Newspapers / Polk County News and … / Jan. 14, 1926, edition 1 / Page 8
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* .U J "[ ' i ' !i SUCCESSFUL CARE OF I ^ | | ^ -K< Cold Box Built in the Side of a Housein the Kitchen Wall?2. Interior V 3. A Ventilated Closet Like This Is (Prepared by the I'nlted States Department j 01 A^ncuuuic.; - During the winter season sometimes the housekeeper's vigilance in the cure, of food supplies becomes relaxed. She places the same reliance on Jack Frost that was formerly accorded to the Iceman, and does not always do a fair share of the work necessary to keep foods in good condition. Successful care of food in the home depends very largely on whether there is a good storeroom, suitable containers, nnd an icebox or some other means of keeping foods cool, the United States Department of Agriculture points out. Merely keeping perishable foods cool, however, does not eliminate the need for frequent inspection and picking over, discarding wilted leaves on vegetables and salad materials, for example, selecting for first use those pieces of fruit most likely to become over-ripe, and otherwise exercising the same care that one would In summer or'any other season, to provide sanitary conditions where food is stored. Set Box Outdoors. When it seems no longer necessary to buy ice. foods can be kept cool In various other ways. If the refrigerator Is used as u winter cold box without '? '' -1- ~1 -J I.~ o/v? rtii* <lnriro nrofop. ice. 11 SIIUU1U I1C J-ri WUI w 1 uvviu, r.v.. ably on a screened porch, and ventilated by propping open one of the doors nt all times. It should be cleaned and Cared for regularly, as usual. In freezing weather food cannot be kept out of doors, however, and some unheated, protected place must be found for It. If the cellar rtiust be used as the chief storage place for food in cold weather, a dumb-waiter on which supI OLD FOWL SERVED AS FAMILY TREAT Chicken and Vegetables Form Delicious Blend. (Prepared by the United State*1 Department of Agriculture.; When-^ome of the older birds are being culled from the poultry flock, plan to treat the family to fowl en casserole with vegetables. The chances are that the oldest rooster will not be recognized in this combination. The long, low, moist cooking in the covered dish makes even dpimstlcks tender, while the flavors of chicken and vegetables form a delicious blend. This is also "i the kind of "dinner in one dish" that is easy for the homemaker to prepare long in advance of the meal hour. The United States Department of Agriculture gives the following directions for preparing fowl en casserole with vegetables: 5-pound fowl 2 stalks celery 2 carrots 1 green pepper 1 onion Cut the fowl into convenient pieces for serving.' Slice or chop the vegetables Into very small pieces. This can be done quickly on a tin vegetable slicer. Dust the pieces of chicken with flour and brown them delicately in a small quantity of fat. As the chicken is removed from the frying pan, place It In the casserole. Then pour the chopped vegetables into the frying pan and let them absorb all the browned fat from the chicken, before placing them In the casserole. Add enough hot water to keep the mixture from sticking to the dish, place the . cover in position, and cook for three to four hours, or until the fowl Is tender. Just before serving, remove the pieces of fowl, add a cupful of milk which has been blended with one and one-half table.spoonfuls of flourj and cook for ten minutes. Pour this sauce over the chicken or replace the chicken Id it and serve from the casserole. Flaky boiled rice, baked or plain boiled potatoes are a good background to serve with this tasty chicken dish. Mending Rubber Thin spots in rubbers can be mended at home by applying a cement made from five cents' worth of rubber dissolved in benzine. First apply benzine an inch or more round the hole and scrape until clean. Then apply * the rubber with a brush, as quickly as possible, so that it will not harden. / if AROUND THE HOUSE * After a heavy dinner serve a fruit - dessert or an Ice. * Plenty of rinsing water and openair drying are the best means of keeping cotton and linen garments a good color. In calculating ?or trimming to be fulled on to an edge it la usual to allow half as mocb again. * * | I * ' - vr---T.; r-p-i. ? J - r..