DIET AND
By D?v. J. T. ALLEN
Food S?cci^Iut -
Af.thor of “Tat in* for a
Purpose."' “The JVeiv
Gospel of Health,"’
Etc.
(uopyrignt, oy joscpn u. 1isowiesj
ECONOMICS OF EATING
An army marches on its stomach.
This is a well established principle in
warfare. A hungry man cannot fight
long, and a g. neral whoso brain is
clouded by a.; o intoxication cannot
conceive brilliant cr wise movements.
Every ration considers case fully
what ra'icn will beat support the man
behind the gun—at least in war lime
—and some l ave won great victories
by superior feeding, notably the Jap
anese, in the recent contest with
Russia.
The Roman gladiators were fed cn
rye and wheat, and the modern ath
lete is very carefully fed by the scien
tific trainer. Only the average man
who lias the battle cf life to fight gets
no dietetic training.
You cannot eat your cake and leave
it, too. Suppose that I have a de
gree cf vitality for daily use represent
ed by SO on a scale of 100. Another
might have 00 cr CO or 20. Hut it is !
certain that I can no more use my
stock of vitality fer the day in two
ways than I can be in two places at
once.
Suppose T eat for dinner fried pota
toes, fresh pork, boiled cabbage,
pickles and pie, with a cup of coffee.
I shouid expect to be very “Icgey”
during the afternoon; at least four
fifths of the nervous energy that I
ordinarily spend on ir.y work would
have to bo spent in digesting the
heavy meal. If by using the whip I
persisted in spending as much vitality
in brain exercise as I generally do.
and ate an evening meal as usual, lack
of vivacity in the hours following and
disturbed sleep would be the obvious
and necessary result.
I might continue on this basis for
days, weeks, mouths, or possibly
years, if I had an iron constitution,
but the end would be a breaking down,
prematurely, cf the system, disease
showing itself in the guise of “dyspep
sia," “rheumatism,” “diabetes,” “tuber
culosis,” “typhoid,” cne cr more of
them, according to my inheritance
from “the third and four;h genera
tion,” according to excess in eating
meat, starch, pickles, according to the
supply in the food of iron, phosphorus,
sulphur, etc., and according very large
ly to the air. water, exercise, physical
and mental, and the drinks I had
taken during those days, weeks,
months or years when 1 was prepar
ing to enter a hospital or a sanitarium
for classification as an acute, chronic,
curable or incurable sufferer.
It is said that “one man's meat is
another man's poison.” This must be
true to seme cx.ont; because tempera
meats differ, mental states differ, and
temporary bodily conditions differ. I
know a man who sickens at the
thought cf eating oycters, and another
who cannot cat a spoonful cf honey
without suffering Tho former once
ate freely cf oysters and was made
very sick thus establishing a subjec- j
tive impression that causes nausea
when the eating of oysters is suggest
ed. Investigation of a number cf
cases like this has led me to the ccn
elusion that idiosyncrasies of this
character are caused by errors in eat
ing and that they are hereditary. la
fact, I suppose the bilious tempera
ment is the result of one habit of eat
ing, the effects of which are heredi
tary, the sanguine of another, the
nervous of another, just as the physi
cian finds in his daily practice that
peculiar ccgditions of stomach, o
bowel digestion or o? liver can be
traced in family history. This ex
planation harmonizes with that an
cient saying: "The parents ate sour
grapes, and the children’s teeth arc
set on edge.”
\et, with all rlus allowance for
these peculiarities and for patholog
ical conditions, such as diabetes, in
which starch and sugar must be avoid
ed, there should be little variation in
the diet of persons of the same age,
doing the same kind of work. The
appetite of neither adult nor child
should fca pampered. The practice of
inducing over-eating by tempting the
appetite with unnaturally seasoned
and unnaturally mixed foods destroys
the natural appetite, and, therefore,
the natural enjoyment of eating. If
a lad cannot enjoy a good crust ot
bread he dees net need to eat. The
appetite that does not prefer dates,
figs and raisins to artificial sweets is
not natural.
