Nebraska Newspapers

    foiET AND]
HEALTH
:1 By DR. J. T. ALLEN
Food Specialist
Author of “Eating for a i
Purpose.” “The /Veto >
Gospel of Health.” 1
Etc. |
■JWmiiMJMIII HiW | ■■■!
'a f
(Copyright, by Joseph B. Bowles.)
SIXTY DAYS ON PEA
NUTS AND LEMONADE.
On October 18, 1907, I began an ex
clusive diet of peanuts and lemon
ade and subsisted on that alone for
60 days.
What did you do it for? Do you
still live on peanuts? How should
peanuts be taken? Have you changed
your mind about their food value?
These are eorne of the questions that
1 am frequently asked.
Such was the novelty of my experi
ment, which was undertaken as a
scientific demonstration, that the av
erage person refused to consider it
seriously. The newspapers treated it
largely as a joke—except that many of
ihem reported toward the end of the
lime that I had died—a result which
many were expecting.
For several years I had been test
ing the relative values of foods by
living for a time on one alone and
recording the results. Incidentally I
had reached the conclusion, for rea
sons which i shall give in a later ar
1icle, that, cereal starch is the only
element of vegetable food improved
by cooking and tnat cereal starch is
unnecessary in our diet, and fre
quently injurious, particularly in the
case of infants and children. I had
found that cooking injures the most
important clement of food, albumen,
from which the cells of brain and
brawn are built, and precipitates, to a ;
large extent, the mineral elements,
sulphur, phosphorus, magnesia, potash,
etc., bo essential to vigorous, healthy
life, so that, they cannot be absorbed
into the blood. I had come to believe
also after much investigation that
fruit should form a large part of our
diet, and I had been prescribing in
certain cases a diet of uncooked pea
nuts and gluten, uncooked, in small
quantities with fruits, eaten separate
ly, and had seen remarkable improve
ment in some cases.
One day it was reported in an i
Aurora (111.) paper (1 lived in Aurora)
that a girl had died from eating pea
nuts and at the same time the chair
man of the local board of health at
'ributed a case of poisoning to eating !
peanut candy.
To prevent an undesirable counter
suggestion on the minds of those who !
were eating peanuts by my advice,
more than to defend my own theories.
1 stated my view of these cases, call
ing attention to the great difference
between cooked and uncooked pea
nuts. and to show the firmness of my
belief in the correctness of my con
clusions, 1 said that I would be will
ing to live for 60 days on uncooked
peanuts and have the results care
fully recorded daily by the board of
health, and give my body for dissec
tion and analysis, if 1 failed to survive
I ! - “ UUflU.
I had lived for several days on pea
nuts, on apples, on prunes, on starch,
on nothing, and I knew that by fasting
for a few days, when the indications
required it. I should have no diffi
culty in performing the feat. But my
friends begged me to desist, urging
that I was losing my professional dig
nity and many of them accused me
of insanity, which I was. they said,
deliberately fostering by this strange
freak! I had studied on my theories
of feeding till I was half gone and
now f was going to finish the job!
The outcome, however, fully justi
fied tlie confidence with which the ex
periment was undertaken. I lost 17
pounds in weight but continued my
usual work throughout the entire
period, and in fact did a greatly in
creased amount of mental labor, neces
sitated by the increase in my corre
spondence. interviews, etc., and on
the evening of the sixtieth day I gave
an address in the G. A. R. ball of
Aurora on diet and morality, speak
ing for three-quarters of an hour,
nurl followed that with a 20-minute
talk to an audience at the Coliseum
on the relation of diet to strenuous
endurance.
Of course the peanut is not a com
plete diet and to keen in good condi
tion I fasted at intervals throughout
the KO days a totai of about eight
days. Probably the extension of the
experiment to 120 days would not
have reduced my weight to the point
of physical collapse. My height is
5 feet 11V» inches and my weight
when l began was 11.5 pounds.
* c u * -
We live by what we eat; and the I
character of our living depends upon
The kind of food we eai and the way
we eat it. “You can make a man good
or bad," says Bishop Fallows, “accord
ing to the way von feed him.” “The
building of brain-cell and mind
stuff.” s'ays Dr. Alexander Haig, the
distinguished English authority on
diet, “lies at the root of all the
problems of life.”
The mind is the measure of the
man; what a man thinks he becomes.
