About The Fayetteville news. (Fayetteville, Ga.) 18??-???? | View Entire Issue (Nov. 10, 1922)
FAYETTEVILLE NEWS, FAYETTEVILLE, GEORGIA, iiiuiniiiiiiiiiinniiitiiiiiii ProminentPeopl lllllllllniiminut IIIIIIUIIUIUIIMIIMItllllllllllllllltllllllllKIUIIIIIIIIIIIIIUlIMM lIHIIHimilllllllllimilllllUlimillMMIIIIIIIIIIIIIIIHIIIIHIIIIilllllllllllllUIUIIIIIIIIIHIIHIHUUIIIHIIimilUIIII Pulitzer Race Makes New Air History minMiimiiiiiiiiiiimuiiiniiiiiiiiiiiiiiiiiiiimui'immuiuH9>»^/imiii>iiminHiiiiiiiiiiiiiiiiiiiiiiiuiiitiiiNiiiiumiiimiiiiiHiiiimiiiiiniimiiMiiiHiiiiiitiiiuu Here is a portrait of Lieut. Rus sell L. Maughan of the army air serv ice, u^ho won the Pulitzer trophy at Detroit in a race which shattered three world records and made aerial history. Dazed at each of the 15 turns by the force of the wind, worried in his conscious moments over the con dition of his wife, who became a moth er while he was up, Maughan kept his plane smashing through the air at an average 200 mile an hour clip for the entire distance. The greatest speed ship ever built was none too good for the winner. Numb, unconscious part of the time, even his self-confidence shaken, Maughan held the plane to her max imum effort. It was needed to win. Lieut. Let ter J. Maitland in a twin Curtiss army racer was on his heels with an aver age speed of 203 miles an hour. Mait land made even better time than his fellow officer in some laps. For fifty kilometers he pushed his machine along at 216.1 miles an hour and for 100 kilometors at 207.3—both world records. Maitland was'the only one of the eleven pilots completing the required •five laps of the 31.0685-mtle circuit who really challenged Maughan seriously. Both of them beat the 100 kilometer record established last September by Sadi Le Coiute, the Frenchman, who averaged 202 miles an hour. Both of them, as well as five other contestants, bettered the world mark for 200 kilo meters set in October of 1021 by George Klrsch, the Frenchman, with a speed of 174.8 miles an hour. Herrick Says Premier Poincare Is Able NUMBER OF SALAD COMBINATIONS IS ENDLESS—DIFFERENT RECIPES A Salad of Mixed Vegetables With Cottage Cheese Makes Good Lunch Dish. iiiniiiiimiiiimiiiimmiiiiiiiiiiitiiiiiiiiuiiiiiMiiiiiiiiminu iiimiiiniimiiiiiiiuiiiiMim Premier Poincare of France is ap parently quite a man. Anyway, Myron Herrick, United States ambassador to France, has a high opinion of the abil ity of Premier Poincare and of his fitness to handle the present national and international problems of his country. In an estimate In the maga zine Our World of tliis French leader, the ambassador says Poincare is not a creative genius, but is a great lawyer who relies upon care lu examining facts and precision In analysis as to the best guaranties against error. Per sonally shy, he is not intellectually timid, but is constitutionally averse to rashness in action. He addresses him self more generally to reason and omits all appeal to passion and preju dice. Poincare resembles EUhu Root in some respects, Mr. Herrick says. Like the latter, he is reputed to be cold, but to those who know him his feelings and passion for the right are readily manifested. Like all French statesmen, he is provincial. He does not perhaps understand America, Mr. Herrick thinks, or comprehend how much less our politics are personal than theirs; but he has learned since the war to understand and speak English, and this serves to broaden his horizon. His unfailing memory, his long life of study and intense intellectual activ ity, his wide experience in public affairs, especially in finance, constitute a powerful equipment for meeting present problems. llltlllllllllllllllHIl Calder Has a Deposit for a Rainy Day llllllllllllimillllllllllllllUIIIIIMIIIIIIIIIIIIIIIIMIIIIIIUIIMIIIIIIIIIIIIIIIIMHMIinHIIIIimmilHHHIMUiminiMIIHIIMMHim'IHUMWmillimilUHIimiMnilllHIMIIlUimilllllHIIIIIIlIHUHMIlUlIHUIIIIIIlUaUII