PAGE FOUR
It Takes More Than Salts, ft. «s .
Calomel, Mineral Waters, ‘W».
Oils, or Laxative Pills to
Arouse a Sluggish Liver
They Give Only Temporary Relief From Constipation
and Biliousness, Because They Have No
Effect Whatever on the Liver or Its
* Production of Bile
Bile is nature’s own laxative and
your feast stomach and bowels require at
one quart of fresh bile every
day to keep them clean, pure, free
from fermentation, putrefaction,
gas and disease germs.
When your liver becomes torpid
or sluggish the bile stagnates and
stops flowing freely. The contents
of your bowels become the breed
ing place for genps and poisons;
your food does not digest—it ju3t
ferments and decays in the bowels.
The blood absorbs these poisons
and you suffer from constipation, biliousness,
gas, sick headaches,
, nervousness and sour stomach.
Sargon Soft Mass Pills will re
move the cause of this condition
and purify your entire system in
nature’s way. They are not like
any other medicine you have ever
taken. and They are so gentle, their action thor
ough natural in about
that there is nothing them
to remind you that you have ever
taken a medicine, and most re
duce markable of all you gradually re
the dose until you no longer
require a laxative at all.
j believed Five years that ago calomel it was and generally laxative
| drugs stimulated the liver, but
I modern science has proved that
I calomel, salts, mineral waters, oils
mod other laxatives have no effect
I whatever on the liver.
Sargon Soft Mass Pills act di
„ %ctly on the liver because they
Evanp Pharmacies Warrenton, Ga.
Sole agents for Warren and Glascock counlies.
YOUR BANK AND MINE
8. The Business of Renting Money
By Gordon Lewis
In a previous article I mentioned
) the fact that the bank receive*
Uttle or no compensation from us,
the depositors, for services ren
dered and is, therefore, dependent
jfor its major officers income upon ’•rent” the abil
ity of its to our
| money individuals. to business organizations
and
I This operation Is the very life
of the bank. The intelligence with
which it is conducted determines
in lajrg* measure the success or
failure of the bank as a business
Institution. Upon it also depends
the security of our deposits and
the ability of the bank to deliver
(funds to us on demand. The man
ner in which the bank handles its
loans, therefore, ehould be a mat
ter of direct concern to us. +
Since we know that bank in
come is derived primarily from de
•poslts at work, we must concede
that any bank is not only willing
but anxious to loan money. There
fore, when a business or an Indi
rldual is refused a loan, there must
be a sound reason behind it. The
greatest basic reason is lack of suit
foie kble protection for the depositors,
good banker never lets him
vself forget that he is
hther Somciousnoss people's money. With this
of responsibility be-
„ Red Is a Rich Color
i>
(X
1
> gp
if '1 /
>!
t
M i C-! if j*
I Of
r ¥.m W
\Y/B W memories eat with our well eyes with and
as as
our mouths and stomachs,
and a dish that has a dash of red
In it Is apt to suggest to the first
two the delicious taste of to
matoes. Aud it is apt to be right
because the dishes that are im
proved by a touch of tomato are
Innumerable.
For red is a rich and appetizing
color. Think of the appeal it
adds, for Instance, to this
Tomato and Cauliflower Parte:
Cook one medium head of cauli
flower until tender, and press
through a sieve.' Press the to
matoes from a No. 2 can through
a sieve also, and add with one
can of consommd and one cup of
water to the cauliflower. Bring to
hotting, rfaute one tablespoon
contain two amazing subslances
which highest medical authorities
agree are the only effective stimu
lants to liver the bile-producng activity
of the known to modern
science. These substances stimu
late and invigorate the liver to
cleanse and purify itself through
increasing its production of bile.
This fresh bile immediately starts
to work neutralizing acids and
poisons, stopping fermentation purifying and
decay, cleansing and the
bowels and sweeping out accu
mulated poisons.
Unless you have tried Sargon
Soft Mass Pills you can have no
idea natural of the effects produced liver by this and
cleansing of your feel
bowels. It makes you years
ipunger, stronger, healthier and
Happier. It brings back life and
color to faded eyes and cheeks, re
stores the appetite and sound di
gestion—gives itself. you a new outlook
on life
Insist on genuine Sargon Soft
Mass Pills. Don’t be misled. There
are only two known substances
which will actually stimulate s
torpid or sluggish liver to cleans*
and production purify itself bile. by increasing its
of Sargon Soft
Mass Pills contain both of these
substances and no other advertised
medicine on the American markit
today does contain them.
Only 60c for a full 30-day treat
ment. At your druggist, or write
G. F. Willis. Inc.. Atlanta. Ga.
him, he realizes full well that
cannot take the slightest gam
chance that the borrower wilt
be able to repay the loan. Insofar
as Is humanly possible, he must
be absolutely positive that the loan
will be paid when it comes due.
