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Atlanta THE SUNDAY AMERICAN’S PURE FOOD PAGE
Glue In Ice Cream!
Frauds Exposed as
Menace to Health
By Expert Cassidy
M R. CASSIDY discusses to-day at length the adulteration of
ice cream. He has not treated this topic in previous ar
ticles, because the real “ice cream” season is only just
opening.
By HARRY P. CASSIDY.
T HE House of Representatives is considering an ice cream
bill, a compromise measure, combined from several bills
on the subject which were introduced and considered
by the Committee on Public Health. The committee reported
the bill now before the House.
I am supporting that bill, because I believe it is a step in the
right direction. But it is not a very long step, and further leg
islation is badly needed to protect the children who consume
most of the ice cream sold.
It is timely to tell some of the dangers of cheap ice cream,
and to warn mothers and fathers that the only safe way for
them or their children is to pay a fair price for their cream,
shun the “cheap” manufacturers, and patronize those men and
firms who have an established reputation.
Ica cream can be one of the most
delightful foods, and one of the
healthiest. It can also be—without
losing v«fy much In taste—one of
the most dangerous and unhealthy.
Get me tell you how.
Menace to Health.
Ice cream Is adulterated by the
use of furniture glue, sulphites,
ethereal flavors, artificial colors,
saccharin, powdered skim milk,
dextrine flour and cottonseed oil.
There are others, but these are the
adulterants most commonly found.
The big question in Ice cream
comes of the butter fat standard.
The Government has a standard of
If per cent. The law now In our
House of Representatives will flx
a 6 per cent standard.
At the'hearing on these Ice bills
the butter fat standard was the
point of attack. The bills provided
an 8 and 10 per cent standard. The
argument against this standard
war "In the summer months so
large a percentage of butter fat
will result in overheating the per
son who eats ice cream. Just like
any butter fat produces body heat.
Therefore, the ice cream man should
be allowed to make Ice cream with
a low standard.”
A little "Handbook on Ice Cream”
—price io—tells more about this
queetlon. This handbook reads:
"This little booklet tells how to
manufacture Ice cream at 10 cents
per gallon, equal to a full cream
and perfectly healthful. ... Ice
cream is too rich for the ordlnary
person’s stomach. Manufacturers
-rdhould aim to produce an Ice cream
that any person with a weak stom
ach should be able to eat all he
wants of without fear of being
sick, and such a cream Is just as
pleasing to the taste and just as
healthful and far more satisfactory
than a straight cream. NOT TAK
ING INTO CONSIDERATION THE
EXTRA PROFIT FOR THE MAN
UFACTURER.”
It is not hard to' believe that that
"profit" argument would overwelgh
every consideration of fairness to
his customer with many a small
tee cream manufacturer.
The “handbook” continues:
"It Is possible to produce a good
ice cream for 10 cents, figuring milk
at 14 cents per gallon. Here is the
formula:
“Take powdered gelatine, seven
pounds, and dextrine flour, three
pounds. Mix thoroughly. A pow-
: aered gelatine, GOOD ENOUGH
FOR THIS, may be bought for 20
cents a pound at the factory. Dex
trine flour can be had at 3 cents
per pound. Dextrine can be bought
at ANT GLUCOSE FACTORY.”
And the Price Is Low.
One pound of the above mixture
to five gallons of milk make the
ice cream.
Now, notice the price of the gela
tine to be used, “Gelatine GOOD
ENOUGH FOR THIS," says the
handbook, can be had at 20 cents.
As a matter of fact, first-class gel
atine costs about 35 cents. Twen-
ty-cent gelatine would be perilously
apt to be mere 'umiture glue, made
from bones and hoofs. Glue can
be bought at as low as 10 cents a
pound, so here is another hint I
cAn give to the Ice cream men who
; use the above formula.
« fBSTITUTB GLUE FOR POW-
>v;P.ED GELATIN AND YOU’LL
AYE 10 CENTS A POUND.
; IBut they don’t need my hint.