iiiiiiinmuiuHiiiiii!iiiiiiiiiM»i»uiiimiiniiiiiitiiiiimiiiiiiiiii»iiiimiiiiiiMiiiiiiiii»iHiiiiiiiii»iiM»ninui ,, iiiil | ii | i || iiiiMH , ii | Mi William M. Calder of Brooklyn has been nominated by the Republicans for another term In the United States senate- He was elected In 1916 and served five terms in the house. Con gress, as everyone knows, is largely made up of lawyers. For example, open the congressional directory and you will find that the first 12' members listed are lawyers. Anyway, Senator Calder Is one of the comparatively few business men of the senate. He Is a house builder—and one of the largest In the country. Apparently he got into the busi ness naturally. He is the son of a boss carpenter. When thirteen years old, he left school to go to work as an apprentice to his father, for a con sideration of his board and keep v at home and thirty-five cents a week. For the six succeeding years Mr.. Calder worked by day and-went to school at night. This study be augmented by a three-years’ course In the Cooper institute of New York. At the age of twenty he was made foreman of ills father’s shop, then employing one hundred men. He received $18 a week and his board at home. Mr. Calder’s ambition was to save $1,000 by the time he cast his first vote. On his twenty-first birthday his bank book in the South Saving institute showed a balance of $1,100. «NHtiinHiiiiiitiiiiuiMUHiiiiiiNHiuiiiuiiiiHiiiiimiiiiiiiiuiiiiiiMiniiiiiiiiiiiiiiiiiiuiitiiiiitmiiiiiiuutiiidiiiiuiuiiniNiliH|iNttituliiiHlMiiiiiiiiiHiIiiiiiiiiiiiriiiii|iiiiiiiiiiiiiiiiiiiiuiiuiiiiiiiiiiiuiiiiiiimiuiiiii «M«iiiu<iiiu«MiiiiMiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiitiiiiui>itiiiiiiiiiiiiiiiiiiiiiiiiiiiHtiiiiiiiiiHiiiiiiitiiiiiiiiinniiiiiiiiiiiiiiiiiit<iiiiiiii(iiiiiiiiiiiiiiiiiiiMiiiitii4Miii(iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittiiitiimiiiiiuiiiiiiMtii Pretty Kitty Kieman to Become a Nun iiiniuuiiiiiiiiiiiiiiiiuiiiiniiiiiiii niiiiiiiiiiiimiiiiiiiiuiiiiiiiiiiiiiit iiiiimiiiiiiii!iiitiiiimtiimi:iMHiiiiiiiiiiiiiiimiiiiiMiiiiiiiiiiiii JIIIIUI.I.Iiiiiiiinm!.tmmiiiliiiimi l iii.M,ihiniiiii!ii Pretty Kitty Kiernan, they say, is soon to enter a convent and to be come a nun. Francis O’Reilly, a cou sin, is back from a business trip to Dublin and brings the news. All the world has wondered what Michael Collins’ pretty fiancee would do, now that deatli has taken him away and left her—and Ireland—bereft. And all the world—which loves a lover and his lass—has grieved for Kitty Kiernan in her bereavement But even world-wide sympathy cannot heal the scar on Kitty Kieman’s heart Only God can do that And yet poor Kitty Kiernan, 'salth the poet, tho dreamer, Is to be envied nbove all the women of the world liv ing today. Rust will eat tier lover’s sword; the lily she placed on his cof fin will fnde and wither. But, the women of the world have taken her forever to their hearts. And think of what she will be to the people of the little green land of Ireland now and to the day she dies, and after that. She will lie the object of their tenderest love and care. The bards of Erin—and Erin will never be without bards—will weave their silver songs about her. In the wild mountains of Galway, In the Glen of Glenties, from the Causeway of the Giants to Cape Clear, her name shall never be forgotten. With tlie name of Michael Collins will always be joined that of Kitty Klernaa (Prepared by the United States Department oJ Agriculture.) Sometimes a housekeeper finds she has everything necessary for a salad except the lettuce. In such a case the United States Department of Agricul ture suggests that finely shredded cab bage, either red or white, will answer for the “bed” for the snlad, or that any cooked, or canned vegetables, as well as many fresh ones, may be served with salad dressing without the customary lettuce leaf. Fresh cel ery Is an appetizing addition to most salads when It can be obtained, but it is not necessary. Cabbage for use as a salad foundation should be finely shredded, not chopped, and put In cold wnter for about an hour to be come crisp. Canned vegetables should always be heated to the boiling point and then cooled before using in salad. Different Salad Dressings. There are three basic salad dress ings of which most other dressings are adaptations. The following recipes are tested and recommended by the United States Department of Agricul ture. French Dressing. 