GOOD HEALTH GUIDE YEAR BOOK WORLD WIDE SERVICE From Producer To Consumer The Largest Industries of iheir •* kind in the World This book contains much scientific and other useful and valuable information. Read itslowly and thought- fully and be sure to keep it and hang it up in some convenient, safe place for further reference. Eawleigh’s Good Health Guide Year Book, 1931 Ck»K 935 ASTRONOMICAL The year 1931 corresponds to year 6644, Julian Period; year 5692, Jewish era (begins at sunset, September 11) ; year 2684 since the foundation of Rome; year 2591 of the Japa- nese era; year 1350, Mohammedan era (begins at sunset May 18). Morning and Evening Stars, 1931 Venus ( $ ) is Morning Star to September 7, then Evening Star. Mars ( $ ) is Morning Star to January 27, then Evening Star. Jupi- ter ( IX ) is Morning Star to January 6, Eve- ning Star until July 25, then Morning Star. Saturn ( >> ) is Evening Star to January 5th, then Morning Star to July 13th and Evening Star balance of year. Ember Days, 1931 February 25, 27 and 28. May 27, 29 and 30. Sept. 16, 18 and 19. December 16, 18 and 19. Seasons for 1931. Eastern Standard Time Spring begins March 21, 9:07 A. M. Summer begins June 22, 4:28 A. M. Autumn begins Sept. 23, 7:24 P. M. Winter begins December 22, 2:30 P. M. CALCULATIONS Church Days, 1931 Epiphany January 6 Septuagesima Sunday ..February 1 Ash Wednesday February 18 Palm Sunday March 29 Good Friday April 3 Easter Sunday April 5 Low Sunday April 12 Rogation Sunday May 10 Ascension Day May 14 Whit Sunday May 24 Trinity Sunday May 31 Corpus Christi June 4 St. John Baptist June 24 Assumption August 15 All Saints Day November 1 Advent Sunday November 29 Immaculate Conception ....December 8 Christmas Day December 25 Eclipses for 1931 In 1931 there will be three eclipses of the Sun and two of the Moon, all invisible here. (1) Total Eclipses of the Moon, April 2, and September 26. (2) Partial Eclipses of the Sun, April 17- 18, September 12th, and October 11. RAWLEIGH EMPLOYEES T heir Trades and Occupations When The W. Rawleigh Company first inaugurated their business there were only a small number of employees, but now it is estimated that some 10,000 persons are directly or indirectly employed by the Rawleigh Industries. Some of the most important trades and occupations are as follows: Accountants Addressograph Operators Advertising Men Analysts Artists Auditors Auto Body Builders Bacteriologists Bankers Billing Clerks Book Binders Bottle Makers Bottlers Box Makers Branch Managers Brush Makers Business Correspondents Business Organizers Buyers Cabinet Makers Carpenters Carton Manufacturers Cashiers Cattle Raisers Chauffeurs Checkers Chemists Collection Managers Compositors Construction- Engineers Copy Writers Corporate Financiers Cost Finders Credit Managers Curators Dentifrice Manufacturers Die Makers Dietitians Dictaphone Operators Disinfectant Manufacturers Economists Effervescent Salts Manufacturers Elastic Capsules Engineers Electricians Electrotypers Elevator Operators Engineers Engravers Export Managers Farmers Financiers File Clerks Firemen Fluid Extract and Tincture Manuf’rs Folder Operators Food Products Manufacturers Foreign Accountants Foreign Traders Foremen Glassmakers Gluers Hog Raisers Household Medicine Manufacturers [ndustrial Engineers Insecticide Manufacturers Insurance Managers International Ex- change Workers Investment Manageis Janitors Laborers Lawyers Layout Men Lecturers Lehr Operators Librarians Linguists Linotype Operators Machinists Mail Clerks Make-up Men Marketers Mechanics Merchandisers Multigraph Operators Mimeograph Operators Nurses 1 Office Boys Office Managers Ointment Manufacturers Package Designers Packagers Packers Painters Paper-Cutters Perfume Makers Pharmacists Photographers Plant Managers Plant Superintendent Plantation Managers Planters Plumbers Polish Manufacturers Poultrymen Press- Feeders Pressmen Printers Production Managers Proofreaders Purchasing Agents Recording Clerks Recruiting Managers Sales Managers Salesmen Sample Case Builders Secretaries Sheep Raisers Shipping Clerks Soap Manufacturers Spice Millers Statisticians Steam Fitters Stenographers Stock Clerks Stokers Tablet Manufacturers Teamsters Telephone Operators Tinners Time Keepers Toilet Preparations Manufacturers Trade School Instructors Traffic Managers Treasurer Translators Trimmers Truck Drivers Truckers Twisters Typesetters Typists Vanilla Curers Veterinarians Watchmen Woodworkers * c YEARBOOK; 1931 GOOD HEALTH GUIDE Cook Book (Almanac W. T. RAWLEIGH PRESIDENT & FOUNDER— RAWLEIGH INDUSTRIES PREFACE I N presenting Rawleigh’s Good Health Guide and Year Book for 1931 we desire to express our sincere appreciation for the good will and steadfast patronage of those millions of Consumers in the United States, Canada, Australia and other countries whose continuous patronage during the last 42 years has enabled the Rawleigh Industries to do more research work to improve the quality, usefulness and reliability of its Products, to build new Factories and Branches, increase production, enlarge distribution and extend its Good Health Service to many millions of new Consumers throughout many coun- tries. A fundamental Rawleigh policy is to give Consumers everywhere superior quality, the best values, the most and best of everything, on the most liberal terms, frequent, regular and dependable service, and a positive guarantee of satisfaction or no sale. Upon these fundamental policies, principles and methods the sales of Rawleigh Products have increased each and every year for 42 years and now the Rawleigh Industries buy more raw materials, make and sell more House- hold Medicines, Insecticides, Disinfectants, Veterinary Remedies, Stock and Poultry Raisers’ Supplies and other home and farm necessities than all other similar industries combined. THE W. T. RAWLEIGH CO., Ltd. MONTREAL - WINNIPEG FREEPORT MEMPHIS RICHMOND CHESTER ALBANY MINNEAPOLIS DENVER OAKLAND MELBOURNE WELLINGTON THE LARGEST INDUSTRIES OF THEIR KIND IN THE WORLD 2 ^7 Rawleigh ’s Good Health Guide Year Book, 1931 THE YEAR 1930 OTW ITHSTANDING world-wide depres- sion in nearly all lines of industry, trade and commerce the year 1930 has been one of the busiest and most successful in the entire 42 years history of the Rawleigh Industries. During and after the World War the cost of the four prime necessities of life — food, clothing, shelter and medicines, and the farm- ers 9 and home owners ’ taxes became so burden- some that the people generally rebelled at the high cost of every tiling, began complaining about hard times and demanding lower prices, and the false and fictitious prosperity caused by the war was deflated and the foundations laid for a new and more substantial and en- during prosperity. There never has been such a thing as hard times with the Rawleigh Industries. Sales have increased each and every year because during peace times and war times they have adhered strictly to their old fundamental policy of always producing the best qualities and values by keeping costs and wholesale and retail prices as low as possible. At the beginning of the year 1930 the Raw- leigh Industries made tremendous reductions in their wholesale prices, which not only en- abled Dealers to give consumers better values but the result was that more of Rawleigh , s‘ Good Health Products were made and sold during 1930 than ever before. While other industries have been complain- ing about hard times and there has been much unemployment and agricultural depression all Rawleigh factories have worked full time every day, week and month throughout the year, new branches have been established, of- fices and warehouses enlarged and service ex- tended to hundreds of thousands of new fam- ilies in the United States, Canada and Aus- tralia. Improvements and Extensions Among the most important improvements and extensions made by the Rawleigh Indus- tries during the year 1930 may be mentioned the following. In the Far East we began manufacturing in a new modernly equipped factory in Mel- bourne, Australia. In Japan offices were opened to buy men- thol, camphor and pyrethrum flowers which are imported in large quantities for use in making powdered and liquid insecticides. In France larger offices and warehouses were secured at Marseilles to provide enlarged facilities for handling vanilla beans and other raw materials that are bought from first hands in France, Spain, Italy and Northern Africa for making extracts, flavors, toilet prepara- tions and other Products. In Madagascar new offices and warehouses were completed to give enlarged facilities for buying vanilla beans, cloves, ylang ylang and other raw materials produced in the French Colonies in Madagascar, the Comore and Re- union Islands. Never before have the Rawleigh Industries bought so many different kinds of raw mate- rials at their source as they now buy from first hands. This world-wide buying policy has re- sulted in securing better qualities at lower costs which means lower wholesale and retail prices and better values to consumers. In the Rawleigh Laboratories much re- seal ch work was done in 1930 to improve qual- ities and reduce costs and studies were made to increase production and lessen the cost of transportation. Many important investigations were made to learn more about stocks, crops and conditions under which raw materials are grown, produced and marketed. These inves- tig ati ° ns extended into Northern and Western Africa, Jugo-Slavia and in the Far East into Japan, Java and other remote places. Never before m their history have the Rawleigh Industries had as much of everythin* necessary to give consumers the best values, service and satisfaction. Therefore, at the be- ginning of the new year we again renew our ( etermmation to serve everyone concerned with confidence that the new year will bring better health, greater happiness and