Rut the mind manifests through the
physical, and the character of the
physical determines the character of
the mental as certainly as the mental
influences the physical. The body
is the expression of the mind, much
as a building is the expression of the
thought of the architect who designed
it. And you can no more build a
sound, beautiful, enduring body with
out good food than an architect can
build'"a beautiful temple without steel
and marbie.
“A crook in the mind makes a crook
in the body." You cannot meet a
stranger without forming some im
of what he is. You uncon
sciously recognize in physical form
nnd quality cf body the character of
* the ar: and the trained uhvsio*
nomist, phrenologist and physiologist
will undertake to read your charac
ter, pretty accurately, from its bodily
expression. Now that body Is mate
rial and the material Is food. The
Eskimo is built of blubber, the Scot
of oatmeal, the Japanese of rice
and beans. But the Eskimo could not
become a Scot by eating oatmeal anr
barley meal for a thousand years
Food is only the material; the mind
is the measure of the man. The Scot
who has given us so much theology,
metaphysics and science is the product,
primarily of the mental stimulation of
“Land of brown heath and shaggy
wood.
Land of the mountain and the flood.”
So when we say that you are what
you eat, we do not ignore the funda
mental importance of the mind. It
is still true that as a man thinketh
so Is he—and that as a man eatetb
so he thinketh. We have heard so
much lately of the influence of the
mind upon the body, that it is perhaps
time that the pendulum of thought
should again swing to the other side,
the influence of the body upon the
mind, and in time we may arrive at
the happy medium where truth lies,
the knowledge of the inter-relation
the essential unity of, body and mind,
the menta-physical constitution.
Scientific authorities agree that
vitality is a fixed quantity—that each
individual is born with a certain store
of vital force, and that when the stock
is exhausted he dies. Vitality is ex
pended in work, in restoring normal
conditions when sickness occurs, in
defense against disease, and in carry
ing on the normal functions of con
verting food into blood, throwing off
waste and poisonous matter. There is
no means of estimating the extent of
any of these expenditures, but we
know that, the energy spent in digest
ing and eliminating food is consid
erable. We know that it is impossible
to do one's best work after a heavy
meal.
Now if a large per cent, of the
energy ordinarily expended in diges
tion, including elimination, can be
saved without loss of nutrition, a
gain in working capacity, in good feel
ing, in length of life, must result. The
practice of a simple diet shows re
markable gains in these respects.
The severe mental work dene and the
mental strain sustained during the
period of my one-sided peanut diet,
indicates that the average person
over-eats and eats too many kinds of
food.
The first effect of sickness is loss
of appetite. Nature then uses the
vitality commonly used for digestion
(o repair the defect, to restore nor
mal health conditions. Here is indi
cated the natural cure. We know
what elements different foods contain
and what the body needs; and upon
this knowledge is based a simple, rad
ical cure of the one fundamental dis
ease. defective nutrition of which all
“diseases” are but symptoms. This
is the cure which the eminent Dr.
Haig lias said he lias been "convinced
by experience and experiment has
lain all the time at our doors while
we have been using drugs as pallia
tives."
Some important facts were devel
oped in contribution to this science
of radical cure by the peanut experi
ment.
Hundreds of letters were received
during the test from people who but
for an accidental discovery of the
peanut diet, “would have been wear
ing a wooden overcoat,” while others
asked “how to eat peanuts to avoid
their bad effects"—which suggests the
important fact that all foods are, un
der certain circumstances, poisonous,
and the more concentrated, obviously,
the more virulent when misused.
With a decrease in the daily food
supply comes an increase in strength
with loss of weight. The vitality or
dinarily expended in converting food
ir.to blood and eliminating the waste,
often excessive, can be used in ex
traordinary mental work or in cure,
even of deep-seated chronic disease.
The fact that appetite is always lost
immediately on the advent of sickness
or mental derangement—violent fear,
anger, joy, etc.—indicates that upon
the regulation of diet, which implies
fasting as well as dieting, must lie
based the true scientific cure of the
one fundamental disease, mal-nutri
tion, understanding that the term
“nutrition” in Its widest sense in
cludes normal supply of air, water,
sunlight, food, exercise, and right
mental conditions.
Morocco’s Ruler Kept Busy.
