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About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Feb. 18, 1909)
DIET AND HEALTH By DR. J. T. ALLEN Food Speciiliit Author of "Eating for a Purpose/’ "The jWeisf Gospel of Health." Etc. iCopyright, by Joseph B. Bowles.) EATING FCR YOUTH AND tEAUTY reality is mere than shin deep; it is In the blood—quality of flesh and mus cle and bvine, and deeper than these, lu the thought that builds the body from material, feed. "The question of beauty,” says Emerson, “takes us out cf surfaces, to thinking of the founda tions cf things ” Whatever may be the true standard cf beauty, it is not superficial polish. The reality of beauty is its soul, whose outward expression we see in the body. My body is not I, but the expression of me. 1 am my mind. My body is mine; and as I build my body accord ing to the model in my mind, I can build a different body by changing the model and the material. The Greeks understood this fully. Their heroes were their models of valor, their hero ines, of grace; and one word defines their habit in eating, Spartan simplic ity. There is no limit to the change you can make in your body, except the limit to the change you can make in year thought, and vour change of the building material, food. We change little, because thinking and eating arc fundamental race habits, always slow to change. A young man of 20, employed as night foreman in a bakery for several years, went to an Illinois college to study for the Christian ministry. Three years afterward 1 met him and dis tinctly observed a marked Change in his features as a result of the changed ideals that had been dominating his mind during that period and of a change 4n his diet. It is well known that the most im portant period of development is the pre-natal period, that an infant is ex tremely plastic, but that it becomes more difficult to mold or to remodel it as it grows older. Yet. even after maturity, change takes place as the predominating thoughts, and the food, are varied, feeding in the pre-natal period is important: food largely makes the difference between the Jap and the Eskimo, between the Arab date eater and the German bread eat er, and largely because food influences thought. The food experimenter who has sys tematically varied his food for consid erable periods can bear witness to the fact that not only does he feel differ ent when living on different foods, but his habit of thought changes. A curious relation subsists between food and thought. It is literally true that food influences thought. The dif ference between the tiger and the horse is, very largely, the difference in their food. Yet you could not make a Jap of an Eskimo by feeding him on rice and beans. The gorilla, a strict vegetarian, is no less fierce when at tacked than the tiger that lives on blood. The dog is but a wolf that has learned to think man's thoughts, to a degree, as the nobleman has learned to think God's thoughts. It is said that a man is as old as his arteries, and this Is literally true. It is a physiological fact that some are as old at 30 as others at CO, as the con dition of the arteries distinctly indi cates. The question may naturally be raised here, What is old age? We do not hesitate to say that a certain per son is cld when we see that his frame is stiff, his skin dry and hard, the roseate hue gone from his cheek, and the sparkle from his eye. Now what causes this condition and how can it be delayed, if not overcome? The hardening of the frame, of all the tissues, including the arteries, is due to the deposit in the tissues of mineral matter taken in the food and drink, absorbed into the blood and gradually deposited, much as earthy matter is deposited in a tea-kettle or slime and earth in city water pipes This mineral matter, chiefly phosphate and carbonate of lime, destroys the elasticity of the arteries and gradually hardens the tissues, including the brain. Now there are two chief sources from which this earthy matter is intro duced into the blood, bread, especially fine white bread, and hard drinking water. The percentage cf lime in bread is large, and white bread is es pecially liable to form concretions of lime in the lower intestine (often in ducing appendicitis), which are ab sorbed Into the blood and deposited in the tissues, gradually producing that dry and hardened condition of the skin, which is a distinguishing mark of old age. The activity of the brain is deter mined largely by its blood supply, and when the arteries that supply it are hardened by the deposit of mineral matter it must become sluggish. Loss of memory of recent events is an in variable accompaniment ef age: the old live in the past To live in the fu ture requires the jrlvid imagination of youth with its plastic brain. Wonder is often expressed that the farmer, who lives largely in the open air, and has fresh fruits, vegetables and milk at his door, dees not live as long as the professional