XX 



AMERICAN HOMES AND GA 



R D E N S 



December, 1907 



Well Chosen Wall Coverings 



Nothing adds more to the artistic atmosphere of a room than well chosen wall coverings. Harmony of 

 color should be the key note— a perfect blending with the general color scheme of the whole apartment 



FAB-RI-KO-NA 



( Trade Mark Reatstered irt V. S. Pat. Off. and m Pat. Off. m Ot. Britain) 



WOVEN WALL COVERINGS 



afford an artistic background for any decorative effect. The shades are so varied and beautiful that the 

 most pleasing color combinations are possible, while the strength of the fabric, its resistance to wear 

 and tear, make FAB-RI-KO-NA Woven Wall Coverings extremely desirable. 



FAB-RI-KO-NA colors are very fast. No other woven wall covering can stand the "Sun Tests" 

 that prove FAB-RI-KO-NA colors permanent. Trade Uark " FAB-RI-KO-NA" on back ot goods. 

 For all who contemplate interior decoration our experts will suggest a color scheme free of charge. 



If intet eiled, write for pa> ticulars about this special and valuable service. 

 Beautiful Portfolio of ten designs in color, by John Taylor and John Ednie, sent postpaid for 10 cents. 

 H. B. WIGGIN'S SONS CO.. 12 Arch Street. Bloomiield. N. J. 

 FAB-RI-KO-NA Woven Wall Coverings are known and sold by allfirst-elass Decorators. 



vessel for the fermentation is a closed cask, 

 in the bung hole of which is inserted an air- 

 tight glass tube, not too small, and twice bent, 

 with the shorter arm dipping into a vessel of 

 water. When no more bubbles of gas rise in 

 the water, the fermentation is finished. The 

 juice is now allowed to settle and is then fil- 

 tered. The settlings may be placed upon the 

 filter first, and the thin juice poured on until 

 it runs through clear, or this may be poured off 

 from the settlings, which is usually the quicker 

 and better way. If the juice is not yet clear, 

 shake it up with the residue of the filtering, 

 or add skim-milk, which will do good service. 

 In boiling the syrup, the sugar is to be added 

 before it is very hot, after this is dissolved in- 

 crease the heat, and boil without stirring until 

 the foaming, which will be violent at first, has 

 ceased. Take off the scum, and pour the 

 syrup carefully through a piece of flannel into 

 bottles, cork these well, and set away in a 

 cool dark place. 



Red currant juice is often used to disguise 

 the taste of seltzer water or other medicines ; 

 it gives a pleasant acid flavor and is refresh- 

 ing and stimulating. 



To prepare black currant juice, boil two 

 quarts of the currants in one quart of water 

 until all have burst. Do not boil too hard ; 

 if the fruit become a mash, the juice will not 

 be clear. When the currants are soft, put 

 through a sieve and filter. For each pound 

 of juice take three quarters of a pound of 

 sugar, dissolve this in the juice before heat- 

 ing, and then boil, with skimming, about half 

 an hour. Put the syrup into the bottles as 

 hot as possible, and let it cool in them. Thus 

 a skin, or film, will be formed, which will 

 help to preserve the syrup. When cool, cork 

 the bottles, and keep in a cool place. Black 

 currant juice is sometimes used as a remedy 

 for a cough. 



In making marmalade, the currants are to 

 be pressed through a sieve. For each pound of 

 the pulp take thirteen ounces of the best 

 crushed sugar, and boil to a jelly over a not 

 too hot fire. When it will "jelly" on the 

 spoon, remove from the fire and put into jars 

 hot. Do not boil it too hard, as the color and 

 flavor will be injured thereby. Let the jars 

 stand about forty-eight hours, then cover the 

 surface with strips of parchment paper dipped 

 in rum or in alcoholic salicylic solution, and 

 close the jars with stiff paper or a bladder. 



Marmalade can also be made from black 

 currants, reckoning one hundred pounds of 

 currants to fifty pounds of sugar, and cooking 

 as described above. In Germany, especially 

 in the Rhine countries, both red and black 

 surrant marmalade are eaten with bread, also 

 used for tarts and puddings. — Pure Products. 



Colonial Houses 



FOR MODERN HOMES 



A collection of designs of Houses with Colonial 

 (Georgian) details but arranged with modern com- 

 forts and with the completeness of the twentieth 

 century. 



Written and Illustrated by 

 E. S. CHILD, Architect 



They show large, correctly drawn perspectives, 

 full floor plans, and complete descriptions, with 

 estimates of cost. The designs are new, original, 

 unique, consistent, but not stiff nor constrained. 

 Made, not by an artist, but by an architect. They 

 combine beauty of exterior with complete and 

 convenient interiors, with Kitchens, Laundries, 

 Pantries and Closets carefully and skilfully con- 

 sidered. 



If you are at all interested in the subj'ect, you 

 will enjoy this publication. 



PRICE, Postpaid, TWO DOLLARS 

 MUNN i3' COMPJNT 



361 Broadway t i New Tori City 



