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. ^
