Newspaper Page Text
Department Devoted to Attractive Magazine Material
:,ML when we may. I want It said of
by those who knew m. .lEt. that
W7ays plucked a thastle and pl:ant.d a
when I thought a flower would
SWHIAT TO HAVE FOR DINNER.
A foreign pie, which is most savory.
gL which will be often used after
arst trial: it is
French Meat Pie.
a up fresh pork In small pieces
the same amount of veal, brown In
.lttle hot fat and turn into a lined
shell. Cover as for ordinary
with a top crust and bake slowly
loderate oven. Of course the sea
are added during the browning.
Roast Veal au Jus.
SSU a fillet of veal with salt,
aAd put in a pan with a piece
a carrot, bay letaf and a
Put into a double roaster and
tI a moderate oven two and one
heers. Remove the meat to a
. Put a little water in the pan
mner for five minutes. Strain
. poor the gravy, unthlckened.
lIkgthwlse, a pork tenderloln,
the halves Joined. Pound the
t each side until about one-half
SFk. Spread with the following
: One cupful of bread cruwbt,
of a teaspoonful of salt,
of a teaspoonful of pepper,
lt salon chopped, one teaspoon
ti chopped parsley, pickles,
" ýil ýý IL
Sbeyoytt." "asz," -bun
'm.e, sand a number of
ds which are now ae
members of the
amally, "dun" had its S
1 a an of that ame--a
John Dn, wno was com
Ia Mugland during the
part of the lat century.
a's might be supposed,
iast ausrter of his proaes
" succeassfl collector of
me job was too bard for
toetie. no debtors too
for him to prick their
or shame them into
n ems way or another
'Mr the constable's pet
was to call upon a
twtee, on each of his
we visits he would wear
ry clothes. Then, if
still refused to pay
was no doubt that ob
sbould be met, Dun
ilaOpt the stratagem of
to some outlandish con
scaet cloak or a pair
hts---so as to make'
as conspicuous as poe
'Ths attired and ringing
Ia order further to pro- 14
thereason for his visit, he
retran, sad It was. seldom
ae debtor withstood more
m eof these publcl an
as of his delinquency.
Constable Dun was
tu In the collection'
due It became common
cases to say. "You'll
to send Dua for year msp
J "You'll have to Dun him
It," and the epresson
eas after the con
'igmalif was dead sad for
of llpers mul liiinoni juire, :aiil nite t'
het hlesluiinfl orf mtina'ied olives. Mix in
Sto thiis oni,-foiurth if ai cupliful of ateltei
butter all oniie bheaten egg. Arrange'
the stailing so that it will keep the
. entller andl sew or tie the edges to
gether so that it will resemblle a plump
ry. ,lrd. :hake with careful basting, un
'ter til well browned.
ies Soak onle-liozen imlaCroonslll In one
l n fourth of a cupful of currant jelly
neil anIid two tillblespoolnfuls of letlmon juice;
ary set over hot water. Make a soft cus
wly tard of one pint of milk, one-fourtll of
:ea- a cupful of sugar, the beaten yolks of
ing. two eggs and one wliole egg beaten.
Flavor with almond extract. Add to
the custardl four more nmacaroons,
ilt, Ilhatedl n the oven until crisp, then
lece rolled into crumbs. Pour this mix
1 a ture into the serving dish, add the
and uimcaroons anl jelly. Pile over them a
,e- l meringue, nanlde front the two egg
o whites and powdered sugar. Decorate
pan with cubes of jelly and brown In the
Canned Apricots Frozen.
Remote the paper from a can of
choice apricots and pack the can in
ice and salt, using equal measures of
loin, each. Let stand one-half hour, then
the with a can opener cut round the top
half of the can one-half Inch below the
ring edge, take off the top and invdtt the
bhucan to remove the contents. Surround
salt, with a pfnt of marshmallow cream.
per, The apricots should not be frozen too
ties, ( 19lt. Western Newspaper Union.)
