The citizen., August 09, 1912, Image 2

About The citizen. (Frederick City, Md.) 1895-1923

Image provided by: University of Maryland, College Park, MD

                
ACAO can profitably
a be grown on only a
M email area of the
fl earth's eurface. The
■ _ ,llnlt is 20 de sreeß.
both north and
south of the Equa
■ vfflH tor. but water
takes up a large
■Sarai share of this nar
§SsA| row belt, leaving
merely a slice out
of America and of
Africa, with the
I nearby Islands, for
consideration Prac
tlcally one-half of
the year's crop comes from seven
republics of latin America; adding
to this the amount grown in the de
pendent countries of America, it is
evident that the Western Heml
ephere produces every year the larg
er part of the world's supply The
list Is again headed by those friend
ly rlvalß, Itrazll and Ecuador, on op
posite sides of the continent, but
both south of the Equator; they al
ways contribute a generous propor
tion of the annual crop, and lead or
follow one another closely, with
commendable perseverance through
the decades. Among the American
republics, third place in 1911 must
be yielded to the Dominican repub
lic, although Venezuela usually holds
It.
Thome, Ran (or Ran In Porto
geese) Thome, according to some
atlases and geographies, is not to be
confused with St. Thomas, In the j
West Indies; it is a smHll Island be
longing to Portugal, and Ilea only
366 miles from the African coast.
The area Is but 400 square miles,
yet the cacao production is enot
inous, and Thome cacao sometimes
sets the pace and price in the mar
kets. Africa, It would seem, has
ris en rapidly In Important* jince
the beginning of the twentieth cen
tury. for the Gold Coast, the Cam
eroon (Kamerun), and Fernando Po
have since that time become pro-
I \r<® mmw&srrsfy |glg
® y.C-’C v^f>7^ v • Mi* grnf.K ■■' Sar — ■ '■■y wyr
I
Queers. Fernando Po, by the way, is another
email Island, of only 780 square miles, not far
from Africa. It was once Portuguese, but is now
Bpanish.
The British possessions have become remark
eble producers of cacao in recent years. In the
West Indies they include Trinidad, Jamaica, Gren
ada, St. Lucia and Dominica; in Africa the Gold
Coast and Inigos, while in the fur east is Ceylon,
which seems to specialize In crops that appeal to
the unalcoholic tastes of the modern.
The principal constituents of the cacao bean
are: (1) alkaloids; (2) starch and sugars; (3)
albuminous matters; (4) cacao butter, together
with various mineral substances. The alkaloids
are complex organic substances which are re
sponsible for the stimulant effects of cacao; caf
feine is one of them, but appears in lesser amount
than in coffee or tea, and there is a variable quan
tity of theobromine, which Is not very unlike caf
feine; starch Is present In the proportion of about
7 to 10 per cent, while real sugar (glucose), at
least In the bean Itself, shows only about one-half
of 1 per cent, although the starch may be con
verted as preparation of cacao advances; albu
minous matters about S to 12 per cent; fats, of
which cacao butter is the essential, from 45 to
something over 50 per cent; the mineral sub
stances are phosphoric acid, potash and magnesia.
Other analyses may be found or made, yet for
practical purposes this statement is accurate
enough. There is a delicate substance called
"cacao red," which is a coloring matter, and this,
with theobromine, is said to give to cacao Us
characteristic taste.
Such proportions of nutrient ingredients are by
no means a perfect food. It may be shown that
100 parts of cacao nibs contain heat givers equiva
lent to 132 parts of starch, while the tlesh form
ers present amount to about 17 parts; or In other
terms, one pound of cacao nibs Is more than
equal in flesh-forming constituents to 1 pound of
lean mutton chop, hut a pound of cacao nibs can
not be eaten or drunk at one time —It would be
quite indigestible —90 that no argument can be
based upon Its theoretic food value The amount
of cacao butter, however Important In Itself, Is
also of little service in this connection, although
it has other and much higher values in com
merce; It would therefore be wasted if reserved
for food alone.