The average working man needs
daily about two ounces of proteid
funcoagulatcd) and vegetable salts,
four ounces of fat and twelve ounces i
<dry) of carbo-hydrate in the form of
fruit sugar or starch of potato, cereal,
etc. This should of course be varied
according to the work done, but no
absolute rule can be laid down. When
there is an extraordinary expenditure
of muscular energy for a short time, it
is best to lose weight and gain it
again gradually. So when there is,
temporarily, great mental strain, it is
best rather to decrease than to in
crease the ration, and make it up
when normal conditions arc restored.
The strain will bs better borne if the
digestive system is relieved partly cr
entirely, allowing the nervous energy
to be diver'ed to the brain or mus
c'.es, as the ca3e may be. If this b«
net dene tee digestive system will be
weakened, whereas by the other
course It will be strengthened. There
Is no danger in the normal case. In
entirely relieving the digestive and
eliminative system for hours or even
days. A thorough understanding ot
the philosophy cf this conservation of
vitaJity with the increased confidence
and self-reliance that such understand
ing brings, is of great value. Espe
cially important is it to the pro
fessional nan who must often be sub
jected to groat mrutrl strain for long
er or shorter periods, and to the ath
lete, who must drop weight steadily
in any endurance teat. You cannot
work h-ain or muscle to their fullest
capacity, ar.tl at the same time work
the digestive and eliminative system
tc Its limit.
I have found, by experiments on
myself and others, that there is a loss
in weight of about a pound a day, dur
ing the first few days of a fast, when
little work is done. New the de
mands of the system are supplied by
consumption of the tis-ims, and ana’y
ris of the excreta and secretions
shews the proportions cf the food ele
ments require 1 to sustain life. Add
ing for the work of digestion and
eliirina'icn and increased work, we
S-'t the estimate above given.
When intense mental work is being
done, there is an extraordinary waste
of phosphorus and albumen especially
These can be supplied quickly without
great draft on vitality far digestion
and climicaticn, by eating flesh, fish,
eggs and milk. These are quickly con
verted into fo-ce. Hut they are as
quickly expended, and thus produce
results equivalent to stimulation
This is especially true of meat. Meat
contains the waste of the animal sys
te a from which it was taken, particu
lariy uric acid: and it has been fully
proved that the chi';? cause of fatigue
is the accumulation In the tissues oi
waste, particularly uric acid. In ali
the recent great tests of endurance
non-fiesh eaters have excelled flesh
eating competitors. To the physiolo
gist familiar with the principles o;
nutrition involved, it is as clear that
it should be so as that an engine
on coal and slate, of the same weight
Sugar, especially fruit sugar, as in
prunes, dates, ties, dried rurrants
and oil (olive cil or peanut) are the
most economical sources of heat an:’
muscular energy. In athletic work
those will supply the extraordinary
waste of carbon with the least ex
renditur? of vitality for digestion an'
rlimir.ation. The articles of diet tc
ba most surciy avoided in athletit
work, where long sustained effort is
required, are meat, white breac
(fresh), fried potatoes, pies, boilec
cabbage, pickles, beans, coffee, tea. al
coho!, cooked oysters, fish. If mea.
“must” be eaten, let it be a little mat
ton or fresh white fish.
These suggestions apjly equally tc
the invalid, but each case requires
special consideration. Sugar, for in
stance, should be altogether omitted
in certain cases.
A food may show, on analysis
a high nutritive, value, yet may
require so much energy to Uiges’
it to appropriate its nutritive sub
stance and to eliminate its waste, that
the net profit may bo litlle cr noth
ing. Therf should be no hesitatior
in preferring, for instance, olive oi
to cod liver cil. Meat digests more
easily in the stomach than dees whea’
gluten, but digestion is not completed
n the stomach, and the elimination o;
meat is much more expensive thar.
the elimination of entire wheat bread
and—most important consideration
examination of the excreta from
meat shows a much greater numbei
of germs (depending much on the
kind of meat) than the excreta front
broad, thus clearly indicating that
meat is a much more active cause oi
au'o-intoxication than bread.
