Indiana State Sentinel, Indianapolis, Marion County, 21 February 1894 — Page 3

THE INDIANA STATE SENTINEL, WEDNESDAY MORNING, FEBRUARY 21. 1894 TWELVE PAGES.

TILLAGE: WITHOUT MANURE.

JKTimo TILL'. OBSERVATIONS A (KMIHY AMI A HALF AUO. Iii Serie of Ezprrltuenta to So I'hItlvair Land in pn Without Man ure Wliutjl iftvi Matter Tltli the Dairy The. Feed lax Vitlae of 'kirn Milk and W h - 1Iot to MaUej Soil Fertile Tnrnlns to the Country Duck tor Mnrkrt-Monr) in FtrJiuc I n m l The Furnier' In Mltn tenHow to Cook lleef ami Pork-Vah-inic Dihe Viilunble Recipe. Over oiift humlni and fifty years aaro TV thro Tull, au English land owner, mad? a -1.i?o study of the agriculture of Italy and nith EraiK-e, and, as a result, canit to the '-inclusion that nt only ah--uate tillag?, an economic f-ub-ftitut f"r manure, nut that through tillae? it i competent, without th aid (T manure, to ncrurs the profitable growth rf any kind of cultivated plants year afir year. Mr, Tull began a pri fif experiments to prove his propo-f-'ti-:i), a;.d up to the time of his dath h hail jrruwu thirteen umnanurM wheat ropa without intermission on the yame land, and th las?t toj was s god as th firrt riif. l.atfr another EnKlthman undertook the same experiment with gratifying result. The plan was not only to prepare the Feed bed rerfert)y, ul a-. t- till the whemt in drills continuously throughout Che sean. While it was possible for Mr. Tull to make tillatr" take the place of manures fr along: snies of years in the growing t f wii-Mt. the i.-ssum to lo learned from bis experiments is not that we can produce our crops profitably without manure, but that there i.s more in perfect tiüajrt than tho great majority of ns realize. It i-i an old Faying that tillage is manure. It was believed for a time that the saying was a true one. Then came period when we thought we aw that tillage was only a means of Prettin? the- lst rt.ults from manur. Today science is showing us that tilla?-!-es indeed enrkh the land in some waj-5. It will not repair the entire l"ss of plant fond fro-n th soil that comes fr removing a crop, but it in itself is a help and adjunct of manure. Mr. Tull d'HibtWs Kt hold of a truth many overlook, but he carried the matter too far. Yet, he whs in error no farther than the fanner of today who is working- on the other extreme, and de-I-nds chiefly uj.-on the fertility of his fioil and very little upon the tillage he jrives ir. There is a middle ground that Is safe. YVe want all the manure we can get, and then we want to supplement it with the best of tillage. There Tes in tlip- ground wonderful stores or plant fri that are unavailable f'-r use of plants. Thorough tillage helps to increase its availibiiity. It causes a more rapid disintegration of the soil by which plant food is released. Then, too, it enables the Foil to cain in nitrates, and it helps the moisture In the sil to rise and to bring up plant food from th frubsoil. In a word it adds plant food. Kami is often unproductive merely hecause the condition cf the -itl is such that ehemi'-al action cannot take place in it rapidly. It may be water-soaked, or it may be so compact by nature that air cannot enter it. If by drainage we remove the water, and then by tillage we thoroughly pulverize the soil, grand yields are often possible. A growth of clover, or rye. or grass, turned under ni'lJoon the soil. The crass roots T-rei, the soil in pieces. The constant ftidng1 hastens chemical action. A "perfect seed bed lets the rootlets of corn, or ptats. or other plants stretch out In every direction. There is n winding about between c1m1s in search of plant food. Then constant stirring of the top soil lets the air enter it, and retains the moisture. Manure should not be used to produce a crop amidt clods. It should not take the place of jrntl tillapf- that is as great a mistake as hn one made by Mr. Tull. Manure should supplement lillage. If there is a perfect pulverization of tho soil the plants can use the manure to better advantage. If the supply of manure is limited, the need of tillage is all the greater, as it must so prepare the soil