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r so many others. Here is the type of label you will often see: iiig of comfort and satisfaction that makes one wonder whv the care of the hair is so often no; NEWBRO’S HERPICIDE in its astonishing efficiency is both a surprise and a pleasure Try it and see. Two Sizes, 50c and $1.00. A Sample Bottle and Booklet Sent for Ten Cents in Postage or Silver.—SEE COUPON. Applications obtained at the better Barber Shops and Hair Dressing Parlors. Sold and Guaranteed Everywhere. Your Money Back If You Are Not Satisfied. ^ Compound Contains 30 % sugar, 35* glaeose, 19* apple juice, 15* fruit, 1* phosphoic aciu. Now that label should be mistrust ed by every purchaser. The word “compound” Is a danger mark, cov ering a multitude of evils. The jelly itself contains a little apple juice, made from the cores and peelings of apples: a little fruit, some sugar, a greet deal of glucose and a dash of acid. Thai would be a very tasty jelly—in its way. But it is a jelly that should be driven off the market. 1 haye bougnt jellies the label on j UNO A' JACOBS’ PHARMACY 20 East Alabama Street Atlanta, Ga. 35 Peachtree Street Three cents extra If sent '.r, r;aii or redeemed by out-of-town news dealers Special Agents A tlanta THE SUNDAY AMERICAN’S PURE FOOD PAGE MAY 11, 1913. Cassidy Tells How to Know Just What Jellies to Buy to Secure Real Purity "Mother* Home-Made Jellies” are the topic* of Mr Cassidy* article to-day. He explain* to housewives why the Jellies they buy at the store* are often cheaper than the Jellies they make at home There are good Jellies and bad Jel lies. Mr. Cassidy tell* about both to-day. By HARRY P. CASSIDY. A few days ago I went Into a store. While there I noticed some glasses of Jelly on the counter at one side. From where I stood the label read like this: PURE Apple Jelly I walked across the store to look closer, and I read the label again. This 1s what I read : PURE Contains 1-10 of 1 % Benzoate of Soda. Apple Jelly When I read that label I decided to tell the housewives something about the jellies displayed on the shelves of some of our stores. The jelly whose label I have repro duced above Is put up In Boston. 1 consider the label misleading, and under a strict interpretation of the law, illegal. The word “Pure” has. in my opinion, no place on any product containing benzoate of sotla. Such a Jelly as that could not be shipped in Interstate commerce, be cause the label is misleading. Let me tell you a story—a story that has its touch of human Interest and that gets right at the heart of the jelly industry at the same time. There was an old woman In Phila delphia—an old friend of my mother’s family. She was over 76 when she died last year. Two years ago* she came to the house one day to see my mother, and I got into talk with her. I asked her what she was doing. "Picking berries," ^he answered. "Where?” 1 asked. "In a preserving house,” she said. "Tell me how you work," 1 asked again. She told me. "They pay us 30 cents a crate for picking over berries,” she said. "I'm a pretty slow worker, and 1 can't pick over a crate a day. The berries we pick over are those discarded by deal ers, or those laid aside in the sorting processes, where berries are prepared for retail sales. "We have three cans. Into one we put the crushed and dirty berries. Into another we put all that are at all firm, and the green berries go into the third can. "The crushed and dirty ones go to the preserving kettles. The firm ones go fo Ptorage houses, to be kept till the season when berries are scarce, and the green ones are kept in the same way. "Do you wash the dirty ones?” I asked. "Wash them—no, indeed. Why, if you washed them, you’d wash them all away," phe answered. Now, that story shows the condi tions in the worst type of Jelly fac tory. Do not understand me as say ing all factories are the same. There are many that are putting out sound, reliable product. If you want to know how to pick out these products, let me give you this rule: Read the label carefully and see if these words appear: "Guaranteed under the National Food and Drugp Act, Serial No. ...” If there words appear, it is safe to assume that the rest of the label tells the truth—for the Federal authori ties require truthful labels. If the label contains the words "phosphoric acid,” "benzoate of soda," "sodium benzoate," "benzoic acid,” sodium sulphite," sulphite of sodium,' OR ANY OTHER CHEMICAL TERM THAT YOU DON’T UNDERSTAND, tny advice to you Is—DON’T BUY THAT JELLY. The bept firms in making their Jelly use only fruit, fruit