Boiled cabbage, again, is an expen
sive article of diet because it (boiled)
contains little or no nutritive element
that the system can use, and it re
quires more energy to digest thar
oread.
Now to arrange a satisfactory, eco
nomic dietary one must consider al.
the facts in a given case. Tables ol
food vaiue, including digestibility, art
useful cr not according as one under
stands them properly.
Following is a comparison of the
vaiues of 12 principal foods reduced
to “units cf nutrition,” published by
our government, department of agri
culture, bulletin No. 25:
Nutritive Cost per
units 1,600 units
par pound. in cents
Skim milk . 98 2 10.•
Skim mile ciiecse_ 870.0 11.5
Full milk. 145.5 11.'
Bacon .1,257.7 lu.S
Butter .1.186.3 20 *
Veal . 325.0 22.5
Beef . 530.9 26.5
T'^as . 778.6 4.5
Potatoes . 128.2 5.1
Bye flour. 603.8 6.<
Biro . 5.11.6 10.0
Peanut meal.1,425.0 3.C
In the foregoing paragraph is the
conclusion of the government experts
as to the value of the peanut in com
parison with the other standard arti
cles of diet commonly supposed to be
the mosi nutritious, shewing the pea
nut to ba the most economical of all
foods. Hut it does not follow that one
should live on peanuts exclusively.
I receive many requests for advice
as io “how to live on peanuts.” My
experiments have been conducted with
a view to determining the relative
values of foods, under varying condi
tions of work, and in abnormal condi
tions of health and growth. In one of
the experiments with peanuts which
accidentally became public, the essen
tial fact demonstrated was that pea
nuts should not bo roasted and that
the principle here involved has a
highly important braring upon the ef
fects of cooking in general, which we
have already considered
His Thirst for Knowledge.
The American Magazine published
a complete account of Lincoln's boy
hood, as related to Mrs. Eleanor At
kinson of Chicago by Dennis Hanks,
Lincoln's playmate and cousin.
“You bet he was too smart to think
■everything was in books. Sometimes
a preacher 'r a circuit-ridin’ judge, 'r
lyyer ’r a stump-speakin’ polytician ’r
a school teacher’d come along. When
one o’ them rode up, Tom’d go out
and say: Light stranger,’ like it was
polite to do. Then Abe’d come lopin’
out on his long legs, throw one over
the top rail an- begin firin' questions.
Tom'd tell him to quit, but it didn’t
do no good, so Tom’d have to bang
him on the side o’ the head with his
hat. Abe’d go off a spell an’ fire sticks
at the snow-birds an’ whistle like he
didn’t care.
“ ‘Pap thinks it ain't polite to ask
folks so many questions,’ he’d say. ‘I
reckon I wasn't born to be polite.
There’s so darned many things I want
to know. An' how else am I goin’ to
git to know ’em?’ ”
' Tw© .CskMMfl Mess !
i -
The sketch on the left shows one of the new coat costumes, in which the
\ skirt and bodice part are joined and put on together. Our model is in cedar
I green tweed. The bodice is on the lines of a blouse, having three tucks on
| each shoulder, stitched to waist at back and bust in front; the slight fulnes*
j is pleated into the band. The fronts are buttoned from the waist to bust, then
i above the bust the buttons are put on for ornament only; the waist is set
| to a band to which also the skirt is attached; buttons anti buttonholes are
used for fastening quite down the front. Hat ot stretched satin lined with
velvet, and trimmed with a handsome feather mount.
Materials required: 5% yards cloth 48 inches wide. 8 yards satin 42
inches wide, 21/fc yards passementerie, 1 dozen yards cord.