that it will yield up all the plant food possible for the grovinsr crop. The soil has wonderful capabilities if only by gid tillage we let chemical action take place. In fairly pro.i soils good tillage is even more imlortant than manure. Vlit I the Matter -villi the Dairy? Nearly my whole life, says Dr. Y". I... Chamberlain, has been lived in the western reserve dairy regions, and T now der!ar my deliberate a.nd profound conviction that the factory system as there conducted has been a great and v.ellTiiph Irreparable damage to the dairy farmers. That system has taken from our farmers the profits of manufacture and sale of a finished product ready for the final consumer, and these profits are always large. Second, it has universally bmigrht milk by jross weight and not by tf-.cts of butter-fat and total solids, and has thus failed to recognize or reward individual excellence of cow, dairy, care, feeding or breeding. Third, it has dishonestly skimmed with the results noted. Fourth, it has practically prevented selection, feeding and raising bst heifers from best cows and sires. Fifth. It has slowly destroyed from every farm the individual means of making cheese and even butter, and has then put down the price of milk to about CO cents per rwt. during the busy months of the heaviest milk flow. With a quickly perishable product (milk) in the hot weather of "hoeing, haying and harvest," the farmers have been practically at the mercy of the factory owners. In 'lulliver'ß Travels" we read that the Lilliputian pigmies at last found Gulliver asleep prone upon the ground. Then they ran countless little thread ropes over his huga form and fastened them to innumerable tiny stakes and he was in their power. Thus have the dairy farmers been asleep and bound thread by thread by the cheese factory system. I do not mean that the factory owners have been consciously bad men. They have ufun been excellent men otherwise. But I do think time has shown that they were at least very unwise in not seeing that skimming, as practiced, has . been dishonest, and hence ruinous in the long run. first to the farmers and then to the faetorymen themselves; and so scores of cheese factories all over northern Ohio have gone into "innocuous desuetude" and the farmers have gone to shipping milk or cream to the cities, to making butter, or have gone out of dairying altogether. Lefore the cheese factories came the farmers were reasonably prosperous. Since then they have been cn the down grade financially. The combined butter and skimmed cheese factories have never brought permanent prosperity to any dairy region. Value of SVIm Milk and Whey. At a Wisconsin farmers' institute Charles Kastnmn spoke of the feeding value of skim milk and whey. lie said it depended ui-on-the conditions of the fo-xls, the age and condition of. the animals and the degree of intelligence exercised hi feeding. lie had made experiments In feeding pigs with skim milk and grain. It cost him $2.30 in grain to produce- 100 pounds of pork, and at the market piice for hogs he realized 1? cepts per 100 pounds for the skim milk fed. In another feeding experiment, with pork at t he realized. 2$ cents pe-r leo pound for the milk fed. IIa had fed 'calves im skim milk after

they were one month old. when they had new milk. Tho skim milk was fed with some grain, and be realized 25 cents per "100 pounds for It. The fact that these calves hud been given a good start on new milk and had been fed a ration well balanced, with grain with the skim milk. Mr. Eastman regarded an essential factor in obtaining the good .results. In some whey feeding, balancing the ration properly with grain, he had realized 8. cents per 100 pounds for sweet whey. He did not think, however, that his feeding gave the whey a fair test. In all of his experiments accurate account was kept of the value of the animate nt the start. als all other foods, so that the returns for the skim milk and whey fed were accurate. He wanted to fully Impress upon all the important c of having the condition of animals right and feeding other foods in proper proiortion to get th best results.