They're found It out long ago. In
scores of samples seized In Phil
adelphia, enough glue was found to
firmly fasten together two pieces of
wood. It Is plain furniture glue,
and low grade at that, in many
cases.
But to return to the butter fat
standard. One of the merits of
the above chemical formula Is that
it reduces' the butter fat and
“makes a more healthful cream.”
On the question of the healthful
qualities of high standard cream,
I wish to say just this:
In the time I spent at Mr. Madda-
lena’s place at 203 Clarendon
Street, In the course of my egg
investigation, I saw their cream
made. I feel that it will average
above 18 per cent butter fat Yet
while I was there they were regu
larly supplying four to six persons
in the neghborhood with this cream
AT THE DOCTOR’S ORDERS,
and I learned that Maddalena's Ice
cream is sold in great quantities to
sick persons throughout the year.
The fact that this cream of ap
proximately 18 per cent butter fat
standard is fed almost as a medi
cine to patients of prominent Book
Bay doctors should be a sufficient
proof that a high butter fat stand
ard is not so black as the fraudu
lent ice cream makers would have
us believe.
I have only space to enumerate
with brief explanations, some of the
common adulterations of ioe cream.
Perhaps In later articles I can ela
borate on these different topics.
Suipnitc. Bleach Glue.
By “glue” I mean ordinary furni
ture glue. It cannot be used in Ice
cream in crude form, so glue In
tended for food purposes Is clari
fied by dosing it with sulphites.
The sulphites bleach the glue. You
bam all seen a eu&a bat ia pru*
fc*
cess of being cleaned. The chemi
cal used is a sulphite, and just as
the hat is bleached by sulphites, so
is the glue that goest into cheap ice
cream.
This glue is used as a “binder” or
"thickner,” to give the cream body
and substance. If the cream be high
in butter fat. glue is not neces
sary. Instead of glue, reputable
firms use gum tragaeanth in small
quantities, or white of an egg.
This glue is a produce of bones
and hoofs of cattle and norses. It
is made by a lengthy chemical pro
cess, the bones being dissolved in
an acid and treated with lime in the
course of change. Imagine what a
few spoonfuls of this in a child's
stomach will do.
Ethereal flavors are chemical
substitutes for fruit flavors. With
a spoonful of some amyl acetate,
another spoonful of red coal tar
color, a little skim milk and some
hay seed, the ice cream doper can
make you up a delightful—to the
eye—dish of raspberry or straw
berry ice creatn. The acetate gives
the flavor, the color gives the color
and the hay seed look like straw
berry or raspbery seeds—and there
you are. These ethereal flavors are
made of various substances—
butiric ether, for instance, being
made largely of rancid butter.
Powdered Milk.
Powdered milk—usually powder
ed skim milk—is largely used for
making Ice cream—first being mix
ed with water. There are several
reasons why this should not be al
lowed.
It should not be allowed because
It Is a fraud upon the purchaser,
who supposes he Is getting a prod
uct of real milk or cream tvhen he
buys “ice cream.”
It should not he allowed because
it hurts the business of every dairy
man in Massachusetts. Powdered
skim milk, shipped in by carloads
from the West, undersells the real
milk here, and the farmer is depriv
ed of a market for his product.
It should not he allowed because
in the long processes of drying the
milk, mixing it with water again,
and in the hours or days that It
stands waiting to be used, bacteria
by the billion breed and multiply in
the powder and in the solution.
These bacteria go into the cream.
The freezing DOES NOT KILL
THEM, so that they are Just as
virulent in the finished product as
they were in the powder itself.
Saccharin, so far asl know, Is
not largely used in Ice cream It
self. but is largely used In the man
ufacture of ice cream cones. Sac
charin is indigestible, is not assim
ilated by the body, is a chemical
product derived from benzine and
is held to be dangerous to health
in any but the most minute quanti
ties.
Artificial Color.
Artificial color is used In ice
cream in rare cases for purposes
as an ornamentation. Usually it is
a fraud. It is used to make arti
ficially flavored fruit cream look
red or pink or yellow. It Is used
to make artificially flavored choco
late cream look brown. WHERB-
EYER IT IS USED, IT IS A
FRAUD.
