davidaulloa/AmericanStories huggingface dataset:
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-08-27
STATE SOCIETY

Nr ard Mrs tluord NH'ray n..'.
uuunrc tho arrival nf lliNe H'n. ""f'.
Mr nnf Sue "a. H",ng!n 't ,ham
rark r"t" house Fur7iH OF mf. Hnh "f-
James DO tl,rud1n Monday aud lnasl'f.
Nr nu' MiA ID j.. '.b fu'', ".ln.'
iH' ana Ihufednt ~ fthf'' ''' t'.'.'
~ Nr hud Nfs carl londun
MisH LnDile ilorluE."n ~ 7r'rk7 w..
mo house E1tH ~ Nf'. IHn' ''''N'
Iulng 90" uAN "'," a., ,,.,, y..
M !. Gordon "nd y Won" "I N,h
d,i,k fp'gi no. '.I h.L'. ..' ,F"'ti.'
"i W. 'n9 M'' ,',g,i. 1"' lr,.i,.,i
Monday '' r'W'in n''" WIN nome TOMS
DURING thn remaining month"; ~ l'.t'
Mw wW'rl HuIr, rpeut tho w,ek eng
s' 't'I'". ''' t''. '' ''"' ''''' '''
charles 'I'uDr l'f Monday Tor IuI'a '7
svoud lH.. remaining -,.Winrr .vg.h" "i'o
h. NnI .fH l''|.'H 'I N.H' '''4" ,
MIa "U'. ''l'' 10. .h" E''"i 90 M'
ar# MiH John D.. l'"f'H "i sparks or
1Inner sgn!i9y of 80 M 49,, a..
MI ,.I W. t N''u "nt Nl
'i pr. Au. MfN I' Ht,uH." ,nN'7NNh
Mal49 "I 0pL,1si,''.', 70.
ilN'h tHNht 'N' an 'A''hl'n NlHll NJ WI.
w, i'a.i nome .,..,..,, A., ,..,
suoao1 10 visit ne parents. NJ and Mrs.
Cd w. clark oi WW' Main street
-, o. Williams was tGr guest - Mr. ara
MfH vs.. D.. Fruit " shawnee during ih"
post week ,-,-. ..
WV .'''f ~"
ih' "r'h ono guest OF MI ana Mrs w.
y IhNNcll
". Muse went in Kansas tity Tues.
/ 10Y tof th" pnrp"H' ~ entering me.
'hnnl,nI gne,go mere.
u r white ~ IHuls valley was no
guest ~ Mr. and Mrs. ~ vatava during
Nedne'dey nnl IhuIFdaN.
~ w .unylnu ~ Whi'" Nr.Ehl T'FaH
arrived Iuesdn} 10 take up duties IN iu.
tviost uf oH irnmng.
Misses lt"no ana Lena tavnut spcut
IN" week end In sparks. tho FueHts ~
MlFH iFthn ttritIGht " West titin street.
MI ord MIS- DO p NuluughnN OF
iIrnrHhl tt"N' were nFor-tuhdhy FuuH'H
OF ih'li son Hnd thWiN MI hnd MIS-
fInnk WlllpuEhby.
MlH Mlldtod tordon pt kenirlck was
mo tueNi or M'f son hnd dhuEhler MI.
nhd MiH N' !. "ordon' huflng tho pnW
week
Mrs ". Ilerndon l. very iIl with
| ypn"li ieI'r ht heI country home west
| or T'}r"h' helms by far too iii to continue
nor -o'lhl uuiles'
MT hnl MIS-: G. w. Lake entertained
/ WIN tfnt luncheon sunday compi
/ m'ntty 70 IhonaA MalhN'lL number
/ "t seleciei guests "cFc rTsEeHt
MISS GLADYS shnlcH JET "wednesday Tor
/ hrr nome a. Tacoma, wash, after q
/ inonth stay win her cnuusiu Mrs BELL
] Eye
MISS Moe GORDON primary teacher went
| 10 'hhhdler Tor tho week cnd. whore she
wtaa the guost ~ Mr.. ana Mrs. ~. r.
/ white.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-08-27