The great advantage cacao has over similar
substances, where also experience fails to sup
port theory, Is the fact that, in the form of choco
late, where the fats are retained, the palatabillty
and assitnilabillty of sugar mixed with it are very
much enhanced. Not so many years ago the drink
called chocolate was thought to be a reckless
dissipation for one who had no regard for his
or her stomach. To indulge in chocolate candy
was quite as pernicious as to eat tomatoes, and
with quite as much reason. Tomatoes were once
declared a poison, but today they are considered
a very wholesome vegetable. Chocolate was once
an exotic and bizarre drink, told about by trav
elers who had ventured Into Mexico or Spain, but
today it is even ordered in the sick room, and,
at least in the form of cacao from which the fats
have largely been removed It Is considered both
digestible and nourishing. Candies and pastry
with chocolate were practicaly taboo to well
b'ought-up children, and the adult who indulged
Writer Turns the Tables
Neat “Take-Off” on Stereotyped Manu
script Rejection Sent to Magazine
Editor’s Desk.
Magazines ordinarily return manu
scripts with polite printed slips. Below
Is produced a good "take-off" on one
of these slips. It was sent by an au
thor with his manuscript when he dis
patched It to The American Magazine.
The man who wrote the letter and
I
%f)he I ISippl
/coo mm
I of tho
WODLOf Jill
-s *~ " r
silSflU 23-c- M ; <&sg*o 7Z'rx/?jr-jP*
oy2&ic> SaPS-s-- 7E?
fC> -
In such toothsome morsels was ridiculed as a
backslider from the lusty diet of red meat and
potatoes, on which his pioneering ancestors had
grown strong.
What a difference the scientific study of
dietetics has brought about. Sugar—that is, car
bohydrates—is now acknowTedged to be a normal
part of human food; In certain circumstances a
necessary part of it, and any way to get sugar
into the system so that it will be agreeably assim
ilated is to help nature to accomplish her proper
ends. The carbohydrates are the accessory In
gredients supplying energy to the body above that
which may be obtained from the proteids. The
harder the physical work an individual performs
the more proteid must he eat, and up to a cer
tain point the less sugar does he require; but in
ordinary life the individual requires a dietetic
mixture of proteids, fats, and sweets, while un
der conditions in which muscular tissue has been
rapidly exhausted sugar has the faculty of restor
ing energy quickly, and therefore of making the
heavier foods accomplish better results. The
starchy foods like potatoes are useful in all dieta
ries, but when immediate results are sought, sugar
must be used.
Sugar is all right In itself, and commercial
statistics show that abundance of it is grown and
consumed. Yet plain sugar in a dietary will not
Invariably be acceptable to the huinsn animal; he
must have hi 3 taste as well as his logic satisfied,
and nothing makes sugar so agreeable as a due
proportion of chocolate added Ask any child
what kind of candy he like 3 best, and the almost
invariable reply will be “chocolate candy;’’ ask
an adult what kind of cake he prefers, and with
a somewhat ashamed remembrance of youthful
days, when to indulge in cake was a seldom per
mitted but frequently clandestine luxury, the an
swer Is “chocolate cake.” The schoolgirl makes
“fudge" as a proud and self-popularizing accom
plishment; the soda-water fountain would go Into
bankruptcy if the chocolate sundae were with
drawn from the list of attractions, and a chocolate
eclaire would be a common cream puff if the
brown layer were scraped off the top. Chocolate
candy is In some cases one of the first of solid
foods offered (of course only under the physi
cian’s orders) to the convalescent from typhoid
fever; and some armies supply the men in the
field after a severe march, or those exposed to
the exhaustion of the tropics, with chocolate
candy, by no means for the sole reason that It
will if only for the time being overcome their
homesickness, but for the very dignified purpose
of meeting their dietetic wants by introducing
sugar mixed with chocolate into their systems.
In Central America and Mexico the breakfast
food of the inhabitants from prehistoric tiroes has
been a preparation of Indian corn with the
produce of the cacao tree; this is made into a
porridge called ’t’lste," which is agreeable to the
laste and nourishing, for a long journey can be
made upon It. In some factories it is admitted
that 60 per cent of their chocolate is composed of
sugar, and that they really sell sugar flavored
with chocolate Instead of chocolate flavored with
sugar; the sweeter the article the better it Is
liked, although the purchaser is paying two
prices for his sugar and Is not getting what he
asked for. He is buying what he wanted, never
theless, a sweet chocolate, and the rule is thus
| sent It w ith his manuscript is Charles
F. Lumtnis, public librarian in Los An
geles, Cal.:
“Do you know good verse when you i
' see it?
j “The author regrets that this MS. is j
not compulsory. It is merely an oppor- j
■ tunity.
"You publish so much literature that !
j it is quite impossible for him to crltl- !
j cize it personally and show you how I
much better this is. Except at full
rates —and worth the money.