Mulai Ha fid, the new sultan of Mo
rocco, is a busy man. He rises with
the sun, and, save for a short siesta,
seems never to have any leisure time
at all. He makes a point of attending
personally to ail state business, holds
reviews of his troops frequently, re
ceives deputations from all parts of
the country, listens almost dally to
translations of long extracts from the
European newspapers and metes out
rewards and punishments. He receives
many presents. A Fez correspondent
tells hotv the other day gifts in the
shape oi sacks of gold, bales of silk,
spices and jewelry poured In through
the palace gates and the sultan re
ceived the value of something like |
$125,000 in the course of this one
morning’s reception. Among the
offerings was a splendid ruby ring,
which seemed to take the royal fancy,
for he forthwith put it on his finger !
and were it during the remainder of
the day.
Oregcn Mushroom Breaks Record.
W. B. Steele, who lives at East For
ty-first and Ivon streets, near the end
of the Richmond car line, brought to
the Oregonian recently a mushroom
which he declares holds the record for
size in this particular variety of fun
gi. It is 14 inches tail and the cap
is a trifle over 9 inches in diameter
and 28 inches in circumference. In
stead of one night, it required four
and an equal number of days for this
mushroom to develop. It grew in the
garden of the Steele home. Mrs.
Steele says he calls it Taft because
it is so big aud strong and so much
superior to all.—Portland Oregonian.
Every. Man a Debtor to His Profession.
I hold every man a debtor to his
profession; front the which as men
of course do seek to receive counten
ance and profit, so ought they of duty
to endeavor themselves, by way of
amends, to be i\ help and ornament
thereunto—Raced
ffiman B<o>dke
No. 1 is a simple evening bodice in
spotted silk voile; it has a mauve
ground wiht a white spot; piece lace,
edged with mauve silk, is used for the
collar; a strip of the lace is taken
down the front; the material lg a.r*
ranged in small folds, beginning at th#
lace In front, and continuing down thf,
sleeve to the elbow, which Is finished
off with a band of lace and silk; a bow
of silk is worn on the collar.
Materials requllred: 2% yards voile
42 Inches wide, one yard piece lace,
one-half yard silk.
No. 2—The bodice part of this Is in
coarse cream spotted filet net; the
band is of old rose glace, finished off
at the waist with a rosette; the flat
tucker is of four-inch lace, and has
two silk bows in front; the deep arm
holes are trimmed round with silk
bows. The lace is worn over an old
rose glace slip; pink chine silk is use(^
for the sleeves, which are finished a^,
the elbow with lace bands, edged and
trimmed with silk.
Materials required: 1V4 yard net 42
inches wide, ly, yard silk, one-quarter
yard piece lace.
No. 3.—Royal blue chiffon velvet
to match skirt is used for the over
bodice; a strip of Oriental embroidery
forms a collar, and Is taken over the
shoulders; a piece is also laid on in
the center of front; silk tassels to
match give a pretty finish; embroidery
also edges the over-sleeves. White
glace, spotted with blue, is used for
the under-slip.
Materials required: Three yards vel
vet, six tassels, one yard wide em
broidery, three yards glace silk.
No. 4—This is a very pretty style;
soft green silk, spotted with darker
green, is chosen l’or it; Insertion is
taken from waist, back and front over
the shoulders, also across back and
front; the epaulette, which is laid un
der the outer edge of insertion, is
faced down the center with dark green
velvet ribbons, so also is the center
of front, part of the way. The little
sleeve is tucked, and has a band of in
sertion at the elbow.
Materials required: Five yards silk
22 inches wide, four yards ribbon, 3y„
yards insertion.
No. 5 is quite simple: it has the
sleeve cut In one with the bodice part;
it is made up in figured silk muslin in
soft shades of pink; insertion edges
the pretty shaped opening, and is ta
ken down the outside of sleeve and
round the elbow; four small tucks are
made on either side of the front, with
a deep pink velvet bow in the center.
Materials required: Three yards 27
inches wide, three yards insertion.
i'
ONE COLOR FROM NECK TO TOE.
Fashion for the Indoor as Well as the
Street Gown.
As each week passes, it is seen that
women are going in heavily for the
one-color line from the collar to the
floor. The waist and skirt, if in two
pieces, must match. The gown must
preferably be from one piece from the
collar bone down.