How t. Make n Soil Fertile. The Tract ical Farmer offered prizes for the legt essays treating on the subject of restoring the fertility of the farm. The first prize was awarded to the essay from which the following extract is taken: Many things are necessary to make a fertile soil. Some soil? need water; some tioed -dralnagt; some need what the French call 'amendments' sul-stanc-es which chiefly affect the texture of soil; some need better tillage. But the most of our soils need plant food, and it has been my misfortune always to dwell upon this kind. Among intelligent farmers the method of fertilizing, or supplying plant food to soil, has made great improvement within the last ftw years. When I first began farming stable manure was piled out of doors to leach away in the rain; clover was rarely found and rotation of crops seldom practiced. Now we find covered yards for manure, or at least it Is placed so that its valuable elements will not leach away with every rainfall; onequarter to one-third of our best farms are continually in clover, and regular rotation of crops is the rule. Farming in Ohio, I found by actual experience that tho best way to supply piant food to the soil was t grow clover and turn it under. By using gypsum to start clover on very poor land; by keeping stock, saving the manure- carefully and applying it to the clover, then using the clover first for bay and the seconi growth to enrich the land, my crops grew better every year and I never had to buy any commercial fertilizer. It may do for the rich man to agitate the question whether he shall get his nitrogen from dried Wood, ground bone or nitrate of soda: his phosphoric acid from bones or South Carolina rock; his potash from wood ashes or kainit. But the poor man in Ohio and neighboring states must depend upon clover for his supply of plant food. After he gts clover started he can raise grain; then he can get stock and have manure to grow more clover and more strain. And if ho is industrious, allows nothing to po to waste, and follows the advice given weekly in th P. F. he will not only have a soil well supplied with plant food and humus, but he will have money to buy anything he wants. Docka for Market. James Rankin, an extensive producer of ducks fr the eastern market, read a paper at a poultry institute from whkh we take the following: The breeder should ex.-rcise the most careful handling and feeding of his birds and when necessary, handle gently, always taking- the bird by the neck. This is essential, as the bones. of a well-bred, well-fatted duck seem wholly disproportioned to the size and weight of Iiis body and the limbs may be broken Jn an attempt to escape when being caught. Move quietly among the layers if you would have them thrive. I have known a pair of heavy exhibition birds to lose a pound per day during their confinement the first four days of exhibition and to be eight pounds lighter than they were ten days before they were started for the show. Thir recti -Ieratlve powers are equally wonderful. The majority of people believe water i.s necessary to bathe in to secure fertility of duck eggs. My ducks never see water except to drink the year round. They are confined in these yards for nine months, or until Aug. 1. when they are removed in order that the land may be disinfected. This is done by plowing and growing a crop of barley or rye, when the land is ready fr the duTS again. Purin- autumn and early winter months fe-?d twice each day about equal quantities of cornmeal. wheat bran and liled turnips and potatoes, with about 1 per eeiit of ground beef scrap thrown in. At noon give a small amount of dry food, composed of equal quantities of cracked corn, oats and whe.it. When the birds commence laying, as they will about Jan. 1. gradually incrca.se the quantity of meal and animal food, proportionally decreasing the amount of bran. I like the Pekln duck, as it lays earliest and will grow the largest number of pounds of flesh in the shortest time. It also matures earlier, is more hardy and domestic in its habits, never wandering far and always returning to the coops at night. They are not mischievous and require less water than cither of the other breeds. Tnriiintc to the Country. The prevailing industrial depression has had a very unfavorable influence on prices for live stook and farm produce. This has leen especially noticeable in the market for meats and poultry during the current winter. Thei"e are. however, some things in connection with the depression in our industrial centers, according to the National SStookmaii, that contain no little encouragement to the farming interest. Those who are in position to know say there Is likely to be a drift of labor toward the country, whence during the past decade so much of It has ten attracted by the apparently higher wages of the city. Should this prophecy prove true it will be felt in the cheapening of farm labor, which has been abnormally hlKh when compared with selling prices of farm products. It has been diflicult indeed for the agricultural producer to profitably compete in tho labor market with the manufacturer and other employes. Should the tendency of recent years be reversed the agriculturist would be benefited, cheaper wages allowing him to reduce the cost of his products. Another outcome of the depression in the cities will prolably be the attraction of capital toward rural