Juice and sugar. Where the label reads like a doctor's prescription the product is of doubt ful character. The fundamental evil of the jelly and preserve and jam business la that unripe or damaged fruit is often used* You housewives know that you can’t get good results by using poor fruit. But the manufacturer has a power ful assistant. Gluecose is the agent that debases this product, as it does which stated that the product con tained as high as 66 per cent glu- Often there is a little gelatine to give strength and body to the mix ture. I want to repeat what I have often said before in this column. Olueosi* is probably all right In Itself. Many eminent chemists declare it Is a deleterious substance Dr. Wiley among them. But give the glucose people the benefit of the doubt and say that glucose is as healthy as rune Bugar, though not an sweet. The fact remains that glucose by its nature lends itself to such tricks as this Jelly recipe. It is a product ready at hand for any one who wants to adulterate or debase foods of a certain character. And one of the worst evils that can be laid at glu cose’s door 1m that it makes possible the manufacture of the evil class of Jellies and Jams. Artificial color and artificial flavors add to the fraud at times. They are glucose’s accessories, assisting in the debasing process. You housewives—become knowing on the subject of jams and Jellies If you buy them at the stores, read the labels. Buy no Jelly not guaran teed under the national law, and buy no jelly so guaranteed if it contains products the names of which are mysteries to you. You know what ought to go into jelly. When - om« thing ■ 1 e b used, you have a right to distrust that Jelly. Cut High Prices by Eating Onions Says Uncle Sam The United .State* Department of Agriculture, through H. C. Thompson assistant horticulturist, has invited the Housew ives League to help stim ulate the consumption of onions and thus reduce the present high prices now demanded bv the retailer. In a letter to Mrs. Julian Heath, the National President of the league, Mr Thompson writes that the Department has been Informed that there is a large amount of the 1912 onion crop still in utorage with practically no market for it. Although farmers are tecelvlng only from 40 to 50 cents a bushel for onions, the Department finds that the retail price In some cities is 40 cents a peck and the on ions are used for seasoning only. With a lower price, Mr. Thompson suggests, consumers would be induc ed to use the crop as a common ar ticle of food. *\lr, Thompson wrote that were it possible for such an organization as the Housewives League to buy onions direct from storage houses, and sell thorn for as low a price ns it could afford, a much larger quantity of on ions would bo disposed of in open markets. He offered to let Mrs Heath know where largo quantities of onion.) may be obtained at a very low price. \i r \y ^ f ° r Unde Sam Has a Breadmaker Warm Weather! 4.#.j. 4.04. 4.04. No amount of education along the lines of continental eating can we«n the American man from n taste for pie, and the Htory is told of more than one of the men of prominence in politics and finance that their first request on landing in their native country after European traveling whs for a piece of pie. In view of this fact no real American cook, amateur or professional, is really worth her salt if she can’t make pie. The double decked variety of pie with its ofttlmes soggy undercrust and aometimeu leatherold upper sec tion In no easy matter to construct, and is, to aay the least, sometimes in digestible. But the single crust pie the shell pie which will answer the cravings of the most pie addicted man —is easy to make and is not at all indigestible. The indigestibility of pie usually lies in the sogginess of the under crust. In the shell pie the crust is baked separately and can lie as dry and crisp as you please without fear of overcooking the rest of the pie. A Hint From the Camp Cook. One woman who couldn’t master the usual recipe for pie (’rust tried the plan which campers often resort to of using a sort of "glorified biscuit dough" for the purpose and there is no danger that this will not turn out well. Mix and sift together a pint of flour, a teaspoonful of baking powder, one-half teaspoonful of salt. Rub into this two heaped tablespoonfuls of butter and two heaped tablespoon- fills of lard and make into a soft dough, moistening as needed with cold water. Roll this as the usual pie dough Into as thin a sheet as possi ble and place it on a buttered pie tin, cutting around the edge with