Even above the collar bone the
same color of lace or net is often used
instead of white. Indoor frocks as
well as street costumes are clinging
to this one-color effect. The hats do
not match the gown, and shoes and
gloves need not match it. but if you
would be in fashion, see to it that in
every hour of the day you are in one
color from chin to toe.
It is the one-piece gown that has
made this fashion compulsory. The
separate coat and skirt is not as popu
lar as it has been, for it has given
way to the three-piece suit. The skirt
carries its own blouse, and the coat
is added thereto.
DIOXYGEN BEST MOUTH WASH.
Preparation Will Keep Teeth and
Gums in Perfect Condition.
The merits of dioxygenas a mouth
wash are not as well realized as they
should be. It is easy to get and not
expensive. A stoppered glass bottle
of it should be on every washstand.
After eating, if one hasn’t time to
brush the teeth, the mouth should be
rinsed out with diluted dioxygen. It
is a strong antiseptic, keeps the teeth
from decaying, and protects the top
of the mouth and gums from soreness,
or from creating and emanating a dis
agreeable odor.
The toothbrush should always be
dipped in a little of it and brushed
over the teeth and gums at morning
and night, even after tooth paste is
used.
The latter merely cleans the teeth.
It does not disinfect the mouth. Peo
ple do not pay enough attention to the
inside of their mouths, even though
they may be scrupulous about their
teeth.
The Luncheon Apron.
The luncheon apron of white lawn
is quite short with a 12-ineh flounce,
trimmed with a hemstitched border'.
The wide bib comes over the shoulder
in a Gibson plait effect and is made
with a white collar, much on the or
der of a waitress’ apron. A narrow
fold down the center of the bib is
edged with a narrow ruffle of the
material, with a narrow hem, trimmed
with extremely narrow lace.
The Upturned Sailor.
While the mushroom hat prevails in
all fabrics and on all kinds of heads,
the woman who cannot wear one has
rebelled.
There are many faces that look
their worst under a hat with a scoop
brim that turns down all around. For
her there is the new fashion of the
upturned sailor. Its rim is wide, of
regular shape, but instead of tilting
down it tilts up. It is very becoming
and shows the new coiffure to better
advantage than the mushroom hat.
Give Short-Waisted Lock.
The wide armhole appears on many
bodices, of the Japanese order, with
high draped ceintures, sashed at one
side. These deep belts give a short
waisted look to skirts that are not
princess in effect, for all skirts mus*
conform to the short-waisted aspect
that is now essential.
Punctured Cloth a Trimming.
There is a broadcloth trimming now
in use which is covered with a design
in holes. These are made with a stii
stto. It is called punctured cloth,
and it is used for revers, waistcoats
and panels on skirts and coats.
EVENING COAT OF SOFT CLOTH.
In White. Lined Throughout with Pale
Green Brocade.
F*cr a coat of this description soft
cloth is the best material. It is cut all
in one. with the sleeves reaching to
the wrist in front, and shaped to a
point and reaching to the hem at the
back. It is in white cloth, lined
through with pale green brocade. A
green galloon to match the lining
edges the neck, down the front, and
round the sleeves of coat. A velvet
strap of a darker green is sewn in at
the neck, and cord ornaments and
cord of the same color add a trimming
to each side of front.
Materials required: Five yards 48
inch wide cloth, six yards galloon,
eight yards brocade, one-eighth yard
velvet, six cord ornaments, one yard
cord.
Blouse of Aluminum Silk.
Aluminum silk has been used rath
er sparingly hitherto in the shape of
girdles and sashes. Now it has come
out In blouse form and the result is de
cidedly attractive. One blouse of this
silk is made on tailored shirt lines
with broad flat plaits and is relieved
at the throat by a fold of purple vel
vet beneath a frill of maline lace. In
more elaborate style this silk is ad
mirable for wear with a suit of gray
Ottoman silk or a coat of gray fur.
_
,
Making the Hair Wave.
A simple but most effective way of
making the hair wave in the big rip
ples which continue to be fashionable
Is to dampen it and tie it down with
bands of baby ribbon. Of course ab
solutely straight hair will not yield
to this treatment, but hair wdth the
slightest tendency to curl will re
spond beautifully.
After the hair is done up dampen it
with hot water, pinch it a little and j
then draw it close down to the head '
with hands of baby ribbon put on in
separate pieces about an inch apart
and pinned very tight to the head.
Leave on for an hour, remove care
fully, then comb the hair gently until
It fluffs out in charming waves of
beautiful regularity.