investments. Much of the money now lying idle in 'the groat monetary centers of the country may he safely and profitably invested in farm lands or securities. This flow of money to the country would naturally result in some appreciation of farm values and lower interest rates, which would Ik? a benefit to those who have the load of farm mortgages to carry- There are no signs of any radical change in the directions mentioned above, and should these indications be fulfilled It will probably be so gradual as to be scarcely noticeable. The signs of the times Indicate, however, that both capital and labor are seeking a market In the country. Money In Feeding Lambs. large Connecticut feeder, who has A been very about his successful, gives these points business: We feed our lambs from three to five months before turning them off to the butchers. How to keep them In a healthy, thriving condition upon a heavy grain ration for that length of time has been a study with us for a good many years. Of course for so many lambs we are never able to provide rowen enough to even give them all a taste for any length of time. ThLs year we did not cut a load, owing to the drought. Our recourse has been in th. silo, and you might as well place our success in feeding right there, for there is where it belongs. We have teeu feeding ensilage now for three or four years, and we think we have only just learned how to feed It to the best advantage. Our method Is to feed the grain ration mixed with the ensilage in certain pro

portion?. If we have plenty of ensilage, we mix three nunds of ensilage with two pounds of grain," "never more, and give them all they will eut cf the mixture twice a day. At noon they are fed hay, as much as ihey will eat up clean if the hay is good. - One, of the lost grain rations we have ever fed is the one -we are using now equal parts of lea meal, bran aud corn. Our 1.700 lambs are taking of that about two thousand seven hundred pounds daily, mixed with about the same weight of ensilage, for our crop of corn was short last, year and we ha Veto use economy in oder. that our supply shall hold out. 'A'o expect . to get them up t 0,ri0 pounds of grain a day in the course of two r-r three weeks. The best part of the whole business is that, the v.rk all comes in winter. I'nlike tli" dairy business, when spring and suninur comes the lambs' are gone to market ami our w hol attention is turned to growing and harvesting our crops. The immense amount of manure judiciously applied has a tendency to increase the fertility of our farms year by year so that where ten years ago one blade of grass grew, now there are two. The Farmen Institutes. The institutes -mean much to the farmer. They are rtot'en up exclusively for his benefit and every individual who attend leturns Mioni? much helpod. Why ?' Because the bet specialists obtainable describe th-.-ir methods und eery noint i.s mad clear by questions and answers. Such disoiiy.-aon Slr.d inter ha !-.;.? of practical experience is invaluable. It is well to have this campaign of education begin in the early winter. Then it can be earned on through all th" local r county institutes, granges .-nd -'I!ia::-:-s as winter pass? by. The social side to all these meetings is justly receiving; more iitiention, and women arc very properly being viven a prominent place on ihe pro-j-iains. Don't put tin? women speakers at the foot of thi list. .Their remarks are often quit ' as valuable as the men's addresses, and usually more interesting l-ocause more pointed. The- farmer anil farmer's family who fails to attend these institutes misses a feast both of knowledge and of tsocial pleasure. Kvery local organization of farmers ought to be represented at the state agricultural conventions by loth men and women delegates. When it comes to the county or local institutes, poor attendance is too often due to a weak program, possessing neither variety or special local interest. More often also the date of the institute is not fixed until too late to be thoroughly advertised. Farm and Home. Foit Tin: cooic

Utiles to He Observed in l ooking; Beef, Pork anil Mutton. The orthodox rule for the cooking of ni"at, lish and fowls is to allow' a quarter of an hour to every pound; yet, this recipe needs to be mixed with brains. Some families like rare, others welldone meats; again, a joint may be unusually thick or remarkably thin; again, full-grown and mature meats, such as beef and mutton, are best with red gravy oozing- from them, while immature, or white meats, such as lamb, leal, pork, etc., are absolutely dangerous unless done through to the bone. A gornl rule is to allow twelve to fifteen minutes", according to the ta-ste of the family and the thickness of the joint, for the cooking of every pound of beef and mutton; fifteen to eighteen minutes for the cooking of every pound of pork, veal, lamb, ham. bacon, fish and every kind of fowl. Accidents happ-m. however; the oven may be too hot or too cool, the fire too slow and what not: so a cook should learn to know by the appearance cf the meat itself when" it is sufficiently cooked. How can this be done? By carefully observing the appearance of the meat around the center bone or bones. If the 1-arner be jn doubt the blade of a knife can be run in about half an inch to the bone and the meat slightly raised and examined for a moment or two. After one or two trials this will be