;QQ IE folks run to sunsets,
Some folks run to noon,
r Some folks like the evenin' best,
With Its stars an' moon.
Sunsets may be purty,
Noontime fair to ,see,
But the mornin' I like most
Sunrise time fer mel
Some folks like at twilight
Jest to set an' dream
ir Of the day thet's dyin' there
o In the sunset gleam.
r, What's the use of cryin'
Fer the day's mistakes?
I'm jest lookin' fer the time
i When the sunrse breaks!
if An', It.all the mornin's.
All the days an' years.
b- Bring me nothin' thet I ask,
in Bring me only tears
4 When this life Is over,
When my soul awakes,
Ir 'll be lookin' to the east
Where the sunrise breaks!
u Alllgators grow very slowly. A 20
0 footer may be reasonably supposed to
l be about seventy-five years old.
.1-.1. E T l1IRFL CTHU)B
in- lec.v alone. I
But B Ior t feee1
SIlor. -you see.
treesen k ,ý
THE JOB AND THE MAN
By F. A. Walker
n- \EI(Y man and woman should
hi1 liave a budget. Therr should be
Sa businesslike ;lapportonment, of what
oe onu earn, to your needs and your
1 You will have to assign so much to
a rent. It used to be 25 per cent in
tihe ordinary income. Now it aefve ges
There will have to be owance
te- for food and clothing, doctor
ly and the dentist, for A nt and
e; pleasure, for necessary trael and for
as- unnecessary extravagances, for we all
of have our extravnginees. P
of All these things will be promptly
,n. lasted and thoroughly looked after. E
to We shall probably be particularly libt- he
is, eral with those items which mean the tuit
en least in the sum total of human hap- Uda
Lx- piness. In 1
he The last thing that will be thought pot,
a about, and the most scanty allowance is 11
gg will be made for it, will be the devel- of 1
ite opment and betterment of our minds. N
he * * * say
How much money did you spend last Sts
year on worth-while books-books you the
are keeping to read a second time- dep
of books that added to your wisdom or can
in gave you something valuable to think Nei
of about? sun
en How much time did you spend in she
OP filling your mental storehouse with st,
the facts usefnl in daily life and valuable
the in your daily work? tha
Did you spend as much for Informa- bol
im tion as you did for gasoline?
too If you were to add together all the
time you spent gaining knowledge,
would it be half the time that you pot
spent dancing? ity,
* * * ap
Do you consider that MONEY is'the tat
only thing you spend? the
TIME Is your much greater asset c
You can earn more money.
You cannot, with all the wealth of of
all the universe, in all the ages, buy wa
one minute of time nor bring back for ma
another and a better use a wasted
Lord Brougham, a man who spent vel
his time wisely and profitably, wrote im
down this short sentence filled with to(
good advice: "Read something of Ti
everything, and everything of some- Int
There Is no excuse for any man, sel
woman or child past twelve years thi
spending less than half an hour a day pe
with a good book. ca
Reading carefully and THOUGHT.
FULLY you will cover not less than 150 rl
words a minute. That is 4.500 words re
a day. ONE MILLION SIX HUN- fe
DRED AND FORTY-TWO THOU- -
SAND WORDS A YEAR. How much
wiser do you think you would be if V
you did that for only one year?
Knowledge is the freest, the most in
expensive thing In the world, and we
think less of It than of anything else. H
Stop making a pet of your stomnch.
Stop worrying about your clothes.
Give up some of the useless. things
upon which you spend and waste your
time and opur money. k
Make up a budget of your earnings
and your hours that shall have In it
a liberal allowance for your mind, for
your intelligence, for your thinking
What you have inside your head
no robber can get. no Ponsi can trans
fer to his pockets. Ncy even old age
can destroy It, and perhaps not even
death can take it away from you.
Be generous with your mnld. Feed
it. Nourish it. Care fner ,. It u
the one part of you that really mat
ters, the one thing upon which you
should spend lavishly and contlnu
STHE GRL ON THE JOB i
E How to 8uacceed-How to Get a
* Ahead-How to Make Good .
