Newspaper Page Text
Do you wat
It you feel "lazy", listlC
time, it is a danger signa
is being sapped by "self-i
Self-poisoning through c
most dangerous diseases.
stipation to take hold of
paving the way to tie wi
nesses which follow.
Pills, castor oil, laxative u
and irritate the bowels
Nujol works on an entire
Instead of forcing or irrit
softens 1he food wast'. T!
muscles in the walls of t!
and expanding in their no
food waste along so that
Nujol thus prevents constipation
tuin easy, thorough howel evacim
healthiest habit in the world.
Nujol is absoltely iuirmles and
Nuijol is sold by till drip). s, in) ,Si. ut
Mark. Write Nutiu l I-1.ab mtorie.,
50 Broudus y, New Ytrk, for beokcte
AMERICANS [AT fEW fISH
COMPARED WITH FOR[IGNERS
Fish is a Nutritious anId Appetizing
Food Which Deserves a Wider
Use iii This Country-Some Ways
of Cooking and Serving.
Many faniies during the war for
me(I the habit of having two or three
fish (lays a week an(l some of them
have kept it up ever since. Many
others, if they tried it, wouldl find that
the use of n-ire fish adds pleasant
variety to the meals.
America has as goo(l a fish slipply
as any country in the Vorld, say food
specialists of the United States Do
partment of Agriculture, but Ameri
cans eat less fish than the people of
many other countries. For instance,
in Englan(I an average of 65 pounds
of Ish yearly for each person is eaten,
while here the average is only 18
All tol(l, there are sail to be about
100 kinds of edible fish available in the
of c p
We have a prolitable worki
ltIPrC ( witlhout obflivatioln m
Il , permanent(l inn~dS t fl) at
* u And theji svcita
* I~,odSIS a- sauchan
* 1I)ll l H oM.Flh~
. ('. DAVlliS, r. h-.
* A.n C. lRAiAM . Vice -Pre.
tli'sV( I s'e~~assth ban
eup tired ?
ss, sleepy at the wrong
1. Probably Your vigor
)nstipation leads to the
WheICnl you allow coni
your system, you are
iole train of serious ill
aters and salts only force
and make constipation
y new principic.
tinrgthe system, i tsimp/i
;S Cnables the mauny tiniy
IC intestines, contracting
mal way, to squeeze the
t passes naturally out of
because it helps Nature main
tion at regular intervals the
pIlesant to take. Try it.
itil 11 rd Oil ( New JIrI ().
.hirty l'tei of an ger".
II,c Nfodern Mellmd of
Treatig an Old Comphaint
United States, but most persons are
familiar with not more than a dozen.
It is a good plan to try new kinds of
fish whenever there is an opportunity
and, if they are not available in the
local market, to suggest to the fish
man that he add them to his supply.
Also, if fresh fish can not be obtained,
many kinds of salt, smoxed, and can
ned fish can be shipped anywhere at
any season of the year.
How to Select a Fresh Fish
Whenever possible, it is best to go
to the market and select fish. A fresh
fish has full, bright eyes, bright red
gills, firm flesh, and a fresh odor. The
flesh along the backbone should be
examined with special care, because
that is where a fish spoils first.
Frozen fish should be bought in that
condition and thawed in a cool place
.just before cooking. Much of the
prejudice against frozen fish has come
from the fact that it was thawed out
some time before it was sold. Fish
does not change in flavor and food
value so long as it remains frozen, but
it spoils very quickly after it is thaw
ng.1" plmi to offlr you. Wire for
I your part.
In New York City alone from kid
ney trouble last year. Don't allow
yourself to become a victim by
neglecting pains and aches. Guard
against this trouble by taking
The world's standard remedy for kidney,
dver, bladder and uric acid troubles.
Holland's national remedy since 1696.
All druggists, three sizes. Guaranteed.
Look for the name Cold Medal on every box
Sed accept no imitation
Broiled fish.-Broiling over coals or
under the gas flame until brown is a
favorite way of preparing the smaller
fish. Fresh fish of I to 2 pounds size,
or smoked fish, such as finnan haddie
or white fish, are delicious served 'in
Wash the fish, split, season, (lot with
fat, place on a greased broiler, and
broil until the flakes can be easily
separated. If a gas broiler is used,
place the rack several inches below
the flame and brown. Sliced lemon
makes an attractive garnish and gives
additional flavor and food value.
Boiled fish.-Boiled fish is easily
prepared, and, when served with a
well-seasoned sauce, is delicious. Cook
whole or, if too large, cut in pieces.
Cover with boiling salted water, but
do not allow it to boil rapidly, as hard
boiling breaks the fish. Cook for 10
Inmutes per pound. Strong-flavored
fish, such as carp ,is improved by add
ing a half cup of vinegar to the cook
Baker fish.-Use the whole fish or
a picce from the middle of a large
one. If desired, stuf' with mashed
potatoes, cooked rice, or bread crumbs
well seasoned. Cut gashes down the
back and insert strips of salt pork or
lot with fat. Dredge with fine corn
meal or flour, place in a baking pan
and cook till tender, allowing 10 to 12
ininutes a Ipound. Sometimes fish is
baked in a tomato sauce or in milk
enough to cover the bottom of the
Fried fish.-Small fish may be fried
whole; larger ones should be cut into
pieces suitable for serving. Roll the
fish in corn meal or flout-, or dip it in
batter,. or in bread crumbs, egg, and
agai I crumbs. Fry in deep fat, or
in a small amount of fat in a skillet.