Bacteria are never deliberately
put In—of course. But they might
as well be. The glue often used is
rich In bacteria—usually running
Into the millions per cubic centi
metre. Powdered milk Is rich In
bacteria. All milk contains some
bacteria, and unless the greatest
care la exercised In producing and
In keeping milk, before It Is mado
Into ice cream it collects innum
erable colonies of virulent germs.
Glue usually contains colon bacllla
—the most dangerous type.
So there you are. Talk these facts
over with your Ice cream man. And
If he laughs, or scoffs, or calis me
a liar—Just tell him this:
I have personally arrested and
have secured convictions against
dealers guilty of every one of the
adulterations I have described. The
statements I have made ARE
FACTS. Ice cream Is the most
dangerous product made from milk
or cream.
CHEMICALS, NOT FRUITS,
USED IN PIES, SAYS EXPERT
ST. LOUIS. April 26.—Mrs. Flor
ence Kelley, who Is secretary of the
National Consumers League, con
ducted an exhibit here to demonstrate i
adulteration of foods.
"Pineapple pie,” said Mrs. Kelley,
"as It comes from many bakeries Is
a composition of artificial flour paste,!
glucose, benzoic acid and coal tar
dye. The ‘pineapples’ that make the
filler are liquids, sold by the pint
and quart."
Other tastries Were described by
Mrs. Kelley as follows:
“Lemon pie, same as pineapple, ex
cept that a differently colored and
flavored coal tar dye is used
"Apple tart: Mostly timothy seed
and an aniline dye made from bitu
minous coal refuse.
“Chocolate icing: Artificial flour
paste, glucose, benzoic acid, and burnt i
■umber dya.” I
Are Concerns
Ashamed of
Their Food
AsksWiley
BY HARVEY W. WILEY. M. D.
In Good Housekeeping Magazine.
F ROM the pcint of view of the
common citizen, it would
seem reasonable to suppose
that a manufacturer would insist
upon the product which he makes
being known by his name. Yet, in
point of fact, a very large propor
tion of manufactured products
which are sold, especially those in
the food line, do not have their
manufacturers’ names attached to
them.
Many reasons are given for this
omission. None of them, however,
seems satisfactory. The most com
mon one is that the dealer him
self wants to pose as the manufac
turer. To do this is deceptive and
unethical, and hence the argument
has no convincing force. In point
bf tact, many manufacturers make
more than one grade of products.
They ere perfectly willing to put
their name on the high grade, but
are unwilling to let it accompany
the low-grade product. One of the
most effective stimuli to secure a
better class of manufactured pro
ducts would be a requirement that
each and every one of them should
bear, In some conspicuous w.ay, the
name of the manufacturer.
A bill promoted by Representa
tive Campbell, of Kansas, is before
Congress, requiring all manufact
ured goods which enter interstate
commerce to bear upon the label
a statement as 1c the true manu
facturer. The essential purpose
of the act is shown by the follow
ing paragraph:
“It shall be unlawful for any such
person, firm, company, or corpora
tion to place upon the market for
interstate or foreign commerce any
product of manufacture without
printing, embossing, or stenciling
the name and address of the man
ufacturer upon such article or com
modity."
Mr. Campbell, in advocating his
measure before the House of Rep
resentatives said.
"I simply say that I am concern
ed in the welfare of the general
public, and that no man or concern
has a right to defraud the public.
The object of this bill is to stop the
kind of fraud that has been perpe
trated from year to year by un
scrupulous manufacturers."
The National League for, the
Maker’s Name is an organization
which has been established for the
purpose of promoting honesty in
manufactured products, requiring
the name of the manufacturer to
appear upon every package. As
President of this league I desire to
secure the collaboration of the
housewives of the country, who
would be the chief beneficiaries of
the desired reform. The passage
of an act requiring articles in in
terstate commerce to be thus bran
ded would open legislation, which
would, in the case of package
goods, require the net weight or
volume of the package to be nam
ed and also the date of manufac
ture. Honest manufacturers do not
fear publicity, nor will they hesi
tate to assume full responsibility
for their goods.