much missed IS his NO was quite worth
while.
Thursday afternoon Miss Kathlync
Rouburn entertained the Girls bridge club.
Miss Grace McGrrrur won the guest prize
uud Nrs. G.. p bliss tho club prize "A
beautiful bud vase. Tho guests other than
the club Wombers were Miss Grace Nc
Gtogar Miss Amic Parsons. Miss Mclba
uarlund and Miss Margaret aud Gladys
UHunluRbotg OF MuskoEcc,
Friday evening Miss Mclha HaElund
gve % swimming party and chicken roast
ON the Illinois river. Cumplimtntiug her
guest Miss Daisy Gurmau ut bukwoOd,
Texas Those enjoying the evening were
Miss ALISON, Miss Ruth Allison Miss
Daisy Gurutn. Miss Ncll Staplor Miss
UaEIuud. MSS ullda and MHyme HHgluud.
MI Make Ross. Meshalcomr Cammeron.
Nj Robert Grow. Mr Jack FHdou, Mrs.
james Duncan and MT and Mrs. Carl
IiuVIuud.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-08-27

Miss Kate Wagon has returned TO
Tulsa after spending the weekend visit
Ing with relatives and friends.
Mrs c 81 Baker so5 wyandotte ave.
nue. left Tuesday for Rock Island, M
where she will visit with relatives.
Mrs r, A. Biaei and daughter. 50l
shawnee avenue have returned from q
visit with relatives IN sandusky Ohio
Mrs W. l. Harrison and dauFhters
Emma and Gwendolyn, have returned
from a visit with relatives in Pennsyl-
vania
M!ssea Dorothy and Manner Cos OF
wellington Kan, are spending few
days IN Bartlesyilie. guests OF relatives
and friends.
Mrs Ahur A. Johns. 305 Wysndotte
avenue left with q party Of friends for
motor trip 20 Fredonia, Kan, where she
viii visit for a week.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-08-27

Mr.. and Mrs. II 7. Boswell left Friday
for Yale, okla.
.. 81. Hickman spent tho weekend with
home folks at nristoW.
Doyed Mcrs Of pauls Valley spent tho
week end with his parents here.
-. W. Mier In very m at his home, SUIT
ferinE from a paralRtlc stroke
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-08-27
WEIGH.

Mrs. Neil Parker Of the Halland district
was "A Parsons visitor last week.
Miss Fern Moss OF Miami was the week
end guest OF Miss Lucille Garrison.
Mrs /. +. Weyland and son Morgan
and Miss Mae Morgan OF Chetopn, were
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-08-27
BARTJEsyIIIE

time with their many friends. Mountain
climbing and trout fishing kept them busy
New-York tribune., 1922-10-01
For a Stiff Spine and a
Good Bite--Drink Milk.
Children of Three to Fourteen
Years Need a Quart of Milk
Each Day; See That They
Get III

A MOST interesting paper by Dr..
H. c. Sherman and Miss Edith
Hawley, of Columbia University. +
appeared in "The Journal Of Home
Economics" for September. The
sum and substance of it is that chill
dren of three to fourteen years of
age need one gram of lime a day,
and they do not seem to get it un-
less they get quart of milk--no
matter what else they may eat.
Giving them pint of milk and
more vegetables, even carrots and
spinach, the best mineral supplies,
did not answer. Important as these
vegetables are in providing the iron
and phosphorus, they do not furnish
so we'll the lime supply for bone and
tooth formation. When vegetables
are substituted for half the milk
the storage of lime in the body falls
about one-half.
A quart of milk a day for chill.
dren up to fourteen years of age is
a good investment, whatever other
food you may buy. And it costs
lS cents FOR grade A and 15 cents
for grade B. Not much of an in
Eestment when it draws interest in
a sound framework and good teeth
Tor lifetime. A. L. P.
New-York tribune., 1922-10-01
Cereals OF Many
Kinds Prepared in
Many " ays to
Meet All Condi-
tior,s and Needs
BY Anne Le,eis Pierce.
Director Tribune Institute