Here is an evening coat for girl from 14 to 16 years of ago. A pretty
soft old rose-colored satin cashmere is used for the coat: it is lined through
our with mercerized sateen in white. The form is that of a long loose sacque
with sleeves to the wrist. The deep turn-over collar is of ermine with loops
and long ends hanging in front.
Materials required: 4 yards 46 inches wide, 4 yards double width sateen,
cellar, and 2ys yards ribbon.
DRESS FOR SCHOOLGIRL.
In Navy-Blue Serge, with Pretty and
Appropriate Trimming.
For school wear a dress of this style
would be exceedingly useful. Navy
blue serge is chosen for it, the skirt
is plaited, the plaits are wide and far
apart. A fancy braid trims the foot
of skirt. The vest is of tucked silk,
■ __I
the tucks being arranged in groups of
fours, a strap of material and braid
edges it. Three small tucks are made
on each shoulder; the plain sleeve is
set into a turned-back cuff, trimmed
with braid.
Materials required; 6V& yards 48
inches wide, 8 yards braid. 1 yard silk.
The Wastebasket Habit.
A good sized wastebasket should be
continually close to every sewing ma
chine. Then it is easy to form the
habit of dropping all scraps, clippings,
and the ends of thread into it just as
the scissors make them, instead of
leaving them to blow here and there
and litter up the floor until sweeping
day. Twice handling anything is a
waste of time and energy and we
Americans have neither to spare.
Form the wastebasket habit at once!—
Housekeeper.
SHOULDER SEAM LEFT OUT.
Paris Model Has the Sleeve Cut in
Ore with the Shoulder.
A new cut of bodice shows no shoul
der seam. The sleeve that tightly
molds the arms is cut in one with the
shoulder. The litiing is achieved by
the under part. The one-piece effect
wonderfully shapes the shoulder. 1
noted this new sleeve in a gown worn
j by one of a group of women. Of deep
j puce colored velvet the princess tunic
I trailed beautifully- limp in its slender
pointed tail. Instead of buttoning in
the ordinary fashion at the back of the
arm, the sleeve closed on the inside
j seam under a line of silk loops and
j 0Val olives. A tiny guimpe of tinted
! tulle laid over gold net tilled the small
| round at the neck. Rich gold and sil
j ver embroidery, mingled with pale
| colored silk embroidery in relief.
, adorned the whole front of the cor
! sage. Extremely chic was a third
costume. Short and close, the skirt
was hemmed with a band of skunk
fur.
The corsage, plainly cut to show no
seams, and loosely fitted, was held at
- the normal waist line by a narrow
leather belt, the buckle covered with
leather. Epaulettes of coarse, leath
er covered lace, framed a square
guimpe of tucked ecru mull that
mounted into a high-curved choker.
From the edge of the square a nar
row tablier fell to the belt. Buttoned
pn each with large cord loops it cun
ningly concealed the closing. With
the advent of the one-piece gown
for afternoon street wear, the uncom
fortable and untidy back closing is
disappearing. On nearly all such
gowns the closing is marked by a line
of buttons set straight or in fanciful
fashion.—From a Paris Letter to
Vogue.
Long Fringe on Frocks.
There is a wide return to the us? of
fringe of all widths on indoor gowns.
In other days it was used on street
frocks, but it is to be hoped for the
sake of convenience and comfort that
this fashion will never return.
It is a pretty one. however, for dress
costumes. The trouble about mak
ing use of It is that the fringe is not
easy to find. Shops do net offer large
quantities of it. and the range of colors
found is not wide.
White fringe is to be found, and is
easily dyed to match the cloth of the
frock. It is used as an edge to bodice
drapery, to tunic, to sleeves, and as
a finish to ornaments that are put well
above the waist line on princess
go wns.
The Little Collar Button.