prosper- * ty £ % ®y ery01 ]° we have always tried to serve faithfully and to the best of our ability In the Dutch East Indies new offices and warehouses were opened at Telok-Betong to buy pepper, cinnamon, oil of citronella and other raw materials which are used in large quantities by all Rawleigh factories. Rawleigh ’s Good Health Guide Year Book, 1931 WORLD WIDE SERVICE 'T'HE world but little heeds nor long rcmem- hers ordinary men or deeds, but in time it comes to appreciate those who serve and bene- fit their fellowmen. Though all men’s efforts are feeble and their judgments fickle, undoubt- edly the greatest human achievement is to fol- low and teach the highest ideals, and to ren- der the greatest and most valuable service to others. Business purposes, methods and achieve- ments should be measured by the usefulness, value and amount of their service unto oth- ers. Service is the big thing in which the Rawleigh Industries have always tried to ex- cel. It was during the early years of his life that W. T. Rawleigh, founder of the Rawleigh Industries, recognized the necessity of giving the best service and values in everything within his power. During those early years when all Rawleigh Products were made in small factories, he de- veloped the Rawleigh Policies, Principles and Methods which now give world-wide service to many millions. Then buying was local and manufacturing on a small scale, and Rawleigh Dealers used teams and wagons to make semi-annual calls on Consumers. But now some 55,000 tons of raw materials are bought in many countries, everything is manufactured on a large scale and distributed from numerous factories and branches to some 8000 Dealers who travel in automobiles and give frequent, regular and de- pendable service throughout the United States, Canada, Australia and other countries. The year W. T. Rawleigh incorporated his business (1895) there were only 30 Dealers and service was confined to territory tributary to Freeport, but the number of Dealers and amount of Sales increased rapidly because Rawleigh Products were of superior quality, the best values — they gave satisfaction and Dealers were taught to give unusual service, better terms and an organization was trained to carry out Rawleigh Ideals. Enlargements, improvements and extensions have been made every year and now almost every rural com- munity, city and town has the benefits of Rawleigh Service. IN CANADA Always pioneering, and the first industry of its kind to incorporate and manufacture in Canada, Rawleigh ’s built a small factory at Winnipeg in 1912. Its Sales quickly spread over the northwest, and then into the eastern provinces. Now Rawleigh Dealers give regu- lar service even in the northern settlements of New Brunswick, Nova Scotia and Quebec, in Prince Edward Island in the Atlantic, in the woods of Ontario, the prairies of Manitoba Winter Service by a Rawleigh Dealer in the far north of Canada. and Saskatchewan, and into the Hudson Bay and Peace River country of Alberta and woods of British Columbia and Vancouver Is- land in the Pacific. Then up in Alaska and out in the Hawaiian Islands, down in Porto Rico, and other remote places Rawleigh Dealers make their trips. IN AUSTRALIA Extended into Australia in 1928, Rawleigh Service grew so fast that a large factory was opened at Melbourne in 1930. Though its business is still in its infancy, some 400 Raw- leigh Dealers give dependable service to hun- dreds of thousands of Consumers in the rural districts, cities and towns of New South Wales, Victoria, Queensland, Tasmania and South and West Australia. The Rawleigh Industries are constantly ex- tending their service into other countries. The Rawleigh lines are enlarged every year, mak- ing necessary further enlargements and im- provements, and their service is becoming more complete, reaching increased numbers of Pro- ducers and Consumers in many lands. Their activities extend from the Arctic Circle to the South Seas, and reach round the globe, and are so varied and extensive and their methods so complete, they are remarkable examples of economic independence in supplying necessi- ties of life from Producers to Consumers. 4 Rawleigh’ s Good Health Guide Year Book, 1931 RAWLEIGH RESEARCH And Scientific Control of Manufacture CUPERIOR quality Products cannot be made ° from inferior raw materials. Therefore the Rawleigh Industries have a large staff of chemists and pharmacists and modern and scientifically equipped laboratories to test raw materials, control the quality and for conduct- ing the most extensive research of any like in- dustry in the world. Undoubtedly the research and scientific control of manufacture explains why Raw- leigh Quality Products have given such good satisfaction in millions of homes throughout Canada, Australia, the United States and other countries during the past 40 years. Reliability and Usefulness Another fundamental policy is that no Rawleigh Product is officially recommended on the labels and directions for any other pur- pose than that particular use for which they are v scientifically compounded by experienced chemists and pharmacists who are in charge of manufacture at all Rawleigh Factories. Raw Materials With their world-wide organization the Rawleigh Industries are now buying the finest raw materials at their source in nearly all the countries of the world where the choicest ma- terials are selected at the lowest costs. This makes it possible to produce superior qualities and give consumers better values and satisfac- tion than ever before. Laws, Rules and Regulations You can depend upon Rawleigh Quality Products being scientifically made and reliable, and useful for everything they are officially recommended for because they are manufac- tured, packaged and distributed strictly in harmony with local, state and federal and pro- vincial laws, rules and regulations. The Rawleigh Quality Guarantee The Rawleigh Industries positively guaran- tee their products to be the highest quality of their respective kinds; scientifically made from carefully selected drugs, roots, herbs, essential oils, chemicals, and other raw materials; by the most modern methods. Products arc ship- ped fiesli and pure, full weight and measure, they contain no narcotics or habit-forming diugs, and, when used as directed, are abso- lutely safe for child or adult. A large staff of persons with scientific training and long experience in the science of pharm- acy, chemistry, bacteriology, dietetics, etc., are constantly employed in the Rawleigh Labora- tories to examine, test and analyze botanical drugs, roots, herbs, seeds, spices, chemicals cit- rus oils, natural and synthetic perfume and other raw materials. Finished products are’ also tested to make sure that they come up to the Rawleigh Standard of Quality. The most delicate and complicated testing apparatus includes: microscopes to identify bacteria, the polariscope refractometer, specific gravity balances for testing essential oils, electric ovens, furnaces and refrigerators to ascertain the moisture, age, and other physical contents of’ botanical drugs. This scientific equipment registers temperatures from 23° below zero up to 2000° Fah- renheit, while super-sensitive analytical balances weigh with precision up to 1/200 000 Dart of an ounce. ’ F Rawleigh’s Good Health Guide Year Book, 1931 5 MANUFACTURE Some Unusually biteresting Facts and Figures r I A 0 SEE the factories of a great world-wide * industry, which produces, buys and imports raw materials from many countries, makes and sells its finished Products to dealers and con- sumers throughout all North America, Aus- tralia and other countries, arouses interest, creates desire to learn more about the great fundamental policies, economic principles and cooperative methods that have been the most important factors in the growth of an indus- try devoted to the production, distribution and sale of useful home and farm necessities. 23 Acres Floor Space Each year thousands of persons visit the Rawleigh Factories at Montreal, Winnipeg, Freeport, Memphis and Melbourne, Australia. Nearly all are large substantial 4, 6 and 8 story fire-proof buildings. Including branches and warehouses they now have over 23 acres of floor space. All buildings are filled to capaci- ty. The offices and factories arc over-crowded but many important enlargements and exten- sions are now under way to meet the ever in- creasing demand for Rawleigh’s Good Health Products and Service. The fascination of automatic machinery is everywhere in the factories. For example, two of the many automatic bottle-filling machines will wash, dry, fill, cork, cap, wash again and label 72,000 bottles a day, and all are inspected as they pass along on endless belts to be as- sembled, packed and shipped to distributing Branch Houses and Rawleigh Dealers. Throughout the Factories are many spice and drug mills, steam kettles, stills, vats, tab- let and pill presses, machines that count and package tablets, machines for packing spice cans, filling tubes and all sorts of bottles, cans, pails, drums and other containers. Among the carton filling machines is one that seals the bottom of the washing powder carton, turns it over, fills it and seals the top. Automatic equipment also stamps, shapes and wraps the Rawleigh Toilet Soaps in fine wax paper with flat printed wrappers. Nearly everything from raw materials to finished Products is made in the Rawleigh Factories. 