FES HE musical Indian names
4 tl'at adorn many of our
small New York and New
Engla nd towns sound all right. but
It TAX $ a specialist to tell what they
mean. tWatertown" means Just
what e says, for the Black River is
there In its midst, furnishing thirty
miles OF water power in I19-foot
drop in he city limits on its way to
Lake Ontario.
And there is the sixty-year-old mill
Of Farwell and Rhines, with its gen
ulne French buhr millstones and
waterwhoels, where wheat is
ground whole {nothing but its dirt
being lemoved) for those who have
faith IN nature and like to do their
own chewing! There is also the
latest OF milling machinery to pro-
duce every refinement of flour that
our modern civilization may de-
n1and, including light bleaching for
the whiteness of color that they
say the women demand. The mill
ers say the bakers demand it, and
scme people say the bleaching ma
chinery people demand it, backed by
the producers Of soft, yellow flour,
that the bleaching may enable them
to complete with the harder natural
ly Waite flour.
This Is an old controversy-no
New-York tribune., 1922-10-01
A. Brass Hook to Hold
Tea Kettle ON Faucet
Works ON Any Faucet to Save
/ Time and Trouble and Pre-
vents Scratched Sinks and
Burned Hands

E,NTER another recruit to the
army Of small household COM
forters and labor savers! Manu-
tacturers are every day recognizing
more and more that the s1ittle
things" count in kitchen labor.
This young recruit is simple brass
wire, U-shaped hook, bent to fit over
any faucet and to hold tea kettle
handle firmly while the filing pro-
crosses.
The hook is held securely around
the faucet by a long, brass screw
turned through the bent wire of
the holder at the back. The U-hook
holds the kettle handle so that the
utensil is held above the bottom Of
the sink. Result: No scratched
enamel or wet kettle bottom to rust
the stove top. In the case of the
sinks, in which kettle madden
ingly stands Just out of the range
OF the faucets stream, the kettle
holder is especially appreciated.
With this hook over the faucet
there is no chance TO scald your
hands when kettle, which has
some bosli1g water in it, is to be
refilled.
Its price is in the "few-pennicsa
class, and since it is easily adjusted.
any woman could have one on each
kitchen faucet.
Tho Facet Kettle Holder.
Made by Charles E. Ellis, New.
,rk. n. J.
New-York tribune., 1922-10-01
Gluten Bread Is The SSMeaty''
Bread for Health and Litheness

"A ND nowadays the woman who has
nerves" if she gains a pound
of flesh, and has worse ones if she
goes hungry, turns to gluten bread
to help solve her dilemma, for it is
the starch that fattens, and gluten
flour is wheat with the protein
(gluten) layers next the bran
washed out and much of the starch
left behind. 1t naturally makes
pretty solid bread (there are good
recipes, however), and to the poor
soul who for any reason is trying
to cut down on the starches it is a
boon.
Even for diabetes some starch is
allowed. 1t depends on your indi-
vidual condition So a flour with 20
pNh SShe SlatSu ana one with 4U
per cent is made. The latter, when
analyzed in the Institute laboratory.
had 45 per cent gluten and 41 per
cent Of starch (the standard allows
"A per cent starch and 40.7 per cent
of gluten), so the product IS above
requirements considerably.
When you reflect that a regular
flour has about rs per cent Of starch
and only l3 per cent of protein you
can see that gluten biscuits or
waters, preferably the latter, will
give you non-fattening, highly
nutritious food, whoever you are or
Whatever your condition. Baking
powder biscuits were very edible.
using level teaspoonful more bak-
lng powder than the box recipe rec
ommends. But the waters made with
evaporated milk undiluted, instead
OF cream, We're very palatable. 1t
would be no hardship at all to have
them on the diet list, whether YOU
iced them or not.
Here is a thought for all women
who are bound to be slender. re-
gardiess OF age and condition Of
servitude. For dull eyes, no natural
color and no pep" are handicap
70 the slenderest maiden, and that
Is what sacrificing your health to
unnatural dieting means. Gluten
nfeac is a meaty bread, with four
1ames the protein and one-half thu
starch OF other breads, 50 a wafer |
or two with no butter, served with |
saiad, solves the bread problem and
'oaains fashions Silhouette with n,
injury to health.
Inc gluten -four ID only finished
New-York tribune., 1922-10-01
Make Mixed Sweet Pickle
With Late Fall Vegetables
A Favorite Recipe Which Prom
iscs Spicy Picked Mixtures
for Winter Suppers