‘•Little, but oh my!” So annoying
when it is not flat enough and jabs
Into the back of one's neck all day;
and even more objectionable—for a
woman can endure a good deal of
physical anguish—when it presses
against the outside linen of one’s
hand-embroidered collar and leaves an
indentation that rubs itself gray
against one's coat lining.
Just obviate the whole difficulty by
sewing to every shirtwaist collar band
at the center back a small flat llneri
eovcred button that is of English man
ufacture. It is the flattest button on
the market, and has a metal middle
through which to sew instead of a
shank.
Time to Get White Goods.
Every woman has arranged her
household duties so that she may seri
ously attend the white sales. Now is
the time to restock one’s underlinens
and also to buy white materials of all
kinds for summer dresses. Embroid
ery flouncings, insertions and band
ings are most reasonable in price and
infinite in variety. Deep Swiss floun
cing of excellent value, wide enough
for the skirt of a young girl’s frock,
was seen at only 98 cents a yard.
There was also narrow flouncing to
match. Many bargains in allover em
broideries are to he found. Now is
the time to buy for blouses or frocks.
Shoes and Hose.
Low shoes with handsome buckles
and fine transparent silk stockings
are worn with all of the smart short
day gowns, even when cold weather
really makes thorn seem unseasonable,
llut In this case flesh colored stockings
in fine wool or closely woven thin cot
ton are worn under the silk hose, giv
ing tha effect of transparency, and
yet plenty of warmth. Just as flesh
colored, tight fitting silk jerseys are
worn under the white or black tulle
guinipe and long sleeves, which almost
invariably accompany the afternoon
dress.—Vogue.
Retain High Luster.
When washing silver wiih soda use
the baking soda, not the coarse wash
ing soda. In order to retain the high
luster use hot s ai suds to which has
been added a little baking souo.
AN ENGLISH PIGGERY
THAT IS KEPT CLEAN
Arrangement, of Pigsties and Feeding Troughs Reduces
Bad Conditions to a Minimum.
A Corner of the Piggeries.
A picture which we give of the pig
geries at Minley, England, will show
that the owner does not fall in with
the proverbial saying that connects
pigs with dirt. As a matter of fact,
the animal has suffered from having
had a bad name. A pig always does
best when it is kept with a due regard
to cleanliness, warmth, light and fresh
air. It will be seen that the provi
sion for these necessaries has been
method of clearing out the germs of
disease. At Minley has been fol
lowed a very different practice and
the result has justified the means
taken to achieve it. The pigsties
themselves are well built and of a
spaciousness that leaves nothing to be
desired in regard to the allowance of
fresh air. The same characteristics
may be observed in the yards, which
have been designed with passages
that render the work of feeding and
Feeding Troughs.
carefully thought out as far as regards
this herd. Some critics might perhaps
object that the buildings and yards are
almost too well done. Cleanliness is
attained in some places by the erec
tion only of temporary sheds for the j
animals, and these are periodically |
burnt to the ground—a most effectual j
inspection extremely easy. This sys
tem has been carried out even as re
gards the feeding troughs, which have
been planned with the object of mak
ing the work of feeding as easy as
possible and of insuring that the food
receives the smallest possible amount
of contamination.
WHITEWASH WITH
THE SPRAY PUMP
By V7. H. Underwood.
It is generally understood that many
of the most disastrous diseases that
come to our herds of live stock arc
caused by germs of one kind or an
other that may remain dormant for
years in litter about the stables. Such
are hog and calf cholera, lump jaw,
navel ill. infectious abortion, tubercu
losis, etc. There are also parasites
that infest the barns which cause barn
itch, scab, mange and kindred dis
eases. It is, therefore, of the utmost
importance that the barns be made
clean and kept as clean as possible.
In cleaning the stables go over the
boards and walls with a stiff brush or
broom to remove the cobwebs, dirt
and litter that is attached to them. I
have seen stables where the ceilings
were so festooned with cobwebs that
the boards above were almost hidden
from view. Such accumulations are
filled with millions of germs, many of
which are disease promoters.