- ;i >OOD DURING WINTER I il t:V'Tr <11111 . ,< Iy% .?* K \fi|i < h; i H;<|.lJ?i >iiii>xnvi> 11' III 111 ii? from* irrM?g?U;'.t.| r:;: : |JJ " s. V "* v -nX ' .v >> 'j 1W?.'V.V.SVKMM^ -1. Situation of a Cold-Storage Box ' M Cu.tn. DAW ICW UI v cimiaicu vuiu-giui aye uua Good for Storing Food in Winter. t plies can be lowered and raised soon pays for itself in time and strength saved. Since the bottom of the cellar is the coolest part, foods often keep best if set on the floor, provided It is clean and dry. If the floor is damp and earthy, a layer of clean bricks may be arranged under the food. If there Is a furnace in the main part of the cellar, It Is generally too warm and dry for the winter storage of fruits and vegetables, but a storeroom can oftentimes be partitioned off and so ventilated that the temperature Is kept constantly cool. In a cold, dry climate food may be successfully kept In an air-shaft extending from the cellar or the lower floor of the house to the roof, and equipped with a door opening Into the kitchen or pantry and wire or perforated shelves of convenient height. Both ends of this shaft should he screened. It will be usable for the greater part of the year. Best Cold Box. One of the best cold boxes for storing food In Winter Is the type proieotina out of a kitchen window or built in the side of the house, with a door opening into the kitchen. Such a cold box should bo closed entirely when food is in it^ except for screened openings allowing a current of air to pass through it at all times. These openings should be placed so that dust will not blow upijn foods in the cold box. All foods arid foodi materials that are to be used without washing, such as butter, cheese, or sugar, should be wrapped or kept In covered receptacles, whether stored in the refrigerator or In , the pantry, cellar or any other place. Bologna-Style Sausage Is Easily Made at Home It hardly pays to make up a quantity of hologlia-style sausage smaller than 25 pounds, but when considerable beef is on hand, this product can well be made for the sake of variety. The United States Department of Agriculture tells how to make It: In making bologna, for each 20 pounds of hebf, 5 pounds of fresh porkmay be added (one-hall' beef and half pork makes a richer product). Grind the meat coarse, then add the seasoning and grind through the ' fine plate. The sausage will keep long if the beef nnd! salt are .ynund together and allowed (o cure'for 24 to 48 hours. For s,easonin|g 25 pounds of meat, % pound of salt, and 2^ ounces of pepper are usually satisfactory. Garlic or coriander mgy be added If desired. I ITnnm thrnxx *n f mi r nolinila nf wntor may be addeil to the above mentioned quantity of i^eat. Mix with the hands until the water IS entirely absorbed by the meat and the whole mass becomes quite sticky. When thoroughly mixed, stuff it into soaked beef casings or "rounds" and smoke the bologna from two to three hours at a temperature of from CO degrees to 70 degrees Fahrenheit or until the casings are a rich mahogany brown. After smoking, cook the bologna in water about 165 degrees Fahrenheit, until it floats; 45 minutes to one hour is usually sufficient. After cooking plunge the bologna into cold water to chill and then hang to drip and dry. The sausage should be kept In a dry place for immediate use, or It may be canned by packing in cans, covering to within one-half inch of top with the liquid in which the bologna was cooked. It should then be heated to a temperature of 250 degrees Fahrenheit for 45 minutes, or a 15 pounds Steam pressure. Food Value