200 Million Pieces Printed Matter Then there are the large private printing plants at Montreal, Freeport and Melbourne, which are kept busy the year around to pro- duce nearly 200 millions of pieces of printed matter annually. One giant press prints the booklets. Great rolls of paper in a continuous web go through this press, printing four 16- page Rawleigh’s Good Health Service Bulle- tins in two colors at each operation, at the rate of 10,000 per hour. Another great press prints four colors at a time. Rows of other presses print in one or two colors. Still other presses print 60 millions of labels, directions and cartons for all Rawleigh Products. The Rawleigh Bottle Factory, with its great gas producer, furnaces, feeders, and vacuum automatic bottle forming machines makes some 20 millions of bottles annually. It is very impressive to visit the big power plant of the Rawleigh Industries and see (1) the boiler room with the large overhead bunkers and chain grate stokers which automatically fuel the huge boilers using some 17 thousand tons of coal annually; (2) the engine room, where heat, light and power are generated to operate hundreds of machines throughout the Fac- tories. Part of the engine room is illustrated above with the giant turbo-generator set (3600 revolutions per minute) in the right foreground. In the center background are two engine- driven generator sets. Enough electricity to 'supply a city of 15,000 people is generated in this big power plant. 6 Rawleigh’s Good Health Guide Year Book, 1931 DOMINION of CANADA s o >- < o >- o Lightand 1 of Moo C/3 C/3 Z O o z Ontario, Etc. Winnipeg, Alta., Etc. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H. M. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H. M. 1 Th. K y 7 34 4 35 4 36 7 59 4 11 5 08 2 Fri. D 8 7 34 4 36 5 49 7 59 4 12 6 29 3 Sat. 3 rr 7 34 4 37 7 04 7 59 4 13 7 46 4 S. © n 7 34 4 38 rises 7 58 4 14 rises 5 M. © 7 34 4 39 5 36 7 58 4 15 5 02 6 Tu. © 2E 7 33 4 40 6 52 7 58 4 16 6 32 7 w. © a 7 33 4 41 8 12 7 57 4 17 8 05 8 Th. © a 7 33 4 42 9 35 7 57 4 19 9 29 9 Fri. © a 7 33 4 43 10 57 7 56 4 20 10 52 10 Sat. e a 7 32 4 44 morn 7 56 4 21 morn 11 S. a 7 32 4 45 0 15 7 55 4 23 0 30 12 M. 7 31 4 46 1 38 7 55 4 24 2 00 13 Tu. € -a- 7 31 4 47 3 00 7 54 4 25 3 27 14 W. a 7 30 4 48 4 14 7 53 4 26 4 50 15 Th. a 7 30 4 49 5 25 7 53 4 28 6 07 16 Fri. C t 7 29 4 50 6 28 7 52 4 29 7 09 17 Sat. c t 7 28 4 52 7 22 7 51 4 30 8 03 18 S. © vs 7 27 4 53 sets 7 50 4 32 sets 19 M. © vs 7 26 4 55 5 22 7 49 4 33 4 43 20 Tu. © vs 7 25 4 57 6 26 7 48 4 35 5 58 21 W. © 7 24 4 58 7 32 7 47 4 37 7 14 22 Th. © £2 7 23 4 59 8 37 7 46 4 39 8 31 23 Fri. s 7 22 5 00 9 43 7 45 4 40 9 40 24 Sat. © X 7 21 5 02 10 49 7 44 4 42 10 53 25 S. © 7 20 5 03 11 52 7 42 4 44 morn 26 M. 3 *€ 7 19 6 05 morn 7 41 4 45 0 13 27 Tu. 3 T 7 18 5 06 1 01 7 40 4 47 1 33 28 W. T 7 17 5 07 2 13 7 39 4 48 2 53 29 Th. H 7 17 5 08 3 27 7 38 4 50 4 10 30 Fri. 7 16 5 09 4 40 7 37 4 52 5 21 31 Sat. D n 7 15 5 10 5 50 7 36 4 54 6 31 D First Quar. © Full Moon (£ Last Quar. © New Moon DAY OF MONTH! DAY OF WEEK Lightand Dark of Moon MOON'S SIGNS DOMINION of CANADA Ontario, Etc. Winnipeg, Alta., Etc. Sun Rises H. M. Sun Sets H. M. Moon R . & S. H. M. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H. M. 1 S. 3 n 7 15 5 12 6 54 7 34 4 55 7 35 2 M. © s 7 14 5 13 rises 7 32 4 57 rises 3 Tu. © 7 13 5 15 5 46 7 30 4 59 5 35 4 W. © a 7 12 5 16 7 30 7 28 5 00 7 02 5 Th. © a 7 11 5 18 8 34 7 27 5 02 8 30 6 Fri. © a 7 10 5 19 9 55 7 26 5 04 9 54 7 Sat. © a 7 09 5 20 11 20 7 24 5 06 11 24 8 S. © -A- 7 07 5 22 morn 7 22 5 08 morn 9 M. € -A- 7 06 5 23 0 39 7 20 5 09 0 50 10 Tu. € a 7 05 5 24 1 56 7 19 5 11 2 20 11 W. a 7 04 5 26 3 12 7 18 5 13 3 42 12 Th. a 7 03 5 27 4 24 7 16 5 15 5 02 13 Fri. € t 7 01 5 29 5 21 7 14 5 16 6 01 14 Sat. € t 7 00 5 30 6 06 7 12 5 17 6 46 15 S. € vs 6 58 5 31 6 39 7 10 5 19 7 09 16 M. vs 6 57 5 32 7 02 7 08 5 21 7 27 17 Tu. © 6 55 5 34 sets 7 06 5 23 sets 18 W. © ss 6 54 5 35 6 27 7 04 5 24 6 17 19 Th. © 6 52 5 36 V ‘34 7 03 5 26 7 32 20 Fri. © X 6 50 5 37 8 38 7 01 5 28 8 38 21 Sat. © 6 49 5 39 9 41 7 00 5 30 10 00 22 S. © 6 48 5 41 10 49 6 58 5 32 11 18 23 M. © T 6 47 5 43 11 59 6 56 5 33 morn 24 Tu. © T 6 45 5 45 morn 6 54 5 35 0 36 25 W. § b 6 43 5 46 1 11 6 52 5 36 1 54 26 Th. 3 « 6 41 5 48 2 21 6 50 5 38 3 04 27 Fri. 3 n 6 39 5 49 3 31 6 48 5 40 4 12 28 Sat. 3 n 6 37 5 51 4 35 6 46 5 42 5 15 First Quar. ©Full Moon C Last Quar. © New Moon GOOD HEALTH RULES To avoid sickness and doctor’s bills, be sure to follow these good health rules: 1. Eight hours’ sleep with lots of fresh air. 2. A daily cold shower, morning if possible. 3. At least 2 warm cleansing baths weekly. 4. A good substantial breakfast. 5. Regular meals. 6. At least a pint of milk a day, but pref- erably a quart. 7. Plenty of fresh fruit and vegetables but a moderate amount of meat. 8. All the exercise possible. 9. Clean warm clothing but not too much. MINIMUM WEIGHTS OF PRODUCE I The following are minimum weights of cer- tain articles of produce according to the laws of the United States: Lbs. Per Bu. Wheat 60 Corn, in the ear 70 Corn, shelled 56 Rye 56 Buckwheat 48 Barley 48 Oats 32 Peas 60 White Beans 60 Castor Beans 46 White Potatoes ....60 Sweet Potatoes ....55 Onions 57 Lbs. Per Bu. Turnips 55 Dried Peaches .—33 Dried Apples 26 Clover Seed 60 Flax Seed 56 Millet Seed 50 Timothy Seed 45 Blue Grass Seed.... 44 Hemp Seed 44 Corn Meal 48 Ground Peas 24 Malt 34 Bran 20 Rawleigh’s Good Health Guide Year Book, 1931 7 THE RAWLEIGH GOOD HEALTH SERVICE Contains Much Scientific and Valuable Information Which Should Be Practiced in Every Home I) ECAUSE proper foods are even more use- ful than Medicines in restoring and main- taining health, and reliable dietetic informa- tion is very generally needed and of great value to every family, a comprehensive sys- tem for supplying scientific and practical health information was begun in 1918 known as Rawleigh’s Good Health Service. This service adds to unusually useful Medicines and other necessities something that is of even greater value than the Medicines themselves, namely, scientific, dietetical and hygienic infor- mation that teaches people how to secure and maintain that health and strength necessary for men- tal and physical achievement. It teaches how to live and regulate the diet and habits, that the help of Medicines may be unnecessary. Ideals of Rawleigh Service were enlarged be- yond highest standards of quality, value and usefulness in Products. Prepared by Chemists, Physicians, Nurses, Dietitians and Home and Farm Specialists Rawleigh’s Good Health Service now in- cludes studies in health, diet, hygiene, sanita- tion, disease prevention, better cooking, house- keeping, dairy, farm, stock and poultry and the destruction of harmful insects, parasites and germs— in fact, every phase of everyday life. This service includes informative labels and scientific directions for using Rawleigh Products, accompanied by practical, reliable, dietetical information not usually supplied with other Medicines, and also Good Health Bulletins, Guides, Cook Books and other liter- ature prepared by Chemists, Physicians, Nurs- es, Dietitians and Specialists in Home and Farm Economics. Rawleigh’s Good Health Bulletins give a truly scientific and unusually valuable service. Proper diets and habits of living are explained by graduate Dietitians; also the causes of ill- ness and recognized means of removing those causes and restoring and caring for health. About fifty million copies of the following Rawleigh Good Health Bulletins and Good Health Guides and Cook Books have been printed and distributed to the public during the past 10 years at a cost of nearly one million dollars. Below are the titles and the number of copies of each that have been pro- duced and distributed by Rawleigh Dealers throughout all the States and Provinces of North America and Australia. List of Rawleigh’s Good Health Bulletins Bulletin Total Number Number Title Printed 201 Influenza, La Grippe 2,997,847 202 Health in Spring and Summer 2,309,620 203 How to Build Good Blood 1,811,050 204 Diet in Health & Disease 500,000 205 Constipation 2,091,702 206 Intestinal Toxemia and Colitis 997,432 207 Headaches 1,796,147 208 Dyspepsia 3,175,925 209 Rheumatism, Lumbago & Gout 1,551,148 210 Neurasthenia 766,957 211 Care of the Teeth 2,192,839 212 The Fly, A Menace 3,070,700 Some 2,000,000 copies of Rawleigh ’s Good Health Guides have also been distributed an- nually to Consumers by Rawleigh Dealers. IW If any member of your family has im- paired health caused by improper foods or lack of knowledge how to care for health, cr habits, you should ask the Rawleigh Dealer for the Good Health Bulletins that may be most useful to your family. If ordered sent by mail, the price of these Bulletins is only 10 cents each, but they are delivered free with other Products by all Rnw- leigh Dealers. Rawleigh’ s Good Health Guide Year Book, 1933 THE ISLAND OF SICILY ITS LEMONS AND ORANGES How Citrus Fruits Are Grown and the Difference in Value and Ouality of Their Oils tpOR many generations the Island of Sicily, * just off: the Southern Coast of Italy in the Mediterranean Sea, has been noted throughout the world for its scenic beauty, charm, excel- lent climate and particularly its fine fruits. The above scene shows how Oils Lemon and Orange are packed into hermetically sealed cop- per cans and made ready for shipment from Sicily to the Rawleigh Industries. No wonder Sicily, the land of sunshine and flowers, with its balmy Mediterranean climate, and excellent soil produces the finest lemons, oranges and other fruits such as limes, peaches, apricots, cherries, apples and pears. The fruit trees grow large and strong and are very pro- ductive; and in addition to its superior lemons and oranges, Sicily is noted for its fine vine- yards and olive groves. The greater part of the surface of the Island of Sicily consists of a plateau of varying ele- vations, with a few mountains in the north and 95 per cent of the land is under cultivation. Even the lower slopes of the mountains are clothed with olive-yards, orange and lemon groves, mulberry gardens and vineyards. Why Hand-Pressed Oils are Superior Oranges, lemons, figs and other fruits grow abundantly in California, Florida, Mexico, Southern France, Spain