man, who la much confined In close rooms and has little exercise, and that the common laborer Is shorter lived than the Idle rich, who are, as a rule, much given to dissipation. Aside from the waste of vitality which the laborer, farmer and the ath lete (who Is usually short lived) are re quired to make In their daily work, due to extraordinary physical exertion, these eat more bread to supply the waste of carbon due to muscular work (which would be better supplied by fruit sugar and vegetable fat, as al ready expressed), and drink more wa ter, because they perspire more, thus leaving a greater deposit of ashes in the arteries and other tissues. The merchant or professional man who takes moderate exorcise by walking about five miles daily will live longer than (he average farmer who has many advantages otherwise. A beautiful complexion is an essen tial element of beauty. The ideal is that of childhood, the bloom of youth upon the cheek. There is no substi tute for the beauty of health. Sallow skin, pimples and blotches of all kinds are produced by failure of liver, kidneys, lungs and skin to elimi nate naturally the waste products of digestion, whose retention is favored by constipation. The tissues of the body, including the skin, become hard ened as age advances, partly by the weakening cf these eliminating organs, often prematurely. The skin and the muscles underlying it become hard and wrinkled by the weakening of the normal metabolism, by which worn cut cells are carried away and new re placed. As the kidneys and liver de cline in power (or rather as the vitali ty that actuates them declines, with advancing years) there is a gradual deposit in the arteries and in the tis sues generally of mineral matter from the food and water. These conditions are to be avoided by avoiding constipation, so-called rich foods, such as pie and cake, ani mal fats, starch and meats, particular ly perk, by eating few articles cf food at a meal, by eating freely of acid fruits, especially apples, lemons, or anges and grapes and by the daily use of olive oii or peanut oil, and by the free use of water, including the ‘inter nal bath" occasionally. Proper exer cise daily in the open air will also ! serve to preserve a ruddy complexion . and soft skin. Distilled water will dissolve mineral ! matter from the tissues, and it should J bo used by everyone past middle life. The objections to the use of distilled I water raised by persons interested in j mineral waters are, I think, not well ! taken. It is unreasonable to suppose I that pure water, as we have it in milk j and in fruits, could be injurious. One who drinks little water will always im prove by drinking large quantities of any mineral water, especially when accompanied by change of surround ings, better food and, more thaa all, the effect of suggestion that the water will effect a cure. And by this I do not , mean that mineral waters may not be j in certain cases beneficial, as drugs may, at times, be means of cure. The water in juicy fruits and milk serves the same purpose as distilled water. About two quarts of water should be taken daily, when the i weather is moderately warm, and | proper exercise is taken. Mrs. Lillie Langtry, asked for her ■■secret” of beauty, said: "The fact that I believe in the power of mind over matter does not blind me to the fact that the foundation of the whole 1 secret of beauty is good health. A sick woman cannot be beautiful. Work, sunshine, exercise, nourishing food, fresh air and cheerfulness are my recipe for beauty.” I accept this prescription from an eminent practitioner as complete and correct, in every particular. Some use ful work is, as Mrs. Langtry says, a ne cessity to keep the mind and body normally active; sunshine benefits both body and mind; fresh air purifies the blood and gives the skin the only natural pink of health; exercise in creases the breathing, accelerates the circulation, and therefore purifies the blood, assists in breaking down tissue that would otherwise clog the system and furnishes the opportunity lor the building of new tissue from the food supply; cheerfulness and hope are es sential in the right mental influence; they are the states opposed to worry and discontent which make furrows and cloudy visage; and, lastly, “nour ishing food” that harmonizes the vital forces and that does not congest the eliminating organs or waste vital force extravagantly—this is the whole art of beauty and youth. ice rood should he plain, avoiding waste of vitality in digestion and elim ination; vivacity is inconsistent with working overtime in digestion. White bread, pie, pickles, cakes, tea, cofTee, pork and all stimulants should be avoided. Coarse wheat, rye and corn bread and nuts, olives and figs should form the staple of the diet. Fruit sugar should be substituted for starch, the least objectionable sources of which are rice and baked potatoes. Prunes with olive oil or peanut oil have a very important use in pre