of Corn Equal to That of Other Cereili Corn is one of the most Important cereal foods in the United States. It is in more general use In the southern than in the northern states. Its food value is very similar to that of other cereals. When used in a diet that also supplies dairy products, flesh foods, and vegetables or fruits, the choice between the various cereals depends more on personal preference and price than on.the nourishment supplied. If corn is abundant and cheap, or if wheat, rice, or other cereals are scarce and dear, corn may be safely substituted for them. Hang your straight skirts after you have put in the hem from your "tielt, but gored skirts are best hung from the hem. Cretonne and chints must be well shaken before being washed In warm water to whicjr has been added branwater and dissolved soap. For cleaning the lavatory, the bath tub and the kitchen sink nothing, more effectively removes dirt than a cloth dipped in gasoline or a little kerosene I vT?p * -TV " " " ' ,< . '"TV 1'^ - v" ; P< ?iirgfaiM? Mfkfiwsvfaffl CONTROL OF TWIG pORER BY SPRAY One of the most destructive p^ach pests is the peach twig borer. J Prunes, nectarines, apricots jand Dears are also Injured. ^The adult moth is dark gray! In color, with jforewings expanding about one-half inch and marked with darker spots, j The full-grown larva Is about one-half inch long, of a dull reddish-brown color with dark brown or blackish head. The insec't passes the winter as a tronvXfiniu|] I*. r?v*o In cilL'.llnoil r*plls nr burrows In 'the spongy tissue of the hark at the crotches of the limbs. Early in thd spring, as the foliage Is putting out.'the larvae begin to leave! their burrows and attack the tended shoots, boring Into and down the pith; the galleries ranging from about one-| third Inch to one and one-half Inches, In length. The shoot injured soon wilts and dies. Many shoots may be attacked by a single larva, which Is thus capable of doing considerable harm during the summer. There are two or more generations In a year. The larva may enter the peach at the stem end, and bore Into the pit, the seed of which It seems to prefer, usually causing'the stone to split, as the fruit ripens; or, simply the flesh may be tunneled, depending on whether or not the stone is hard when the fruit is attacked. jrn late summer, the young larvae from the eggs of the last generation of moths construct their hibernation cells In the soft tissue of the crotches of limbs, where they remain until the following spring, thus spending some six months in this condition. This pest may be controlled by spraying with dormant lime-sulphur sprays after the buds have swollen in the spring. Spraying during the winter with kerosene- or distillate-oil emulsion is used by some with good success. The larvae hre readily killed by arsenate of leu<jl at the rate of four pounds to twoj hundred gallons of water, when applied just as the buds are beginning to open.?W. P. Yetter, Jr., Deputy State Entomologist, Colorado Agricultural College. Protecting Young Trees From Rabbits and Mice Cylinders of woven wire netting are among the bfst mechanical contrivances for protecting young trees from rabbits. Poultry netting of one-inch mesh made of No. 20 galvanized wire is recommended. Rolls 18 inches wide may be used for cottontails, and the material cut into one-foot lengths. One of the sections is roiled intp cylindrical shape about the trunk of each tree and fusttned at several places by bending and twisting the projecting ends of wire. Guards should be left on the trunks as long as the I rees require protection. They may be adopted to protection from botli met dow mice and rabbits by using wire of finer mesh and by pressing the 1 >wer edges into the ground. Veneer and other forms of wooden protectors are popular and have several advantages when used for cottontail rabbits. When left permanently upon the trees, however, they furnish retreats for in sect pests. The lubor of removing and replacing them is considerable, bt t they have the advantage when nrensad well intn the ?