"The obvious merit of this contribu
tion does not necessarily imply any
lack of intelligence in the editors who
i reject it. Quite the contrary. They
| have to maintain their average. Noth
ing is more experimental than variety.
"Homing envelope, with wings pre
! paid, with this, just as though it were
! an ordinary MS.”
~
Virtue is Us own reward, so it isn't
i necessary to advertise It.
THE CITIZEN, FREDERICK, MD., FRIDAY,
proved that the cacao product fs one
of the best known associates of
sugar.
As an inhabitant of the polar re
gions craves a fat of some kind, and
as another in the tropics enjoys his
fruits and his hot peppers —both na
ture hints in regard to diet—so the
inhabitant in the temperate zone
consumes sugar and is unharmed
thereby, providing that there is no
overindulgence. That explains why
so much sugar is carried from the
tropics to the north; it is a food
necessity. It explains also why the
manufacturers of cacao and the
chief consumers are in the coun
tries where no production is carried
on. Proximity to the consumers is
a recognized rule in manufacturing.
The I'nited States heads the table
of cacao users, for the people num
ber the most, but in proportion to
population this country takes no
more than its share. Germany,
France and England consume an
nually considerable quantities of
cacao, but Holland and Switzerland
use an amount far in excess of their
inhabitants,
Figured out in pounds per capita,
the importation of cacao, for it
amounts to that, is quite striking.
The United States uses about one
and one-half pounds of cacao each
year for each inhabitant; Germany
about three and two-thirds pounds;
France, a little over one and one
half pounds; England, about one
and one-fifth pounds; Holland, al
most nine pounds; Switzerland, a lit
tle over five pounds; and Spain not
quite six-tenths of a pound. Much
of these quantities go Into the prep
aration of cacaos and chocolates to
be used for beverages, but an ever
increasing total is manufactured di
rectly into sweets, dulces, and bon
bons, thus distinguished according
to the nationality of the people, or
W hat is called candy in the United States. The
United States imports quantities of cacao, choco
late and confectionery from European countries,
and itself exports quantitless abroad, its markets
including every country in America, even those in
which cacao growing for export is an established
industry.
Ia may bo prophesied that the time is coming
when the supply of cacao will not equal the de
mand. While there are untouched areas in I.atin
America, in Africa and the East Indies, yet this
area is rather sharply defined and by nature lim
ited. It is not so extensive as might be guessed
by merely looking at the map, for the climatic
factors of temperature and humidity must be
favorable, or else the tree will not bear for com
mercial profit, although within a few miles of suc
cessful plantations. Probably America has larger
resources of virgin land than the rest of the earth,
and will always bold the lead in production. This
should surely be the case If improved methods of
cultivation and transportation increase the yield
and the profit from the crop.
The area for cacao production, as has been stat
ed. is limited, while population is growing at a
rapid rate, and in addition the value of cacao is
becoming recognized with greater clearness each
year. As is the case, therefore, with other great
staples of the world—for cacao must now be con
sidered an agricultural staple—like meat, wheat,
corn and cotton, the price is slowly rising as a
larger food supply must be gathered for the
world's needs. By the middle of the century the
result may be expected that the supply will be as
proportionately meager in relation to population
as it at present appears to bo ample.
Existence on a cacao plantation can be health
ful and pleasant; It is a tropical life, but the sur
roundings may be made thoroughly agreeable, and
the reward can surely equal the amount of energy
expended.
Much scientific study has of late years been
given to the botanical characteristics of the cacao
tree, the methods of propagating it, its diseases,
and the best manner of shipping and marketing
the crop. Since the success of the valorization
control of coffee in Brazil, plans have been pro
posed to valorize in Brazil, and Ecuador also, so
as to prevent violent fluctuations In price and to
give growers some sense of security concerning
values. The outcome of the plans can, however,
be of only temporary commercial significance.
The essential status of cacao In the world’s food
supply is bound to become progressively more im
portant.
KINDLY MEANT
Mrs. Jenkins —Mrs. Smith, we shall be neigh
bors now. I have bought a bouse next you, with
a water frontage.
Mrs. Smith—So glad! I hope you will drop in
some time. —Everybody’s Magazine.
AS TO AFFINITIES.
“Do you believe that for every man in the
world there is a certain woman who is his real
affinity 7”
"No. There are some men who would never
consent to be henpecked by anybody."
Chapel In Coal Mine.