- -- JCESSnrOEs -
NI IIIIIIIIIIIH IIMIIIIIUIIllIIIIlIII
THE WOMAN'S CLUB t
T HE Importance for the business4
- or professional woman of be
longing to a club Is a real one. Wom- 1
i en's work both in business and the i
professions Is still in a fluid condition.
Changes are In proguess, new stand
ards are being established, and the
effect of the vote is being felt. To
get the benefit of these changes, a
woman needs to know what is being
done in her special neighborhood andl
by her group of workers. There is no
better way of doing this than by Join
lng a club, especially a club affiliated
A 0 with the Federation of Business and
ed to Professional Women's clubs.
It is not only the direct contact
with other women working In your
own field that benefits you in such
S a club, but the contact with women
in other branches. With that comes a
widening of opportunilty. The woman
not happy in her work can often find
another opeailg through her club ac
quaintances and club activities. She
is constantly aware of what Is going
on, and she sees what is being done
by other women. Together with them
she can direct her effort to putting
through proposed schemes for hetter
lbg the stamning of women earners.
A good business club for women ia
an amsset to any community. If there
is no such elub In your communtty,
start ems Get the other women to
hr. set lin toeu with the dbser
aett. and start yrr dla. It will he
a seene -i wM 'm-.. e
HOME-COOKED POTATO CHIPS ARE
GREATLY RELISHED. AT ANY MEAL
__... . . .-./
-'I Wire Basket of Some Kind Is Essential for Frying Potato Chips.
(Prared by the United States Depart- fat no
tly ment of Agriculture., condit
ter. Everybody likes good potato chips. from
1lb- Their salty crispness makes them an vors.
the enjoyable addition to the luncheon or pe
ap- liner menu and provides a variation movin
in the customary methods of serving Slice
ght potatoes at home. Their food value In co
nee is high and they offer a valuable part chang
rel- of last year's large potato crop. Is en'
ids. Not all potatoes makd good chips, runnil
say food specialists of the United cold
last States Department of Agriculture, ant hour
Son the excellence of the finished product ing w
e- depends on the materials used and the etahl
or care exercised in their preparation. smoki
ink New potatoes in the spring or early degre
summer do not make good chips. They ter).
in should not be used before the skin
rith sets. A waxy or soggy potato is not Th
Ible good chip material. Select a variety than
that becomes mealy when baked or water
Im- boiled. holl l
Round Potatoes Are Best fat.
dge Although the size and shape of the he ev
o potato do not affect its cooking qual- brows
ity, they do influence the quantity and ably
appem'ance of the chips. Round po- Ther
the tatoes are better than long ones, as dry i
there is less waste in peeling, espe- In in
set. dcally if a vegetable peeler is used. partis
Deep eyes are objectionable because befor
h of of the difficulty of paring and the lower
buy waste involved, and because they toor
for make ragged-looking slices. Into
sted The equipment necessary is simple will
and inexpensive. Some form of a varyl
pent vegetable slicer is essential, as it is the 4
,rote Impossible to slice the peeled pota- used.
with toes thin and even enough by hand. avers
of The slices should be one-sixteenth WI
ome- inch thick and should be even, if they brow
are to cook uniformly. The best Yes- surpl
nan, sel in which to fry the chips is one brow
ears that is deep rather than wide, with a salt.
day perforated basket in which the chips care
can be lowered and raised. cool,
AHT. Potato chips may be fried in a va- keep
n 15J riety of fats, but for a number of weel
rords reasons the vegetable fats are pre- few
fUN- ferable to the animal fats. Whatever then
i WAYS FOR UTILIZING en
LEFT-OVER CEREALS l
d we berH
else. Housekeeper Can Make Good into
Use of All Remnants. plac
Splendid for Making Scalloped Dishes, tha
nings Seuffles and Omeletes, in Making
in It Muffins and in Various Oth- diet
e, for or Ways. why
What can be done with the cupful ful
bead of cooked cereal left from breakfast? oats
tr]ng The economical housekeeper dislikes teas
e ee to throw it out, but how can she use sug
it so that her family will like its sec- gre
ond appearance at the family board? on
The following solutions of the prob- ma
mat- lem are offered by the home economics
you specialists of the United States De
in- partment of Agriculture.