<?ll of protecting he trees .from both tnlce and rabbi :s. Spray for Currants To control aphids on currants prepare a spray by dissolving a one-inch cube of laundr ? soap in a gallon of water in which is mixed a teaspoonful of 40 per cent nicotine sulphate. Apply this as soon as the leaves are unfolded and see that the'undersides of all the leaves are thoroughly wet with the spray. Do not wait until the currant leaves start curling and turning red before you think they should be sprayed. Apply the spray early and then again In (bout ten days or two weeks. Horticulture Hints > Apples are loaded witli sunshine and cheer. Apple, king Of fruits, nature's richest gift, better than medicine. * Answering a query about setting noaoh troPH in f U11 U'P will Afl V pvU\.ii %.? vvw ?" *??V ?? ! " *? ? WW^ I that we would not do It. Apple and pear trees may be set In the fall, but all stone fruits are best set In the spring. lit You can trim apple trees any time after the leaven fall, and do It safely. * * If the orcha d has been in weeds, grass or cover crop that was killed by frost the preceding fall, early In April Is a good time to give it a thorough plowing. This will put the soil In good 11th for cultivation In the summer and so make available fot the trees the ilements of plant food which the soil may contain. Orchard trees make their principal growth and demapd on the toll for both water and plant food during May and June. ? It Is deslrab e to raise strawberry plants on a rich piece of ground which Is retentive of moisture and preferably ii^ a protected place where the plants jwlll take root promptly and not be kept blown about by the winds. ? * * Sawdust Is not good for strawberry beds, because It makes them moist and sour, yet It is used around shrubbery with succejss. It has the tendency to pack down and form a rather tight mulch, antji does not Improve the soil as much as straw or green uw nnfa )LK COUNTY NEWS, TBYON, lloSETTES DECOR iPASTEL VELVET V-4 ' " ' .? ' I';-/ I D<j)SETTES on dresses have become ] !?i' favorite theme of the fashlonist.ljNot only do they fill a decorative partj on filmy evening and dance fro<||:s but in a tailored way they are a success on street frock and coat as wellj It all depends upon the [medium and (manner placement, i'ejrhaps the simplest treatment Is *1'" i.?... I.;v. i <i -tr nr mnv Ai'c niiillfU lUSfllC, ?>hiv.ii muj v* j not jbe of the same material as the frock It trims. The picture shows an cITecjjtlve placement of the ruffled or shlrtjed rosette. It Is interesting to note' that this frock presents a twopiec| appeal nee In that the' blouse Showing Effective Use of Rosettes. "> *V ties bver the deep flounce In the front. Sometimes lace rosettes are formed of edging sewed row and row In large 1 wheels. These are ranged about the hem of the j colorful crepe de chine evening frock to form scallops. This treatment is very adaptable to Junior iixodes. The roseth! idea is more and more being elabort ted upon. Creative genius is devislhg whimisicai rosettes of novelty ribbon, and of plaited velvet I ^ ,-Jv-xRa ';?f!a { . ) v. J-J.. i .. : .u'?.' > ? J 1 Group of Midi ribbon, using these on party frock to charming advantage. Flat rosettes of narrow grosgraln ribbon aie applied, to cloth gowns as well as silk In most effective manner. ' The latest flat crepe daytime dresses make much of the rosette form of trimming which either matches, blends or contrasts the coloring of the < fabric of the frock. In the instance of a very charming hols de rose flat crepe frock, the scalloped Idea was carried out through : adroit rosette positioning. These ro- i settes were nothing more or less than large flat wheels shirred of the same material as the dress. They were ap Not So Wild Sweaters and golf hose worn on the southern links this winter are subdued in both shade and pattern as compared