and other semi-tropical countries and also in British West Indies, but the climate. and soil of Sicily seem to be pe- culiarly adapted to the cultivation and produc- tion of the finest citrus fruits and oils. Recent investigations and chemical and other tests made by the Rawleigh Industries show that while they cost more, the handpressed oils made from Sicilian lemons and oranges pro- duce superior quality Extracts and Flavors. The Rawleigh Industries use only the best handpressed Sicilian oil for making the Raw- leigh quality Lemon and Orange Extracts and if you will make critical comparisons you will notice these superior extracts produce a rich- er, better and more satisfactory flavor than can be obtained from the ordinary grades of ex- tracts and flavors sold by storekeepers and others. The harbor of Messina, Sicily where immense quantities of Oil Lemon and Oil Orange used by the Rawleigh Industries in making superior Quality Extracts and Flavors is shipped to the Rawleigh Factories in the United States, Canada and Australia. Rawleigh’s Good Health Guide Year Book, 1931 9 * 3 * MADAGASCAR AND MEXICAN VANILLA Its Origin , Production and Importation How Rawleigh’s Broke Speculators’ World-Wide Control of Vanilla Markets and Saved Manufacturers, Dealers and Consumers 25 Millions of Dollars ALL housewives should be deeply interested in the story of how vanilla beans are cul- tivated and cured. The little black seeds which are found in the pods, combined with the vanillin and other aromatic principles in the beans, produce that rich, delicate flavor which has made vanilla much the most popu- lar of all flavors. For many years Mexico produced most of the world’s supply of vanilla beans but now the French Colonies in Madagascar, the Re- union and Comore and other small islands in the Indian Ocean produce about 85 per cent of all the vanilla grown, while Mexico pro- duces only 12 per cent. Only small quan- tities come from the Tahiti Islands, Java, Guadeloupe, Porto Rico and Central America. To thrive best the vanilla plants require a rich soil with shade and trees to protect and support the vines. The flower of the vanilla is a magnificent blossom with petals from 2 to 4 inches across. The bean, or seed of the flower, is from 6 to 9 inches long and its flavor and value depend mostly upon the care and methods of curing. All the vanillas grown in the world are of the same origin or family, but owing to the variations in soil, climate and curing methods there is much difference in the qualities, values and market prices of the beans used to make Vanilla Extracts and Flavors. For many generations French dealers were the most important factors and practically controlled the Bourbon Vanilla Bean Indus- try from producers to consumers. Seldom were there any crop shortages and prices were generally reasonable until after Ameri- can dealers and speculators opened branch houses in France and Madagascar and began Sorting vanilla beans on Rawleigh’s Moroni va- nilla plantation on the Comore Islands. to buy from the planters and curers. This resulted in fierce competition between these conflicting interests and wild speculations in France, Madagascar and Mexico. The cost of vanilla beans in wholesale quantities under normal conditions is only from $2 to $3 per pound, but after the Ameri- can and French dealers secured practical con- trol of most of the world’s supply of vanilla they raised their prices and made it necessary for manufacturers to pay the practically pro- hibitive prices of from $8 to $16 per pound. (Turn to page 10) This picture shows the new Tamatave, Madagascar, offices and warehouses which are the headquar- ters of the Rawleigh Industries for buying vanilla, cloves, oil of geranium, ylang ylang and other raw materials and products in Madagascar, the Comore and Reunion Islands, which are all French colonies in the Indian Ocean, off the East coast of Africa. These Islands produce 85 per cent of the world’s supply of vanilla. 10 Rawleigh’s Good Health Guide Year Book, 1931 *- m Ul -jc VI z c 0 DOMINION of CANADA 2 ^ o GO Ontario, Etc. Winnipeg, Alta ... Etc. li- o o z Sun I Su n 1 Moon Su n Sun Moon >- >- Rises Sets R. & s. Rises Sets R. & s. o Q 2 H. M. 1 H. M. | H. M. H. M. H. M. H. M. ' 1 S. 3 6 35 5 52 5 30 6 44 5 43 6 13 2 M. t) 6 33 5 53 6 15 6 42 5 45 6 53 3 Tu. a 6 31 5 54 rises 6 39 5 47 rises 4 w. © a 6 29 5 55 6 03 6 37 5 49 5 40 5 Th. © © w 6 27 5 56 7 31 6 35 5 50 7 12 6 Fri. w 6 25 5 57 8 48 6 33 1 5 52 8 44 7 Sat. © w 6 24 5 58 10 12 6 30| 5 53 10 14 8 S. © -TL» 6 22 5 59 11 38 6 28 5 55 11 44 9 M. © 6 20 6 01 morn 6 26 5 56 morn 10 Tu. FI 6 18 6 02 0 59 6 24 5 58 1 16 11 W. FI 6 16 6 03 2 16 6 22 5 59 2 36 12 Th. Winnipeg. Alta., Etc. u. o o s ~ Sun S u n 1 M oon Su n Su m Mo on > >- i® o o Rises Sets R.& s. Rises Sets R. S , S. «r o □ 2 H. M. H. M. ( H. M. H. M H. M. H. M. 1 w. a 5 39 6 28| 5 16 5 36 6 33 5 36 2 Th. © w 5 37 6 29| rises 5 34 6 35 rises 3 Fri. © w 5 35 6 30 7 41 5 32 6 36 7 55 4 Sat. © ,A- 5 34 6 32| 9 06 5 30 6 38 9 22 5 S. © 5 32 6 33 10 30 5 28 6 39 11 00 6 M. © Fl 5 30 6 34 11 51 5 25 6 40 morn 7 Tu. © 111 5 28 6 35 morn 5 23 6 42 0 26 8 W. © t 5 27 6 37 1 03 5 21 6 43 1 43 9 Th. t 5 25 6 38 1 58 5 19 6 45 2 38 10 Fri. vs 5 23 6 39 2 37 5 17 6 47 3 07 11 Sat. € vs 5 22 6 40 3 08 5 14 6 48 3 28 12 S. V3 5 20 6 42 3 29 5 12 6 49 3 44 13 M. 1 5 18 6 43 3 48 5 10 6 51 3 58 14 Tu. 5 16 6 44 4 03 5 07 6 53 4 12 15 W. (g 5 15 6 45 4 13 5 05 6 55 4 20 16 Th. € X 5 13 6 47 4 33 5 04 6 56 4 33 17 Fri. © X 5 11 6 48 4 45 5 02 6 58 4 45 18 Sat. T 5 10 6 49 sets 5 00 6 59 sets 19 S. © T 1 5 09 6 50 8 50 4 58 7 01 9 00 20 M. © T 5 07 6 51 10 02 4 56 7 03 10 17 21 Tu. b 5 05 6 52 11 12 4 54 7 04 11 32 22 W. § 5 04 6 53 morn 4 52 7 05 morn 23 Th. © n 5 02 6 55 0 18 4 50 7 07 0 48 24 FtL © rr 5 00 6 56 1 17 4 48 7 09 1 50 25 Sat. 3 s 4 59 6 57 2 07 4 46 7 10 2 40 26 S. 3 4 58 6 58 2 43 4 44 7 12 3 15 27 M. a 4 56 6 59 3 14 4 42 7 14 3 32 28 Tu. 3 a 4 55 7 00 3 37 4 40 7 16 3 47 29 W. 3 w 4 53 7 01 3 54 4 38 7 17 4 00 30 Th. 3 w 4 52 7 02 1 4 21 4 37 7 19 4 16 D First Quar. © Full Moon (£ Last Quar. © New Moon Madagascar and Mexican Vanilla (Continued from page 9) This added many millions of dollars to the cost and made it necessary for storekeepers and others to charge consumers exorbitant prices for all brands of vanilla flavors. In 1925 the Rawleigh Industries decided to break dealers’ and speculators’ control of vanilla. They first invested hundreds of thousands of dollars in vanilla plantations, opened offices and warehouses, set up curing and buying establishments in Mexico and in the French Colonies in Madagascar and Co- more and Reunion Islands. They also estab- lished branch offices in Marseille, France, to buy, receive and trade in vanilla in Europe. Within a few months after the Rawleigh Industries began to cultivate, buy, import and sell vanilla in immense quantities throughout the United States and Europe in competition with the French and American dealers they not only broke control of the stocks of vanilla in the Islands, in North America and Europe, but during the past five years they have saved consumers about 25 Million dollars in the cost of their vanilla flavors and have become the most important factor and the largest import- ers, dealers and sellers of vanilla in the world. If you desire the finest vanilla flavors made from choice Fleur de Bourbon vanilla beans, aged to obtain that characteristically rich, delicate and mellow flavor which can be had only from the finest quality, be sure to ask the Rawleigh Dealer to show you his vanilla flavors, which have much larger sale than any other brand of vanilla because they are the best qualities and values for the money. Rawleigh’s Good Health Guide Year Book, 1931 11 SPICES FROM MANY COUNTRIES CPICES add variety and zest to food. Intel- ^ ligent housewives know that when the appe- tite lags and ordinary foods lose their taste that an occasional unexpected dash of spice makes the meal more interesting. You not only recognize the additional piquant flavor which spices give to baked products, but you also know there is a vast difference in spices and how much more satisfactory superior quality spices are than ordinary ones purchased at the stores. It takes but one baking test to prove their superiority of flavor, pungency and aroma. How to Get the Richest Flavors When you test the recipes in this book you should obtain the most delightful results; and you can obtain the finest, richest flavor, aroma, unusual strength and economy by using Raw- leigh Cinnamon in canned applesauce or fudge, Nutmeg in eggnog, Spices in cakes and cookies, a touch of Ginger in fruit salad, Cloves in baked ham, Black Pepper in sausage, Sage Leaves in dressing, or Mixed Spices in pickles. For Cakes, Cookies, and Pies To make the most delightful flavors for spice cakes and cookies, gingerbread and pump- kin pies requires the finest quality spices ob- tainable. If dissatisfied with the woody taste and flat flavor of Cinnamon usually sold by storekeepers and others, the next time you bake cookies and pies try Rawleigh Quality blend of Cinnamon, which the Rawleigh Industries buy in Sumatra, import in large quantities, grind in their own mills and package pure and fresh. It costs a little more but you will be delighted with its superior, pleasant flavor. If you desire a new or extraordinary flavor for custards, puddings and eggnog there is nothing quite equal to the oily, aromatic Nut- megs which Rawleigh ’s import from the West and East Indies in immense quantities, granu- late and package pure and fresh. Lampong Pepper and Madagascar Cloves For the finest spice cakes, pickling and baked hams you should use Madagascar Cloves because they are more oily and produce the fin- est flavor obtainable from superior quality. Of all the spices Black Pepper, once worth its weight in gold, is the most extensively used for flavoring foods. Of all the varieties of pep- per the Lampong Pepper, of which the Raw- leigh Industries import about 1000 tons annu- ally from Sumatra and Java, is generally pre- ferred because it contains a pungent, volatile oil which produces a delicious, fragrant, yet pleasing flavor which does not irritate the nos- trils as do the cheaper inferior grades. If you desire a spicy ginger, rich in color, snappy in taste, aromatic and pure, you should try the Rawleigh blend made from clean, se- lected African and Cochin India Ginger Roots. Largest Importers and Grinders The Rawleigh Industries are not only one of the oldest but they are the largest grinders and buy, import, grind and sell more spices in their Montreal, Winnipeg, Freeport, Memphis and Melbourne factories than any similar industry. You are invited to compare Rawleigh Qual- ity Spices with anything you have ever used and notice their superior quality. Remember that your Rawleigh Dealer guarantees everything he sells to give satisfaction or no sale. A true to life photo showing Lampong Pepper being dried in front of a native Sumatra home 12 Bawleigh’s Good Health Guide Year Book, 1931 HOUSEHOLD HINTS 1. Sticking bureau drawers and windows work smoothly after being thoroughly soaped. 