3 tablespoonfuls oil % teaspoonful salt 1 tablespoonful vin- Vi teaspoonful pep- egaf per Cayenne Paprika Blend the oil with the seasonings and add the vinegar slowly, French dressing may be made in quantities, kept in a cold place and stirred or shaken in a bottle vigorously when needed. French dressings are prefer able for dinner salads. Vinaigrette sauce is made by adding to French dressing a teaspoonful each of chopped capers, olives, parsley and small cucumber pickles. . Mayonnaise Dressing. 1 egg 2 tablespoonfuls X teaspoonful mus- vinegar tan] 2 cupfuls oil V& teaspoonful salt Cayenne Place the egg, mustard, salt, cay enne and vinegar in a bowl. Beat well with a Dover egg beater till thorough ly blended, then add one tablespoonful of the oil and beat again. Continue adding the oil gradually until one cup ful has been used, then add in larget amounts. Mayonnaise is liked for luncheon or supper salads, where the salad is the principal dish or is preceded by a very light course. It Is considered too rich to be appropriate for a hearty dinner. Boiled Dressing. V4 to % tablespoon- 1% tablespoonfuls ful salt flour 1% tablespoonfuls Yolks 2 eggs sugar 1% tablespoonfulU 1 teaspoonful mus- melted butter tard % cupful milk Vi cupful vinegar Mix dry ingredients, add-'yolks of eggs slightly beaten, butter, milk, vin egar very slowly. Cook in a double boiler until it thickens. Strain and cool. This dressing is useful In a fam ily where oil Is not liked. Sweet or souri cream may be used instead of milk. Many of the cooked vegetables, such as carrots, peas, cabbage, beets, cauli flower, kohlrabi, or Jerusalem arti chokes make a good salad when served cold, either alone or in combi nation with celery, or with several other vegetables; canned string beans, asparagus, beets, peas, peppers and okra nil lend themselves well to use in salads. Asparagus is particularly good when served hot with hot vinai grette snuee described above. Soup meat, which is often discarded because it has little flavor, still con tains much nourishment. If cut in pieces and mixed with a hot vinai grette sauce it makes an excellent luncheon or supper salad. When cold It Is good in sandwiches. Fish and meat salads are almost complete meals. Cottage cheese salad with ihayonnaise dressing is an im provement to many vegetable and also to fruit salads. A spoonful may be served on one side of the salad, or it may be mixed with " Chopped nuts and mnyonnnise and made into balls for garnishing. When one considers that the salad list also includes oranges,' berries, ba nanas, either ffesh or canned peaches and pears, and other available fruits, it is easy to see that tlie number of possible combinations is endless. COOK CUTS OF BEEF IN APPETIZING WAY Less Gas Needed for Stews Than for Broiling. Some Dishes Are Not In Favor Be cause of Haphazard Manner in Which They Are Prepared- Much Meat Is Wasted. (Prepared by the United States Department of Agriculture.) With a properly regulated flame, less gas is needed to prepare a stew or a toygue or to “boil” (simmer) a piece of corned beef, or other cheaper cuts of beef that is required to broil a thick steak properly, says the United States Department of Agriculture. Stews. Meat stews are not in great favor. Tills may be because they are so often prepared in a haphazard way. Try se lecting