serving the complexion, by preventing constipation with its attendant auto intoxication and bilious headache that often leads to nervous breakdown. The breakfast should be light. As has been suggested in a preced ing article, buttermilk is most helpful as an antidote to sallow skin and pim ples. A glass may be taken on retir ing. Body and mind are so intimately re lated that they must always be treated together, but the mind Is the control ling factor. The true secret of youth and beauty is best expressed by Shakespeare, the master painter of beautiful women, speaking of Cleo ' patra: “Age cannot lessen nor custom ' stale her infinite variety.” Famous Sicilian Duelist. No lover of the sword can pass over the death of San Malato without a word of greeting and farewell to one who seemed to have stepped into our prosaic modern life straightl from the pages of Brantome. His fame had done more than penetrate the four corners of Europe; it had reached his own home. Some misguided Sicilian bandits held up a coach one night and summoned its solitary traveler to come out. From the shadowy depths of the vehicle came two short sen t tences, in a cold, staccato voice; “Spread out -your cloaks; the mud must not spoil my boots when I de scent!.’' The cut-throats fled, with the awe-striking whisper of “San Ma lato” upon their quivering lips. _ Absolute Zero. Astronomers believe that the tem perature of space, outside of the earth’s atmosphere, is 439 degrees be low the zero of the Fahrenheit scale. That inconceivable cold is what they mean by absolute zero. 0miild(D(Dir ©©sftamnmes i_ —I OR a smart and useful walking costume, no style could be more suitable than the one illustrated here. The skirt is quite plain, and trimmed at the foot by a band of plaid. The revers, waist-coat and cuffs are also of plaid; the remainder of the coat is plain and tight-fitting. A motor cap | of the cloth is worn. Materials required: 7% yards cloth 48 Inches wide, 1V* yard plaid 46 inches wide, 4 large and 1 dozen small buttons. The second picture shows a charming costume, in Atlantic green face cloth; a panel is cut down the center of front, widening as it nears the foot of tloth. which is cut in turrets over a deep band of chiffon velvet in a darker green: velvet covered buttons are sewn in each turret. Shaped straps of ma teria! are brought round at the top of the high-waisted skirt, and joined to gether by straight straps of material over a vest cf chiffon velvet; the other material on bodice is quite plain; the long tight-fitting sleeves are of velvet. Hat of green stretfhed chiffon velvet, trimmed with roses and ribbon. Materials required: 6V£ yards cloth 48 inches wide, 4 yards chiffon vel vet, 2 dozen buttons. BAR PINS STILL ARE POPULAR. Dress Accessory of Which Seemingly There Cannot Be Too Many. There is no diminution in the popu 'arity of the bar pin. It is used for collars, for the stock and for jabots. Every girl needs as many as she can jet. She wants them in sets of col ored stones to match the color scheme jf her various costumes, and she wants hem in different sizes for different uses. As far as the fashions go. she cari lot have too many. Therefore, the ranufacturers are bringing them out mew in all kinds of lovely shapes and settings. The horseshoe has been run to the ground and few of the new ones are In this shape. Lovely as the bowknot was it did not become widely popular in semi-precious stones. The straight bar has always been an excellent in vestment, especially in three sizes. The new bar pin used to catch th< lower edges of the turnover collar and the jabot under it is in the shape of a new moon. The crescent is slight it! its curves, it is not wide even at the Renter, its ends are sharp. PRETTY THEATER WAIST. Blouse of mauve chiffon-mousseline trimmed with bands of white Venetian lace and with motifs of Irish guipure. The long sleeves are lucked length wise and elaborately trimmed to cor respond. Contrary to expectations, while waists have not gone out of fashion, but are being worn almost as much as ever. DAILY BATH FOR CLEANLINESS. Weekly Ablution of Our Ancestors No Longer Suffices. There is many a man or woman who would be horrified to be told that he or she falls short of cleanli ness, yet such is the case even when one prides herself on personal dain tiness. You cannot be clean if you do not take at least one bath each day. If that seems like a harsh judgment try going for two days without a bath, then wipe off the skin wdth cold cream. The condition of that cloth is an unpleasant revelation. The daily bath need not be in a tub, but it should be more than the British cold sponge that with many does duty for cleanliness. Cold water, no matter how invigorating, does, not remove soil. A bath to be cleansing should con sist of plenty of hot water—soft, if possible—a pure soap and a scrubbing brush, and plenty of friction in dry ing. Cold water may be used later as a spray or tonic, but the warm baih