2. Winding the clothes line towards instead of away from you prevents it from becoming kinked or twisted. 3. Brighten oilcloth and freshen its color by putting a little salt in the water used in wash- ing it. 4. Loosen a tight glass bottle-stopper by (1) holding the hand around the neck of the bottle, or (2) applying heat to it. 5. Mend kid gloves with mercerized or cot- ton thread. Silk tears the kid. 6. Hair brush bristles turn yellow if dried in the sun or by the fire. y g | 60 z C3 DOMINION of CANADA o S i! co Ontario, Etc. Winnipeg, Alta., Etc. u. o o Z Sun I Sun Moon Sun Sun Moon >- >- -C o cn O o Rises Sets R. & S. Rises Sets R. & S. 2 a Zj s H. M. J H. M. H. M. H. M. H. M. H. M. 1 M. © Til 4 20 7 34 9 31 3 54 8 01 10 11 2 Tu. © t 4 20 7 35 10 31 3 53 8 02 11 11 3 W. © t 4 19 7 36 11 19 3 53 8 03 11 59 4 Th. © V3 4 19 7 37 11 54 3 52 8 04 morn 5 Fri. © V3 4 11) 7 38 morn 3 52 8 05 0 13 6 Sat. © 4 19 7 39 0 21 3 51 8 06 0 24 ' 7 S. © 4 19 7 39 0 34 3 51 8 06 0 38 8 M. 4 18 7 40 0 44 3 50 8 07 0 47 9 Tu. X 4 18 7 40 0 53 3 50 8 08 0 55 10 W. (g' X 4 18 7 41 1 02 3 50 8 09 1 01 11 Th. X 4 18 7 41 1 11 3 50 8 10 1 09 12 Fri. € T 4 18 7 42 1 28 3 50 8 10 1 22 13 Sat. T 4 18 7 42 1 53 3 49 8 11 1 43 14 S. 8 4 18 7 43 2 26 3 49 8 12 2 05 15 M. © a 4 18 7 43 3 11 3 49 8 12 2 40 16 Tu. © n 4 18 7 44 sets 3 49 8 13 sets 17 W. H 4 18 7 44 9 59 3 49 8 13 10 39 18 Th. 0 ££ 4 18 7 45 10 47 3 49 8 13 11 17 19 Fri. © s 4 18 7 45 11 22 3 49 8 14 11 47 20 Sat. © a 4 18 7 45 11 47 3 49 8 14 morn 21 S. © si 4 19 7 45 morn 3 50 8 14 0 07 22 M. 3 a 4 19 7 45 0 06 3 50 8 14 0 15 23 Tu. w 4 19 7 45 0 21 3 50 8 14 0 25 24 W. w 4 20 7 45 0 42 3 50 8 14 0 35 25 Th. in 4 20 7 45 1 00 3 51 8 14 0 48 26 Fri. 3 4 21 7 45 1 17 3 51 8 14 1 02 27 Sat. 3 4 21 7 45 ► 1 40 3 51 8 14 1 20 28 ; s. 3$!> a 4 22 7 451 2 11 3 52 8 14 1 51 29 i M. © t 4 22 7 441 rises 3 52 8 14 : rises 3C 1 Tu. © t 4 23 7 44| 9 11 3 53 8 14 : 9 25 D First Quar. © Full Moon C Last Quar. © New Moon 7. Save bread crumbs by keeping a fruit jar or glass handy. After cutting bread, scrape the crumbs into the container. 8. Avoid lumpy salt by keeping a few navy beans in the salt shaker. 9. Obtain more juice from a lemon by warming it before squeezing. 10. Shorten the baking process by pouring boiling water over potatoes that are to be baked. 11. Peel and slice onions under water to avoid smarting and watering of the eyes. 12. Leaky hot-water bottles may be used after filling them with hot sand by means of a funnel. The sand will retain the heat for some time. r\ Rawleigh’s Good Health Guide Year Book, 1931 13 COUGHS AND COLDS Their Danger, Treatment, and Relief \^7E ARE learning from experience * * and the invaluable work of sci- entists to avoid most diseases and that prevention is better than cure. Still most of us are too careless of health, and the most common malady is the common cold which is largely unnecessary. Because colds of many kinds top the list of diseases for the number of cases and for the time lost and expense of sickness, thoughtful parents know it is always dangerous to neglect coughs and colds that may become serious if one is careless. Diet and Medicines Common colds can be largely avoided if you will only study and use the fund of information every family needs about the causes and treat- ments of colds, influenza, etc. which is con- tained in Rawleigh 's Good Health Bulletin No. 201 , i ‘ Influenza and La Grippe . 7 1 Careful moth- ers who always want to be prepared for at- tacks of colds may obtain this Bulletin from the Rawleigh Dealer when he calls and should keep a supply of cough and cold medicines on hand ready to use promptly when colds start. Since colds usually accompany a condition of acidity of the system and are aggravated by constipation and lowered resistance, a diet of fruits, vegetables and milk is advisable. Rawleigh ’s Effervescent Salts is useful in cor- recting acidity and a good laxative in relieving constipation, while the use of Cod Liver Oil helps build resistance. Other Methods and Medicines When a cold is felt, if you are careful and act promptly it can usually be thrown off be- fore it becomes serious. A hot bath, hot drinks, a sweat and a long rest in bed are good, yet the prompt use of one' or more of Rawleigh y s Cough and Cold Medicines often stops the cold at the start. Each is a different method of reaching a different condition. All are un- usually useful and reliable. At the First Attack At the first attack, two Rawleigh Products give immediate help. Vapor Balm reaches the seat of the trouble by applica- tion and inhalation, soothes the inflammation in the respiratory passages and reduces infection. Ready Relief for colds and na- sal catarrh is a new method convenient to use anywhere by putting a few drops on a hand- kerchief and inhaling it. Its vapors reach the recesses of the nasal passages and throat. This new product won immediate popularity. Ask the Dealer to let you try a few drops on your handkerchief. To attack the cold germs and check the cold, Rawleigh ’s Laxative Quinine Cold Tablets or Asafen Tab- lets taken early are particularly use- ful and reliable. Asafen Tablets are an improvement over Aspirin, are more effective and have a wider range of usefulness. Colds and Sore Throat When a cold is accompanied by a sore throat, gargling with Rawleigh ’s Liquid Anti- septic gives prompt relief by reducing and healing the inflammation. When Coughs Develop When a cough develops, a safe, reliable remedy, strong enough to stop the cough and remove the cause is desirable. Rawleigh ’s Cough Syrup is such a remedy that has stood the test for more than 35 years with increased popularity. For reducing the irritation in the throat and the spasms and straining of coughing, a new remedy, Rawleigh ’s Thyme Cough Com- pound, is very effective in stopping the impulse to cough. For deep-seated bronchial colds, coughs and sore throat, an external application of Raw- leigh ’s Mustard Ointment, Medicated Oint- ment, Vapor Balm, or Camphor Balm is very helpful. Many conditions in colds may be relieved with Rawleigh Cough and Cold Medicines, yet promptness in fighting off the attack, willing- ness to yield to treatment and stay in bed un- til the danger is past and to avoid annoying and infecting others should be first considera- tions of everyone who takes cold. A Japanese still for oil of peppermint from which menthol is made. Menthol is a very val- uable, healing, soothing and antiseptic ingredi- ent, bought, imported and used in large quanti- ties by the Rawleigh Industries in their Cough and Cold Medicines, Ointments, etc. 14 Kawleigh’s Good Health Guide Year Book, 1931 X t- iu UJ n eo 3C cs DOMINION of CANADA X ■?| GO Ontario. Etc. Winnipeg, Alta.. Etc. o o as Sun Si in Moon Si i n Sun Moon >- 5 0° Rises Sets R.S iS. Rises Sets R. i i s. O Q - 1 z H. M. H. M. H. M. H. M. H. M. H. M. 1 w. © VS 4 23 7 44 9 51 3 54 8 14 10 13 2 Th. © © VS 4 24 7 44 10 22 3 55 8 14 10 52 3 Fri. vs 4 24 7 44 10 43 3 56 8 13 11 08 4 Sat. © 4 25 7 43 10 59 3 56 8 13 11 19 5 S. © AW 4 25 7 43 11 12 3 57 8 12 11 27 6 M. © Sw 4 26 7 42 11 23 3 58 8 12 11 33 7 Tu. 4 27 7 41 11 42 3 59 8 11 11 40 8 W. X 4 27 7 41 11 58 4 00 8 10 11 46 9 Th. T 4 28 7 40 morn 4 01 8 10 11 55 10 Fri. (g' T 4 29 7 39 0 15 4 01 8 09 morn 11 Sat. T 4 30 7 39 0 32 4 02 8 08 0 10 12 S. 4 31 7 38 1 01 4 03 8 07 0 34 13 M. @ b 4 32 7 38 1 51 4 04 8 06 1 14 14 Tu. n 4 33 7 37 2 52 4 05 8 05 2 16 15 w. m n 4 34 7 36 sets 4 06 8 04 sets 16 Th. © 4 35 7 36 9 20 4 07 8 03 9 54 17 Fri. © 4 36 7 35 9 50 4 08 8 02 10 17 18 Sat. © si 4 37 7 35 10 11 4 10 8 01 10 26 19 S. © si 4 38 7 34 10 28 4 11 8 00 10 33 20 M. Q h£ 4 39 7 34 10 48 4 12 7 59 10 48 21 Tu. 3 W 4 40 7 33 11 07 4 14 7 58 10 57 22 W. 4 41 7 33 11 27 4 15 7 57 11 12 23 Th. 4 42 7 32 11 53 4 16 7 56 11 33 24 Fri. © 4 43 7 31 morn 4 17 7 54 11 45 25 Sat. 3 hi 4 44 7 30 0 27 4 19 7 53 morn 26 S. 3 hi 4 45 7 28 1 09 4 21 7 51 0 28 27 M. 1 ) t 4 47 7 27 2 02 4 23 7 50 1 22 28 Tu. 3 t 4 48 7 26 2 58 4 24 7 49 2 21 29 w. © VS 4 49 7 25 rises 4 25 7- 47 rises 30 Th. © VS 4 50 7 24 8 47 4 26 7 46 8 59 31 Fri. © 4 51 7 22 9 04 4 27 7 45 9 19 D First Quar. - > ° o o Rises Sets R.S iS. Rises Sets R. i l S. «r o Zj z H. M. J H. M. | H. M. H. M. H. M. H. M. 1 Sat. © X 4 51| 7 21| 9 19 4 28 7 44 9 35 2 S. © 4 521 7 201 9 30 4 30 7 42 9 42 3 M. © X 4 53 7 19 9 49 4 31 7 40 9 50 4 Tu. © © X 4 54 7 18| 10 03 4 33 7 38 9 55 5 w. X 4 55 7 17 10 19 4 35 7 36 10 01 6 Th. V 4 56 7 15 10 40 4 36 7 34 10 12 7 Fri. V 4 57 7 it; 11 10 4 37 7 32 10 33 8 Sat. € 8 4 58| 7 13| 11 47 4 39 7 31 11 07 9 S. C 8 4 591 7 11 morn 4 40 7 30 11 56 10 M. € n 5 Oil 7 10 0 36 4 42 7 28 morn 11 Tu. n 5 02 7 09 1 43 4 44 7 26 1 03 12 W. 5 03 7 07 3 01 4 45 7 24 2 18 13 Th. © 5 04 7 06 sets 4 46 7 23 sets 14 Fri. © a 5 06 7 04 8 15 4 47 7 21 8 28 15 Sat. © a 5 07] 7 02 8 33 4 48 7 19 8 43 16 S. © h£ 5 08 1 7 00 8 51 4 50 7 17 8 55 17 M. © he 5 09 6 58 9 14 4 52 7 15 9 05 18 Tu. © htf 5 10 6 56 9 31 4 54 7 13 9 16 19 W. © 5 11 6 55 9 57 4 55 7 11 9 30 20 Th. I -n- 5 13 6 53 10 27 4 57 7 09 9 58 21 Fri. hi 5 14 6 52 11 08 4 58 7 07 10 26 22 Sat. S' hi 5 15| 6 51 11 57 4 59 7 05 11 17 23 S. 3 t 5 161 6 50 morn 5 01 7 03 morn 24 M. s t 5 17 6 48 0 53 5 02 7 01 0 13 25 Tu. 3 V3 5 18 6 46 1 54 5 04 7 00 1 14 26 w. 3 V3 5 19 6 45 3 00 5 05 6 58 2 27 27 Th. © 5 20] 6 43 rises 5 07 6 56 rises 28 Fri. © 5 21 6 41 7 27 5 09 6 54 7 40 29 Sat. © 22 5 22| 6 39 7 38 5 10 6 52 7 48 30 S. © X 5 231 6 37 7 55 5 11 6 49 7 59 31 M. © * 5 24 1 6 36 8 09 5 13 6 47 8 08 !D First Quar. © Full Moon (£ Last Quar. © New Moon WEIGHTS AND MEASURES Avoirdupois Weight. 