with those of a year ago. The silk Fair Isle design has given place to the diamond patterns which are seen on both hose and sweaters. Many sweaters have the sleeves plain. I The Coat Cape The woman who Is undecided whether to buy a coat or a cape may have ' / ' | I : / i N. C. ATE DRESSES; ; ' ' RIBBON POPULAR ;l plied about the circular edge of the skirt to form scallops. A second rovf flanked these at the top so that a comjpllcated effect was attained, resolving Into scallops about the lower edgeaa well as outlining the shirred border at the top, where It met the dress. A look into the book of ipilll-' nery prophecy reveals a jfutura In ?i-' ?i ninn a loaidlnff wnicn pasiei coioi ? iv ?? role. Nor are we to be kept waiting for a realization of this promise, foi the first between-now-and-sprlng hats bring a message of color loveliness. In the mid-season chapeaux of faille, taffeta, felt and velvet, also - ! I- | jr?'- Ik \ ' % m B m a velvet ribbon, which are crowding upon the millinery scene, refreshing color denies ,winter as It gives notice that spring Is on the way. One of the most Important themes thronghont costume design is that of pastel coloring. The use of velvet ribbon Is very pronounced both as dress trimming and for hats. Toques are made all of wide velvet ribbon In manner defined In the model shown last In the group of mid-season hats pictured here. The original Is In silvery gray, for gray millinery Is very popular Just now. Another color exploited Is green, the tones which bespeak the freshness of spring. That cunning suede hat with the perky bow which you see in this group Is delightfully springlike, because of its dainty green coloring. Its trimming discloses a brim bordering of velvet ribbon arranged in cartridge plaits. The ribbon is In the exacl green shade of the felt. For the hat shown In the lower left of this group two shades of velvet ribbon are used together. Artful color teason Hats. n/\mKlnntl/\n In * wvuiuiuauuu is uuuuicr uuiewuruiy promise for the future. In the Instance of the pretty hat here shown fuchsia Is contrasted to lavender. This colorful model tops a fur coat most becomingly. Ombre or degrade velvet ribbons are especially Indicative of the blended color schemes proclaimed for spring. Brown ombre velvet ribbon Is ' the medium employed for the forming of the clever trimming on the first hat In the picture. It is lntrlgulngly folded Into triangles which somewhat cover the crown. JULIA BOTTOMLEY. (?. 1(25, Wutlra Nowapapar Union.) * (? both* In one. j One of the latest Parisian design^ consists of a bolero Jacket to which j a wide sweeping cape Is attached at the collar. One such model has a cape of brocbe In pink and green over i little straight sleeveless jacket of pink velvet trimmed with green and sliver embroidery. Ths Vnms of hreen All shades of green at the moment are exceedingly smart and are chosen both for day aind evening costumes, as well as bat^ r . ( :; , ' \ S;v. i ' ' 'nirfiBBiliiiyi' - r* | *Tke Kitcken Jj jj Cabinet J (?. 1926. Western Newspaper Union.) My business Is not to remake myself, but to make the absolute best of what God has made/? Browning:. THE WHOLESOME APPLE A dish of well-seasoned apple sauce prepared from good flavored apples, a little sugar and e butter added while hot, makes a sauce which Is hard to equal. Apple - N u t Mince Pie.?Take one cupful of walnut meats, two cupfuls of apple cut fine, one-half cupful each of vlnemotor nr fruit lulce one-half gai uuu itu?V> w- ? ?? , cupful of sugar, one cupful of raisins, one-half teaspoonful of cinnamon, one teaspoonful of allspice, one-half teaspoonful each of cloves and salt. Mix spices and sugar, add to other Ingredients. Divide Into two pies, cover : with a top crust and bake In a hot i oven. 1 Apple Pudding.?This is a bird's nest pudding of our grandmother's day: Fill a deep dish with sliced apple, sweeten to taste. Dust with nutmeg nnd spread over them a batter prepared with