Remnants of cereal breakfast foods
may often be utilized in making scal- Cor
loped dishes, souffles, and omelets, in
thickening soups or gravies, in mak
B lug muffins and griddle cakes, and in
many other ways. Also they can
let sometimes be reheated or thinned and ma
04 added to a new supply. The practice per
of frying the left-overs of boiled homen
= ny or of cornmeal mush is as old as me
IHhII, the settlement of this country, and D,
'B the nursery song about the "bag pud
ding the queen did make" from King 4 e
lsiness 4rthur's barley' meal ghows us that
if be- for centuries other cereal puddings I c
Wom- have been treated in the saine way.
Id the In so-called "oatmeal oysters" small inj
ditlon. portions of the left-over cereal are in
stand- dipped in eggs and crumbs and fried. wli
id the The use of left-over rice and other ml
t. To cereals in croquettes, puddings, etc., inj
ges, a I well known. p
being Cold cooked farina or similar cereal th4
d and -may be utilized in the following way: t
SFarina Pudding. cl
llated cupol cid, cooked % cupful sded CO
farina. raisins. be
1 tablespoonful corn- % teaspoonful cn
starch. namon. e
ontact1 egg. A rpeck of ground
Syr 1 cOpful milk. cloves. a
1-8 cupful sugar. A little salt if de- ar
c a Bake in a medium oven until brown,
woman or heat on top of the stove. Dried m
n ind fgs or dates or stewed fruit may be at
ab sc- substituted for the raisins. hi
,. She Boiled rice and pearl barley aie oft- fl
nt It is dangerous to eat fish that is
not thoroughly cooked.
Prtect _b o mnfmots at the top by 1l
_ e m rg whd rmemls srip
l 0l C
~~h m ~ ~
ind Is Essential for Frying Potato Chips.
Depart- fat may be selected, it must be in good
condition, i. e.. light-colored and free
chips. from all objectionable odors and lia
em an vors.
eon or Peel large, smooth Irish potatoes. re
riation moving all eyes and diseased spots.
serving Slice as described above. Sonk slices
value In cold water for at least an hour.
Ic part changing the water frequently until it
is entirely free from starch. Where
chips, running water is available. letting
United cold water run over the chips for an
re, anti hour is preferable to snaking in stand
)roluct ing water. Heat a high-grade of veg
tnd the etable cooking oil to a little below
Lration. smoking point (210 degrees C. or 410
r early degrees F, if you have a thermome
a. They ter).
me skin Slices Should Be Dried.
is not The kettle should not he much more
variety than half full of oil, otherwise the
ked or water on the potatoes will sputter and calcit'
boll over when dropped into the hot photo
t fat. The moisture on the slices must Het
of the he evaporated before the potatoes can last a
g qual- brown: it also lowers very appreci- ware
Ity and ably the temperature of the fat. ators
md po- Therefore shake the soaked slices a ment
nes, as dry as possible. When making chips Ing 1
1, espe- in small quantities, it is possible to of en
a used. partially dry the slices between towels lie ro
because before placing them in the basket and n e
ad the lowering into the oil. Do not cook now
e they too many at a time, or they will curl perso
into little balls. Stir constantly. They use
simple will cook quickly, the time required schoe
n of a varying with the size of the kettle and gEnee
as it is the quantity of the oil and potatoes Eva
d pota. used. Three to five minutes is a good struc
y hand. average. In the
lxteenth When the chips are light golden the o
if they brown, raise the baAket, drain off the with
eat ves- surplus oil and empty them on clean the
I is one brown paper. Sprinkle lightly with road.