Casserole Hints
and Possibilities
For Housewives
In Small Quarters
By ELSPETH McDONALD.
(Copyright by Good Housekeeping Magazine.)
O NCE upon a time, when I went visiting in a small family,
who lived in a small apartment on a small income, I
learned the possibilities of casserole cooking and came
home so impressed by its many-sidedneSs that 1 adapted all
sorts of dishes to fit the earthen utensils.
First, I invested in an entire set of casseroles from one
large, red clay, lidded pot with an enameled interior to several
sets of cunning, handled ramekins which afford plenty of crisped
brown crust on the smallest dish. 1 have half a dozen of the
smallest size, which are just big enough to bake an egg, a toma
to or a portion of creamed potato for one person. There is an
other set of larger ramekins, which I use for individual chicken
pies, or small meat dishes. Last of all comes an oval casserole
in which you can cook a chicken, a steak, a few slices of veal or
a neck of lamb. The oval dish fits a chicken better than the
round one. By the way, when speaking of chicken I mean a
tough, old fowl which can he made really tender in the cas
serole.
As Good as New.
Recently in a ten-cent store 1 chanced across a set of pale
blue casseroles, lined with white and edged by a black line. Of
couse they were “seconds,” but for everyday use, a slight dent
here and there or a spot of clay which the enamel does not cov
er makes little difference, so long as the dish is sound.
While on the utensil subject, let round, a lower cut is good enough
mo speak of the oven. We use no and will be quite tender if proper-
fuel but gas and found it rather ly cooked. Remember, the tougher
Chemical Constituents Adminis
tered to Animals Support
Life for Some Time.
NINE CENTS A DAY FEEDS
CALIFORNIA PROFESSOR
BERKELEY. CAL., April 26.—The
high cost of living hap no terrors tor
Uharles Kruger of the Department of
Mathematics at the University of
California. He lives on nine cents
a day.
Professor Kruger explained how he
does it. While studying at a Ger
man University he said he investi
gated the food problem and found
that lie coulrl subsist comfortably on
a daily diet of two quarts of skimmed
milk and a loaf of rye bread. He
continued this diet when he came to
California, and is healthy and strong.
expensive to blaze up the oyen
every time 1 wanted to bake a feu-
eggs. I purchased what the clerk
called a small “spinster oven.” In
two months it saved its price on
the gas bill. See to it. however,
that it will hold your largest oas-
erole; mine did not and had to be
exchanged. It is set on top of a
burner and, when slow heat is re
quired, I use nothing under it but
the tiny gas sirnmerer. It can be
pushed to the back of the stove but
of the way and when not in use 1
keep it on a shelf beside the kitch
en utensils.
Now for certain “casseroled”
dinner dishes! You do not require
tender meat for casserole coolring,
therefore, it Is well to study cheap
cuts of meat. French and Italian
cooks know better than any other
nation the value of these cheap
cuts. At. any table d’hote place you
find very inexpensive m<#t.s have
been converted to goodness by this
method. Certain pieces of beef,
such as cuts from the round, shoul
der clod, flank, brisket, cMtrck or
rump. If cut according to New York
method, are well adapted for cas
serole cooking. In lamb, choose a
neck or breast, with no fat, .adding
to its goodness by seasoning and
any vegetables which help to make
a rich gravy.
Cut the Meat First.
The first process before casse
roling any meat is to cut it In
pieces convenient for serving, then
flour and season it and brown in
an iron spider using the fat fried
from salt pork which adds not a
little to the flavoring. Put in the
vegetables, make a gravy with a
cup of water and the brown juice
in the spider, or if you have stock,
use that. Pour it over the meat,
cover tight and set in a hot oven
till It comes to the bubbling point,
then turn down the gas and let It
cook very slowly for two or three
hours. Chicken and sliced veal
may be treated in the same fash
ion and occasionally I have trans
formed a tough duck or rabbit into
a delicious dish by slow casserole
cooking. Kidneys, also a beef or
calves’ hearts may be made tender
and savory in this way.
