The progressive farmer and southern farm gazette., March 12, 1910, CORN SPECIAL, Page 184, Image 8

About The progressive farmer and southern farm gazette. (Starkville, Miss.) 1910-1920

Image provided by: Mississippi Department of Archives and History

                
Home-Made Gas
From Crushed Stone and Water
For Lighting' and CooKing'
TWENTY years ago the oil lamp
had already been driven out of
the city into the country home
where gas could not follow—so we
thought.
In those days we would have laughed
at the possibility of gas being used for
lighting and cooking in a country home.
But like the
telephone and
free mail delivery
gas has finally
left the city to
become a common
rural convenience.
I n the year
1910, the up-to
date villager or
farmer not only
lives in a gas
lighted house and
has his meals
cooked on a gas
range, same as his
city cousin, but
when he drives
home on a cold,
CRUSHED STONE wet night he
actually lights up
his barn, his barnyard or porches on his
house with this same gas light by sim
ply pulling a little chain attached to
the fixture.
* « •
Ana this change seems quite like
magic when you consider that this
rural gas is home-made—made by the
family right on the premises.
Takes fifteen minutes once a month
to make all that can be used in a large
house.
The magic is
all in the
strangely
weird, manu
factured stone
known com
mercially as
“Union Car
bide.”
This wonder
ful gas produc
ing substance,^
“Union Car-i
bide,” looks'
and feels just
like crushed
granite. For COOKING
country home use it is packed and
shipped from warehouses located all
over the United States in sheet steel
cans containing 100 pounds.
* * *
Union Carbide won’t burn, can’t ex
plode, and will keep in the original
package for years in any climate. For
this reason it is safer to handle and
store about the premises than coal.
All that is necessary to make “Union
Carbide” give up its gas is to mix it
with plain water—the gas, which is
then instantly generated, is genuine
Acetylene.
Acetylene makes a white light like
sunlight and the gas is so pure that you
might blow out the light and sleep all
night in a room with the burner open
without any injurious effects whatever.
On account of its being burned in
permanent brass fixtures attached to
walls and ceilings, Acetylene is much
safer than smoky, smelly oil lamps
which can easily be tipped over.
For this reason the Engineers of the
National Board of Insurance Under
writers called Acetylene safer than any
illuminant it commonly displaces.
In addition to all these advantages,
Acetylene is inexpensive.
An Acetylene light of 24-candle
power costs less than the wicks, chim
neys, kerosene, etc., consumed by an
oil lamp of equal volume, while as a
fuel Acetylene is very economical, con
sidering the fact that it is delivered
right in the cooking range, is con
trolled by a thumb screw and burns
without soot, ashes or dirt.
* * *
Consider this carefully and you
will hardly wonder at the fact that
there are today
more than 176,
000 town and
country homes
using home
made Acetylene
for lighting
and cooking.
Once a month
some member
of the family
must dump a
few pounds of
Union Carbide
in a small tank
iilae machine
which usually
sets in one corner of the basement.
This little tank-like machine is au
tomatic—it does all the work—it makes
no gas until the burners are lighted
and stops making gas when the burners
are shut off.
No city home ran be as brilliantly or
as beautifully illuminated as any one
of these 176,000 homes now using
Acetylene.
Won’t you let us tell you how little
it will cost to make this time-saving,
money-saving, beautifying light and
ideal fuel at your own home?
Write us today how many rooms you
have, and receive our estimates and
free books giving full information.
Just address UNION CARBIDE
SALES Co., Dept. A, 18 Adams St.,
CHICAGO, ILL.
1 ME BEST BECAUSE OF SUPERIOR CONSTRUCTION
N1
■men MACHINE I
Cheapness in price U evidence of INFERIOR quality and poor amslcia, The NEW HOME ia
built upon honor, in a manner to insure PERFECT SERVICE tat a lifetime. Have you seen
our latest achievement in COMBINATION WOODWORK7 MMM
E 1M ¥
Ht^ WSEWINC MACHINE
No Other L.lt«o It. No Other oo Qood.
Buy the machine manufactured for long service. Those who used the
NEW HOME forty years ago are now doing so. All parte are inter
changeable, can be renewed any time. Ball Bearings of quality.I
Not Sold Under Any Other Name. Warranted Far AU Time.
NEEDLES. Superior eoolite, oar own make, ter amp marking. It there
ie no NEW HOME dealer near pom write dtreet ta
The New Home Sewing Machine Oo., Orange, Maw., for Catalog No. 90.
WE5H Po'lPPROVlL
**w • c«/5,A/rpl4,i.f Mr
“itmu.I°<5£&t!ImaI'*”
*°*T* °** C«°' to leant cm
- uA._y t'Y*1 *“<! marvt/aut off,rt
oa Ughot grad* 1910 model bicycle*.
fi*!9EPIMCE* »»»
TJrii °* ■ fTom •H"’"* at ewy friet
uadi you write for our large Art Cataloe
RIDER R8ENTS Jnrtrs:
^^mtmey eihlbltlng and selling MrUCffS
che*(iet than any other factory.
—. TI*Ed. Coaater-Braho roar wheels,
CftJBU"# aunlries at kai/ u,u*/ /rut?.
Mwan1 tur 'Htiml cj?rr. «
«8«AO C»CL« CO., O^t. uaaJ CHICAGO
$35.00 A WEEK PROFIT
MADE BY SELLING
NtaatM ItortUM MaMla iMMn
When attached to any oil lamp
produces Sb hast Inpkttf Ltpkt
than Electricity, Gas or ordin
ary Oil Lamp. Uim*b half quan~
tity kerojene. Os# Pitt Isrss til
Hurt Mastta Outlasts All Otkais Liffet
StaiSlsst, Ckaapast and
