96 
House & Garden 
BRUNSWICK REFRIGERATING CO.. New Brunswick, New Jersey 
Please supply informative literature and approximate costs of a Brunswick 
Plant adapted to residence details enclosed. 
NAME 
STREET 
CITY 
LEAN-DRY-COLD 
^ ^ ^ 
To chill a salad—to care adequately 
for the fruit, milk, and meats of a large 
household—these are necessities of the modern menage 
where the importance of sanitation and the niceties of 
perfed service are equally regarded. 
Open the door of your iceless 
refrigerator. What do you see ? 
A dry, sanitary compartment filled 
with a real artflic chil I. That white 
frosted pipe maintains a far lower 
temperature than is possible with 
melting ice 
Look at the fruit and meats. Aren't 
they cold — firm — wholesome ? 
Feel the bottles of certified milk — 
far too cold for germs to develop. 
The health of your household 
depends on the j^reservation of 
its food. 
Perfed service depends on having 
things cold that are meant to be 
cold 
The sparkle and worth of a dinner 
—the comfort of your guests—the 
joy of limitless ice to fill a melon 
or to freeze a dessert —aV these 
are made easy with a Brunswick 
Refrigerating Plant 
Aside from all this, the Brunswick 
manufadures ice in unlimited 
quantities, as pure as the water 
you drink, for use right at your 
table. 
are as carefully planned for town 
and country house installations 
as are their heating systems— 
the constant low temperature, the 
easy and low cost of operation 
charaderizing every Brunswick equipment. 
Whether you are building for yourself or others, write today or use 
attached coupton—we’ll respond without delay. 
BRUNSWICK 
REFRIGERATING 
PLANTS 
With a large electric range it is unnecessary to have additional canning 
machinery, as the sterilizing of the jars can be done in the oven 
The Equipment Required for Canning 
and Preserving 
{Continued front page 63) 
the laws of cleanline.ss must be observed 
to a scrupulous degree. The table 
scoured and covered with oil cloth, to 
prevent dirt; refuse cans near at hand 
to prevent any accumulations of bac¬ 
teria or decay; containers and tops 
boiled at least fifteen minutes before 
using, and used as soon after as is pos¬ 
sible, and then inverted either in water 
or on an exquisitely clean surface until 
used. Rubber rings for sealing jars must 
be cleaned immediately before using by 
dropping, for one minute, into a boiling 
solution of soda and water (one quart 
of water to one teaspoonful of soda) 
and removing quickly from fire to pre¬ 
vent rubber deterioration. Buy only 
the very best rubber rings on the mar¬ 
ket or else your crop may fail. New 
rings must be bought for every canning 
and preserving process. 
Preserving is the result when whole 
fruits are cooked in syrup until the 
syrup is clear and transparent. The 
object is to have the fruit thoroughly 
permeated with the syrup. Preserving 
then is the process of introducing syrup 
into the fruit. 
A United States Government author¬ 
ity says: "In order to prevent shrink¬ 
age it is necessary to put fruit at first 
into this syrup and increase its density 
slowly enough for diffusion to take place 
and for the fruit to be permeated with 
the syrup. This is done by boiling the 
fruit in syrup or by alternately cooking 
and allowing the product to stand im¬ 
mersed in the syrup, the density of the 
syrup being increased by evaporation or 
by substituting a heavier syrup for the 
lighter one after each period of stand¬ 
ing. If at any time the fruit shrivels 
or wrinkles the syrup should be made 
less dense by the addition of water. If 
this process be carried on gradually 
enough the fruit may be completely 
saturated with sugar (as is the case 
with crystallized products) without 
shrinking.” 
Density Measures | 
When there is much preserving to do, i 
and absolute accuracy is a saver of ! 
money and time, a measure is used for 
determining the density of the liquids. i 
This is called a saccharometer. It is 
inexpensive, about the same price as a 
thermometer, and consists of a long 
glass spindle like a thermometer with a 
scale on it, but, instead of mercury, the 
bulb is full of shot. When put in a 
vessel of water it rests at the bottom 
of the vessel and registers zero. As the 
density increases the spindle rises until 
the solution is saturated with sugar at 
{Continued on page 98) 
Effective sterilizing can also be done in an electric fireless cooker. 
Of course, only a few jars can be handled at one time 
i 