One recipe for beef in the cas
serole will serve as a guide for
cooking any piece of meat which is
not tender enough to be roasted or
broiled. Take two or three pounds
of round steak; it need not be
from the more expensive top of the
the meat, the rqore delicious the
gravy and the greater your
achievement in transforming a
cheap food into a nutritious and
sightly dish. Have the meat cut
half way across the round. Wipe
it, tie into shape, salt and pepper
it. then roll in flour, till thickly
coated, sear in hot fat, turning
every Hde of the cut till well
browned. Have the casserole hot,
add two cups of canned tomato,
half an onion, a sliced carrot and a
turnip, two stalks of chopped cel
ery, a sprig of parsley, and half a
teaspoon of mixed whole spices.
Pour a cup of water in the spider,
add a teaspoon of kitchen bouquet
and pour over the meat. Cover
tightly and set in a hot oven. As
soon as the meat begins to cook,
turn the gas low and cook very
slowly for two or three hours. If
you wish to serve potatoes with
this dish, about fifteen minutes be
fore taking the casserole from the
oveft, add as many as you wish,
sliced and parboiled. Serve on a
plotter with the vegetables as a
garnish and the gravy in a boat.
Restricted by Taste.
The variations on casseroled
dishes are restricted by individual
taste and—by what is in the pan
try. For instance, if you desire,
the steak may be onioned by ad
ding, instead of vegetables, four or
five onions sliced and fried light
brown in the spider. Or mush
rooms may be used instead of the
vegetables. If you like the canned
variety, pour off the liquor and add
them to the gravy ten minutes be
fore taking the meat from the oven.
Casseroled veal is delicious treat
ed like steak, using instead of veg-
tablos one shredded green pepper,
half a sliced onion, fried light
brown, with a cupful of hot steam
ed rice added half an hour before
serving. Chicken is at its best
when cooked in this fashion with
mushrooms and potatoes. A dash
of onion, green pi pper or pimen
to adds to the flavor of chicken,
veal or rabbit When lamb chops
— 1 or better still—slices of lamb cut
from across the leg, are casser
oled, make a bed of parboiled veg
etables underneath, using diced car
rots, parsnip or turnip. Put on top
of these the browned meat, with a
sprinkling of finely cut onion and
celery, afterward pour over all the
slightly thickened gravy.
Another delicious casseroled dish
BERLIN. April 26.—The Bu liner
Tagebla.L describes some remurkable
experiments which have been made
by Prof Abderhalder. of Berlin, in
the synthetic preparation of tood.
Prof. Abfierhalden has succeeded in
keeping a dog alive on food which he
produced synthetically in his labora
tory. He aecomjllshed this not by
creating the actual foods which ani
mals normally feed on. but by ad
ministering the chemical constituents
of the ft od in simpler forms.
The necessary fat was administered
in the form of glycwnne and sebacic
acid and the necessary carbohydrates
in the form of sugar, which can bo
synthetically made. The production
of the mill spendable albumen at first
proved an obstacle, as science is far
from having succeeded in making al
bumen synthetically.
Prof. Abderha'.den, however, work
ed on the basis of the known fact
that the albumen taken as food is
dissolved during digestion into it;
constituents and transformed into
cell albumen. This, he reasoned,
meant that If th» constituents of al
bumen, which can be produced in the
laboratory, were given as food they
would suffice. Experiment proved
this assumption to be true. The dog
flourished.
From thits Prof. Abderhalden went
further. He gav -' another dog instead
of this food a mixture of acids pre
pared in his laboratory and the ani
mal proved to be well nourished. In
this way it was proved that every
thing necessary for the support of an
imal life can be synthetically manu
factured out of half a dozen ele
ments.
is a beef tongue which has been
slightly corned. Boil it first, trim
off unsightly bits and skin. Rub
with flour, to which has been ad
ded a dash of ginger and allspice.
Fry a few slices of onion in salt
pork, then put the tongue in the
spider, first trying it into shape.
Flour it and fry lightly on all sides.