,with a salt. If fresh sweet oil is used and show
ie chips care is taken to store the chips in a tion
cool, dry, clean place, they should pictil
In a va- keep without spoiling for several tweel
nber of weeks. Place them in the oven for a truci
Ire pre- few minutes before serving to make ture
rhatever them crisp. ties
(LS en used in soup, and there is no rea- age
son why small quantities of coarse
EALS samp or any other cereal which will SNC
keep its shape fairly well should not
be used up in the same way. Simi- ' Rem
larly, remnants of macaroni broken tai
Good into small pieces may be used in the
L place of vermicelli or other special
soup pastes. Such practices serve TI
the double purpose of using material rea
O Dishes, that would otherwise be wasted and gea
Making of giving a little variety to a simple whk
diet by inexpensive means. thro
Oatmeal cookies, a toothsome and mos
wholesome sweet for the school lunch, ty o
may be made of one egg, one-third cup- stra
1e cupful ful granulates sugar, one cupful rolled drifi
reakfast? oats, two teaspoonfuls melted fat, one Far
dislikes teaspoonful salt. Beat the egg, add this
I she use sugar gradually, and stir in other in- way
Sits see- gredients. Drop a spoonful at a time J
y board? on a well-greased tin and bake in a for
the prob- moderate oven. enti
mtes De- SPLENDID DISH FOR SUPPER whe
ast foods on
ring scal- Combination of Eggs and Cheese Is jns
nelets, in Recommended by Department of the
in mak- Agriculture. nat'
s, and in - to t
they can The combination of eggs and cheese min
nned and makes a hearty dish suitable for sup- Ii
practice per. dinner or lunch. The following stal
iled homs recipe is recommended by the experi- by
as old as mental kitchen of the United States all
atry, and Department of AgriCulture: tral
"bag pud- ope
rom King 4 eggs stale bread crumbs
Is that1 cup, or 4 ounces, % teaspoon salt
grated cheese A few grains of stol
puddings 1 cup of fine, soft Cayenne pepper tOS
ame way. Break the eggs into a buttered bek- yes
rs" small Ing dish or into ramekins and cook to
cereal are in a hot oven until they begin to turn mu
and fried. white around the edge. Cover with the hot
ad other miture of crumbs, cheese and season- mi
ings, etc., ings. Brown in a very hot oven. In be
prelarlng this dish it is essential that to
lar cereal the oven be very hot or the egg will be
lag way: too much cooked by the time the
cheese is brown. To avoid this, some I
u sed cooks cover the eggs with white sauce del
before adding crumbs. cr1
onl n- The food value of the dish is vera "sg
of ground close to that of a pound of beef ol me
average composition. For those wha stt
salt i de- are particularly fond of cheese, the Pe
amount of cheese in this recipe may pm
til brown, he very mdch increased, thus making a f
ve. Dried much more nourishing dish; or the ro
It may be amount may be reduced so as to giv(
hardly more than a suggestion of the
ey are oft- flavor of cheese.
T Soiled clothing should never be al
lowed in a bedroom.
W EL I Coarse salt i one of the most eft pa
lL I fective means of cleaning off Icy stepi tb
S and sidewalks.
Ish that is c
In some of the aew silk lingeri
thee is very efective catwork, main as
the top by ly done by hand. th
i wed piar er m the rn wlt
Better Roads 1
FILMS ON MAKING HIGHWAYS
Every Process Involved in Construc- hol
tion of Concrete Road Is Shown antd
in "Movie" Pictures. of t
Mny a womrnan ire Iit,<--1 with a g,l,
se -, 4.:. the riti'uI.lal thIion shs is m ail
" lwith t •lt. ::. re:nr.,.,l , I.'riuI ha pI
- IIu- u'.,l as ii, c li , l frt .m undi.'r- them
h1t:Ih1 the ' •r st:l 1 :lh in a Intit y in
,. '. tion,
. . .." .' .u p
a- i te
A Gousatry Road Before and After Am.
d calcitrant machinery "1f only a movie "Itom
ant photographer were around."