a sharp knife. Moisten a silver fork and press around to keep the dough from slipping from the tin or. better still, press around w'ith the thumb. Allow these crusts to bake in a moderate oven till they are thor oughly light and <rlsp. They can he kept several days in a dry. covered box and form the basis for many de licious desserts. The old-fashioned berry pie that bubbled rich purple juice from its up per crust and emitted savory odors of goodness when it wa.s baking has found a peer in the single crust berry pie. To make this use ripe, though not necessarily large, fruit. Pick the ber ries over carefully and, after washing them, drain them on a piece of cheesecloth to make them as dry as possible. Have one of the, crust* haked to a delicate golden brown, and Just before serving fill it with the berries. Have half a pint of cream w r hipped stiff and sweetened to taste and pile this on the berries and serve. Instead of fresh berries fresh and very ripe pitches peeled and halved may be used with good results. In place of the fresh peaches canned peaches, drained thoroughly from their Juice, can he used. Add them to the crust Just before serving. The Meringue Pic. To make a delicious lemon pie. use a pie shell baked in a small, deep tin. The shell should be cooked through, but not browned. Make a lemon fill ing as follows: Mix a heaping table spoonful of flour or cornstarch in a cupful of water and add a table- spoonful of melted butter, a cupful of granulated sugar, the grated rind and juice of one large lemon and the beaten yolks of two or three eggs. Oook these ingredients in a double boiler to a thick custard, stirring it constantly. Stand away from the fire until cool. They turn the filling into the crust and return It to the oven to set the filling. When the filling is itt remove the* Young Woman a Real Expert M ISS HANNAH WESS- LING, the official baker for Uncle Sam. pie from the oven, cover with a mer ingue made from the whites of the three—or two—eggs, and return to the oven, leaving it in just long enough to tint the meringue a deli cate biscuit color. Keep it in a cool place until serving time. An orange meringue pie, made by substituting oranges for lemans, is delicious. It is more savory if the grated rind of half a lemon and half an orange and the juice of a lemon and orange are used together. The best way to make a meringu° is as follows: Have the whites of the eggs very cold and beat them, wdth a pinch of salt, until they are stiff. Then add granulated sugar— a tablespoonful and a half to .each egg white. Beat thoroughly after add ing the sugar, as this makes the meringue firmer and less likely to fall. Miss Hannah Wessling Has Had Experience in a Good Many Fields. WASHINGTON. May lO.-The Fed eral Government has an official bread baker. She is a college woman with a scientific degree and a reputation as an Independent experimental chem ist, who Is devoting all her time and bringing the science of the age to bear upon the one small task—the baking of a loaf of bread. She is doing this at the solicitation of Uncle Sam, who hold* that hers Is one of the most Important tasks to which he has ever set one of his scientists. For there Is not a man, woman or child In all the land who does not regularly eat bread and whose well being Is not affected by the bread he eats. So has'the Government assigned to one well-trained woman the task of developing the perfect loaf. She is Miss Hannah Wessling, of the De partment of Agriculture. She has been told that all the money and time and assistance and collaboration which a great government can afford is hers In the task. She Is asked to set the standard for the bread of a nation and after years of conscientious en deavor she believes that she has ac complished her purpose. Uncle Sam gave this young woman a model kitchen at the Bureau of Chemistry, gave her free scope as to how much material she might waste, and told her In that brusque Yankee way of his to go ahead and beat the world In bread making. The presiding genius of the nation's flour barrel la a sunny-haired, blue- eyed college girl who Is So modest about her work that she doe? not wish her name used In telling it. Al- | though very young. Miss Wessling is the holder of imposing degrees from the University of Cincinnati and one of the most enterprising experimental chemists is the Department of Agri culture. Mis? Wessling holds that the Ideal loaf of bread is not close nor soggy nor is it full of big crevasses, but It Is light and evenly porous all through,' cuts smooth and even, and does not crumble. The crust