Make a cupful of gravy, adding the
juice of a lemon, three tablespoons
of shredded almonds and half a
cup of seeded raistn.s Put the
tongue In a round casserole, pour
the gravy over if and bake half an
hour In a moderate oven. Untie
the meat, turn out on a chop plate
and serve with the gravy poured
over it.
A favorite dish in our house is
casseroled calves’ hearts, which are
so tender and well flavored they
might almost be palmed off as ven
ison. Fry an onion with a few
slices of fat bacon; roll four calves’
hearts in flour and brown them all
over. Put in a hot casserole, add
one cup of stock, a shredded pim-
iento and half a teaspoon of mixed,
whole spices. Cover the casserole
tightly, then bake for two hours
Before serving, garnish the meat
with crisped bacon.
Saving the Left-Overs.
When cleaning up food remnants,
try my plan of scraping what can
be used in this way into the little
dishes before the food cools. Some
times it may be only a few spoon
fuls of some creamed dish, chicken,
fish, oysters, lobster, crab, sweet
breads. dried beef or a remnant of
some meat with gravy. If it seems
too dry, add a spoonful of milk or
gravy. Set the ramekins in the re
frigerator until required. General-
ally they need to be topped off with
crumbs, or a film of grated cheese
w’hich is a delicious addition. If
they are baked in a pan of boiling
water, the food will be more moist
and the dishes easier to wash. The
only food I do not ramekin in this
way Is a baked egg, which is Im
proved by a slightly crusted bot
tom.
Chicken pie ramekins are a fa
vorite luncheon at our house. Into
the larger ramekin I put bits of
stewed chicken, first picking it from
the bones. Fill the dish three-
quarters full with meat and gravy,
then cover with u rich biscuit crust
shaped with a cutter about the size
of the ramekin. Cut a hole in the
top and bake crisp. It Is well to
set chicken pies in the oven on a
tin, as the gravy Is liable to ooze
out with baking;.
is#
mil
w
“Sweet Evening Star”
Soothes Drowsily When Played By Instinct
Real Experiences with the Nets Instinctive Playing. No. 4.
4 ‘T WAS at my lummer home in Rhode Island. I had ju«t had a
X 8'vim in the ocean. I felt fit.
“ I slid onto the mahogany bench of my Virtuolo Player Piano. I
put in ‘Thou Sublime Sweet Evening Star’ from ‘Tannhftuser’ to play.
“ I always play by the new instinctive method. So I dosed the
panel in front of the roll; shut my eyes and started the music.
“The first tranquil chords made me imagine the great stage at the
Metropolitan Opera House in New York, the shadowy evening star
•cene upon it; the green flowery wooded valley, the pilgrims’ monastery
afar off on the hill, the path down which come the pilgrim monks with
deep voices singing the glorious ‘ Pilgrims’ Chorus. ’ I felt the spell
of the blue sky, and the lone, snowy evening star.
“And then out of the Virtuolo drifted the drowsy chorda of the
harp—the harp of old Wolfram sitting there at the foot of a tree, hit
face uplifted, his fingers stroking the strings, his rich bass ▼©ice singing
‘Thou Sublime Sweet Evening Star.*
“ No painter ever painted a picture of evening so real, so spellbinding
as the soothing tones of this music paint on your feelings.
“It is strange, it is beautiful—this playing on the Virtuolo by instinct.”
* * • • J
If you are interested in knowing how and why the
HALLET © DAVIS
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THE INSTINCTIVE PLAYER PIANO
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It is built by the Hallet & Davis Piano
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The Virtuolo can be had in the Hal
let Sc Davis Piano. Or in the artistic
Conway Piano at a lower price. Three
years in which to pay, if desired.
If you cannot call, send us the at
tached coupon for full information. If
you wait till you “ find time ” you may
not get around to it. So mail it new.
HALLET & DAVIS PIANO CO.
I Established 18 jq)
50 N. Pryor St., Atlanta
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Strings Whiskey we oend free.
ahar>dsome scroll glees decanter,
filled with your choice of deli-
eloua Sherry, Port or Angelica
Wine or Manhattan Cocktail.