lean beef from the neck, bris ket. the shoulder clod, or the heel of the round and making a brown stew. Cut the beef into inch cubes. Sea son each piece, dredge thoroughly with flour, and brown on all sides in a frying pan using suet or drippings. Avoid having too much fat. Then add just enough hot water to cover the pieces and when this has boiled up once pour all into a double boiler and cook for three hours. The gravy may need to be thickened at the last with a little flour. Serve with baked pota toes, plain cooked rice, or hot biscuits. Boiled Beef. Strictly speaking, no meat is ever cooked satisfactorily by being actually boiled in water. To prepare so-called "boiled” beef, plunge the meat into boiling water to harden the surface a little and prevent too rapid an escape of the juices. Finish the cooking by simmering, allowing plenty of time for the process. Corned Beef. Too often corned beef Is served un derdone and a great deal of good meat is wasted because of this. Try cooking a piece of corned beef by simmering it in a liberal amount of water for from three to six hours according to the .cut. The water in this case should be cold when the process is begun. Beef tongue and heart are also much better when cooked by simmering for several hours or until thoroughly tender. And one of the tougher cuts of beef seasoned, browned in a little fat, placed In a covered casserole or roaster and cooked slowly for some hours. A little water should be added to keep the meat moist. It should be remembered that it is tlie long cooking at a low temperature that brings success in the preparation of the tougher cuts of meat. MONEY SAVED MAKING TAPE Many “Tricks of the Trade” Taught in Home Dressmaking Classes— Idea of Iowa Woman. Therg are many little “tricks of the trade" taught in home dressmaking classes conducted by extension work ers, which are much appreciated by mothers who must also learn how to economize In every way. One such trade practice of value in home-sewing Is the making of bias tape. An Iowa woman found she could make 46 yards of bias tape from a yard of 36-inch material. She picked up three rem nants of gingham and percale, each piece a yard long, and at a cost of 48 cents and a time investment of 45 minutes made 104 yards of tape which was one-lmlf to three-quarters inch wide when finished. Novel slip covers are of Turkish tow eling, calico and linen. » * * * Rubber fingers are excellent to wear when slicing vegetables. * * * Wood ashes will remove flower-pot stains from window sills. * * * If a corner is chipped off a gilt- edged frame camouflage it with chew ing gum. Gild with gold paint. * * * Do not empty bean water in the sink, ns it will alwuys leave a disagree able odor which lasts a long time. * * * People who are troubled with moths should shake the clothing which is in the closets once a week, as tlie moths lay egg,s in the creases. * * * Save your bread scraps in a bag sus pended near the stove. The heat will j dry them out and you will find them easily crushed when in need of bread dust for frying fish. Tlie Kitcken Cabinet (©, 1 'JaX. Western Newspaper Union.) Borne spirit leaps to bend the knee In utter gratitude and love and praise For all the wondrous beauty of the days That God has given to earth, and given to me. —Amory H. Cook. SAUCES AND SAUCES In spite of the array of names for sauces of various kinds, sauces for meats, sauces for fish, sauces for vegetables and puddings, one may learn the basis of a sauce and from that de velop a dozen others. The sauces which con sist of a liquid, a thick ener and a flavor with often a little fat, may be prepared from water, milk, sirup, vinegar, fruit juices, meat of fish broths which may be thickened with flour, corn starch, tapioca, rice flour, arrowroot, or bread crumbs. The fat may be butter, peanut butter, corn oil or any of the vegetable oils. The list of