Having cleaned the hoards and
walls as suggested, then give them a
thorough dressing of some dependable
sheep dip, and then one of lime and
salt.
A spray pump Is an ideal implement
with which to apply the lime and salt
mixture, but a cheap brush or an old
broom will answer the purpose very
well. Lime and salt are cheap, so do
not be too stingy with them. I would
suggest slacking at least a half bushel
of fresh lime, with hot water, in a bar
rel and afterward add sufficient water
to the mixture so that it will spread
evenly and easily. The addition of a
half gallon of salt will make the white
wash stick to the boards and stone
walls, it is an advantage to apply the
lime and salt mixture while it is still
hot, especially during cold weather.
It is very necessary that the barns
and outbuildings be given this cleans
ing before the live stock go into win
ter quarters. It will add to the ap
pearance of the buildings and also be
of very great assistance in maintain
ing the health of the live stock.
Bigger Profit.—It costs no more to
raise a pound of poultry than it does
to raise a pound of pork, yet the poul
try sells at a much higher price than
pork.
A Caution. — Dairymen having
healthy herds should not feed their
calves skim milk from cows not
known to be free from disease.
Fresh Air and Sunshine.—Very im
portant things in raising a profitable
dairy cow are plenty of air and an
abundance of sunlight.
The Latest Question.—There is no
longer any question of whether or not
a silo pays. It is now, “How large
shall I make it?”
Hens Like Dark.—Hens like rather
dark or hidden nests in which to lay.
THE LAW ON BUTTER
RENOVATION
The United ' States department of
agriculture has published the follow
ing amended regulation relative to
j renovated butter:
Regulation 15.—Whenever any man
j ufacturer’s package of renovated but
ter is empty it shall be the duty of
the person who removes the contents
thereof to destroy utterly the tax paid
stamp on such empty package. Any
person having in his possession empty
renovated butter packages the tax
paid stamps on which have not been
destroyed will be liable to a heavy
penalty.
Original packages of renovated but
ter for export only may be covered
with cloth, jute, or burlap, provided
that there be stenciled on the cover
ing of the package in black letters on
a white background, the words, "Reno
vated Butter” in one or two lines, in
full-faced Gothic letters not less than
one inch square. The words "For
Export Only" must appear in one line
one inch below the words "Renovated
Butter,” in full-faced Gothic letters
not less than three-eighths of an inch
square. These markings are to be
the only markings on one side or sur
face of the package.
Where possible, inspection will be
made before the ou'er covering is put
on the package. If, however, inspec
tion be necessary after the outer cov
erings have been placed on the pack
ages, the exporter or his agent will be
required to remove the outer covering
from any or all .packages designated
by the inspector.
Nothing in this regulation shall be
deemed to change or dispense with
the requirement of Regulation 25 here
of in any way.
A Good Ration.—One good ration—
in fact, an ideal one—is: Corn, eight
parts; bran, two parts; meat scrap,
one part; clover or alfalfa meal, one
part; middlings of some kind, five
parts.
Have Nests Right.—When nests are
located and arranged to suit the hen's
tastes they will not so readily seek
other places to lay and hide their
nests.
Keep Them Comfortable. — Use
straw, corn stalk, corn husks, or other
dry material for a floor covering. Hens
with cold feet will not lay very many
eggs.
Not So Hard.—The production of
good, clean milk is not the compli
cated business it has often been re
garded. It simply requires intelli
gence and care.
Feed Roots.—Roots have a most
healthful effect on the digestion and
assist in the assimilation of the; grain •
foods. Dairy cows relish them.
Put in Lots of Litter.—If hens are
confined to the poultry house on cold
days see to it that they do not have to
stand on the bare floor. i
FROM A RECENT NOVEL.