Decanter is full else—a handsome
ornament for table or aide board.
Also FREE -Gold-tipped Whis
key Glens and Patent cork screw.
P1TDA With every dollar’s
fcA I SIM worth of goc4« we
flee, free. 10 profit sharing cou
pons. With first order, lOextra
Coupon*. Coupons good In ex
change for 7M valuable and oee-
ful articles—nearly everything
yea can think of.
MAvcurrs otar. co.
Kintwi Mo *t. In. M<.
Insilt On Bottled-in-Bond
Be particular in your selection—avoid
blends and compounds — and remember
there is only one way you can be SURE
of getting absolutely pure, straight whis
key and that is to insist on BOTTLED-
IN-BOND.
That’* What We Offer You
Hayner fine, old Private Stock Bottled-in-
Bond Whiskey—shipped in strong, sealed
case—direct from distillery to you—and
all it costs you is $3.20 for FOUR full
quarts—-express paid by us.
There I* No Que.tion
about a whiskey like this—you KNOW it
is good and pure—the U. S. Government’s
official Green Stamp over the cork is your
assurance that it is bottled-in-bond, fully
aged, full 100% proof and full measure.
Nowhere El«e Can You Do So Well
Blends and compounds can be had any
where and at any price—but when it
comes to BOTTLED-IN-BOND—Hayner
Whiskey has no equaL
How Can We Do It?
We sell our entire product direct from
Distillery to Consumer—thus saving you
ail the profit of the middleman and dealer
—and giving you this fine old whiskey at
the distiller’s price.
Send 111 Your Order—
Try this whiskey—at our risk and on our
guarantee—you will find it as fine a whis
key as you ever tasted and the best value
you ever bought—or you may send it
back at our expense and we will return
your money without a word.
You Take No Chances
Our guarantee is fair and square — it
means what it says—we must send you a
quality that will strike you as rich, pure,
delicious—pleasing in every way—and we
will do it
No Utter is necessary—
Cut Out and Use This Coupon
and address our nearest office
TUE HAYNER DISTILLING COMPANY
Enclosed find 13.20 for wtaloh eend me FOUR full
quart bottlee of Hayner Private Htook Bottlad-ln-
Bond Whiskey—expreen paid—a* per your offer It
la understood that If th la whiskey la not found as
reprwentod and natlatactory to me In every way. it
may !>e returned at your expense—and my I3.W la to
be promptly refunded. M-160
Name.
Address
Ro orders filled for less thaa 4 quart*.
HAYNEP
^PRIVATE STOCK *
WHISKEY
BOTTLED IN BOND
r«E Hayner DISTILLING COMRAFc
"muray ML) IU OST8XT. r«XO®
"oiwuNme w*"* 11
WBMOTY.M*
"JU.I1M,
Orders for Arizona. California, Colorado. Idaho. Montana.
Nevada. New Mexico. Oregon, Utah. Washington or Wyo
min* must be on the ( aeis of 4 Quarts for *4.00 by Express
Prepaid or ao Quarts for 116.80 by Freight Prepaid. 13-N
ADDRESS OUR
NEAREST OFFICE
Baylon, 0. Boston, Mass.
Distillery at Troy, Ohio
THE HAYNER DISTILLING CO., Dept. M-156
St. Looli, Mo. Kansas City, Mo. St. Paul, I
ESTABLISHED 1866
Hew Orleans, La. Jacksonville, Fla.
Capital tftOO.OOO.OO Full Paid
Book For Men, Free
S,000 Words, 30 Illustrations
TO MY READERS:
Of the littlo Illustrated advice book described below,
which I gladly send free to all men who fill In the
coupon. I beg to say that it represents the .very BEST
Information of a private nature which I am
able to offer you as a result of over 30 years’
observation and study of my subject, during
which time I have personally interviewed
many thousands of men, young and elderly,
single and married, rich and poor alike, who
came to me In confidence with their confes
sions of debility, lost, nerve force and falling
strength.