flavorings is too long to mention, but a few extracts, herbs and spices, mushrooms, fish pastes, vegetables and fruits, are some of the many. An egg may both thicken a sauce, flavor it as well as add food value to it. The most simple and really the base of most sauces is the white sauce. Milk is often used for tlie liquid, with flour for the thickening and butter for the fat. In the making of all sauces thick ened with starch, care should be taken to' mix the flour or cornstarch well with either fat, sugar or cold liquid to insure the smoothness of the sauce. The proportions for a medium white sauce—that most often used—are two tablespoonfuls each of fat and flour, one cupful of milk, one-half teaspoon ful of salt, pepper to taste. A sauce which Is made by melting the ,fat and when bubbling hot stir ring In the flour, then when well mixed the milk or liquid, will have a different flavor from a sauce made by mixing the flour with the cold milk, cooking, then adding the butter. For a brown sauce the flour and fat are cooked carefully until well browned before adding the liquid. A small amount of kitchen bouquet will strengthen the color as well as ndd- Ing a bit of flavor. Half of a cupful of chopped cooked spinach added to a white sauce made by using half stock and half milk, is n good one to serve for color. IMPROVED inOTORII DCTEKNATXWAL SundaySchool ' Lesson' i (By REV. P. B. FITZ WATER, D. D., ! Teacher of English Bible in tho Moody Bible Institute of Chicago.) j Copyright. 1922. Western Newspaper Union. The true patriot Is the man who can eat an Imitation beefsteak with a smile on his face and tell the woman who prepared it that It Is as good as the real thing.—Mrs. Burnett-Smlth. MORE SAUCES Some of the richer sauces are those which are made with eggs and cream. The fol lowing are a few worth indexing: Mousselina Sauce. — Beat three egg yolks until tl fck, add one-half cupful of * cream, one-half cupful of butter, one-fourth teaspoon ful of salt, a dash of pepper and one- half tablespoonful of lemon juice. Cook over hot water, stirring con stantly until thick, adding the lemon Juice last Hollandafse Sauce.—Cream one-lmlf cupful of butter, add gradually the beaten yolks of two eggs, one-fourth teaspoonful of salt, and a dash of pep per. Combine with one-third cupful of hot water or one-half cupful of hot cream, cook until the sauce thickens, then remove and cool for two min utes; add one tnblespoonfui of lemon juice and serve at once. Nice with boiled cauliflower or asparagus and fish. , Golden Sauce. — Beat two eggs slightly, add one-third of a cupful of sugar, one-half cupful of canned pear, pineapple or other fruit juice, two tablespoonfuls of lemon Juice. Cook until thick; add one tenspoonful of chopped maraschino cherries. Cool and serve. Norwegian Fruit Sauce.—Rub one cupful of cooked prunes through a strainer. Add one-quarter of a cupful of soaked cooked raisins, one stick of cinnamon, two tablespoonfuls of min ute tapioca and one cupful of cherry or pineapple juice. Cook until the tapioca Is clear. Two hours • in a double boiler gives the best flavor; add two tenspoonfuls of lemon Juice. Thin, if necessary. Use on cold meats or puddings. Foamy Egg Sauce—Beat three egg yolks until thick, add ono-fourth of a cupful of powdered sugar and one-eighth of a teaspoonful of salt; add two-thirds of a cupful of boiling fruit juice. Fold In the well-beaten white and serve at once. Hot milk may be used In place of the fruit juice If desired, then flavor with nny desired flavoring. Sterling Sauce.—Take one-lmlf cup ful of butter, add one cupful of brown sugar, three tablespoonfuls of cream and any flavoring desired. Torture sauce is prepared by adding chopped olives, pickles, capers, parsley and shnllot to a mayonnaise. LESSON FOR NOVEMBER 12 JESUS THE GREAT TEACHER LESSON TEXT-Luke 6:20-19. GOLDEN TEXT—As ye would 'that men should do to you, do ye also to them likewise.