one^ialf cupful of sugar, one tablespoonful of butter, one egg, three-fourths of a-cupful of milk, one and one-half cupfuis of flour, one j teaspoonful of baking powder and ! one-half teaspoopful of salt. Bake ! thirty or forty minutes and serve, turned over wlth\the apples on top. ! Season well with" butter or serve with a hard sauce. Apple Punch.?Cut six tart apples jlnto quarters; core but do not peel. J Put into a preserving kettle, add one cupful of raisins, tw# bay leaves, a small .stick of cinnamon, the grated 1 Irijid of tfcree lemons and two quarts of cold water; let come to a boll, add two more quarts of water (cold), covUr' and let boil for thirty minutes. Drain through a muslin bag. When cold add the Juice of three lemons iyid two pounds of sugar; stir until the sugar Is dissolved When ready to serve, add a little shaved Ice. Apple Roley Poley.?Peel, core and slice tart apples; make a rich biscuit dough, roll about three-fourths of an Inch thick; lay the sliced apples on the paste, roll up, tuck In the ends, prick with a fork, lay In a steamer gnd steam hard for one and threefourths hours. Everyday Good Things, i If the fumily likes kjdneys the following will be liked and'they may eat them with the knowledge that they fire, with liver, one of the most nourish ing of our meats. Deviled Kidneys.? Whip one-third of a cupKrfeOrffi ful of butter to a cream, add one teaspoonful of ESfljT dry mustard, the same of lemon juice, and salt to taste. Clean the kidneys and let them soak in water with a little salt, for an hour. Wipe dry and cut into small pieces and -* *'? ? *"'a toKlaonnnnfula nf hllttpr. Da LI LC 111 LtTU Lai/itajw\/.??M.? ? . cook twenty minutes, add the creamed better, one tablespoonful of Worcestershire sauce and the mustard and lefnon. Stir until well seasoned, then sqrve on toast garnished with thin slices of lemon, sprinkled with minced parsley. Chicken With Olives.?Cut up two " young tjhlckens Into joints and cook vejry tender in three pints of boiling water, salt and pepper when nearly dojne; add one chopped onion. Drain an!d wipe dry, then fry until brown in any sweet fat. Strain the broth, using a Jarge cupful for the sauce; put this Injo a frying pan after the chicken Is rooked, add two dozen chopped green ollj^s, a tablespoonful of capers, and when hot pour over the chicken and se^ve. Apple Sponge.?Pare, core and cook six; tart apples to a pulp. Rub through a |Bleve. Mix two tablespoonfuls of | flojir with three tablespoonfuls of cold J waiter, add one-fourth of a teaspoonful a of salt and one cupful of boiling water. ; Adjd the apple pulp, one teaspoonful or lenjion Juice and sugar to taste. Beat wejl, remove from the heat and add s thi|ee yolks of eggs well beaten. Fold in the stiffly beaten whites and bake in c a shallow dish until puffed and brown. I Cream of Celery Soup.?Take three cupfuls of diced celery, cook in boiling water until tender. Press through a 0 sieve. Scald three cupfuls of milk e with a slice of onlpn, add the milk to r the celery, removing the onion. Melt four tablespoonfuls each of butter and flour and mix well. Add to the soup, cook until smooth, serve hot with croptons. Especially Nice Layer Cake.?Cream one and one-half cupfuls of sugar with one-half cupful of butter, flavor with j one-half teaspoonful of rose extract, r add one-half cupful of milk a little at a time with two cupfuls of sifted pastry flour with four teaspoonfuls of f baking powder. Mix well, then fold In r the stiffly beaten whites of eight eggs. Tills makes three large layers of exrcknr(nn?1 nnnlthf ITnr fllllnor na/a * ?V|?MVMW* HWW>V* * W? "*""6 Ui7^ 1 lemon or orange or a combination of \ both, an egg yolk, two tablespoonfula of water with the rind and Juice of a c lemon and half a cupful of sugar, s Cook together and add a tablespoon- s Ml of butter Just before taking from l the Are. Cool before adding to the ~ cake. 1 lltlUt 7>Wettt ' What Cauaed Delay e The town of Colcheater, Conn., In ^ 1705 voted to postpone Its celebration ~ of Thanksgiving day from the first Thursday to the second Thursday In November. "The tradltlofi la well supported," says a Nutmeg state historian, "that the cause was a delay In receiving a supply of molasses." Ragpicker$ of Pari* In the city of Paris there are between 50,000 and 60,000 families whe I live by the trade of ragplcklng. ' la X Jr. JL' -tJJ .:TTk; ? ? K Ij-* V : v v ' . ? tz n.. ' . To All Womenlbuffe^M Jalong, N C.?"I was v rundown. Had nor. .. VH * fl Prescription' and sorno f Pellets.' 