27 11-32 grains-dram; 16 drams-1 ounce; 16 ounces-1 pound; 100 pounds -1 cwt.; 2,000 pounds-1 short ton; 2,240 pounds -1 long ton. 1 oz. Troy-480 gr.; 1 oz. Av.- 437V2 gr.; 1 lb. Troy-5,760 gr.; 1 lb. Av.- 7,000 gr. Dry Measure. 2 pints-1 quart; 8 quarts-1 peck; 4 pecks-1 bushel. Liquid Measure. 4 gills— 1 pint; 2 pints-1 quart; 4 quarts-1 gallon; 31 gallons-1 barrel; 2 barrels-1 hogshead. Barrels and hogsheads vary in size. Square Measure. 144 sq. inches-1 sq. foot; 9 sq. feet-1 sq. yard; 30^4 sq. yards-1 sq. rod; 40 sq. rods-1 rood; 4 roods-1 acre; 640 acres-1 sq. mile. Surveyors' Measure. 7.92 inches-1 link; 25 links -1 rod; 4 rods-1 chain; 10 sq. chains or 160 sq. rods-1 acre; 640 acres-1 sq. mile or section; 36 sq. miles (6 miles square)-! township. Cubic Measure. 1,728 cubic inches-1 cubic foot; 27 cubic feet-1 cubic yard; 2,150.42 cubic in- ches-1 standard bushel; 277.3 cubic inches-1 Imperial gallon; 1 cubic foot-about four-fifths of a bushel; 128 cubic feet-1 cord (wood); 40 cubic feet-1 ton (shipping). Metric Equivalents (Linear). 1 centimeter-0.3937 in.; decimcter-3.937 inches-0.328 ft., 1 meter -39.37 inches-1. 0936 yards; 1 dekameter-1.9884 rods; 1 kilometer-0.62137 mile. Square. 1 sq. centimeter-0.1550 sq. in.; 1 sq. decimeter-0.1076 sq. ft.; 1 sq. meter-1.196 sq. yds.; 1 acre-3,954 sq. rds.; 1 hectar-247 acres; 1 sq. kilometer-0.386 sq. mile. Volume. 1 cubic centimeter-0.061 cubic in.; 1 cubic decimeter-0.0353 cubic ft.; 1 cubic meter, 1 stere-1.308 cubic yds., 0.2759 cd.; 1 liter- 0.908 qt. dry, .8805 qts. liq. ; 1 dekaliter- 2.2014 gals., .135 peck; 1 hektoliter-2.8375 bus. Rawleigh ’s Good Health Guide Year Book, 1931 J5 FOOD DELICACIES How to Make 'Them .Attractive and Appetizing pOODS are easily the first and most impor- tant of the four great necessities of life which are, food, clothing, shelter and medi- cines, because what you are and do is largely the result of the foods you use. A secret of good food is that the best dish- es you can prepare and serve require not only your best skill but the best materials and the finest flavorings. Millions of women known for their good cooking and the tables they set, prefer Rawleigh ’s Spices, Extracts and Food Products because they have learned their su- periority. Rawleigh 's Food Products improve other foods and make them more tasty and appetiz- ing. Every day they are useful and delightful accessories in the family diet and favorites of old and young. They are good Health Prod- ucts because of their purity, high quality and wholesomeness. They take the place of other foods and increase the variety you like. Food, Flavor or Beverage Cocoa or chocolate is the most popular flavor and a val- uable food your family should enjoy frequently as a beverage, food flavor or confection. Raw- leigh *s supplies the most desir- able form in Good Health Co- coa, a pure, high grade, all-pur- pose Cocoa that gives the best of satisfaction. It gives the most popular of all flavors for puddings, cakes, sauces and candies. With milk it makes a delicious and highly nutritious beverage for children or adults. Pies, Cakes, Etc. Everyone likes pies that are tempting and tasty and made from Rawleigh *s Chocolate and Coconut Cream Pie Fillings and Lemon Flavored Dessert. Cake fill- ings and desserts that are appetiz- ing and wholesome are also easily and economically made from thepi. They give a pleasing variety to the family fare and make every meal a pleasure. An Appetizing Relish The tang of Rawleigh ’s Prepared Mustard is so appetizing you will like it better than any other kind you ever tasted. This flavorsome relish wins a permanent place on the table where once it is used, and gives a zest and savor that makes meat, eggs, sandwiches and salads taste better. About Baking Powder Your choice of Baking Powder will be fully satisfied with Rawleigh *s Phosphate Baking Powder. The Phosphate Baking Powder makes the most wholesome leavening agent because it replaces in the baking the natural phosphates of wheat. This ideal powder has full and perfectly balanced leavening qualities and produces baking with finest flavor and keeping qualities. It is made from pure high grade materials scientifically combined to give uniform and highly efficient leavening results. It is safe and wholesome in any food and satisfactory for best baking re- suits. Its price is low for high- est quality. A high quality pure Cream of Tartar dependable for fine baking, pastries and candies is another Rawleigh Good Health Food Product that should be ready for use in every home. Raspberry, Cherry and Grape Cool, refreshing drinks that are tasty, satisfying and health- ful can quickly and easily be prepared with cold water, sugar and Rawleigh ’s True Raspberry Nectar, Cherry or Grape, at a cost of only about 1 cent a glass. They are popular for picnics, parties and the family circle. Chewing Gum in Peppermint and Fruit Flavors is a delicious treat relished by all, especially the children who should remind the Dealer of it each time he calls. The group below shows some of the large, modern, fire-proof factories at Freeport, containing about 15 acres of floor space, all crowded to their utmost capacity, working full time six days a week through- out the year. At no time during the history of the Rawleigh Industries has there been any uncmploy- ment with Rawleigh *s or cause p 1 ' „ United Stat 'r T is interesting to stud industries and their po w leigh founded the Rat- had only a small retail business and began ma selling at w! only a few ei ly to nearby The main factory of the Rawleigh Industries at Memphis, Tenn., where most of the Rawleigh Products Used in the South are manufactured. Over 75,000 square feet of floor space are included in the Memphis Fac- tories, which carry large stocks and are heavily loaded to full capacity. The Rawleigh In- dustries also have United States branches at Rich- mond, Chester, Al- bany, Minneapolis, Denver, and Oak- land, and o t h e r branches at M a r- seilles, France, Tam- atave, Madagascar, Telok-Betong, Suma- tra, Kobe, J apan, and Moroni, Grande Comoro Island. Below is illustrated the Rawleigh Glass Plant at Freeport, Illinois, where bottles are made for Rs United States. For many years the Rawleigh Industries have been large users of bottles, ar bought at one time. This modern glass plant was built in 1925 and includes gas producer, p ing furnaces and feeder, bottle-forming machines, annealing ovens, mold shops, box-mak- ing equipment and immense storage warehouse. This plant turns out over 20 million bottles annually, is in continuous operation day and night, and is one of the most important in- dustries within t h e group of Rawleigh Indus- tries at Free- port. States, Canada and Australia Uj the history and growth of our largest ir policies and methods. When W. T. Raw- iRarteigh Industries over 40 years ago he rctaJ business. In 1895 he incorporated his nmaaufacturing in only one small building, it wholesal e and retail. Then there were ew employees and sales were confined most- srby Middle and Northern states. The size and number of factories tell the 1 story of the growth and expansion of the | Rawleigh business. In 1899 the first new * i factory was built especially for the busi- l 1 ness, but it was enlarged in 1901 to meet constantly increasing demands. But the en- larged factory was entirely abandoned in ( 1904, when the first of the many large buildings which now comprise the Freeport Factories was built. Rawleigh *s Western Canadian Factories at Win- nipeg which produce the greater part of all Raw- leigh Products sold in the Western Provinces, in- cluding the most northerly districts of the Peace River country and Hudson Bay territory. )r RaWleigh Products in the g, an entire trainload being ur, power plant, glass-melt- The latest addition to the factories of the Rawleigh Industries at Melbourne where all Australian Rawleigh Prod- ucts are manufactured. The main Canadian offices and factories at Mon- treal, where raw materials are imported direct from many parts of the world, and all Rawleigh Products are manufactured for Eastern Canada. Industries Within an Industry Insofar as practical it has always been the fundamental Rawleigh policy to make everything in its own factories directly [h- from the raw materials. The Rawleigh In- in dustries therefore now make auto-bodies, e s sample cases, shipping cases, bottles, fluid iJ. extracts, tinctures, private formula tablets, H- soaps, perfumes, metal and furniture polish, js, liquid and powdered insecticides, dips, dis- inf octants, capsules for Veterinary Rcm- n edies and numerous other articles. All are j. m &de at the lowest costs which results in uj. consumers getting the best qualities and values. 18 Rawleigh’s Good Health Guide Year Book, 1931 (day of month! DAY OF WEEK Llgh tand Dark o f M oon MOON'S SIGNS DOMINION of CANADA Ontario, Etc. Winnipeg:, Alta., Etc. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H. M. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H. M. 1 Tu. © X 5 25 6 34 8 24 5 15 6 44 8 18 2 w. © T 5 26 6 32 8 42 5 17 6 42 8 32 3 Th. © T 5 28 6 30 9 08 5 18 6 40 8 43 4 Fri. © B 5 29 6 28 9 41 5 20 6 38 9 11 5 Sat. € 8 5 30 6 26 10 24 5 22 6 36 9 44 6 S. € n 5 31 6 24 11 19 5 23 6 34 10 39 7 M. n 5 32 6 22 morn 5 24 6 32 11 43 8 Tu. s 5 33 6 21 0 24 5 25 6 29 morn 9 W. Jr SB 5 34 6 19 1 43 5 26 6 27 1 00 10 Th. 5 35 6 17 3 02 5 28 6 25 2 22 11 Fri. © a 5 37 6 16 4 17 5 29 6 23 3 42 12 Sat. © a 5 38 6 14 sets 5 31 6 20 sets 13 S. w 5 39 6 12 7 19 5 32 6 18 7 05 14 M. V 5 40 6 10 7 34 5 33 6 16 7 19 15 Tu. © -n- 5 41 6 08 7 57 5 35 6 14 7 30 16 W. © -/■v- 5 42 6 07 8 26 5 37 6 12 7 51 17 Th. © a 5 43 6 05 9 05 5 38 6 09 8 22 18 Fri. 3 5 44 6 03 9 51 5 40 6 07 9 10 19 Sat. 3 t 5 45 6 01 10 49 5 42 6 05 10 09 20 S. 3 i 5 46 5 59 11 48 5 44 6 03 11 08 21 M. 3 VS 5 47 5 58 morn 5 45 6 01 morn 22 Tu. 3 VS 5 49 5 56 0 53 5 46 5 58 0 14 23 W. 3 VS 5 50 5 54 1 58 5 48 5 56 1 30 24 Th. 3 xz 5 51 5 52 3 06 5 50 5 54 2 48 25 Fri. 3 5 52 5 50 4 13 5 52 5 52 4 04 26 Sat. © 5 54 5 48 rises 5 53 5 50 rises 27 S. © 5 55 5 46 6 17 5 54 5 47 6 08 28 M. © X 5 56 5 44 6 30 5 55 5 45 6 19 29 Tu. © T 5 57 5 42 6 48 5 56 5 43 6 30 30 W. © T 5 58 5 41 7 12 5 58 5 41 6 40 D First Quar. © Full Moon <£ Last Quar. © New Moor o UJ Ui £ = CO z — DOMINION of CANADA s u. ]J 00 CO Ontario, Etc. Winnipeg: , Alta., Etc. o o o S un s u n M oon S u n Sun M oon 5- 5 JE* ° o Rises Sets R . . & S. Rises Sets R. & S. o Q 2 H. M. H. M. H. M. H. M. H. M. H. M. 1 Th. © T 5 59 5 39 7 40 6 00 5 39 7 00 2 Fri. © 8 6 00 5 37 8 19 6 02 5 36 7 38 3 Sat. © B 6 01 5 35 9 08 6 03 5 34 8 28 4 S. n 6 03 5 33 10 05 6 05 5 32 9 25 5 M. n 6 04 5 32 11 12 6 07 5 30 10 32 6 Tu. € s 6 06 5 30 morn 6 09 5 28 11 55 7 W. 2^ 6 07 5 28 0 25 6 10 5 26 morn 8 Th. a 6 08 5 27 1 47 6 11 5 23 1 27 9 Fri. € a 6 09 5 25 3 05 6 13 5 21 2 49 10 Sat. € “TO 6 10 5 23 4 29 6 15 5 19 4 19 11 S. © 1 6 11 6 22 5 55 6 16 5 17 5 55 12 M. © -A- 6 12 5 20 sets 6 17 5 15 sets 13 Tu. © 6 14 5 18 6 26 6 18 5 13 5 51 14 W. © 6 15 5 16 6 59 6 19 5 11 6 17 15 Th. © a 6 17 5 14 7 44 6 21 5 09 7 02 16 Fri. © t 6 18 5 13 8 39 6 23 5 07 7 58 17 Sat. © t 6 19 5 12 9 39 6 25 5 05 8 58 18 S. 3 vs 6 20 5 10 10 42 6 27 5 03 10 03 19 M. $ vs 6 22 5 08 11 49 6 29 5 01 11 21 20 Tu. vs 6 23 5 07 morn 6 30 4 59 morn 21 W. * £5 6 24 5 05 0 55 6 32 4 57 0 35 22 Th. 1 6 25 5 04 2 04 6 34 4 55 1 52 23 Fri. 3 6 27 5 02 3 12 6 35 4 53 3 09 24 Sat. 3 X 6 28 5 01 4 18 6 37 4 51 4 25 25 S. 3 K 6 29 5 00 5 18 6 48 4 49 5 35 26 M. © T 6 30 4 58 rises 6 40 4 47 rises 27 Tu. © T 6 31 4 57 5 17 6 41 4 45 4 52 28 w. © T 6 33 4 55 5 43 6 43 4 44 5 03 29 Th. © © B 6 34 4 53 6 20 6 45 4 42 5 38 30 Fri. B 6 35 4 51 7 04 6 47 4 40 6 22 31 Sat. © n 6 36 4 50 7 58 6 49 4 39 7 17 D First Quar. © Full Moon C Last Quar. © New Moon FIRST AID SUGGESTIONS A good first aid kit or box is as essential to a home as furniture. It should contain Liquid Antiseptic and Mouth Wash, Liniment, Anti-Pain Oil, Medicated Ointment and Heal- ing Salve, bandages of several different sizes and adhesive tape. There have been many lives as well as doctor bills saved through first aid rendered in the home. In severe cases of injury or burns do all you can yourself but do not hesitate to call a doctor. Burns and Scalds 1. For ordinary burns or scalds a strong so- lution of baking soda in water or even flour and water will relieve the immediate pain. 2. If the blister is not broken, an applica- tion of Rawleigh’s Healing Salve is excellent. Salve on a raw surface retards healing. 3. For acid burns use soap suds or baking soda. 4. For alkaline burns use vinegar in water. 5. Carbolic acid burns. Wash with alcohol immediately ; then every 15 minutes for 1 hr. Dislocation Never let a person with a severe dislocation stand or do not move him more than is neces- sary. Place him in a comfortable position and call a doctor. The same applies to a fracture or even a common break. Rawleigh’s Good Health Guide Year Book, 1931 19 FROZEN DESSERTS Inexpensive , Nourishing , and Easy to Make ’C'ROZEN desserts add a delightful * variety the year around to our menus and are suitable favorites in the warm weather. If eaten slowly they may be enjoyed advantageously by inva- lids, children and adults. Simple, frozen dishes are an at- tractive way of introducing milk, cream, eggs, fresh fruits and fruit juices into the diet. A variety of flavors, i. e. lemon, vanilla, orange and almond may be used. Chocolate adds flavor, variety and nutritive val- ue. Simple ices, sherbets and creams should be served as dessert for heavy dinners while the heavier creams and salads are a distinct addition to a simple luncheon. Ices are delicious accompaniments for the meat course. Homemade ices and ice creams are comparatively inexpensive des- serts, containing pure nourishment in variable forms and easy to make. The dessert can be prepared hours ahead of time. Cranberry Ice 1 lb. cranberries 8 cups water 2 cups sugar 2 tbsp. gelatine Cook cranberries and sweeten. Make syrup of water and sugar. When cool add gelatine and whole berries. Freeze in refrigerator. Lime Mousse Beat 1 cup cream until stiff with *4 cup powdered sugar, 4 drops oil of lime and color a delicate green with green color paste. Freeze in drawer of electric refrigerator, or pack in ice and salt. Fill glasses % full of diced pears and bananas. Place lime mousse on top and garnish with whipped cream and small green and red bottled grapes. Coffee Macaroon Bisque 1 tbsp. gelatine cup water 1 y 2 cup clear strong coffee % cup sugar % tsp. salt 1 cup whipped cream % cup macaroon crumbs Soak gelatine in water 5 minutes. Dissolve in hot coffee. Add sugar and salt, mix well. Set aside to cool. When it begins to thicken, fold in whipped cream and macaroon crumbs. Pile in sherbet glasses and garnish with chop- ped nuts and maraschino cherries. Chill thor- oughly. Caramel Nut Ice Cream I egg 1 qt. cream 1 tbsp. flour 2 cups milk % tsp. salt cup sugar 1 V 2 tsp. Rawleigh’s Vanilla 1 cup chopped nuts Make a custard of V 2 the sugar, cream, milk, egg, flour and salt. Cara- melize V 2 the sugar and add to cus- tard. Add vanilla and nuts. Freeze — 1 part coarse salt to 2 parts ice. 24 Hour Salad Dressing: lemon 2 eggs Beat eggs thoroughly, add lemon juice, put in a double boiler and cook slowly until thick. Salad : 1 can white cherries (pitted and drained) V 2 large can pineapple (grated) y 2 pound marshmallows (cut in pieces) When dressing is cold fold in y 2 pint of cream which has been whipped, and mix thor- oughly with fruit. Let stand 24 hours in refrigerator and serve on lettuce. Maple Mousse 1 tbsp. granulated gelatine 2 tbsp. lemon juice % cup cold water 1 cup sugar 1 cup maple syrup 1 qt. cream To make syrup add gelatine soaked in cold water, lemon juice and sugar. Strain and cool. As mixture thickens fold in whipped cream. Mould, pack in salt and ice and let stand 4 hours. Banana Marlow 15 marshmallows 2 tsp. lemon juice y 2 cup water % cup well mashed banana % pint whipping cream Steam the marshmallows with the water un- til they are melted. Add the banana pulp and lemon juice and cool. When quite cold and slightly stiffened, carefully combine with the cream which has been whipped stiff. Pour in- to trays and freeze without stirring. Ice One and — 1 orange 1 banana 1 cup water 1 lemon 1 cup sugar Grate rind of 1 lemon and 1 or- ange. Squeeze juice from both. Out banana up fine. Make syrup of sugar and water. When cool add all in- gredients and freeze. 20 Rawleigh’s Good Health Guide Year Book, 1931 X t- ac O Z o >■ 2 x tu LU * u. o >- ■ff o = ■» ° ■c o C/5 Z C£ GO Z O O z DOMINION of CANADA X o z o >- •«c a iu LU * U. o >- o If sE Zj GO Z C£ GO CO z O o z DOMINION of CANADA Ontario, Etc. Winnipeg, Alta., Etc. Ontario, Etc. Winnipeg, Alta., Etc. Sun Rises H. M. Sun Sets H. M. Moon R.&S. H. M. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H.- M. Sun Rises H. M. Sun Sets H. M. Moon R.&S. H. M. Sun Rises H. M. Sun Sets H. M. Moon R. & S. H. M. 1 2 3 4 5 6 7 s. M. Tu. W. Th. Fri. Sat. © © l € € n ee ee a a a w 6 38 6 40 6 41 6 42 6 44 6 45 6 46 4 49 4 47 4 46 4 45 4 44 4 43 4 42 8 58 10 06 11 20 morn 0 40 2 04 3 26 6 50 6 51 6 53 6 55 6 57 6 59 7 00 4 37 4 35 4 33 4 31 4 29 4 28 4 27 8 16 9 26 10 45 morn 0 10 1 44 3 26 1 2 3 4 5 Tu. W. Th. Fri. Sat. i ee a a 1$ HE 7 15 7 16 7 17 7 18 7 19 4 24 4 24 4 24 4 24 4 23 10 23 11 42 morn 1 04 2 29 7 37 7 38 7 39 7 41 7 42 4 01 4 01 4 00 4 00 3 59 10 03 11 32 morn 1 06 2 38 6 7 8 9 10 11 12 &. M. Tu. w. Th. Fri. Sat. % © © ■A, HI HI * / VS 7 20 7 21 7 22 7 23 7 24 7 25 7 26 4 23 4 23 4 23 4 23 4 23 4 23 4 24 3 48 5 10 6 30 sets 5 05 6 09 7 18 7 43 7 44 7 45 7 46 7 48 7 49 7 50 3 59 3 59 3 59 3 59 3 58 3 58 3 58 3 59 5 25 6 50 sets 4 30 5 40 6 58 8 9 10 11 12 13 14 S. M. Tu. w. Th. Fri. Sat. © © © © © w ■A, "I HI t t 6 47 6 48 6 50 6 51 6 53 6 54 6 55 4 41 4 40 4 39 4 37 4 36 4 35 4 34 4 48 6 10 sets 5 33 6 23 7 24 8 28 7 02 7 04 7 06 7 07 7 08 7 10 7 12 4 25 4 23 4 22 4 21 4 20 4 19 4 17 4 54 6 20 sets 4 51 5 42 6 43 7 47 13 14 15 16 17 18 19 S. M. Tu. w. Th. Fri. Sat. © © X 1 3» vs £ X X 7 27 7 28 7 28 7 29 7 29 7 30 7 30 4 24 4 24 4 24 4 24 4 25 4 25 4 25 8 27 9 36 10 44 11 53 morn 0 52 2 00 7 51 7 52 7 53 7 53 7 £4 7 54 7 55 3 58 3 58 3 59 3 59 3 59 3 59 3 59 8 10 9 19 10 37 11 50 morn 1 02 2 16 15 16 17 18 19 20 21 S. M. Tu. w. Th. Fri. Sat. © I I § 3) VS vs X X 6 56 6 57 6 59 7 01 7 02 7 03 7 04 4 33 4 32 4 31 4 30 4 29 4 28 4 28 9 36 10 44 11 52 morn 0 58 2 06 .3 08 7 14 7 15 7 16 7 18 7 20 7 22 7 23 4 16 4 15 4 14 4 12 4 11 4 10 4 09 9 03 10 19 11 38 morn 0 55 2 12 3 21 20 21 22 23 24 25 26 S. M. Tu. W. Th. Fri. Sat. © © © V T B B B n n 7 31 7 31 7 32 7 32 7 33 7 33 7 33 4 26 4 26 4 27 4 27 4 28 4 28 4 29 3 10 4 17 5 26 6 34 rises 4 43 5 49 7 55 7 56 7 56 7 56 7 57 7 57 7 57 3 59 3 59 4 01 4 02 4 03 4 04 4 04 3 33 4 46 6 01 7 14 rises 4 03 5 08 22 23 24 25 26 27 28 S. M. Tu. w. Th. Fri. Sat. I © © © © X T T B 8 n n 7 05 7 07 7 08 7 09 7 10 7 11 7 12 4 27 4 27 4 26 4 26 4 25 4 25 4 24 4 16 5 23 6 31 rises 5 02 5 54 6 52 7 24! 