This calls for investigation,
and explains the banker’s re
quest for a financial statement
from the business house or
the individual. With this state
ment before him, the loan officer can
gain some Idea as to the present
financial condition of the business
or individual, the relation of assets
to obligations, the ability of the
borrower to discharge Indebtedness
In case of domand. These and oth
er yardsticks will aid In determin
ing Just how good a risk the ap
plicant is tor a bank loan.
If these are fonud to be satis
factory, the applicant is then said
to have established a proper credit
standing. On this basis he U qual
ified to borrow up to a given
amount on a signed premia ory
note. If not satisfactory then his
only recourse is to furnish satis
factory security, called collateral,
or to have his note endorsed by
men who have established a or Jit
standing and who by their <; • a
ment agree that they will p she
note If the borrower fa 1 !
minced onion in .two tablespoons
butter ur fat for a few minutes,
add three tablespoons flour, stir
smooth, thin with a little of the
hot soup, then add to the soup
and cook until creamy. Season to
taste with salt and pepper. Serves
six.
An Invaluable Addition
Tomatoes, in fact, form an In
valuable addition to many other
soups, to stews,' to eggs, to salads.
With macaroni they are invalu
able, they are the soul of a Span
ish omelet, and they are the roost
important part of the accompani
ment of a Creole steak. They are
good with many other meats and
in rarebits, and—oh, well, have
you plenty of cans of • them on
your kitchen shelf?*
r
GIBSON RECORD. GIBSON. GA.
Improperly Fitted
Collars on Horses
Harness Too Tight Stops
Normal Breathing.
By B. H. REED, Department of Affrlcul
tnr–J Engineering, University ot
imnoii.—WNU Service.
How long can a horse bold its
breath?
The question Isn't as pointless and
useless as it would seem at first
glance. With the improperly fitted col
lars now used on far too many horses,
the question of how long they cab hold
their breath determines how long they
can keep pulling when they are trying
to move a heavy load, he explained.
This has been demonstrated at nu
merous horse and mule pulling con
tests which the extension service of
the agricultural college has held over
tbe state to determine what relation
size, type, soundness, condition, train
ing, driving, shoeing and style and fit
of collars and harness have to puling
ability of horses.
When a team which Is fitted with
collars which are too tight is pulling
at a load which Is lighter, not heavier,
than its real ability, the dynamometer
Is pulled about tbe same distance eaei
of the three trials at the particular
load. If a team which pulls in thlt
manner Is observed closely, it becomes
evident that the collars have hindered
or stopped normal breathing, and that
the horses have pulled as long as they
could hold their breath.
At some contests competent men
have examined the teams and found
that as many as three out of four
were equipped with collars which pre
vented the horses from pulling to the
best advantage. •
The average properly harnessed
team which Is attempting to pull a
load even greater than Us ability will
pull the dynamometer a shorter dis
tance on each of its three trials. This
is natural when It is considered that
a great deal of energy must be expend
ed In pulling the heavier loads.
Packing in Lard Good
Way to Keep Sausage
To keep sausage during the cool
months, Miss Alice M. Child, home
economist, Minnesota University farm,
suggests two methods. One method
Is to make the sausage Into patties and
fry until a delicate brown and thor
oughly cooked. I'ack in a sterilized
crock and cover well with hot lard.
Beef patties may also be handled In
the same manner.
The second method ts as follows;
Pack a small crock or a two-quart Jar
with raw sausage, pressing meat down
firmly. Bake In a slow oven (300
degrees F.), two and one-half hours
for jars, or three hours for crocks.
The fat which rises to the top will
form a seal when It cooks and solidi
fies, If the fat ts not two Inches thick,
add a little hot lard. This method
sterilizes the container, cooks the meat
and renders some of the lard for seal
lng. Miss Child cautions that the
sausage should be thoroughly cooked.
Some Interesting uses for sausage,
suggested by Miss Child, Include:
Baked squash stuffed with sausage,
or green peppers stuffed with sau
sage, or cottage pie with sausage.
Cottage pie is made by placing the
cooked sausage In a baking dish, cov
ering it with mashed potatoes and
browning in the oven, or until the
sausage and potato are thoroughly
heated.
Watch Growing Pigs
More pigs suffer from a lack of
protein and minerals In their rations
than is generally realized. This would
not be the case if more attention were
paid to their feed. A pig that is self
fed—and all pigs Intended for the mar
ket should be self-fed—a ration of
corn or other farm grains, supplement
ed with a mixture of tankage, soybean
oil meal and linseed or cottonseed I
meal, and given free access to salt and
a simple mineral mixture, will not
suffer from mineral deficiencies.