TUST year ago the Institute
eJ printed a famous. recipe fol
sweet pickles and was dutifully
thanked and lauded for it. A faith
full reader, treasuring the 1921 copy
for a year, wrote us mournfully
that she had misplaced it, and
wouldn't we please print the recipe
again.
So here it is, and may your baked
ham suppers on winter nights be
the spicier for it.
Sweet Mixed Pickles
Slice one quart of green toma-
toes and add one quart of peeled
picking onions, one quart of very
small cucumbers {about the size of
your little finger) and six red pep
pers cut in shreds. Cover with
nrlne tone cupful of salt to gallon
of water) and let stand over night
IN the morning drain, rinse in cold
water and drain again.
Piace In an enamel or agate ware
kettle with vinegar to cover and
ADD three-quarters OF cupful Of
sugar, two small bay leaves, half a
teaspconful of whole cloves, two
L
inches Of stick cinnamon, six blades
Oh mace and the yellow rind of ha'f
q lemon, cut in strips. Bring slowly
TO the boiling point, simmer for Ave
minutes. and skim out the vegc-
tables into sterilizcd jars. Cook
down the spiced syrup quite thick,
and pour it over the pickles, filing
the jars te overfowing. Seal air
tight.
New-York tribune., 1922-10-01

Gluten and Graham
Flol.rs and noie
Corn Meal q Are
Products You
Should knctC

hey tasted good and you didn't lia
awake with insomnia or toothacha
or indigestion after eating them.
Yes" he retrospected, on his way
down stairs, "it's twenty-four hours
day if the mill wants you
Never heard of millers' union.
did you, any more than you did of
mothers union? God bless us. that :
what's the matter with them; they
mother their MILL" it's part of
them. When mothers and millers
begin this eight-hour day talk the
world will shut up shop, we fancy.
The wise miller smiled on lis and
said we had "the right idea abou;
-four" and so we went away to So
the Thousand Islands, feeling tha,
we were among the blest and
it was indeed the end of perfect
day!
New-York tribune., 1922-10-01

when the mill runs we'll, but if il
DOESN'T"
And then we leaned our elbows
Oh the window sill and looked down
at the Black River, where it rushed
alongside of the mill, intent on it's
hour making, not merely splashing
by to get to the lake, and talked
about the heart affairs of the mill.
why not the good old simple
Whole grain, the bran of the wheat
and its minerals, the germ of the
corn with its fat, out Of simple
mill, and not all these jazz separa-
tors?" we asked. care they better,
these fine, white, delicate varia-
tions of four?"
NO." said he, "no better. "Its
style and looks"
Isn't that serious economic
error when so important and basic
food as bread is concerned?" we
queried.
"Maybe,' said he, ''but it's human
nature. A woman could wear a
calico dress and get along all right,
but she will have silks and new
fashions"
Now we wonder. It's been handy
putting it on the women. They
started that fashion in the garden
of Eden, and it never has gone out.
White flour has its place for
pastry and fine rolls, and it keeps
better, naturally, with less richness,
but we pay big price for variety,
refinement and less nourishment.
The women have had lots Of CO.
operation from the men in this de-
mand for super-white bread. And
we are swinging back to normalcy:
the whole grains are coming into
their own"
Glad of it. Can't worry me that
way the miller csuckled. That's
what we have the stones for, and
tie hardest. most nutritious wheat
can go onto the stone; the softer
is more difficult to grind fine. But
its all in the 'nailler's finger as to
Wnen the right texture is reached.o
Whole Wilea. and Corr,
The X. C. whole wheat IS made
from hard spring wheat and can
be more finely ground. 1t is extra
high in protein (nearsy is per cent?
and just trifie low in minerals
1.56 per cent?, because it is fine and
party boited; but it is practically
whole wheat. The graham flour, OH
the other hand, is coarser ground
and has more bran (l.70 per cent?.
but less protein Though it is good
average, about II per cent}, due to
the fact that it is nlade from
softer winter wheat, chosen for it's
grinding properties.
Whether you have it coarse or
fine. the roi1l is to get the germ
New-York tribune., 1922-10-01

at this mill. The washing out, diff
cult and technical process, is per-
formed at headquarters in Michi-
gan, nearer the source of supply.
The point is that you can depend
On the -four on the inside of the
package, to agree with the claims
made on the outside. Over sixty
years experience has gone into the
making of this special flour, and
before food laws, when fraud
ran rampant on such products, the
"Criss Cross" still stood for honesty.
To sit in, the little old red rocker
New-York tribune., 1922-10-01
Try These October
Morn Rosette Waffles