Buttonholes on Thin Material.
A clever woman has found that
•when she makes buttonholes in soft
muslins it is a very good idea to rub
a little paste, made of flour and wa
ter, on tile wrong side. This will give
a firm surface to work upon and ob
viates the possibility of cutting a but
tonhole too large. Of course, the ]
paste will not discolor the fabric.
POINTS CONCERNING
’ USE OF STARTERS
—
1
Practical Suggestions Which Will Prove Helpful to Butter
and Cheese Makers—By L. D. Bushnell, Michigan.
| A growth of micro-organisms in a
cuitable food substance as milk, whey,
or beef tea, is called a culture. If
only one species of micro-organism be
present the growth is called a mixed
culture; but if two or more be pres
ent the growth is called a mixed cul
ture. For us to be thoroughly familiar
with a starter we must understand a
culture, because a-starter as used in
dairy operations is generally a cul
ture containing one species of micro
organisms. In some few instances
where two or more micro-organisms
are found that harmonize in their
modes of growth, a mixed culture is
used, thereby perhaps bringing about
better results than when developed
Fig. 1.
separately. The starter is used to
overcome obnoxious micro-organisms
and add."- to the finished product the
desired flavor, aroma, keeping quality
md perhaps other essential properties.
Starters are of two general classes,
viz., natural and commercial.
Under the head of natural starters
are placed all those originating at
home, usually by selecting and setting
aside until loppered a quantity of care
fully drawn milk. Buttermilk, whole
nilk, sour cream, and whey are some
times used in this capacity. A start
er produced in this way ntav contain
several species of micro-organisms.
Thus it is not difficult to understand
why a starter produced by natural
souring may develop taint or become
gassy.
The commercial starter is generally
developed from a single micro-organ
ism and is built up as a pure culture
or a known mixed culture. This class
includes those starters originated and
offered for sale in solid or liquid form
by various commercial firms. Though
the different brands differ more or
less as to activity at a given temper
ature as veil as in the flavor impart
ed to butter or cheese, yet from the
very fact that these are pure cultures,
uniform growth and acid production
may be expected. This being the case,
a commercial starter is kept free from
contaminations and. developed under
the same conditions, may be used for
an indefinite time and produce an un
varying product.
As sterilization is to replace pas
teurization in this process, a steam
sterilizer is a necessary piece of ap
paratus and Fig. 1 has been inserted
mainly to show the parts of a service
able sterilizer. A common copper
wash boiler may be fitted up for ster
ilizing purposes in much the same
way, or a box constructed of wood or
of galvanized iron may be used.
A more detailed explanation may
prevent errors on the part of those
who set up sterilizers in their fac
tories. The inlet. A. should be placed
near the bottom and of the proper
size to tit a steam jet. The siphon
tube. B. for the removal of condensed
water, always has its inner end cov
ered. thus preventing loss of steam.
The highest point of the outlet should
be lower than the opening C, so that
Fig. 2.
steam upon entering will not have to
pass through water. For the supports
E, some light material should be used,
as heavy metal or solid bodies con
dense large quantities of steam; the
perforated bottom, F. should have nu
merous openings to permit the free
upward movement of steam; G, should
be of wire netting. This causes a
more uniform distribution of steam,
thereby preventing many breakages.
As all factories are not supplied
with apparatus for the production of
steam, a substitute may be made on
ihe plan of nil ordinary steam cook
er with an inch or two of water In
the bottom. When this plan is used
sterilization begins when the steam
begins to issue from the openings. A
thermometer placed in tin1 opening, 1),
should register 210° F.
In Fig. 2 the four jars, I to -I, are
filled with milk to tile line, m, and tiie
mouth of each tilled with a dry tlrtn
cotton plug. The plugs should, under
all conditions, lie Kept dry. Trouble
may he anticipated la attempting to
sterilize these thick glass Jars; hut If
a few precautions are taken there
need be but few breakages. A shield
(F,.ln Fig. li, placed so us to prevent
hot water and steam from striking the
glass jars, and a wire gauge or win
dow screen for them to stand upon,
insures almost any glass Jar against
destruction by unequal heating.
The exact period of time to heat
cannot be given, for much depends
—
upon the steam pressure or upon the 1
vigor with which the water is boiled.