In the Mynydd Newydd colliery,
at Swansea, South Wales, at a depth
of 750 feet below the surface. Is a
notable chapel. It Is claimed to be
the only such chapel especially pre
pared and consecrated for worship. It
Is a long, low room, fitted with rough
wooden benches, capable of accom
modating between 150 and 200 men.
Services are held before work every
Monday morning In the Mynydd
Newydd colliery, and have been held
regularly since 1867.
u#pSis|
A \'. V, } 1 I" " - 't Vo. ft,'
, fiV i r .'wirert _ *\
SIMPLE SUMMER DRESS
=RETTY DESIGN FOR AFTERNOON
OR MOTORING FROCK.
Details as Outlined Admit of Many
Changes to Suit Individual
Tastes—“ Sprigged Percale"
Is the Best Material.
An effect for a simple afternoon
I Iress, or morning frock for country
visiting, is given in the illustration,
1 this displaying the peplum tail that |
i has taken such a hold upon the popu-
I lar fancy, and showing the two deep j
tucks that so often adorn the skirt
of the girl who looks best with a iittle
j trimming at this point. The bodice,
- or coatee as the model is most ofien
called, fastens in front Jacket fashion,
the tail of the peplum rounded and
| lapping in front.
i A little flat collar and elbow sleeves
finished with turn-back cuffs are dis
played in the figure version of the j
! style, but as with the trimmings of the I
| other models these details allow
j changes. Long sleeves and a high
j neck finish are quite possible. What
Is called a “sprigged percale," a white
ground with a little leaf pattern, is the
; material of this pretty dress, but ev
| ery wash material is possible for it,
i as well as taffeta, which fabric would
j create a very dressy gown for Sunday
j use.
To go back to mere dressmaking it
self, tlie skill required to cut, fit and
finish, some of best sewers ignore the
importance of little things. Buttons
and hooks and eyes are sewed on in so
slovenly a fashion that they soon come
off, and nine times out of ten the gar
ment is worn in this crippled condi
tion, the wearer apparently quite in
-1 different to the untidy appearance she
j presents. Then a weakness with fast
, sewers is show n in the way I hey
! slight seams, leaving these raw so that
; those of the bodice rasp the flesh, and j
; none anywhere are sure of holding.
Where a gown is unlined the bodice j
! will be kept neat a much longer time j
j if a guimpe-sliield or separate'muslin j
--j jPji
I j' jjj
Afternoon Dress of Sprigged Percale
Displaying the Popular Peplum Tall.
yoke is worn underneath, or the waist
is doubled with a thin lawn at this
point. The separate guimpes are made
exactly like the outside ones except
that no trimming is ever used, and
sometimes, even with a high stock out
side, there is no collar band. Where
one feels the heat very much the un
der protection could be made of the
j thinnest net, for even a net lining or
, I under guimpe will catch perspiration
! and hold much of the oily stain that
j would otherwise fall entirely upon the
j dress material.
The bodice also fits better if an in
side belt Is put on it, this likewise
keeping it down more nearly; while
for nlno skirts out of ten machine belt-
BEST METHOD OF FURNISHING
I
Judicious Laying Out, After Careful
Consideration, Will Make a Lit
tle Money Do Much.
There are two alternatives in set
ting up a home at a moderate expen
i diture pi money. By one plan a little
mone# is spread out thin over the
whole house, and by the other it is
put on thick in the most necessary
places. Quite needless to say, the
second one commends itself to the
wise and thoughtful, though the first
is full of the most allufing tempta
tions.
It is a strong-minted little bride who
is able to resist the desire to start
i out with her whole nest completely
furnished, and to adhere resolutely to
the policy of having a few things at
first, and those of the best quality.
When there is a little new home to be
started and not much “siller In the
purse.” the home-makers will be very
wise If they consider first the bed
room and the kitchen.
Since sleeping and eating are at
ing, in a very narrow width, makes the
best waist band, as this defies the
stretching common to the bias com
monly employed on summer skirts.
MARY DEAN.
TO HOLD VALUED PORTRAITS
Decorative Articles Eminently Suit
j able for the Boudoir —Can Be Made
as Elaborate as Desired.
The decorative Utt’e article show!,
in the accompanying bketch is quite
simple to make and can be carried out
in the size for containing just three
portraits, or it can be made on the
, same lines in a larger size for hold
ing perhaps half a dozen photographs, i
Stout cardboard or thin wood should
be used for the foundation, and
■ smoothly covered with some pretty
i MMaMy
I **—■
piece of silk chosen of a color to
harmonize with the wall paper upon
which the holder is to hang. Then
a band of silk, lined with soft silk and
upon which some pretty floral design
has been woMted, is sewn across the
lower part so that it forms a shallow
pocket into which the photographs
may be slipped in the manner illus
trated.