Where skimmilk and buttermilk is
available for supplementing the farm
grown grains, consider that two gal
lons are equal In protein and mineral
content to one pound of the usual
trinity protein mixture. The mistake
is too often made when milk is fed to
assume that most any amount is suffi
cient for balancing a grain ration.
Milk is one of the very best protein
supplements because Its protein has a
very high nutritive value, but never
forget that milk carries only 13 per
cent of solid matter. — Wallaces’
Farmer.
Should Keep Books
For those who shy at the Idea of
keeping books on the entire farm busi
ness, let us suggest that they at least
try to check the Income and outgo
on the main farm enterprise, such as
hog raising. One of the main essen
tials is a scale, although this Is not ab
solutely necessary. Keep track of
number of bushels of feed put Into
self-feeders and know amount paid
for purchased feed.—Wallaces'Farmer.
Agricultural Notes
The amount of flour from a bushel
of wheat Is enough to make from 43
to 57 one-pound loaves of bread.
• • •
The average farm family acciimii
lates more wealth and lives longer
than does the average city family.
New York city used a greater bulk
of vegetables than of any other food
last year, or 220,308 carloads of vege
tables compared to 148,318 carloads of
Utk.
V.
,
a IP ’-■a*
4 5!
‘U'JfS a* m >
■'X
^£SENT 48 STA^Vs
~.
O'
WASHINGTON WONDERS
T HE Father of our Country
was born in Westinore! .nd
County, Virginia, two hundred
and one years ago. if he could
see his progeny now, he would
undoubtedly be impressed, and
possibly a little bit dismayed.
The population of the thirteen
original states was less than
4,000,000. The population of our
forty-eight states today is more
than 122.000,000, or mere than
thirty times as large. Washing
ton was un eminently practical
man. How, he well might ask,
are so many people to be fed?
But he might be gratified if he
was told that they are not only
all fed, and very mush better fed
than in his day, but they make a
special feast day of the date upon
which he was born.
That is one reason why we
called this story ‘‘Washington
Wonders,” but that title can also
have another significance. It
might refer to some of the cull
nary wonders which are created
on his birthday. Those are the
wonders that we’re going to confine
ourselves to writing about because
(confidentially) we really don't
know what Washington would
wonder if he could see us now.
Red, White and Blue
Of course the decorations of a
Washington dinner must carry
out our national color scheme—
red, white and blue. There are
many ways to do it—with ribbons,
flowers, crepe paper, plates and
glasses, even with the foods
themselves. But we promised to
tel) what some of these foods
which constitute Washington
wonders are, so here is a menu
for such a patriotic dinner:
v.
-ar. Trnrrrrtr
■ *i
- ©
IS I r
*
a Wr •I^inr =
I N* > \T
n l *5# • – ga
I- ——
**—I as
oT.. • '.".rssxj
*4 3E?:V“. • • !"S5r
Lev rC 2 k • ■ * .rr Ifj - «' s- ?
A
FRESHER THAN
A TO.VSENSE, you say?
isn’t any such thing as being
“fresher than fresh.” But
there is! The explanation l es
in the lack of real freshness in
most city market vegetables. So
time honored and real is this lack
that a large metropolitan news
paper recently printed this il
luminating “household hint":
To Freshen Vegetables — When
you know your “fresh” vegetables
are stale, lot them stand in cold
water for several hours before
peeling or cutting them. This,
in part, replaces the moisture they
have lost and makes the fiber
tender again.
“In part!” Very much “in
part" we should say! Think of
getting your vitamins ai d nutri
tive qualities cut of the cold
water faucet! It takes a fasting
Gandhi to do that!
On the Other Hand
Did you ever wish for a well
cultivated vegetable garden right
outside your kitchen door? Peas
and corn, tomatoes and beans,
and everything good that grows?
The reason you delight in the
thought of that kitchen garden is
that your vegetables, gathered In
the morning and brought right
straight to your kitchen table,
and immediately cooked, have
that wonderful fresh-from-the
garden flavor. Ripened in the
fresh air and sunlight, and not
a particle of their natural mois
ture lost, these are truly fresh
vegetables that do not need to
be immersed in water to be “in
part" restored to tenderness.
Iced Orange and Grapefruit Juice
French Lamb Chops
Duchess Potatoes
Peas in Cream
Buttered Diced Beets
Hot Finger RoUs
Grapefruit, Cucumber and
Pimiento Salad
Deep Dish Cherry Tarts
Demi-Tasse
The syrup from the canned
grapefruit in the salad Is used iu
the first course. If desired, some*
cf the syrup from the cherries
may a ! so bo added to this drink
to make it red.