1 am 46 > < ] yglad to say I am as nii:;h> , good as I did at 16, * Heavenly Father that |\ .. through Dr. Pierce" M v . Biddix, Box 51. All deal- ; Write Dr. Pierce, Buttalo . free medical advice. Settling Grudge in C/ij,B In full view of shop; passing pedestrians in tional settlement in Shu nese member of it eriinii. ,i backed to dentil with meat two oilier Chinese. It is I,. ,.H was tlie victim, of a rival c. ance. Despite the'^fai-t tli., :H sons Witnessed the incident ,, 1 tempted to help the vi?ti ,r.l the police. DEMAND "BAYER" ASpl Aspirin Marked With "Bay?rB Has Been Proved Safe by M 1 Warning! Unless you sc.- .1 "Buyer" on package or on ;.a;M are not getting the genu. Aspirin proved safe by nuiliiA proscribed by physicians for Say "Bayer" when you bu;. H imitations may prove dangor ...JH it will 4 History professor?Well. ? H von say something? Little Willie?I'm wnliinj 'fl ory to rej>eat Itself.?IIuu i Don't Fuss Withl Mustard Piastel Musterole Works Without fin I Blister?Eatitr, Quicker I Don't mix a mess of mustard. H and water when you can relieve :H soreness or stiffness with a little cm white Musterole. Musterole is made of pure otH mustard and other helpful ingredijM in the form of a white ointmentB takes the place of mustard plaster, fl will not blister. Musterole usually gives prompt rfl from sore throat, bronchitis, tons* croup, stiff neck, asthma, neunH headache, congestion, pleurisy, matism, lumbago, pains and acr-S the back or joints, sprains. sore rrv->M bruises, chilblains, frosted feet, coH the chest (it may prevent pneumoB Better than a mustard p/mitrl ^^^^Relieves that fe^^^ of having eaten unwisely. 30c ej 90c bottles. AT ALL DRUGCM ICuticuraTalcuJ Is Soothing For Baby's Ski Seep, Ointment. Talcum sold WS^^Sk PARKER'S HAIR BALSAM [ft^fiarcr 41 R?movrB Dandruff .Stops iln.rW Restores Color end /] Beauty to Gray and Faded i 60c and J! 00 at DroKffi'tJ ffffHl i^il au~* Chcm. Wks .Fatcb.*tfu?j HINDERCORNS Romoyrs G>n*B ouses, etc., stops all p&in, ensures comfort* eet, makes walking easy. 16c by mall or*:) -lata. Hlscox Chemical Works, Pate bogus. 5 Complete Wish "Knee-length skirts have ret' treet car accidents 00 per < ? nt." "Wouldn't It be fjne If i""ould be prevented entirely'-' ft! ilson. Never Be Without a Bottle f Hanford's Balsam of Myrrh. H-' rful antiseptic qualities; ' noicel!? tuts, Burns, Wounds and Sores. 3x~ Hit Viewpoint "Darling, I love you in that <t "Why?" "I Just finished paying f"r it * If yoor eyes smart or feel tea! i'" ' [ye Balsam, applied on coins to beellsve them by morning. Adv. Statues are Invariably erectc! o men who have served tlie ^ ace. ? - \yEAR A SUIT OF Waterproof Whipci' In Oxford or Brown Colors toat and trousers ' Ingle trousers ,v lend for samples and measurlr k' EDWABD S. API'Kl. A < " 00 Hopklms Place - Bnltlin"" WANTED sroatf lest college In the South. Jobs awajtJ graduates. i harlette Barber College, Chorion* PAPEB SHELL PECAN TltH** ludded and grafted; Schleys an>l -year root system; $12 doaen h?-n ON NURSERY CO.. Hampton ? 1 ANT CAW Mil I S A HOE-SAWS a~7he stanM Iaptered henry way. Ewy to operate. til If* lor Free Booklet. SyJawf.,* WJC... Sn2p"'' i^fr J ? ? Mil"BBtlOBjrf / 1 I // JJUlt, Rtiiwlli V .... ,J.; ' .i.
Polk County News and The Tryon Bee (Tryon, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 14, 1926, edition 1
8
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