The holder is trimmed at the edge
with a silk cord and further orna
mented at each corner with three
little loops of ribbon. Attached to the
top is a long loop of ribbon by which
the article may he suspended from a
i nail in the wall.
j For the holder from which our
I sketch was made, pale yellow silk
i was used, and the flowers on the pocket
S consisted of white blossoms and green
| leaves. The silk cord round the edge i
was pale green and white and the j
ribbons apple green, a combination of j
colors which was at once pleasing and
effective.
; SCREEN HAS DISTINCT VALUE
Really Important Part of the Furnish
ings of a House, Though Ordi
narily Neglected.
The woman who is having a read
justment of her furniture will do well 1
to consider the value of a screen as a
decorative adjunct.
American architects are making the
screen do duty for (he door to a con
siderable extent. The effect is one of
spaciousness in quite a small house,
for length of vista is the result. Long
rooms leading into one another are
decorated in schemes which blend
harmoniously, and the result is an
airy and delightful whole.
In a certain house recently lined
prettily for a bride, a lovely screen
was the feature of a mauve-toned sit
ting room. It was In dull black cloth,
which formed a perfect background
for the scene depicted, tall purple and
white iris growing in a pool, the tall
spiky leaves being so wonderfully per- (
feet, and the flowers so wonderfully j
worked as to make one doubt whether j
it could be embroidery. Over the pool !
hovered a solitary bird with a red and !
; blue head and a long red bill, which |
| gave the little touch of color which j
j the picture needed.
—
:D HEmjei
TOftUETJmi
In some cases very tender and eas- j
ily chapped skin will yield to the ;
treatment of glycerine applied immedl |
ately after washing when the skin is
moist. Do not apply It to a dry skin;
rub thoroughly Into the skin and then
rub with a little good cold cream.
Astringent lotions should be used to j
reduce the large pores of the skin |
which become clogged with dust and
grime. These disfiguring pores are
especially noticeable across the nose j
often extending over the cheeks. II
allowed to go without checking agents 1
| these pores develop into blackheads, j
j than which there is no greater enemy
to beauty.
| the basis of all life, these two rooms -
can not be too carefully considered in I
any scheme of furnishing. The mod
ern kitchen is nowadays so well fur- 1
nished by the builders that there is
little large furniture needed. If, how
ever, there is no built-in cupboard,
with drawers beneath, a kitchen eabl
net Is a wise Investment, as It is a
great labor saver.
One or two kitchen tables, covered
with white oilcloth, a stool, the righl
height , to suit the table or sink, and
a stepladder chair are all greatly de
sirable, unless the kitchen is a tiny
one. The stool is indispensable tc
any kitchen. When the question ol
the furniture Is disposed of, the bridt
may consider her utensils, and th j
best that her money will buy are th !
cheapest In the end.
-
To whiten finger nails and lmprov
the bands, cut a fresh lemon In twe j
and rub in well at night. Wash oil i
in warm water the next morning. This
same treatment is excellent lor staim
on the bauds.
Sharp PainJ
In the BacM
Point to Hidden <£N, E,,, I
Kidney Trouble. C-'y aV''®
Have you a jPfIL
lame hack, ach- fl.o si
ing da y and jyj d- 2* \i/^H
night? L I *
IHd you feel a Lf I a
sharp pain after {A I ■
bending over? It' \ 1 I
When the kid- <1 ij
ncys seem sore
and the action 1 ®
irregular, use \\ i\\ V. 1
Doan’s Kidney ‘ YyVyN.H U
Pills, which have Vm VwJ
cured thousands.
A Now Jersey Case 11
T.ouls Himt.-r, •)•) K. 32nd xt p ■■
ran-, N. ■! . says: “I was in
shape 1 often fell. Tile sufferin'' j .'a]
di-rwi-nt would have kill -d a
man. I doctored constantly, i, ;•
no hotter and the last doctor .v. „H 9
hop--. I loan’s Kidney l>|||s r
emlrely, and I feel they sa-.-l :Ha
(let Doan's at any Drug Store, 50c. a Boil]
Doan’s
BEYOND LIMIT OF PATIeJ-
Mses of the Telephone Will Be
to Condone Mr. Busiman's Brief J 1
Loss of Temper. <®
He was just about exasperated
the telephone, was .Mr. Bnslman. |i;if
Ton times that morning lm ta®-;
tried to get on to a number, and (--Hi
time something had prevented tj® 9
from speaking. Hither it was "n'ljHj
tier engaged," or the person he n-ag®j
ed to speak to was out, or else k®'
had been suddenly cut off. At !ai®i
he got through. i"|
“Hal*o!” said he. “Is Mr. X there?®!