should be a light- brown. while the bread matter is white and should be delleiouely appe tizing. Part of her work is to accu rately measure and weigh the differ ent loaves when they are finished. Miss Wessling is a devotee of the thermometer as a gauge in cooking, and says the reason so many women fall In breadmaking Is because they use the old hand tests. She believes, too. that electric stoves are the best for bread-making, and prophesies thst thev will be used universally very soon. If Hair’s Your Pride Use HERPICIDE Persons who use Newbro’s Herpicide and use it intelligently are satisfied. The results are frequently of such surprising nature as to be almost past belief. READ SOME EXPERIENCES OF THOSE WHO KNOW I have lieen using Herpicide for about four years and consider it the most delight ful hair dressing in the world. I have a fine head of lmir five feet long and feel sure that it’s healthy condition depends largely upon thi‘ frequent application of Newbro’s Herpicide. MRS. C. W. BLAISDKI.L, Concord, N, II. 15 Green St. I have tried almost every known remedy in the last ten years for loss of hair. Her picide is the only one tlmt ever cured the dandruff and the loss of hair. Lewisburg, Tenn. Your Herpicide has proved a treasure. My daughter three years old was afflicted very badly with dandruff, but Herpicide has entirely eliminated the trouble and her hair is growing so fast. 1 use tt constantly and have found it very beneficial for all ail ments of the scalp. MRS. A. W. Cl.AXON. Walla Walla. Wash. 121” University St. Eradicating the dandruff, checking the loss of hair, stopping the itching and keeping the scalp clean and sanitary are the rewards that come to users of this well-known scalp prophylactic, The hair becomes light, fluffy and luxuriant. It radiates health and beauty, adds charm and attractiveness and an appear ance of youthfulness. But that isn’t all. After an application of Newbro’s Herpicide there is a sense of cleanliness, a feel- THIS WEEK’S PENNANT HARVARD IN RICH CRIMSON, With White Seal and Letters Ask your newsdealer for The Hearst’s Sunday American pennants. 15 Cents and One Pennant Coupon For the convenience of our readers we have arranged with the following news dealers to redeem Hearst’s Sunday American Pennant Coupons: JACKSON-WESSEL DRUG CO.. Marietta and Broad Streets. MARSHALL PHARMACY, Peachtree and Ivy Streets. PALMER BRANCH, 389 Peachtree Street. CRUICKSHANK CIOAR CO., Peaehtree and Pryor Streets. CRUICKSIIANK CIGAR CO., Mitchell and Whitehall Streets. HARBOUR’S SMOKE HOUSE, 41 N. Prvor Street. WEINBERGER BROS. CIGAR STORE, Alabama and Pryor Street*. BROWN & ALLEN, Alabama and Whitehall Streets. STAR NEWS CO., Marietta and Broad Streets. STAR NEWS CO., Peachtree and Walton Streets. WORLD NEWS CO., Peachtree and Marietta Streets. HAMES DRUG CO.. 380 Whitehall Street. ARAGON HOTEL NEWS STAND. ATLANTA SODA CO., Broad and Marietta Streets. ATLANTA SODA CO., Mitchell and Whitehall Streets. MEDLOCK PHARMACY, Lee and Gordon Streets. WEST END PHARMACY, Lee and Gordon Streets. JOHNSON SODA CO., 441 Whitehall Street. WHITEHALL ICE CREAM CO., 284 Whitehall Street. T. J’. STEWART, Cooper and Whitehall Streets. GREA'I ER ATLANTA SODA CO., 209 Peachtree Street. ADAMS & WISE DRUG STORE, Peachtree and Linden Streets. TAYLOR BROS. DRUG CO., Peachtree and Tenth Streets. TAYLOR BROS. I)RL T G CO., West Peachtree and Howard Streets. CRYSTAL SODA CO., Luckie and Broad Streets. ELKIN DRUG CO., Peachtree and Marietta Streets. ELKTN DRUG CO., Grand Theater Building. JACOBS PHARMACY, Alabama and Whitehall Streets. Out-of- Town Dealers: BENNETT BROS., 1409 Newcastle Street, Brunswick, Ga. JOE N. BTJRNETT, 418-A King Street, Charleston, S. C. 1IIE GEORGIAN CAFE, East Clayton Street, Athens, Ga. M. & W. CIGAR COMPANY, East Clayton Street, Athens, Ga. COLLEGE CAFE, Broad and College Streets, Athens. Ga. ORR DRUG CO., East Clayton Street, Athens, Ga. BOSTON CAFE. North College Avenue, Athens, Ga. SUNDAY AMERICAN BRANCH OFFICE. 165 East Clayton Street, Athens, Ga. ROME BOOK STORE COMPANY, Rome, Ga. CHEROKEE NEWS STAND, Rome, Ga. H. K. EVERETT, Calhoun. Ga. The Hearst’s Sunday American Pennants are durably made in fast col ors, with heavily embossed, felted letters. Each of them will artistically re produce the colors and the seal or mascot of some great university or college. Old G-old and White. Red and Black. Orange and Blue. Four Colors. THIS COUPON entitles the holder to a handsome Wool-Felt College Pennant at the Special Reduced Price of 15 Cents when presented to any Atlanta news dealer oi at the offices of