found to be m infallible method. It is quite right that next to the bone lef and mutton should be red and jni-y, but if the beef be blue or the mutton has that strange, raw look peculiar to mutton that has just felt the heat of the lire, the joint meds a little more cooking: while white meats should be white even to the boi;.', with th-? exception, perhaps, of lamb, which many people prefer with a little pinky juice oozing through. CJood Housekeeping. DiMll'.S. Some Aery l'rnctienl Snggestlons Ahnuf Wnshliitc Them. I have an improved plan for washing dishes w hich has been practiced in some households in this city, and which has been pronounced a grent success, says a. correspondent of thr Detroit News. First, have your water - boiling hot. This is essential. Frovide yourself with a common painter's brush, with a handle about ten inches Ion jt. If the bristles ar not found convenient, tie a piece of soft rag at the end of a stick of the same length. Take the plates, and after removing all the scraps, pile them on top of each other in the empty dish pan. Four enough hot water on the topmost dish to fill the dish. Then tipping Up one end of the dish with your linger, wash front and back with the brush, in France special brushes trimmed with thin ro-e aboit four inches long-, instead of brushes, are used for this purpose. Remember, it is not the heat of the plates but the hot water that pains the hands. When this is completed, the water will be in the next dish. Lift the clean dish out and place it on its edge against the wall. Put in .more hot w ater and jerfomi the same operation on all the other dishes, and when the work is finished you will find that the heat lias dried the plates and that they do not require to be wlt-d. By this method you need not scald or wet your hands, and you also avoid the trouble of wiping, which is half the work. Ynlniible Recipes. Fruit Pudding One cupful sugar, half a cupful of butter, two eggs, one cupful sour milk, three cupfuls Hour, one cupful chopped raisins, one teaspoonful hoda, spice to taste. Steam two hours. Silver Cake One-half cup of butter, two cups powdered sugar, three cups of flour, one cup of cold water, whites of four eggs, one scant teaspoonful of soda and two heaping of cream tartar or three rounded teaspoonfuls . of balcing powder. Milg (Iravy One pint of good sweet milk and two teaspoonfuls of white flour to each pint of good milk. Dissolve th flour in a little cold milk, and then stir this into the hot milk, and mix the whole together and let it boil up once; then immediately remove from the fire and serve. Fried Potatoes Boll some potatoes; when done, jeel them and set them away to get cold. Then chop them up fine and add pepper and salt to the taste. Flour them and fry In hot lard. They must be brown. Some add a little vinegar just before they are taken out of the pan. A Good Milk Soup Boil whatever quantity of milk you wish to use with a bay leaf, some salt and a lump of sugar; meantime fry slices of bread about three Inches by one and a half inches; when - they are a golden brown place them in the tureen, thicken the milk with the yolks of three ggs. season to taste, pour over the bread and serve. Broiled Lobster A lobster not less than ten and a half inches long should be selected and split in two lengthwise, which Instantly kills it. Remove the entrail and .stomach. Brush a little butter over the lobster and , broil the shell side first, then turn and broil the other. Serve with melted butter. The lobster should never be boiled and then broiled. If you 'want to serve eegs in a new way for . an IUt breakfast cr at

lunch, take small slices of. bread, trim off. .the" .crust, and toast nicely. Butter lighf r-hy on a buttered plate, and. on each oim.hcap an. egg prear?d in the same way as above. Set-in a shallow pan of water and oake three minutes. Perhaps you will relish thes birdsnesis If-'they are first spread with a little -minced ham. .'. Broiled Oysters Drain the ' oysters, then' put. th-ni In soft cloth- and wipe them dejf; put a little- cayenne pepper on theni : salt - gently . and - dip each Individual' Ayster in melted htrtter: place them' Jn -1 double gi idiron.'-rbo- bars- of which soo"tiM J-e greased witfc.. the m-dtd butter' while' cooking. Broil over a. brisk fire. Jiastipg w ith the melted butter while cooking; season with- pepper and salt to taste. Serve hot on buttered toast.' Hasty 'Pudding Put a quart of milk in -a, crock and sct it on -the stove to cook. As soon as it conies to a boil, sift In the flour, a little at a. time, stirring it well till It is thick and stiff. Serve with thickened cream or thickened milk, made in this way: Take a piece of nutter size of a. walnut, one heaping teaspoonful of sugar and one cf flour. Cream this together and pour on a pint of milk. Let this cook ten minutes. .Flavor to suit the taste. Baked Mutton Chops Beat and trim the, chops, roll each one in 'beaten egg and tlvnY- in jdricd bread crumbs, put them in a dripping fan, with a small lump of butter on each one. Set in the oven, and, as they brown, laste every five minutes with boiling water and a little melted butter. When nut brown, keep them hot, spi Inkl d with pepper and salt, while you thicken the gravy Dft in the pan by tablespoonfuls of tomato catsup. Tour ovr the chops and serve. Fried Chicken with Oysters Clean and cut a young chicken at the joints into