Is essential. It Is doubly necessary, if one lives in cities, that care is paid to bathing. I he grime of the big town is not only disfiguring, it is germ-laden, and every effort should be made to keep free of it. In addition to the daily bath one should be particular to wash the face ears and neck, and under the arms each time she dresses. The hands, as uost of us know to our sorrow, need scrubbing a dozen times a day. it is folly, as is so often done, to point to our ancestors’ weekly bath and superb strength. Times have hanged and so have ideals of elean iness, and the person who takes two aths a week these days is ashamed so have it found out. Dainty Lace Blouses. Despite the vogue for one-piece frocks, the lace blouse is still high in favor with women of limited ward robe. The simplest of these blouses are of heavy Tuscan or Brussels net laid in a succession of fine tucks run ning vertically if the wearer is stout, and horizontally if the wearer is slen der. Sometimes from four to six tucks are sufficient for each of the fronts, while the sleeves, broadly tucked from shoulder to wrist, are finished with a net ruche harmonizing with the jabot which relieves the front panel. More elaborate net blouses are combina tions of tucks with cluny, venise, imi tation Irish or Italian lace. On these blouses broad bands of lace are let into the shoulders from collar to sleeve top, while rows of alternating large and small medalions form the border of fichu drapery overlapping pin tucked narrow center panels. A Simple Guest Room. The very simplest guest room that any one could imagine! The floor had on it a gray rag carpet. The walls were covered with a plain gray paper, and a black moulding joined them to the celling. The narrow, old-fashioned woodwork of window and door sills made streaks of black, in keeping with the molding above. The hang ings were gray Japanese crepe. “Many tones of quiet grays,” as said the poet; but they served to throw into relief odd bits of blue and yellow Moorish pottery and a row of blue books. The books were the point of the whole gray scheme of things, for the hostess had covered them all in blue holland linen and had titled the hacks on small yellow pasters. Rose Color for Chi.dren. One of the new quaint tone s in pink, rhich is almost rose colored, is a fa vorite for children's clothes. Coats and hats are made of it for street rear, and little slips for older girls tre built of it in silk, cashmere, chif Y,o, messaline arid other new fabrics. The coats of old rose are made of •tipple broadcloth, cut quite se^rejy with large pockets and long sleeves edged with fur. There is also a turnover collar of this fur, which may be ermine, beaver, dyed squirrel or chinchilla. With such a coat goes a broad brimmed sailor or soft rose beaver, trimmed with a band of the fur around the crown, with a head of the animal in front. To Protect the Fingers. Pretty nearly everybody is making or learning to make Irish crochet lace, so that any information on this inter esting subject is usually .received with joy. The inexperienced finds that the sharp end of the crochet needle pricks their fingers and that they, for this reason, cannot keep up the work very long at. a time. The best way to over come this difficulty is to wear a tiny piece of courtplaster over the tip of the finger where the needle touches. It will not interfere with the guidance of the needle, as a thimble might do, but it will prevent the finger from be coming sore and will protect it frosr. th« possibility of callousness. GRADES OF SHEEP AS I KNOWN ON THE MARKET Information for the Farmer Who Would Market His Shee( Intelligently—By W. C. Coffey, First Asst, id Sheep Husbandry, Illinois. The grower or feeder offering sheep Jwr sale often forms a very imperfect estimate of their market value, and chiefly because his contact with the open market has not been sufficient to familiarize him with the factors em bodied by the various terms in mar ket reports. It may be that he is ig norant of the meaning of certain terms; he may have a mistaken or hazy notion of others, and both obser vation atid experience show that any thing short of a fairly accurate con ception of what a certain market term stands for i3 a source of disappoint ment and annoyance. Because his judgment as to the true market worth of his sheep is uncertain, the owner may suffer a financial loss in dealing with a local buyer by selling under the market value or by missing a sale by asking too much for them. If. at the time of sale, the owner could definite ly determine the value of his sheep, he would experience less difficulty in coming to an early understanding with the local buyer, or in case he ferent times In the year, but lambs weighing 80 pounds at.d prime in quality, condition and form will al ways grade as prime. Yearlings.—Yearlings are used aa a substitute for Iambs in the meat trade. The grades are prime, choice, good. Prime yearlings are light in weight, immature, arid very highly de veloped in quality and condition. Wethers.