■’Yen,” replied a voice. Do ?o®|
want to speak to him?" H
That was tlie last straw, Bact®j
came the reply in icy tones: I ?.
"Oh no! Nothing of the sort. ®J
merely rung up to hand him a cigar!'®!
Making Himself at Home, : i
Doris was radiant over a r ont sg®|
dition to the family, and rushed on®
of the house to tell th.e news to a past®
ing neighbor. i i
"Oh, you don't know what we've a®
upstairs!" I |
"What is It?” |j|
"It's a new baby brother!"—and ski®
settled hack upon her heels and foil®
ed her hands to watch the effect. H
“You don't say so! Is lie going!)®
stay?" H
"1 guess so.” —very thoug'itfaUg®
"lie's got his things off." ®
Telling Comment. H
Tv Cobb of the Tigers said at®
recent baseball banquet in i’htiadd®
pbia: ®
"I admit that there is too nmd®
loud talk, too much arguing and wraa®
gling and chin music in a game oil
baseball. ®
"I know a man who was seen th®
other day getting into a taxicab, t
“‘Where are you going?’ then
asked him.
“ Tin going to hear the hall game,'
he replied.”
Congratulated.
Prize Fighter (entering school will
his son) —Y'ou give this boy o’ mini
a thrashin’ yesterday, didn't you?
Schoolmaster (very nervous)—Well
I —er —perhaps
Prize Fighter—Well, give us you
'and; you’re a champion. I can't is
nothin' with 'im myself.—Punch.
A Bad Break.
Slashes —Been in a fight?
Masher—No. I tried to flirt with I
pretty suffragette.—Judge.
When a young man tells a girl sh*
is the only one he ever loved it's uj
to her to tell him to go and get a repu
tation.
FAMILY RUNT
Kansas Man Says Coffee Made Him
That.
"Coffee has been used in our family
of eleven —father, mother, five soM
and four daughters—for thirty years.
I am the eldest of the boys and ha
always been considered the runt, of tin
family and a coffee toper.
"I continued to drink it for years un
til I grew to be a man, and then 1
found I had stomach trouble, nervous
headaches, poor circulation, was un
able to do a full day's work, took medi
cine for this, that and the other thing,
without the least benefit. In fact I
only weighed 116 when I was 28.
“Then I changed from coffee to Po
turn, being the first one in our family
to do so. I noticed, as did the rest o!
the family, that I was surely gaining
strength and flesh. Shortly after I
was visiting my cousin who said, "> ou
look so much better —you’re getting
fat.’
“At breakfast his wife passed ms
a cup of coffee, as she knew I was al
ways such a coffee drinker, but I said.
‘No, thank you.’
‘‘‘What!’ said my cousin, 'you quit
coffee? What do you drink?’
j “ ‘Postum,’ I said, ‘or water, and 1
am well.' They did not know what
j Postum was, but my cousin had stom
ach trouble and could not sleep at
[ night from drinking coffee three time*
a day. He was glad to learn about
Postum, hut said he never knew cof
fee would hurt anyone.” (Tea is i ust
as injurious as coffee because it con
tains caffeine, the same drug found
in coffee.)
“After understanding my conditio®
and how I got well he knew what to
do for himself. He discovered that
coffee was the catTse of his trouble a*
he never used tobacco or anything c' 69
of the kind. You should see the chang*
In him now. We both believe that i
persons who suffer from coffee drink -
Ing would stop and use Postum tb e ?
could build back to health and haPP‘‘
| ness.” Name given by Postum C°-*
i Battle Creek, Mich.
I “There’s a reason." Read the lit*' 9
| book, “The Road to Wellville,” in pkS 9 -
I Ever read the above letter. A ft®*
j one appears from time to time. Th*y
are genuine, true, and full of humat
Interest.
Ever read (he above letter? A "A"
one npnenra from time to time, a*"
lire icrnuluc, true, and full of huu*
toterent*