This recipe evolved in the Insti-
tute laboratory made watfies crisp
and deiicious!y favored:
Mix as you would any batter.
Bring the fat, using small sauce
pan, to $50 degrees F. and heat the
rosette waffle iron in it. Dip the
iron into the batter rather quickly
iif too SLOW surplus will stick
and the dainty outline CT waffle,
be lost), not letting it come to
the top of the iron. Plunge at once
into the hot fat and fry until light
brown color is obtained. Sprinkle
the waffics with powdered sugar anu
serve hot.
New-York tribune., 1922-10-01

and bran as we'll as the protein and
starch, and that is what you do get
IN graham and whole wheat flour,
where nothing but the stone mill
comes between you and the wheat
berry. These products are not
separated and patched together
afterward. They are ground as is,
while five different grades come out
Of the complicated milling system.
The housekeeper ought to know
that the soft wheat -four, with less
protein and gluten and nourishment,
is for that very reason better for
pastry and cakes, more delicate, less
tough, if only you put liquid enough
in the dough always thinner bat
ter with soft wheat fiour).
The best bread flour, according to
Mi. Rhines, is IS per cent of hard
Minnesota wheat with 25 per cent
of hard Kansas wheat, which is a
little softer than the Northern
variety. The analyses of all of these
products ran true to form, with over
Is per cent of protein and 11.5 per
cent of gluten in the bread -four,
while the softer pastry -four had
only 8 per cent Of gluten and 1885
per cent of protein.
Know Your Flours
When manufacturer differen-
tiates his products carefully and
sees that they run true to form the
intelligent woman will buy and use
them with discrimination. If She
doesn't, what's the use? A word to
the wise is sufficient.
The corn follows the same prin
clple, coarse, granulated meal with
the fat of the germ (about 3.4 per
cent, the chemist found. and that is
very good, and over per cent of
protein. Cornmeal with the fat left
in does tend to turn rancid like any
rich food. One sample we had
showed an acidity of only Is per cent
when 30 per cent is permitted; but,
Of course, it's marketing history de-
termines this figure. 1t is worth
while to know where you can get the
corn with the fat left in if you
want it. The Institute made rice
and cornmeal griddle cakes. using
this brand, that gave a finely fla
vored product.
"They ought to eat the hard
wheatcakes my mother made in
Sweden" opined Miller Moline
"cakes with hole through the mid
die, strung on a pole and hung uo
IN the garret. Hard. but good TO-.
you, and when you had worked or
farm and mill some fifteen hours
New-York tribune., 1922-10-01
specialties 7n Flour and
Equl pment

Fine silk bolt'ng cloths and silver
chains; endless little boxes where the
miller puts in 4 hand and draws out
sample and tells just what break
and grade, ETC., is coming through
at that poilt; travelling brushes
that clean til screens that clean the
wheat 1o5l wouldn't believe how
dirty grainf is. Mr., Rhines gets his
direct q, fro{a the farmers, and not
through eA Asvators, this to govern the
blends PAimself. Eight differ
ent cl'g1ning devices-separator,
scfeens'i two cookie searchers, two
scoureri; and a rolling screen before
You begin to grind or separate. All
up-to- d ate and worthy-but for US,
give F's the big upper and neither
mills zones and the grain as Nature
grew 1t, ground between them,
Is ft to come back to the cheer
ing spectacle of the old stones and
the Wholesome products, such as the
New-York tribune., 1922-10-01
The Miller and the Mill

We have had occasion before to re-
mark on the enthusiasm of the mil
lers for their job, their oneness with
their machinery and their joy in the
mysterious windings of the grain
through cleaners, over rolls and
boiling cloths and through the jig
Cling sifters that make jazz look
stately. All mean something curl
cusly intimate and important to the
real miller. eyes," said Mr. Moline,
the Swedish miller in charge, "my
wife says l am fairly good sort
New-York tribune., 1922-10-01
Nhcre the Black Riper turns tn l. mill ,cheel.
and has NOT fallen dozen on its jol. but once in