Fish fried in deep fat is less likely to
be greasy than when fried in a pan.
666 has more imitations than any
other Fever Tonic on the market, but
no one wants imitations.
ALONG TiE LINE
When anyole says, "It Floats,"
fSpearnent,"l or "The llam What
Am," products are suggested that are
not only advertised nationally, but
whlich thle above sloganls describe as
triedl an true. Before a prodnct can
be marketed ill a large way over vast
territory, the raw material from Vh ich
it coimes, the manufac turi ng process
es, tie shipping packages, and the
na(ne Imust, be cont rolled and standard
iz(.d io that uniformity of product
Standardization helps to prolote
honesty imt busiless. It is a vital lirk
il the chain of marketing that binds
the seller to give att honest product
and gives the hover the assurance
that he will reeive an article of the
usually atcceptedl standlard qutality.
CHICH STR SPILS
'hu tn la-d alnd Joltie'talic
5.. scaled with lut Ritibon. Y
SOD BY DRUJGGISTS EVERYWHERE
.JNO. G;. DINKINS
MA NNING, S. C.
DuRIANTI & ELLERBE
Attorneys at Law
MA NNING. S. C.
R. 0. Purdy- S. Oliver O'Bryan
PURD)Y & O'BRYAN
Attorneys and Coun~selors at Law.
MANNTNG, S. C.
A ttorntey at L~aw
.MANNING, S. C.
MONEY TO, LOAN
On Real Estate--Small and Large
Loans. Long 'Terms.
3. W. WIDEMAN
MANNING. S. C.
11. C. CURTIS',
MANNIdNG, S. C.
WEINBERmG & STUKES
J. A. Weinberg Taylor II. Stukes
MANNING, . C.a
The appliation of this principle to
farm products will mean as much to
the farmer as it does to any other
-tsiness project. For instance, It Is
well known that a mixed load of 'live
stock containing a number of differ
ent grades does not Bell as well as a
uniform load. If some of the stock is
well. finished while others are thin,
much more skill is required to esti
mate what the whole is worth ,and of
ten the farmer does not get the best
bid that would be forthcoming.
Take the case of mimic or cream. in
all sections a higher price is paid for
sweet cream than for sour and fre
quently there are two or more grades
of sour cream with corresponding
prices. Hay is valued according to
the kind and quality; alfalfa is worth
more than timothy;. musty -hay is
worth less than sweet, well cured hay.
Eggs are subject to wide variation
im value, depending upon quality. A
mixture of whites and browns, large
and small, dirty and clean, sound and
checked, or fertile and infertile eggs
certainly bring a much lower price
than the some lot properly graded and
In a factory, standard articles can
be prepared only by means of stand
ard methods and standard machinery.
For instance, meat curing processes
requires a certain length of time, a
definite temperature, and exact pro
portions of ingredients that are used
in making the curing solutions.
Likewise, standardized methods in
farming operations are require(d to
give the best results. Well selected
J. 'I OWN
seed' c~rn Of good quality will ,not nis ehtjctt aeu tahidard
_rode standard results on s84 i9er. jZationmmi'b9 s .e or
rile stO'l, ngither hq yield nor true type.' 46.k th0 thel b, t j etl'" St and 04llot
llgrih , livestock, an other crops 'prices miay be OR'A lied
* Live Men will Jump at this Offer
. . A few live salesmen will profit by answering
this ad. Others will wait and wish they had.
N Willys Light Junior is a new power and light plant
* selling for $295.00, other sizes for every need at
pre-war prices. Every one in your vicinity with- N
out central station current a good prospect Great- U
Slreduced prices and an easy payment plan makes
is an unusually attractive proposition. Dealers N
backed by national organization. This is a great N
opportunity for a few live men who will act *
Wire or write to
Carolina Willys Light Co.,
127 Main Street Laurinburg, N. C. U
Believes in and is a free user of PURITY
ICE. Plenty of Ice reduces in half the cares
of housekeeping. What is left from one meal
it will preserve until the next. It will always
save for tomorrow what could not be used
Keep an emergency supply of PURITY
ICF on hand all the time. You never know
when you will need it, and, if you do, you will
not be worried by being without. Occasion
ally, company drops in and oftentimes plenty
of Ice will save embarassment.
Adopt the slogan of having PURITY ICE
in your home EVERY DAY.
Light and Ice Co.
1(ch Tire Prices
ced 0 per cn
Last word in Quality
best word in~ Price
3Ox3~ *24.5o i
32-34 32.9o %.9O
32x4 641.85 $355
ij33x4 *43.10 *3.7O
g32-44j *47.30 M4id
33-44 *48.4o_ *4.65
34-44 *49.65 *75
33-5 458.9O $5.55
35x5 *61.9o 15.86
smooth 30x3 $12.00 saet 32x4j269
sarety 30x3 $j3345 Isafet 334 I$2I
Safety 3Ox3% $16.00 Safet 3 }W~1
TIHE B.E GOODRICH RUBBER COMPANY