iaslsit on ffss.
I. . —— Get one for your home or Act
a* 0«r Apast. lapis Salim lip Mast) Satar for Out
Honey nuiker for you, exclusive territory.
wr. F C K GOTTSCHALK.
_P7ChamberB St, : ; ; ; ; New York.
THE HOME CIRCLE
WEARY FOR HER.
I’m weary
For my dearie
From the mornln’ to the night;
I’m missin’
Of her klS8ln’
An’ her footsteps failin' light
Oh, I'm weary
For my dearie
From the mornln' to the night!
I’m weary
For my dearie
When the lark flies o'er the loam;
When the meadows
Feel the shadows
An’ the cows come lowin’ home;
Oh, I’m weary
For my dearie
An* she's far away from home!
I'm weary
For my dearie
When the hearthstone flickers bright,
When the lily
Dews fall chilly.
An' the hollows hold the night;
Oh, I'm weary
For my dearie
An’ her black eyes beamin' bright!
So weary
For you, dearie.
An' you’re hidden from my sight.
An' the blossom
Seeks your bosom.
An' the snow falls ghostly white
Where you're sleepln'
An' I’m weepin’
From the mornin' to the night.
—Frank I* Stanton.
THE HANDLING AND STORAGE OF FOOD.
An Explanation of Why Food Spoils and Hovr to Prevent It—
Sunshine and Perfect deanlinen* Destroy the (ierms That Make
for Evil.
By Hr*, f. L Sieves*.
CIENTIFIC Investigation baa
thrown much light upon the
many household processes
within a few years, and these facts
should be at the service of the house
holder, because the health and ef
ficiency of the household Is her chief
object and care.
Most families have traditions and
established customs to guide them in
the handling and storing of food
and these customs differ widely in
practice. It is not amiss, therefore,
to examine and compare them and
select the best
WluU Makes Food Spoil?
In handling and storing food it is
most Important to understand what
is meant by the expression, the
"spoiling" of food. Countless num
bers of very tiny plant bodies, call
ed "micro-organisms," a word which
means "small living things," grow
and flourish In food which has been
selected for use. and cause it to spoil.!
These small living plants grow and
flourish in kitchen, store-room, ice
box and milk room. They multiply
with wonderful rapidity; one of these
minute plants is capable of produc
ing several million more like itself
in one day.
We know these minute plants as
molds, yeasts and bacteria. Some
are useful, as those which ripen
milk, firing the delicious flavor to
the butter, or the yeast plant which
fires us the “light" bread; but many
are harmful since they cause waste
of the food supply, and eren cause
disease. Molds, yeasts, and bacteria
are found In the cleanest kitchens or
store-rooms, but they abound In
greater numbers where there Is filth
and neglect, where particles of food
have been allowed to remain for a
time, or dust to collect, it is the
presence of these small living things
which causes the food to sour, rot,
or putrefy, leaving behind moldy!
disagreeable odors and flavors. More
serious consequences may result from
their presence, sometimes known as
ptomaines, or ptomaine poisoning.
"Scrubbing, Airing, Sunning" Kill
Bad Germs.
The housewife’s success In keep
ing her food from "spoiling" depends
very largely upon her ability to re
duce the number of these unwelcome
visitors In her store-room and kitch
en to the lowest possible number.
Hence the terms, "scrubbing, airing,
sunning" which good housewives
have for so long practiced have come
to us with a new meaning; because
it is bjr these very processes that
these enemies to our health and com*
fort sre banished from our house*
holds.
The molds growing on bread,
cheese, fruit and other foods are
fnmUiar. The mildew on clothes Is
also a form of mold less commonly
recognised as such.
Mold spores, by means of which
the plants aro propagated, sre every
where present, but more sbundant In
dark, damp corners of rooms. In dust
dying In the air, on the skins of all
fruit, or borne from place to place
on the feet of Insects. When fruits
are stored In such a way that the
skins touch, there Is likely to be
moro moisture and less light. Since
a large amount of air Is not necessary
to growth the conditions are favor
able to the mold. The growth once
begun Is difficult to arrest.
The first requisite In storing food
Is absolute cleanliness, and this Is
not attained by the use of soap and
water alone. Fresh air, sunshine,
and whitewash are Important aids.
A free use of unslaked lime In damp
storage quarters Is recommended.
Hince the lime absorbs the moisture
rapidly. When the lime crumbles
apart and Is no longer crystalline In
character. It has becotno "slaked"
and will no longer take up moisture.
»«*«« riant* Arc Kvrrywtirrr.
Yeust plant* are prac tically every
where and are of many vartetlee;
Nome of them known a* "wild
yeaat*," but it |* not until million*
of these plant* are manned together
In the home made liquid yeast, or the
dry yeant or the compressed yea*t
cake that we realize their existence.
The old-fuahloned "milk rising," or
Balt rising bread, depended upon
the wild yeaat falling Into the batter
which caused the bread to rise, a
method not always successful be
cause other living things, the bac
teria, also had a chance at the dough
and sometimes got the better of the
yeast plant, with sour or bitter
bread as a result. In the same way
the wild yeast attucks the sugar In
the stewed fruit that has stood ex
posed on a warm day, or the Jelly
that has been left uncovered, or
sometimes when apparently covered.