—Luke 6:31. REFERENCE MATER,TAL-Matt 6:1- 18; John 3:2; 6:08; 7:46; Col. 2:3. PRIMARY TOPIC—Jesus Teaching Us to Love Everybody. JUNIOR TOPIC—Living by the Golden Rule. INTERMEDIATE AND SENIOR TOPIC —The Golden Rule In Everyday Life. YOUNG PEOPLE AND ADULT TOPIC —Jesue Teaching Us How to Live To gether. I. Characteristics of the Subjects of the Kingdom (vv. 20-26). Only those who are subjects of the Kingdom know what blessedness is. The spiritual experience of the sub jects of the Kingdom are marked by the following steps: 1. Poverty of Spirit (v. 20). This means consciousness of one’s lost con dition and worthlessness. It is spir itual bankruptcy. It means to come to tho end of self and to show sorrow for sins. 2. Hunger for Righteousness (v. 21). The one who has come to know his poverty desires the true righteousness of Christ. 3. Weeping Because of His Lack (v. 21). This Is the godly sorrow which worketh repentance (H Cor. 7:10). Those who thus sorrow are assured that they shall laugh. 4. Treatment Which the Subjects of tile Kingdom May Expect (vv. 22, 23). When the subjects of the King dom become like the King they incite the hatred, contempt and persecution of the world. Those who pass through this for Christ’s sake should rejoice, for there is great reward laid up for them. 11. The Governing Principles of the Kingdom (vv. 27-38). 1. Love Your Enemies (v. 27). To love friends is easy, but to love en emies is only possible to those who have been made partakers of the di vine nature. 2. Do Good to Those Who Hate You (v. 27). Love acts according to its own nature. Enmity only stimu lates love to act In harmony with its own laws. 3. Bless Them That Curse You (v. 28), Injury by words is hard to let go unchallenged. 4. fray for Them Which Despite- fully Use You (v. 28). Christ’s own example Is the best commentary on this precept (Luke 23:24; cf. Acts 7:60). 5. Patiently Endure Wrong and In jury (v. 29). The Christian is not to bristle up in defense of his rights, but rather to suffer insult, injury and even loss. This should not be pressed so far that evildoers can go unchecked. It expresses the law which should gov- era individual action. 6. Give to Every One That Asketh (v. 80). Tills does not necessarily mean that the thing asked for should be given. We should give to every one that asketh, but not necessarily the thing asked for. 7. Do as You Wish to Be Done By (v. 31). This is called the “Golden Rule." If men were to live by this rule the labor problem would be solved. An end would be put to war. International relations would be peace fully adjusted aud all profiteering in business would end. 8. Be Merciful (v. 36). The mercy of the Heavenly Father is the grand example. 9. Censorious Judgment Condemned (v. 37). We should not seek out the evil in others for our satisfaction. 10. Danger of Following False Teach ers (V. 39). The one who does not know God and the way to heaven will lead others to rain. Happily, we have the Scriptures, and the Holy Spirit is ready to make their meaning known, so there is no excuse. 11» Those Who Reprove Others Should Strive to Live Blameless Lives (w. 31-46). It is easy to see others’ faults, but hard to see our own. 12. The Sin of Profession Without Fruits (v. 46). The one who professes a lifd and fellowship with God should practice tlie principles which reveal the nature of God. III. The Judgment to Be Applied to the Subjects of the Kingdom (vv. 47-49). 1. The one who hears and does the sayings of Christ the King shall be as secure as the house built upon the solid rock. The storms of the judg ment cannot destroy him, for the Rock of Ages is Immovable. 2. The one who hears and does not the sayings of Christ shall be over whelmed In the judgment and go down to utter ruin and destruction. The Dangerous Lie. Every be, great or small, is the brink of a precipice, the depth of which nothing but omniscience can fathom.