It. Is, reader, this vast and unusual op
portunity which has enabled me to compile
this very popular and valuable little free
book (over a million of which ligve
sent everywhere to men who wrote me
for them), and in a manner to re
flect the exact living, breathing expe
riences and needs of real men who
sought, Information as to the newer
ways of self treatment without the use
of drugs.
Remember, this book of over 8.000
words and 30 illustrations will come to
you by return mull In reply to your re
quest, and In a perfectly plain, sealed
envelope, for it Is no one’s business but
your own what the envelope contains.
There is absolutely no obligation on
your part, to buy anything or pay any
thing. and merely the receipt of this
book does not mean In any way that
you are to use one of my VITAIJZKRS
(see description below), and. In fact,
only a portion of the hook has any
reference to the VITALIZE!* at all.
Primarily It Is a compendium of use
ful Information for private referenda, which you
and all other men may easily profit by through
life.
Therefore, please um the coupon, or. If nearby,
I should l>e very glad to have you call.
SANDRN. AUTHOR.
It ]s a fact, reader, which you and I must
recognize and admit, that the whole world ad
mires and Is fascinated by strong, vigorous, hus
ky, manly manhood, and we must also admit that
It is this same manhood and this alone which la
back of the real leaders and producers in every
walk of life. No matter where we go, we find It
to be the manly. vigorous, vital fellow who forge*
to the front, who fascinates men ami women of
his community, who does the really great things.
An unmanly man merely means nature’s laws gone
wrung, for it Is he who halts and hesitates, who
takes the back seat, who does not fit Into the
picture In a way that a manly, vital nature
should. And rat. reader. It is my firm belief that
any man, no matter what his past, no matter
what dissipations or folllea may have left their
mark upon his physical and mental being, I say
to you that such a man, unless there be some
unusual reason, may hope for a complete return
of his strength, vigor and self confidence. If he
but go about his self-restoration In a natural,
commonsense way.
I make a little appliance which we will call
a VITALIZER. because 1 think that is the best
word to describe 11 s strange power. I don’t want
you to think of getting one of these VITALIZER8
MANLY MEN MOVE THE WHOLE WORLD.
Just now. but I would like you to loves tig ate my
claims as to what I believe can be accomplished
by almost any weakened man who use* this VI■
TALIZER faithfully for a few weeks. I apeak
of course, of him who Is willing to give up dissi
pation and lead a decent, conservative life, not
only while using the VITALIZER. but for the
future. The other kind of man. tha dissipated,
con hope for nothing from ahy treatment, no
matter what It inay tie. hence guch a man is
eliminated from my consideration.
This little VITALIZER is made to wear upon
the body all night. It weighs ouly several ounce*
and Is no more unhandy than an ordinary belt,
yet it generates a groat FORCE that I call VIG
OR, which flows Into your Mood organs and
nerves while you sleep. Men say It often takes
any pain or weakness out of the rack In one ap
plication. and that 60 to 90 days’ use has been
sufficient to restore manly strength and to put
men in the “never felt better in my life" class.
Special attachments carry the FORCE of the VJ-
TAI.IZER to any part of the body, for the use
of women as well as men In esses of rheumatism,
kidney, liver, stomach, bladder disorders, ete.
Over two hundred thousand of these VTTALIZ-
ERS have been used or are now being used by
men all over the world.
Yon had better learn moro of this VITALIZ
ER. It is fully described in my free book. If
you live near me. why not call and test the
VITALIZER yourself.
WHAT THE FREE BOOK TELLS
The free illustrated advice booklet mentioned above Is meant to lie a simple declaration of
certain Important, truths that every man in the world should know. The day has gone by when
men are kept In ignorance of the real problems pertaining to the*e private subjects, and this
illustrated advice booklet, which I send to men sealed, by mail, gives certain Important facts
relating to sex, just as these fact* are. The booklet also fully describes my VITAL.ZEK atiu
you are told how you may get one for your own use If you decide that you want one. I lease
use coupon below, or call. Hours 9 to 6; Sundays, 10 to 1.
B. G. 8ANDEN CO.. 1261 Broadway. New York. N. Y.
Dear Sira—Please forward me your book, as advertised, free.