96 
House & Garden 
Only One in Five is Safe 
Heed the danger sign—bleeding gums 
Just before Pyorrhea strikes—to undermine the teeth 
and health—kindly, knowing Nature sends a warning: 
the gums are tender and bleed easily. 
Take heed immediately, before it is too late, before the 
gums recede and the loosened teeth must be extracted, 
before the germ'laden pus'pockets form, before infection 
spreads throughout the system. 
Better yet, play safe. Don’t wait for Nature’s warning. 
Four persons out of every five over forty years of age, 
and thousands younger, are afflicted with Pyorrhea. This 
is the immutable law of averages. Your dentist will tell 
you that. 
Forhan’s For the Gums is the formula of R. J. 
Forhan, D. D. S. It is time'tested, efficient, safe. 
The foremost dentists recommend and use it 
Be on vour guard. Buy a tube of Forhan’s For the 
Gums today. Brush your teeth with it regularly. 
Remember, in your case, the odds are 4 to 1 in favor 
of Pyorrhea. At all druggists. 35c and 60c in tubes. 
Formula o/ R. J. Forhan, D. D. S. 
Torhan Company, New York 
Forhan’s, Limited, Montreal 
Go to him regularly, systematically, for tooth and gum 
inspection. And brush your teeth, twice daily at least, 
with Forhan’s For the Gums. This healing dentifrice, if 
used in time and used consistently, will prevent Pyorrhea 
or check its progress. It will make your mouth clean 
and healthful, preserve your priceless teeth, safeguard 
your precious health. 
Fmit and vegetables can he dried by the simple method of 
arranging them in trays and then playing a stream of air on them 
from an electric fan. In due time they are dehydrated 
THE CANNED GARDEN 
{Continued from page 94) 
2. If it is a glass jar, beware of 
bubbles or mushy look of foods 
inside. 
3. The lid must take some force to 
remove. 
(The partial vacuum of course is 
due to the jar being sealed while 
its contents are almost at boiling 
point, air contraction and steam 
condensation being the causes). 
4. A tin should be smooth or look a 
bit pushed in. 
5. Discard any bulgy can. 
6. Throw away can or jar when in 
doubt. 
7. Throw away if unduly sour. 
8. Never swallow when you taste to 
test. 
The rare poisonings occurring from 
canned goods show that there is little 
danger when it is done correctly. The 
Bacillus Botulinus is very rare, occur¬ 
ring in some regions more than in others 
but the Government gives these meth¬ 
ods to guard against it and we quote: 
1. Make it the absolutely invariable 
rule never to can any vegetable or 
fruit not in first-class condition; that 
is, do not can food which is slightly 
moldy or specked, oversoft, or “just 
ready to spoil,” or partly rotted. Cut¬ 
ting out the soft parts and using the 
rest for canning may prove very poor 
economy in the end. 
2. Give all canned food a careful and 
sibly other dangerous spores through 
the soil. With such considerations in 
mind it would seem that spoiled canned 
goods should be burned, or, if that is 
impracticable, they should be boiled 
for an hour with some efficient disin¬ 
fectant in order to be sure that all dan¬ 
gerous spores are destroyed. Burying 
them deeply in the soil with a gener¬ 
ous covering of quicklime will prevent 
the poisoning of domestic animals and 
may have some influence in preventing 
infection of the soil with a highly 
dangerous organism. 
Tools for preserving 
After these few words on the neces¬ 
sity for careful canning, we will go on 
and give you a brief description of 
what is on the market to use for your 
convenience. 
Included on this list is a lot of things 
that you will not want and some that 
you will crave. It is a list that is 
pretty well inclusive so that you can 
pick and choose. The only thing we 
would suggest is that unless you have 
enough things your canning will be irk¬ 
some and difficult. 
Before we go any further we want to 
make it plain that we will not discuss 
the canning in tins, only the canning in 
glass. 
First a birdseye view of the possible 
rigid inspection at the time the can or 
jar is opened, and discard any material 
having an unusual appearance or odor, 
without even tasting it. It is a useful 
precaution to notice the odor of the 
vegetable while it is boiling since heat 
often intensifies certain putrefactive 
odors. 
3. Boil the food as it comes from 
the can before tasting it. The spores 
of Bacillus Botulinus may withstand 
long boiling, but fortunately are not 
likely to grow in the human body. 
Their poison however, is destroyed by 
thorough boiling; certain authorities 
recommend that the boiling process be 
continued for 30 to 45 minutes. It 
must be clearly understood, however, 
that we can not safely consume spoiled 
tools: 
TIach 
2 w \v trays ... .$ 3.00 
1 w w bowl . 1.25 
1 w w bowl _ 1.12 
1 cook pot. 3.50 
1 sauce pan. 2.50 
1 colander . 1.63 
1 sauce pan. 2.00 
1 kettle . 3.00 
1 skimmer .50 
1 ladle . 1.00 
1 round dish pan.. 1.88 
1 funnel.75 
1 Pressure cooker 25.00 
1 Hall canner 
complete ... 5.50 
1 tin puree sieve 
(course) ... 1.75 
1 culinary basket .63 
1 w e scale. 7.25 
1 thermometer .. 3.00 
1 Enterprise 
chopper .... 2.75 
1 Scotts parer.'. 2.75 
1 Sterling slicer. 4.89 
1 bean slicer.... 1.75 
Kach 
1 Jelly strainer.. .75 
1 w w jug. 1.50 
1 alum preserve 
kettle . 3.50 
1 glass measuring 
cup .25 
1 aluminum meas¬ 
ure graduated .85 
1 hox of rubber 
rings.15 
1 w w spoon.38 
3 cheesecloth 
dusters .25 
1 vegetable scrub .12 
3 vegetable knives .50 
1 tablespoon.30 
1 fork .30 
1 teaspoon.15 
1 apple corer.20 
1 huller .05 
1 alarm clock... 2.63 
1 set measuring 
spoons.30 
1 duplex fork.38 
1 felt jelly bag.. 3.00 
1 spatula . 1.00 
food even after boiling. 
4. The final disposal of canned goods 
which have spoiled, or are suspected 
of spoilage, is a matter of real impor¬ 
tance. Chickens and other animals may 
be and often have been fatally poisoned 
by eating such spoiled materials. Even 
worse than this danger is the possibility 
of spreading the Bacillus Botulinus (pos- 
The two or three tables must stand 
and not tilt. Covered with linoleum 
or whatever happens to be your table 
top. 
The stove must work. The fireless 
cooker, electric or non-fireless cooker, 
electric, gas, oil or whatever works 
{Continued on page 98) 