ost Her wish would have been gratified rellel
n last summer in many places in Dela- fer
cl- ware and New Jersey, for movie oper- your
at. ators from the United State's IDelrt- heall
as meat of Agriculture were there film- meal
1ps lag good roads with the assistance Mi
to of engineers from the bureau of pub- quid
es lie roads. The resulting picture. "Mod- t cc
tnd ern Concrete Road Construction." is tr
now ready for lending to interested
url persons who make application for its Al
hev use at "Good Roads" meetings.
red schools, colleges, and meetings of en
oes Every process involved in the con
ood struction of a concrete road is shown
in the film, from the heavy grading to
Lien the completed road. The picture opens
the with a view of an automobile stuck In
pan the thud oi an unimproved country
ith road. After the spectator has been
and shown all the steps in the construc pro
a a tion of a modern concrete road, the nal
uld picture closes with a thrilling race he de:
tral tween a railroad train and a motor ham
Sa truck on a concrete highway-a fea- OVt
ake ture calculated to show the posalbili ac
ties of rapid transit of freight traf
fic on good roads, but not to epcour- hel
a- age speeding. ire
will SNOW ON COUNTRY HIGHWAYS
imi- 'Removal Problem of Greatest Impor
)ken tance Because of Greater Use of
scial - m
erve The snow removal problem is of in - -
eial creasing Importance because of the
and g*kater use of autos and motortrucks
aple which find it 'very difficult to travel
through drifts and deep snow. In
and most states it is the duty of the coun.
nch, ty or local road officials to remove oh' *
cup strunctlons on the highways and snow
plied drifts certainly are obstructions, says
one Flarm and Home. Excellent advice on
add this matter Is given by the Iowa high
r in- way commission as follows:
time Just how much money can be used
in a for this class of road maintenance Is
entirely up to the individual road of
fical to decide. He must also decide
PER whether it Is necessary to keep the
road open at all times for automobiles
on only for-team traffic. In deciding
a Is just what to do about snow -moval.
the character of the ro0 and the,
nature and importance q. the Iraffic
to the general public mtk e a deter- a,
seese mining factor.
sup- Road officials shote not be
wing stampeded in the case at tavy snows
peri- by insistent and angry demands that
tates all roads be immediately opened for en
traffic. Sometimes an attempt to
open all roads for immediate use by
m automobiles after exceptional snow
is of storms, might cripple the county or s
pper township road funds for the entlr i
bek. year. It costs money and lots of it
cook to remove snow, so the road official
turn must use the heat judgment As to just
h the how far he can go, always keeping In
ason- mind. however, that no road should
. In be allowed to remain entirely closed
Sthat to traffic for any undtle alength of time.
Sthe Should Build Stronger. t
somnc Now that the motortruck has been ,
sauce developed it Is nothing less than a hi
crime for highway engineers to de- h
Svera sign and build and spend the state's (
ef of money for anything other thaln a subnh- o
wh stantlal road. Delaware. New Jeri-y, m
, the Pennsylvania. Connecticut and other
Sma progressive states are realizlnn this
king a fact and are huilding more concrete
r the roads or roads with n concrete hbase. h
of the Bumps Injure Car.
Your car will last longer if the
bumps in the road are eliminated.
be at Grain for Brood Mares.
Brood mares working and nursing
foals require 47 pier cent more grain
o it t pnd 32 per cent more hay daily during
F step' the suckling period than dry mares.
Repairs for Machinery.
ingeri Repairs for farm machinery ordered
ai ow will be on hand when needed it
, wil Hoeg ENsentials.
Gave ogl plent of fresh was.
dam e- O citablS ad veda te
-·~.~ Y~ Id -J whuumm be
The Needless Misery
That Women Bear
c. hold cares
and the worlri s
life have drc!- u -
a god you dmlwn, /
i made vou tin-'
r-ther - nthing
ly in life but
ache and w, rry,
1 turn to the
right prt scrilp
tion, one go t t'en
up by Doctor
tifty years ago.
