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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.