The Recipes
Grapefruit, Cucumber and Pimi
ento 8ulad: Drain the contents
of a No. 2 can of grapefruit, and
chill the fruit. Peel one cucum
ber, cut in wafer thin slices and
crisp in ice water. Drain the cu
cumber slices, and arrange them
aud tile grapefruit in' nests of
lettuce. Decorate with strips or
cubes of canned pimiento. Pour
over a very cold French dressing
to which a little grapefruit juice
and a little chopped green pepper
has been added.
Deep Dish Cherry Tarts: Drain
the contents of a No. 2 can of l ed
pitted cherries, and divide among
eight deep individual tart tins, or
custard cups, or ramekins. Mix
one-half cup sugar with four
tablespoons flour, and sprinkle
over cherries. Put bits of butter
on top. Pour over two-thirds cup
cherry syrup. Cut out rounds of
pie pastry, cut slit in tops and
press into shape over tops of tins
or custard cups. Bake about thirty
minutes, having oven hot at first.
A Wish Come True
| Well, you can have just such a
garden right in your own pantry
nil winter leug, and you won't
have to grub cut weeds, either;
you oniy have tc supp y your
pantry with quality canned vege
tables; then open the cans an :
use the canton..- as you need them.
All their deiiciotis freshners
and natural flavor is sued for
you by the process of commercial
'-•'.inning. The modern cannery is
built close to the fields where the
vegetables grow. Hence within
a few hours after gathering the
vegetables are in the fanner's
kitchen, inspected washed, pre
pared, put in cans and cooked.
It is al; done sc quickly thr.t
the vegetables don’t have time to,
wither and grow stale. Every bit
of their freshness and flavor pt
locked up in the cx.it. preserved
unchanged until the can is opened,
and awaiting your eoavt utehey*
no matter how long you keep it.
No Exposure to Air
Now if your garden was a thou
sand miles away, as It marl, be
for most people during the winter
months, you v ould have your
vegetables gathered before they
were fully ripened, aud they
would be hauled that thousand
miles by truck or refrigerator
car, and every hour during the
three to seven days in transit,
your vegetables would lose a little
more cf their natural moisture,
and they would reach you with
ered, stale, with their original
flavor and most cf their vitamin
content lost; no longer would
WEDNESDAY, MARCH 15, 1933
425*, then reduced to 350’. This
makes eight tarts.
Or a Supper i
Or, If you prefer to serve a
Washington supper, here’s another
suggested menu:
Crania Chicken in Croustades
Olivas Potato Chips
Sweet Pickles
Cheese Biscuits
Washington Cherry Cream Tarts
Coffee
Creole Chicken in Croustades:
Saut6 one tablespoon chopped
onion in two tablespoons butter,
add three tablespoons flour, and
stir smooth. Add the contents of
a lSH-ounce can of chicken broth,
and cook until creamy. Add one
cup canned tomato, salt, pepper,
the cut up contents of a 12-ounce
can of chicken, one-fourth cup
diced celery and one teaspoon
lemon juice. Serve hot on toast
croustades or on toast points.
Serves six.
WasAinpfon Cherry Cream
Tarts: Scald one and one-half
cups milk in double boiler. Mix
one-third cup sugar, three and
one-half tablespoons flour and a
few grains of salt, add to milk,
and cook until thick and creamy,
stirring constantly, Add two
slightly beaten eggs, cook a
minute longer, cool, and add one
half teaspoon vanilla. Fill bot
toms of small baked tart shells
with this. Meanwhile, cock the
contents of a No. 2 can of red
pitted cherries, and sugar gently
with two-thirds cup sugar until
the syrup is thick. Cool and cover
custard in tarts with the glazed
cherries and thick syrup. This
makes eight to ten tarts.*
they be fresh vegetables. And
that is the sort of market vege
tables to which the “household
note” quoted above refers.
Lots of people think that
canned vegetables are cooked in
one large vessel and then put In
cans and sealed. On the contrary,
the vegetables, after washing and
preliminary scalding or "blanch
ing.” are put in cans, sealed, and
then the sealed cans are put in
large steam retorts and cooked.
Therefore, the contents of your
can of peas were individually
cooked in the can, sealed so that
th< contents were not exposed to
the air during cooking.
Vitamins Are Preserved
And here is another advantage
of commercial canning over home
cooking. There are different kinds
of vitamins in different kinds ot
particular vegetables, and each kind has Its
work to do. These
vitamins are easily lost when
vegetables are cooked in open ves
sels. exposed to the air. When,
however, the cooking is dene in
the little tin cans, hermetically
sealed, excluding the air com
pletely, almost none of the vita
mins are lest.
For this reason many doctors
cow recognize that canned vege
tables are actually more health
giving than so-called fresh vege
tables, because they were cooked
when absolutely fresh from the
fields, and in their cooking they
retain more of their valuable con
tents than when cooked on yecr
kitchen range.*