Tests may be made with a thermom
eter to determine this point. If kept
at 210° F. for 30 or 40 minutes at each
period for four consecutive days, ster
ilization will be effected in case of
small quantities of milk. This, how
ever, depends upon the amount of
milk in each bottle.
A test for jars of milk supposed to
be sterile may be made by placing
tl»m in a warm room, for a few days.
If no visible change takes place we
are practically assured in saying that
the milk is sterile.
The culture of lactic organisms
may be introduced as directions on
the package indicate, but using every
precaution to prevent, any of the mate
rial from coming in contact with the
hands, neck of the jar. or other ob
jects. If these precautions are not ex
ercised the benefit to be gained from
the use of sterile milk will not mate
rialize. Under no condition should the
cotton plug of a jar be removed after
the first heating, except when about
to introduce the starter, and then not
longer than four or five seconds.
There are several factors which in
fluence the time required for Iopper- j
ing, viz., temperature, activity of start
er, and quantity introduced. In order
to have a culture at the proper stage
when needed the temperature may be
changed or the amount of the inocu
lating culture raised to meet the re
quirements. Nothing but experience
will determine these points.
The starter, to be successful, must
be transferred dally and some inex
pensive transferrer must be devised |
to meet all requirements. The operat- |
or, in order to make successful traus- j
fers, must have something that will i
convey the proper amount, be easy of
sterilization, have relative freedom I
from contamination, and convenience j
in handling. A vial with a wire ban- j
die, a piece of cloth wound loosely '
about a wire handle, or a small
amount of cotton wound firmly about
a wire, are some transferring tools
I
Fig. 3.
easily made, and fully meeting all re- I
quirements. Of these transferrers,
the latter seems best fitted for all
practical purposes. It is easily con
structed by taking a wire which has
been made rough on one end and
some loose cotton batting. The cot
ton is wound firmly around the wire
by holding between the thumb and ;
first and second fingers.
The transferrer should be placed in |
the milk before sterilization begins
and should never be removed until
ready for the transfer.
After inoculation and lopperlng, a
safe transfer may be made by remov
ing the plugs of both bottles and lift
ing this transferrer very carefully
from the loppered milk and placing
it in the sterile milk, care being ta
ken not to allow the swab to come in
contact with anything during the op
eration. The plugs should not be
transferred from one bottle to another,
but should be removed as shown in
Fig. 3.
Testing Eggs in Water.—A pail of j
any kind of water affords a convenient j
medium for testing eggs. A real fresh j
egg will sink; one that is not so fresh
will topple around, apparently stand
ing on its end; one that is spoiled
looks dull and porous, while that of an
old eggs appears thin and shiny. When
shaken, a stale egg will rattle in the
shell.
A Famous Grapevine.—’l'tie famous
grapevine at Hampton Court, near
London. England, has a crop of about
300 pounds this year. This vine,
which is under glass, was planted in
1708. It has attained a girth of four
feet six inches one foot from the
ground, and covers a roof space of
2,200 square feet.
Keep Livestock.- The results ob
tained from commercial fertilisers gen
erally justify the results, but the best
balanced farm lias a sufficient amount
of live stock to consume most of the
product of the farm which is converted
into fertilizer.
Clean Nest Boxes.—In cleaning out
the chicken's quarters do not forget
next-boxes. Nesting material soon I
breeds vermin and disease and soon !
becomes a hotbed for all kinds of poul
try disorders.
Wintering the Stock.—See that all
stock goes Into winter quarters in
good condition, and likewise lie sure
you have sufficient feed to carry them
through the winter.
Feed Little Salt to Poultry.—I>d In
large quantities salt Is poisonous to
fowls, hut when fed In moderate quan
tity at the rate of one ounce to every
100 fowls, Is beenflcial.
Poor Method.—The stockman who
goes on the Idea that handling animals
with a club Is the right way may some
day Hud that knocking" doea not pay.
\
PROVED BY TIME.
No Fear of Any Further Trouble.
David Price, Corydon, la., says: “I
was in the last stage of kidney trouble
—jame, weaa, run
down to a mere
skeleton. My back
was so bad I could
hardly walk and
the kidney secre
tions much disor
dered. A week after
I began using
Doan’s Kidney Pills
I could walk with
out a cane, and as I continued my
health gradually returned. I was so
grateful I made a public statement of
my case, and now seven years hare
passed, I am still perfectly welL"
Sold by all dealers. 60c a box. Fos
ter-Mllburn Co., Buffalo, N. Y.