—Only a small percentage of the sheep sent to market are weth ers. This percentage is small because both growers and consumers prefer lambs to older sheep. The grades are prime, choice, good, common. Prime wethers have the same requirements in quality and condition as prime yearlings. They may be either light, weighing from 95 to 110 pounds, or heavy, tveighing 140 pounds or more. Ewes.—Ewes do not sell on a par with wethers because they have pro portionately a greater amount of offal and a smaller amount of lean meat. The grades are prime, choice, good, medium and common or culls. The re A Prime Native Wether in the Fleece. shipped them direct to the open mar ket, the chances for disappointment and dissatisfaction would be greatly reduced. While it is the privilege of a few to visit the markets often and there learn the requirements and the demands for the different grades in the various classes, the great majority cf sheep owners, and many feeders, must depend largely upon the market reports for such information, and the value of these reports to the man who proposes to buy or sell sheep is deter mined by the extent to which he can apply them to his particular purchase or sale. Native sheep are those produced— ordinarily in small flocks—on the farms of the central, southern and eastern states. Western sheep are 'hose produced—usually in large bands—on the ranges of the western states. As a rule western sheep have enough merino blood to make them markedly different in appearance from natives which are mostly from mut ton-bred parents. Rut even were they identical in breeding, buyers and sales men on the market could easily distin quirements in condition, quality and weight are practically the same as for wethers. Bucks and Stags.—Choice bucks 3re fat and resemble wethers in form and quality. 4. Feeder Sheep.—Feeder sheep are almost exclusively western sheep. The sub-classes are Iambs, yearlings, weth ers and ewes. Lambs.—The grades are fancy se lected, choice, good, medium, common. Choice feeder lambs show thrifty con dition, a high degree of quality and weigh between 55 and 62 pounds. Yearlings.—The grades are choice, good, common. The choice feeder year ling must be of good form, highly de veloped in quality and light in weight. Wethers.—The grades are choice, good, medium, common. In general the requirements are the same as for yearlings. Ewes.—The grades are choice, good, medium, and common. Choice feeder ewes are young and choice in quality. 5. Breeding Sheep.—The sub-classes are bucks and ewes. Ewes.—Breeding ewes are selected The Same Sheep as Shown Above Out of the Fleece. guish between them because of differ ences resulting from the way in which they are fed and managed. On mar kets where both native and western cheep are received, the daily reports nearly always dislinguish between them. While thin natives are often bought up in the country and success fully fed, those that reach the mar ket in low condition do not sell as reeders because they are usually in fested with internal parasites, thus making it difficult and in many in stances impossible to fatten them. 1. The market classes of sheep are mutton, feeder and breeding sheep. The name of a class indicates the use to which sheep in that class are put. 2. Each class is divided into sub classes and these again into grades. In general the names of the subclasses suggest differences of either age or 3ex between sheep put to the same use. The grades refer to differences between the best and the less desir able animals in the various sub classes. In the mutton class these dif ferences are based on quality, form, constitution, condition and weight; and in the breeding class, on age, con stitution, form, breeding, quality and condition. 3. Mutton Sheep.—The mutton class includes both native and western sheep. The sub-classes are lambs, yearlings, wethers, ewes, bucks and stags. Lambs.—About 80 per cent, of the shep sent to slaughter are lambs. The grades are prime, choice, good, medi um and common or culls. Quality, condition, form and weight are the factors considered in determining the grade to which lambs belong. Both quality and condition are very impor tant and lambs without high develop ment in both are not placed in the higher grades. Form, especially the feature of paunchiness, is significant in grading lambs. Weight is a fac tor that varies somewhat with th/> dlf from both native and western offer ings. The grades are fancy selected, choice, good, common. Choice breed ing ewes are from two to four years old. sound, well formed and well bred. Bucks.—Breeding bucks are not sub divided into grades. All offerings are natives. Where Is the Dog Kept?