—C. Reade. Fright. A timid person is frightened before a danger; a coward during the time; and a courageous person afterward,—' Richter. The Christian. A Christian is God Almighty’s gqib tlernan.—J. C. Hare. DAUGHTER HID TO HELP MOTHER Now Can Do All Her Housework Alone Because Lydia E. Pinkham’s Vegetable Compound Helped Her Jasper, Minn. — “I saw in the paper about Lydia & Pinkham’3 Vegetable Compound and took it because I was hav ing such pains in my stomach and thr ougn my back that I could not do my work. I had tried other med icines, but none did me the good that your Vegetable Com pound did. Now I am able to do all my work alone while be- Ifore I had my daugh ter staying at home to do it. I have told a number of friends what it has done for me and give you permission to use my letter as a testimonial.’’—Mrs. Jesse Petersen, Route 1, Jasper, Minn. There is no better reason for your try ing Lydia E. Pinkham’s Vegetable Com pound than this—it has helped other women. So if you suffer from displace ments, irregularities, backache, ner vousness or are passing through the Change of Life remember this splendid medicine. What it did for Mrs. Peter sen it may do for you. The Vegetable Compound stands upon ft foundation of nearly fifty years of service. Recommended “Vaseline" Petroleum Jelly bene fits all bumps, sores, bruises, sun burn, blisters, cuts and chafed skin. Never be without a bottle of it in the house. It’s safe, always effec tive and costs but a trifle. CHESEBROUGH MANUFACTURING CO. State Street (Consolidated) New y ork Vaseli ne Reg. U.S. Pat. Off. Petroleum Jelly LOOK OLD? Uray, turn, straggly hair makes people look very old. It Isn’t necessary — a bottle of Q-Ban Hair Color Restorer will bring back original color quickly — stops dandruff. At all good druggists, 75c, or direct from Huiii-Ellu, Chemijti, Kempki., Teas. <©>Eye I w in uaycriy nocc, n, i. Sates»siKiyES Great relief and solid eye comfort far those afflicted with weak, nor# eyes or granulated lido. isS—A tAtl DruggitUt or by mail from HALL 6 RUCK EL. he. 147 Waverly Place, N.Y. The trap to tlie high is ambition. A FEELING OF SECURITY You naturally feel secure when you know that the medicine you are about to take is absolutely pure and contains no harmful or habit producing drugs. Such a medicine is Dr. Kilmer’s Swamp- Root, kidney, liver and bladder remedy. The same standard of purity, strength and excellence is maintained in every bot tle of Swamp-Root. It is scientifically compounded from vegetable herbs. • ^ It is not a stimulant and is taken in teaspoonful doses. It is not. recommended for everything. It is nature’s great helper in relieving and overcoming kidney, liver and bladder troubles. A sworn statement of purity is with every bottle of Dr. Kilmer’s Swamp- Root. If you need a medicine, you should have the beat. On sale at all drug stores in bottles of two sizes, medium and large. However, if you wish first to try this great preparation send ten cents to Dr. Kilmer & Co., Binghamton, N. Y., for a sample bottle. When writing be sure and mention this paper.—Advertisement. Yesterday Is gone; tomorrow may never come; do it today. Mrs. Elia Mullins Covington, Ky.—“For a long time Buffered severely every month with hem ache and pains in my back and limb Then I began using Dr. Pierce’s Favori Prescription and I can testify that gave me much relief and that it has bee the same great benefit to my daughter f< similar trouble. All women who suffi with trouble of a feminine charact ehould try Dr. Pierce’s Favorite Pr Bcription. — Mrs. Ella Mulliim, 20i Center St. Start on the road to Health and Bern tjr by obtaining this “Prescription” of D Pierce’s from your neighborhood drui gist, in tablets or liquid. Write Dr. Pierc president, Invalids’ Hotel in Buffal N. Y., for free medical advice.