WHAT WOULD HE HAVE SAID?
« - i
“Get up. Jack. You mustn’t cry
like a baby! You're quite a man now.
You know if I fell down I shouldn't
3ry, I should merely say—”
"Yea, 1 know, pa; but then—I go to
Sunday school—and you don't.”
TORTURED SIX MONTHS
By Terrible Itching Eczema—Baby's
Suffering Was Terrible — Soon
Entirely Cured by Cuticura.
“Eczema appeared on my son’s face.
Wc went to a doctor who treated him
for three months. Then he was so bad
that his face and head were nothing
but one sore and his ears looked as if
they were going to fall off, so we tried
another doctor for four months, the
haby never getting any better. His
hand and legs had big sores on them
and the poor little fellow suffered so
terribly that he could not sleep. After
he had suffered six months we tried
a set of the Cuticura Remedies and
the first treatment let him sleep and
rest well; in one week the sores were
gone and in two months he had a clear
face. Now he is two years and has
never had eczema again. Mrs. Louis
Leek, R. F. D. 3, San Antonio, Tex.,
Apr. 15, 1907.”
THE TIE THAT BINDS (SOME).
Affecting Reconciliation Between Two
Realiy Loving Heart?.
There is a certain couple who de
cided to separate awhile ago. It
seemed that they were not affinities,
after all, and life together was unen
durable, so the wife packed up her be
longings .and was preparing for a trip
home. At the time of parting she
picked up their little pet dog and
tucked him under her arm, while her
other managed the suit case.
“Why, you're not going to take
Trixy!” exclaimed the husband.
“Of course 1 am,” she announced. "1
couldn't live without him."
“Well, I can't let the little fellow
go,” he insisted.
“And 1 simply won't leave him.” she
declared.
So they argued for half an hour, at
the end of which she decided to stay,
and unpacked to cook dinner, at which
Trixy was the guest of honor.
Why He Remembered.
By some shuffling of the social
cards the clergyman and the dog fan
cier were at the same afternoon tea.
The wandering talk unexpectedly re
solved itself into the question. Who
were the 12 sons of Jacob? Even the
cleric with the reversed collar hail
forgotten, but the doggy man reeled
off the names without error, from
Reuben down to Benjamin.
The clergyman looked surprised.
"Oh, I’m not great shakes on Scrip
ture,” said the man wilh the fox ter
riers, “but those are the names which
some chap gave to a dozen puppies
I’m willing to sell.”
Kicks.
Harry Payne Whitney the day his
own and other noted horsemen’s
racers were shipped from London on
the Minnehaha, said of the death of
racing in New York:
”A good many jockeys have been
hard hit. A jockey told me last week
a very sad tale of misfortune. I lis
tened sympathetically.”
“ ‘Ah. Joe,’ said I, 'when a man is
down, few hands are extended to him.'
"The jockey as he chewed a straw,
smiled bitterly.
“ ‘Few hands—yes—that’s right,’ he
said, ’but think of the feet.' ”
CAUSE AND EFFECT
Good Digestion Follows Right Food.
Indigestion and the attendant dis
comforts of mind and body are cer
tain to follow continued use of improp
er food.
Those who are still young and
robust are likely to overlook the fact
that, as dropping water will wear a
stone away at last, so will the use of
heavy, greasy, rich food, finally cause
loss of appetite and indigestion.
Fortunately’ many are thoughtful
enough to study themselves and note
the principle of Cause and Effect in
their daily food. A N. Y. young worn
an writes her experience thus:
"Sometime ago 1 had a lot of trouble
from indigestion, caused by too rich
food. I got so I was unable to di
gest scarcely anything, and medicines
seemed useless.
“A friend advised me to try Grape
Nuts food, praising it highly, and as
a last resort I tried it. I am thankful
to say that Grape-Nuts not only re
lieved me of my trouble, but built me
up and strengthened my digestive or
gnns so that l can now oat anything I
desire. Put I stick to Grape-Nuts.”
"There's a Reason.”
Name given by Postum Co., Battle
Creek, Mich. Read "The Road toWell
vllle,” In pkgs.
Kver rend the above letter? A new
one appear* from time to time. They
are arenulnr, true, and full of hnmau
Interest.