pieces for serving. Dredge with salt, pepiH-r and flour, and fry them brown in butter or chicken fat. Make a cream sauce with one "heaping tablespoonf t.l of Hour mixed with one tablespoon of hot butter, add gradually one cup of hot cream or milk; season with salt, pepper and lemon juice. Cook one pint of oysters in one tablespoon cf butter till plump. Tour them over tho chicken, and pour the sauce over the whole. A Frothed Kpg A frothed egg Is a.n egg cooked so delicately and served so temptingly that an invalid usually needs no coaxing to eat one. It is prepared by taking a large "fresh-laid" egg, and beating the white to a stiff froth. This process is always quickened by adding a small pinch of salt. Butter slightly but thoroughly an individual earthen or bright tinware mold or low cup, and turn the white into it, spread It evenly, and make a slight depression in the center. In this drop the yolk of the egg very carefully. Sot the cup containing the egg in a pan filled with .hot water, and bake three minutes In a hot oven. A New Breakfast Dish Butter fom small, round, tin molds or patty pans, and dust them rather thickly with grated tongue and finely-minced parsley; break a fresh egg into each, put a morsel of butter on top of each, place the mold in a baking tin, the bottom cf Which Is covered with a double fold of paper; pour in at the side enough hot water just to reach three-quarters, as high as tho molds, and plaoe this tin into the oven until tho eggs are set; then pass a knife round tho molds to loosen the eggs, and then turn them out on to little spares of fried toast, or serve with a rather thick tomato sauce round them. Farina .Telly Farina jelly Is a delicious food, a little mold of which is often most grateful to si' k who are permitted solid food, or that which is semi-solid. It also makes a tempting dish for those who like light desserts. It is made from one pint of milk, on

tablespoonful of farina, one-half box of gelatine, one-half cupful of cold water, ene quart of cream, one cupful of powdered sugar, and one orange. Heat the milk and farina over a slow fire until the grain softens and thickens the milk. Stir occasionally and if you cannot keep your eye en It, eook in . a double boiler. Fut the half-box of gelatine to soak in half a cupful of cold water until dissolved. ytlr the gelatine into the miik and farina, mix well, add the powdered sugar or very line granulated, stir again and set away to cool. When It begins to thicken whip the cream and stir it into the gelatine and farina mixture until smooth and light. Flavor with the strained juice of one orange and turn into one largo mold or a number of small ones. This jelly is good for fever patients. If a mild stimulant is ordered or needed It may be flavored with one-half cupful of very good sherry. If made for well persons corklng sherry may be vised. A Mold of Iliee A mold ef rice served with comixde of fruit makes quite an elegant sweet course for anyone wh is fond of rice desserts. If something unusually attractive and at the sanvt irtie wholesome is desired for children's dinner or luncheon, make such a pudding with a comiote of dates. Fill a d-cp saucepan two-thirds full of boiling water, salt it. look over one cupful of rice, and boil It In a gallop for fifteen or twenty minutes. When the rice is tender and each grain stands eut separately, drain the rice and "tir into it thoroughly two tablespoonfuls of sweet cream and two tablesiooiif uls of powdered sugar. Pack the rice well in a border mold, setting it down hard and shaking it several times as you fill it, rather than pressing it down with a spoon. Let this part or the pudding cool. In summer it is lx?st served cold. To make the date compote, stone one pound of dates, put them in a saucepan with one cupful of granulated sugar and two cupfuls of water. Cook slowly twenty minutes in the sirup, stirring occasionally, then take out the dates and boil the sirup rapidly five or ten minutes, until it thickens. 11& careful at this point not to scorch the sirup. Tut the dates back in it, stir well; and when it is nearly cold flavor with a teasprxmful of vanilla and pour into the center of the moid of rice. If there H any extra sirup, pour it over the rice. The center of the circle of rice may be filled with any other oomiote liked. A compote of pineapple is delicious, and orange marmalade as good. Fvening Post. A Fine Team. Tom Taggart was re-elected chairman of the democratic state central committee, Thursday, and Joe Beilly, secretary. No better team cf camnaismers ever worked together. Creensburg Kra. I Core Dyspepsia, Const Ipnt ion and Chronic Nervous diseases. Dr. Shoop's Restorative, the great Nerve Tonic, by a newly discovered principle, also, cures stomach, liver and kidney diseases, through the nerves that'govern these organs. Book and samples free for 2c stamp. DR. SHOOP. Box X. Racine. Wis. Thin Children Grar Fal on Scott's Emulsion, becau sei fat fo o d s make fat children. They are .... - thin, and remain thin just in proportion to their inability to assimilate food rich in fat. Scott's Emulsion of Cod Liver Oil is especially adaptable to those of weak digestion is partly digested already. Astonishing how quickly a thin person gains solid flesh by its use! Almost as palatable as milk. Prepared hj Scott Eiwne, N. Y. All dniira-i!.

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