need to worry much about it, be-
cause none of the fours going out
from this mill in the retail packages
IS bleached at all (strange, when it
is the housekeepers who demand it),
and no fiours for any purpose arej
bleached except very slightly. |
The EIevator--Walk Up!
Then there is the elevator, 30
feet high, with it's almost 8O-f bot
bins, by the same token, holtUnc
$4,000 bushels of grain. 1t has
ladder-like steps to the top anqt you
let an electric bulb down intS the
depths to see just how things are
Progressing. Here the wheat is
given preliminary cleaning and
the cars unloaded.
"You don't want to &c. up. do
you?" asked Mr.. Rhines. "W nv not?"
queried we. ''Does one travel all
night in bucking traip to see a
mill and then sit down at ttits feet, so
to speak, and go no farthar?" So we
mounted, and Sam Wiley, in charge,
having just received ten carloads
OF grain, was as fus5ed as new
bride receiving the bridegroom's
relatives for the frs,s time, merely
because there was little clean
screenings and SUCH on the floor.
These men do k lep house-when
they get at it. VTe believe in en-
couraging them hot!
New-York tribune., 1922-10-01

ALL FOODS AND APPLIANCES
ADVERTISED on THIS PAGE
HAVE BEEN TESTED AND
APPROVED BY THE TRIBUNE
INSTITUTE.
New-York tribune., 1922-10-01

gluten and graham fours, that are
the interesting specialties of this
mill. The time was when gluten
flour was of moment only to the
unfortunate diabetic, who must
dodge all starch and sugar and who
New-York tribune., 1922-10-01
A Thermostat Regulated
Electric Warming Pad
A Waterless Hot Water Bottle
Which Stays Warm Indefi.
nitely and Varies its Heat
to Please You
AN ELECTRIC heating pad with

N ELECTRIC heating pad with
three lleats-low, medium and
Aigh--is' the Whitney Vitopad, just
added to the Institutes list of
waterless hot-water bottles. Briefly,
its most obtrusive good points are
quick heating and heat control,
lightweight (eight ounces), muslin
slip cover and nine feet Of electri
cal cord, with push-button switch
al tending to make it comfortable.
adaptable and easy pad to use.
The soft, gray woolen pad is rec
tangular in shape. Its heating ele-
ment inside is of woven hemp strands
interspaced with the parallel white
lines of the asbestos-covered heat
ing wire. These threadlike wires
are twisted in a fine spiral through
the asbestos and so electrically con-
nected that every other one across
the surface of the pad belongs to
one unit while the intervening ones
make up another.
The three heats are obtained nv
connecting these two units in series
for the low heat, using only one OF
them for medium, and putting the
two in parallel for the high heat
The Tl1ermossat
AT the opposite end from the cord
with its three heat push button
switch, is the ;hermostat. This
maintains practically a constant
temperature on the pad surface If
covered. as when used under be- i
covers, If you are puzzled by tt e
mysterious actions of this little d j..
wee, a word of explanation from
the Institute engineers report r aay
\ be helpful.
The thermostat, no longer 'Ehan
IAN ordinary pocket knife, is S, iwed
to the face of the pad and cush b,nad
with soft material to mate a i,
presence unobjeetionable. When
ever the temperature rises e.nonob
TO warp its carefully protec ! ed ex-
pansiVe element, the electrical con-
tact across both the heatiriy units
is broken and stays so rc,ti, 4ha
temperature has fallen Sufficiently,
TO bring the contacts togeth.,,
again.
Use on Lamp Setckez
1t may be used on a hmu socket
CLIO voltage), and, like most of the
heater types of this haracter. is
adaptable either to all Iarnatinq o.,
direct current. The hi at distr;hn.
tion over the pads su Sface is even
at any of the three he hts.
Its use at low TEN berat,,re cos4s
two-tenths of cen an hour r.,
-se .en-cent rste1, S lightly less Der
hour for medium he 1t and APPROX
imately the came al Mount per hour
Tor high heat--a lyv sum indeed
Tor the comfort til .it such pad
gives.
The Whitney vi iG,pad.
Made by the Whitney Company,
New York.
New-York tribune., 1922-10-01

finds speedily that nature has been
prodigal of both and that food with
out breadstuffs is rather like build
ing without mortar-your food "rat-
ties round some way and comforts
you not at all.
New-York tribune., 1922-10-01

where Farwell
and Rhines sat
fifty years ago
(not together
its a small
ish rocker), in
the Office win
d O w opposite
the mill, really
put confidence