—Nothing so annoys or makes a dog ugly, snappish and uncomfortable as chaining him within a limited space. Constantly and vainly endeavoring to get free, the dog's disposition in a short time changes, and he grows almost useless ,on the farm. It’s true that a good dog inside a dwelling is worth tw-o out side, where acquaintance with pas sers-by is easily made, and would-be robbers have opportunity easily to fix the animal: but a reliable barn dog, suggests Farm Journal, is best em ployed in ruuning about, keeping or der, watching the stock and prepared to alarm the household when stran gers appear. Such a cog is a safe guard against pilferers; but chained to a kennel his efforts are hampered and he is absolutely' worthless as a watchdog, and a perpetual nuisance to his owner. , A Good Sign.—One of the surest signs of improved agriculture is a dry clean hog pen. The up-to-date farmer has discovered (hat a pig wallows in mire only when he can not help him self. Winter Butter.—Winter butter sells at a fancy price, but not. when the milk and cream are allowed to collect kitchen and cellar odors. Good Investment.—A dollar invest ed in live stock is worth $50 invested in mining stocks. Give Them Dust Bath.—Dry soil or road dusts help the hens to keep clear from lice. AFTER FOURYEARS OF MISERY Cured by Lydia E. Pink ham’s Vegetable Compound Baltimore, Md. — “For four years my life was a misery to me. I suffe red irom irregulari ties, terrible drag ging sensations, extreme nervous ness, and that all gone feeling in my stomach. I had given up hope of ever being well when I began to take Lydia E. Pink ham’s Vegetable Compound. Then I felt as though new life had been given me, and I am recommending it to all my friends.”—llrs. W. S. Ford, 1938 Lansdowne St, Baltimore, Md. The most successful remedy in this country for the cure of all forms >r female complaints is Lydia F. Pink ham’s Vegetable Compound. It has stood the test of years and to-day is more widely and successfully used t h in any other female remedy. It has cured thousands of women who have t en troubled with displacements, inflam mation, ulceration, fibroid tumors, ir regularities, periodic pains, backache, that bearing-down feeling, flatulency, indigestion, and nervous prostration, after all other means had failed. If you are suffering from any of these ailments, don't give up hope until you have given Lydia E. Pinkham’s Vege table Compound a trial. If you would like special advice write to Mrs. Pinkham, Lynn, Mass., for it. She has guided thousands to health, free of charge. Placing Him. “Papa,” inquired little May. after Sunday school, “was George Wash ington an Israelite?” Before her father could answer this somewhat unexpected question May's six-year-old brother broke in. 1 “Why, May, I'm 'shamed of your ig n’ance! George Washington is in the New Testament, not the Old.”—Wi an’s Home Companion. Great Home Eye Remedy, for all diseases of the eve, quick relief from using PETTIT’S EYE SALVE. \I1 druggists or Howard Bros., Buffalo, X. Y. Character's strength is not in doing what a self-will would have us do, but what the conscience dictates is our duty.—Royston. For Hoarseness and Coughs "Brown* Bronchial Troches" are wonderfully f fective. 1’5 cents a box. Samples sent fr by John I. Brown & Son, Boston. Mas*. Wise men make proverbs that fools may misquote them. FILES Cl RED IN 6 TO 14 DAYS. PAZo OINTMENT is guaranteed to curt* anv - of Itching. Blind. Bleeding or Protruding Pile® id 6 to 14 days or money refunded. 50c. It isn’t the knocker who gains ad mission to our confidence. Lewis’ Single Binder costs more than other 5e cigars. Smokers know why. Your dealer or Lewi-' Factory, Peoria, ill. Women wouldn't be so talkative * if they only spoke their minds. Diamonds come highest when sold at cut ratea. 0 COLDS - CURED IN ONE DAY Munyon’s Coll Remedy Relieves the fv adCheeuat S'Dd :“nss "‘most immediate ly- Checks, fevers, stops Discharges of the nose, takes away all aches and pains caused by colds. It cures Grip and ol> Prlce 26c.°D*h8 and preVtnts Pnemnonia! yo,i 8tl7 ?r "trollen Joints, no mat ter how. chronic? Ask your druggist for Munyon s Rheumatism Remedy and see how quickly you will be cured. If you have any kidney or bladder trou ble get Munyon s Kidney Remedy. Munyon s Vitalizer makes weak men strong and restores tost powers. Prof. Munyon bas just Issued a Magazine Almanac. which will be sent free to utiv per son who add cesses The Munyon Company. Philadelphia. SEED OATS G,°^ ■m Pec Salzer’s catalog page rag. HIXH Largest growers of seed oats, wheat, barley, speltz, corn, potatoes, grasses and clovers and farm seeds .m the world. Big catalog free : or send lOc in stamps and receive sample of Billion Dollar Grass, yielding lOtons of hay per acre, cats, -,peltz, barley, etc., easily worth SlO.OOof aryman’smoney to get a start with and rz.a.og free. Or, send 14c and we add a sample farm seed nove'ty never seen before by yon. SALZER SEED CO.. Bor W. La Crass. Wit. PArrer's -HAIR ,ba|-sam Cleaniea and. beantUlea the ball. Ihornotef * luxuriant growth. Beatore a ray *1® Youthfttl Color. Uurea icalp diseastt & hair falling. dOc,andgll>tat rw-iw. ^