Dr. Pierce, of
k Buffalo, N. Y.,.
found out whit
a is naturally
best for wom
lie learned it
all thru treat
of cases. The
result of his
studies was a medicine called Dr.
Pierce's Favorite Prescription.
This medicine is made of vege
table growths that nature surely
intented for backache, headache,
weakening pains, and for many
disorders common to women in
all ages of life. Sold by druggists
in tablet and liquid form. Send
Dr. Pierce 10c. for trial package.
Mrs. Hicks Relieved
By Four Eatonics
"I have taken four Eatonic tablets
and they relieved me of sour stomach.
I recommend it to everybody," says
Mrs. G. P. Hicks.
m- If stomach Is not digesting year
food; if you have sourness, bloating,
food repeating, indigestion or acid
vie stomach, Eatonic will remove the
cause by taking up and carrying ouat
the acidity and gases, bringing quick
relief and healthy digestion. Why sdi
Ia- fer stomach trouble? Why not keep
er* your digestion normal and enjoy good
irt- health? An Eatonic taken after each
m- meal will prevent dscomfort and palr.
ice Make the test today and see how
sh quickly this wonderful remedy acts
oi It comes in handy tablet form. Canm
it with you. A big box costs only a
trifle with your druggist's guarantee,
Rn Get busy and relieve those pea
to with that bandy bottle of
ens Sloan's Liniment •
In W T HAT Sloan's does, it does tb"p
tr V oughly--penerates without ri .,
bisg to the afflicted part and
Mue promptly relieves most kinds of exter
thi nal pains and aches. You'll find it
e clean and non-skin-staining. Keep i
tor handy for sciatica, lumbago, neuralgia,
rea over-exerted muscles, stiff joints, back.
All ache, pains, bruises strains, sprain`,
bad weather after-eff s.c.
For 39 years Sloan's Linlmint has
)ur- helped thousands the world over. Yoa
aren't likely to be an exception. It cas
tainly does produce results.
All druggut-35c, 70c, $1.40.
the OLilnR IN HOT WATER
icks Usw Ms ferDb.g W
di Csds ned Flu.
pae m ntableupoonf of OXI)D II Elsal al
,cll t hot tndll. 15 viii makeo io I
oun amst isinsmedlal -d a simlar 4
o three times a day wil ~lr yor _rbe
_ ter i s to a ry
l0now xm ODNE t e i e gmeI
iding NDANW y FE
OVal. Short breathitag a
thu UliEevedis few e
rafll d lt sh uine reduced
ew daye; reul·1te the ltive. kidlneys,
leter- d hart: pulrifie. the blood. rerestbes iw
entire system. Write f· FTree Trdel Tr·At
we u 1a IMriS MIIT C, mIt.W Alm i~T
that Flrst-Clhs Soult--I ate three chie.
I for es tdly.
t to Tt''lerfolot ,eout-;ee whzl! Ha
e by est i? ,i.t'ted or fried'r
Snow 'ii.rs-t'llass Scout--ldiled In th
ty or shell.- -hy.s' Life.
ny In gd Lkthe Time o Get hidd
lotlti These Usly 55eb.
Ioed There's o oner the yightt aei d
beeltnle uahmed of your freckles, s 0t
time a-double trn-th-ls ouarantee4 to rem
.hee homely spots o Othla--
Simply get an ounce of Otlns
itr nith--rom your druggst,. and /P
.little o it niht nd mornn n at
o t hat more than n: once Is
taete ly elner ths wliwn and lain rea
le r eompllonoubl i
unh- Be sure to mskfor unier graras.to
Othlne. s this Is told r oer
er'. money bLLck It It flls to ref.le .t.Ck.
other - I
nt're pn- 'it" 4" lrt O~l Iwl l tit"-i i;lrlHl brO
],orv' tIle' Ilhr,,t.:h a v ili, . UW;
SKILL RATS TODAY
iuring By hb
rded ~TE ARNS'
ded LECTRIC PAST1
Tha .eteed "ltIer" for rat5.e
II!m-/ a dorrr- s