“Whereupon he instantly drew his
sword.” __
Prof. Munyon has generously placed
his Cold Cure with druggists through
out the United States and has author
ized them to sell it for the small sum
of 25 cts. a bottle. He says these
pellets contain no opium, morphine, co
caine or other harmful drugs, and he
guarantees that they will relieve the
head, throat and lungs almost imme
diately. He gives this guarantee with
each bottle of his medicine; “If you
buy my Cold Cure and it does not give
perfect satisfaction, I will refund your
money.” Prof. Munyon has just Issued
a Magazine-Almanac, which will b *
sent free to any person who addresses
The Munyon Company, Philadelphia.
Not Included.
After the dry goods salesman had
completed his business with Cyrus
Craig, Centerville's storekeeper, he
asked what was going on in the town.
“Had any entertainments this winter?”
he inquired.
"No,” said Mr. Craig, “not one. Sa
lome Howe’s pupils have given two
concerts, piano and organ, and the
principal of the 'cademy has lectured
twice, once on 'Our National Forests'
and once on 'Stones As I Know Them;
but as far as entertainments are con
eerned, Centerville hasn't got round to
’em yet.”—Youth’s Companion.
Starch, like everything else, is be
ing constantly improved, the patent
starches put on the market 25 years
ago are very different and inferior to
those of the present day. In the lat
est discovery—Defiance Starch—all in
jurious chemicals are omitted, while
the addition of another ingredient, in
vented by us, gives to the Starch a
strength and smoothness never ap
proached by other brands.
Pardonable Crime.
“If I were to kiss you now, would
you have me arrested?”
"What would be the use? Any jury
would acquit you.”
SAVED
FROM AN
OPERATION
By Lydia E. Pinkham’s
Vegetable Compound
v
Louisville, E!y. — “ Lydia E. Pink
liam’s Vegetable Compound has cer
taimy none me a
world oi good and
I cannot praise it
enough. 1 suffered
fromirregularities,
dizziness, nervous
ness, and a severe
female trouble.
LydiaE.Pihkham’s
Vegetable Com
pound has restored
me to perfect
health and kept me
from the operating
laoie. ± wm never ue «nuuut uus
medicine in the house.”—Mrs. Sam’l
Lei:, 3323 Fourth £t., Louisville, Ky.
Another Operation Avoided.
Adrian, Ga. — “I suffered untold
misery from female troubles, and my
doctor said an operation was my only
chance, and I dreaded it almost as
much as death. Lydia E. Pinkham’s
Vegetable Compound completely cured
me without an operation.”—Lena V.
Henky, E. F. L>. 3.
Thirty years of unparalleled suc
cess confirms the power of Lydia E.
Pinkham’s Vegetable Compoimd to
cure female diseases. The great vol
ume of unsolicited testimony constant
ly pouring in proves conclusively that
Lydia E. Pinkham’s Vegetable Com
pound is a remarkable remedy for those
distressing feminine ills from which
so many women suffer.
—-- ^
Headache,
^ Backache,
Sideache,
A Worn-out
Feeling.
These are especially women’s afflic
tions.
They are caused by irregular work
ing of some of the functions of the
body.
It is of the utmost importance to
every woman to know that there is
no medicine so valuable for her, so
helpful, so strengthening, as
Lane’s Family
Medicine
(called also Lane’s Tea)
This tonic-laxative is a great blood
medicine and is the favorite regulat
ing medicine of old and young.
All druggists tell it in 50c. and
25c. packages.
^ ■" ■■ ■
H Coughing Spells BB
are promptly relieved by a sir.- Bipj
flN gle dose of Pino's Cure. The pra
regular use of this famous rc- U£j|
BKJ medy will relieve the worst |f]|
[W form of coughs, colds, hoarse
BbH ness, bronchitis, asthma and di3
|Tfj eases of the tliroat and lungs. Dofl
hH Absolutely free from harmful mH
Uy drugs and ori. tes. For half a Kfll
century the household remedy
WKM io millions of homes.
Ji M At all druggists’, 25 cts.
"ffiW'ki w