reference covering the 
AND s : é Sevens 
LEWIS various uses of concrete, both plain and reinforced. Following is a list of 
LEAN DLER 
the chapters, which will give an idea of the scope of the book and its 
thorough treatment of the subject: 
I. Historical Development of the Uses of Cement and Concrete. II. Glossary of Terms Employed in 
Cement and C oncrete Work. Kinds of Cement Employed in Construction. IV. Limes, Ordinary and 
Hydraulic. V. Lime Plasters. VI. Natural Cements. VII. Portland Cement. VIII. Inspection and 
Testing. IX. Adulteratiou; or Foreign Substances in Cement. X. Sand, Gravel, and Broken Stone. 
XI. Mortar. XII. Grout. XIII. Concrete (Plain). XIV. Concrete (Reinforced). XV. Methods and 
Kinds of Reinforcements. XVI. Forms for Plain Concrete Blocks. 
and Reinforced Concrete, XVII. 
XVIII. Artificial Stone. XIX. Concrete Tiles. Concrete Pipes and Conduits. XXI. Concrete 
Piles. XXII. Concrete Buildings. XXIII. Concrete in Water Works. XXIV. Concrete in Sewer Works. 
XXV. Concrete in Highway Construction. XXXVI. Concrete Retaining Walls. XXVII. Concrete Arches 
and_ Abutments. <VITI Concrete in Subway and Tunnels. XXIX Concrete in Bridge Work. 
x) Concrete in Docks and_Wharves. XXXI. Concrete Construction Under Water. XXXII. Con- 
crete on the Farm. XXXIIJI. Concrete Chimneys. XXXIV. Concrete for oipamen tatoo: XXXV. Con 
crete Mausoleums and Miscellaneous Uses. XXXVI. Inspection for Concrete Work. XXXVII. Water 
proofing Concrete Work. XXXVIII. Coloring and Painting Concrete Work. XXXIX. Method for 
Finishing Concrete Surfaces. XI. Specifications and Estimates for Concrete Work. 
MUNN & CO., Inc., Publishers 361 Broadway, New York 
GARAGES 
COUNTRY AND SUBURBAN 
A comprehensive work on country and suburban private garages, written 
by architects and others whose success in the designing and equipping of private 
garages is pronounced and whose authontty is unquestioned. 
It contains one hundred perspective views, floor plans and working drawings of 
garages of recent construction, with a description of the latest and _ best methods 
of construction, and materials, for exteriors and interiors. The best interior ar- 
rangements for utilizing space, arrangement of windows to secure proper natural 
lighting, materials of floors and arrangement of pits are discussed. Other sub- 
jects treated are workroom and wardrobe; plumbing, heating and lighting of 
garages; contrivances for cleaning of machines; turntables; the safe handling and 
storage of gasoline and lubricating oil. 
This book is bound in cloth. The size is 9x123 inches. 
Price, $4.00, postpaid 
For sale by 
361 BROADWAY, NEW YORK 
MUNN & CO., Inc., 
August, I91I 
the spaces between the jars with the pack- 
ing material. If the box is deep and a 
second layer of fruit is to go in, put thick 
pasteboard or thin boards over the first 
layer and set the wrapped jars on this. Fill 
all the spaces and cover the top with the 
packing material. Nail on the cover and 
mark clearly: Glass. This side up. 
The great secret in packing is to fill every 
particle of space so that nothing can move 
in the receptacle. 
In the preservation of foods by canning, 
preserving, etc., the most essential things in 
the processes are the sterilization of the 
food and all the utensils and the sealing of 
the sterilized food to exclude all germs. 
BACTERIA, YEASTS AND FERMENTATION 
Over one hundred years ago Francois 
Appert was the first to make practical ap- 
plication of the method of preserving food 
by putting it in cans or bottles, which he 
hermetically sealed. He then put the full 
bottles or cans in water and boiled them 
for more or less time, depending upon the 
kinds of food. 
In Appert’s time and, indeed, until recent 
years it was generally thought that the oxy- 
gen of the air caused the decomposition of 
food. Appert’s theory was that the things 
essential to the preservation of food in this 
manner were the exclusion of air and the 
application of gentle heat, as in the water 
bath, which caused a fusion of the principal 
constituents and ferments in such a manner 
that the power of the ferments was de- 
stroyed. 
The investigations of scientists, particu- 
larly of Pasteur, have shown that it is not 
the oxygen of the air which causes fermen- 
tation and putrefaction, but bacteria and 
other microscopic organisms. 
Appert’s theory as to the cause of the 
spoiling of food was incorrect, but his 
method of preserving it by sealing and cook- 
ing was correct, and the world owes him a 
debt of gratitude. 
In their investigations, scientists have 
found that if food is perfectly sterilized and 
the opening of the jar or bottle plugged with 
sterilized cotton, food will not ferment, for 
the bacteria and yeasts to which such 
changes are due cannot pass through the 
cotton. This method cannot be conveniently 
followed with large jars. 
Bacteria and yeasts exist in the air, in the 
soil, and on all vegetable and animal sub- 
stances, and even in the living body, but al- 
though of such universal occurrence, the 
true knowledge of their nature and eco- 
nomic importance has only been gained dur- 
ing the last forty years. 
There are a great many kinds of these 
micro-organisms. 
i: is thought that the greater part of them 
are beneficial rather than injurious. 
Bacteria are one-celled and so small they 
can only be seen by aid of a microscope. 
The process of reproduction is simple and 
rapid. The bacterium becomes constricted, 
divides, and finally there are two cells in- 
stead of one. Under favorable conditions 
each cell divides, and so rapid is the work 
that it has been estimated that one bac- 
terium may give rise, within twenty-four 
hours, to seventeen millions of similar or- 
ganisms. The favorable conditions for 
growth are moisture, warmth, and proper 
food. 
Yeasts, which are also one-celled organ- 
isms, grow less rapidly. A bud develops, 
breaks off, and forms a new yeast plant. 
Some yeasts and some kinds of bacteria 
produce spores. Spores, like the dried 
seeds of plants, may retain their vitality for 
a long time, even when exposed to condi- 
tions which kill the parent organism. 
Some do great harm, but ~ 