7 26 7 28 7 29 7 30 7 31 7 33 1 4 08 4 07 4 06 4 05 4 04 4 04 4 03 4 36 5 48 7 00 rises 4 21 5 14 6 12 27 28 29 30 31 S. M. Tu. W. Th. © © © © C EE EE a a HE 7 33 7 33 7 34 7 34 7 34| 4 30 4 31 4 32 4 33 4 34 7 00 8 17 9 34 10 53 morn 7 58 7 58 7 58 7 59 7 59 4 05 4 06 4 08 4 09 4 10 6 20 7 42 9 12 10 35 morn 29 30 S. M. © © ee EE 7 13 7 14 4 24 4 24 7 59 9 09 7 35 7 36 4 02 4 02 7 25 8 47 First Quar. © Full Moon (g Last Quar. © New Moon 3 First Quar. © Full Moon (g Last Quar. { ^ New Moon QUANTITY OF SEEDS REQUIRED PER ACRE Wheat .. 11 / 2-2 bu. Carrots —2 lbs. Rye .. iy 2 bu. Rutabagas.... ...% lbs. Oats ...3 bu. Millet .-V 2 bu. Barley O 99 Clover, white..4 qts. Peas ..2-3 bu. Clover, red... ...8 ” White Beans...! 1 /^ bu. Timothy ...6 ” Buckwheat... .-V 2 bu. Orchard Grass 2 bu. Corn Red top ...1-2 pks. Broadcast. ...4 bu. Blue Grass... -.2 bu. In drills ...2-3 bu Mixed lawn In hills t 00 et- Grass ...1-2 bu. Beets ...3 lbs. Tobacco ...27 oz. WEATHER WISDOM Sunset Colors — A gray, lowering sunset, or one where the sky is green or yellowish green, indicates rain. A red sunrise, with clouds low- ering later in the morning, also indicates rain. Halo (Sun Dogs) — By halo we mean the large circles, or parts of circles, about the sun or moon. A halo occurring after fine weather indicates a storm. Rainbows — A morning rainbow is regarded as a sign of rain; an evening rainbow of fair weather. Sky Color — A deep-blue color of the sky, even when seen through clouds, indicates fair weather; a growing whiteness, an approaching storm. 21 Rawleigh ’s Good Health Guide Year Book, 1931 HEALTH AND BEAUTY A Cheerful Message for Every Woman from la Belle France, Romantic Spain, Sunny Italy Modern Europe and Mysterious Madagascar npRUE beauty comes from health. A A firm, healthy skin, a clear complexion, bright eyes, and soft, lustrous hair — these come from healthy tissues full of rich, red blood. If you have been distressed by one of the following beauty-detrac- tors, be of good cheer, because an astonishing transformation often follows the faithful observance of a few simple rules of health necessary to correct underlying conditions. Don’t worry if your skin is getting flabby or sallow or your eyes losing their former lus- ter — these and the ugly lines brought on by frequent headaches are easily overcome in many cases by giving proper attention to the real cause: constipation. You can also avoid the red nose, inflamed eyes, chapped lips, and the dull, spiritless look which colds bring by caring for colds promptly as soon as you feel their first symptoms. Sparkle and Animation Don ’t mar your beauty with a listless, tired look, abnormal thinness, and lack of energy which so often offer an unhappy contrast to the sparkle and animation of true beauty and health. A good tonic and outdoor exercise often work a wonderful improvement. Millions of grateful women have been helped to overcome their enemy to health and beauty by reading Rawleigh’s authoritative, reliable Good Health Bulletins. Ask the Rawleigh Deal- er for them. While good health is a necessary background for personal beauty, a clear skin, soft lustrous hair, wfliite teeth and healthy gums can only be secured and retained by using correct soaps, dental creams, shampoos, and cosmetics. From France, the acknowledged beauty cen- ter of the world ; from Spain, whose fascinating women have altered the course of history; from Bulgaria, Italy, modern Europe and Mad- agascar, prized beauty secrets and the choicest, freshest, highest quality raw mate- rials are gathered, selected, import- ed and compounded by the latest approved methods into the delicate, dainty and fascinating scents and fragrances, lotions, creams, and cosmetics in the Rawleigh Supreme Quality Toilet Preparations. For soft, lustrous hair try the coconut oil shampoo treatment which is fully explained in the di- rections that accompany each pack- age of the Rawleigh Coconut Oil Shampoo, and Hair Tonic. A Clear Skin If you desire a clear skin be careful to use only the best soaps, creams and cosmetics. They should be pure, and of the highest quality. For strong, white teeth you must eat the proper foods to supply needed minerals, drink plenty of milk and otherwise follow the good health rules given in the Rawleigh Good Health Bulletin on Care of the Teeth, which you may obtain from your Rawleigh Dealer. Do not forget that you need not pay ex- orbitant prices for the finest quality Toilet Preparations; and that irrespective of how much you do pay, you cannot obtain better qualities ! In picturesque France peasant women gather the glorious jasmine flowers whose fragrance will later delight milady in Rawleigh Supreme Quality Toilet Preparations. In the background is a glimpse of Grasse, the perfume center of the world. 22 Rawleigh’s Good Health Guide Year Book, 1931 NEW WAYS TO SERVE ONIONS An Unusually Valuable Vegetable /~\NIONS belong to the lily fami- ly as do garlic, leeks and chives. They are cooked and served as a vegetable. Because of the odor they impart to the breath, due to volatile substances absorbed by the blood which are carried to the lungs and then set free, they are considered objectionable. This prejudice is gradually being over- come and onions are becoming more acceptable in the diet. Onions should be cooked un- covered 30 to 40 minutes in salted boiling water. This eliminates some of the offensive odor. Raw onions are an ad- dition to almost any vegetable or meat salad or sandwich filling and make many bland tasting foods more appetizing and popular. Onions contain a goodly amount of Vitamins B and C. Cellulose forms 10 per cent and water 87.6 per cent of its composition. They yield 225 calories per pound. Try onions dressed up and let them appeal to the conservative appetites of your families. Onion Soup 2 medium sized onions 1 % pts. soup stock 2 tbsp. butter 1 tbsp. mustard 1 tbsp. flour Chop onions fine, cook in butter for 5 min- utes, but do not brown, add flour, cook slowly with soup stock for 10 minutes longer. Add mustard. Serve with croutons or crackers and grated cheese. It's interesting to see the red hot glass drop from the big furnaces into the great automatic bottle forming machines at the Rawleigh glass factory. Each machine makes from 15 to 40 bottles per minute, and is in continuous opera- tion 24 hours daily. French Fried Onions Peel onions, cut in % inch slices and separate into rings. Dip in milk, drain and dip in flour. Fry in deep fat, drain on brown paper and sprinkle with salt. Stuffed Onions Remove skin from onions and parboil 10 minutes in boiling salted water to cover. Turn upside down to cool and remove part of the cen- ters. Fill cavities with equal parts of finely chopped cooked chicken and stale soft bread crumbs and finely chopped onion which was removed, sea- soned with salt and pepper and moistened with cream or melted butter. Place in buttered shal- low baking pan and bake in moderate oven till onions are soft. Curried Onions 6 small onions cooked till tender. Place in baking dish. To 1 cup thin white sauce add 1 tsp. curry powder and pour over onions. Cover with ^4 cup buttered crumbs. Sprinkle % cup grated cheese on top and brown. Onion Omelet 3 cups chopped raw onion 3 tbsp. cornstarch Va tbsp. corn syrup % tsp. salt cup shortening 4 eggs % tsp. pepper Cook onion in hot shortening and corn syrup until tender. Stir often. Add seasonings and cornstarch. Add beaten eggs to onion mix- ture. Drop into oiled pan in large spoonfuls and cook on each side like pancakes. Fried Apples and Onions 2 pints sliced onions 2 tbsp. sugar 3 pints sliced apples % cup shortening Heat fat, add apples and onions. Cover and steam, stirring occasionally. Onions au Gratin 10 medium sized onions, cooked and drained 1 cup medium white sauce Va cup grated cheese Va cup buttered crumbs Butter the bottom and sides of a baking dish. Place a layer of onions in the dish and a layer of white sauce and then a layer of cheese. Continue this process till ingredients are used up. Cover with buttered crumbs. Bake in a moderate oven for fifteen minutes or until crumbs are nicely browned. 23 Rawleigh’s Good Health Guide Year Book, 1931 CABBAGE AND SAUERKRAUT Their Twofold Value in the Diet C ABBAGE is valuable in the diet as a strong flavored, green or leafy vegetable. It lias a twofold value in the diet because of (1) Various palatable ways of preparing it. (2) High mineral and vitamin content. Much of Vitamin C is destroy- ed by boiling so it is desirable to use raw cabbage whenever possible to derive all its tonic qualities. The cellulose in cabbage is of greater value, also, when crisp and fresh as it furnishes bulk to the diet, and on the whole is affected very slightly by digestion, so by retaining its bulk it aids in stimulating the movement of food and the flow of digestive juices. In cooking cabbage to obtain best flavor and appearance cook slowly, uncovered, salted in a small amount of water. Sauerkraut, originally a German dish, is now popular witli Americans. It has the same food properties as raw cabbage until it has been cooked, plus an appetizing flavor, and milk acid caused by fermented juice which stimulates digestion. The following suggestions aid cabbage in making a successful appearance on your table. Cabbage Au Gratin 4 cups finely shredded 2 tbsp. flour cabbage IV 2 cups milk 2 cups diced carrots V 2 cup grated cheese 1 tsp. salt Bread crumbs 2 tbsp. butter Put carrots and cabbage into sauce pan, add y 2 cup boiling wat- er, cover, cook slowly 10 minutes. Add salt and cook 5 minutes long- er. Drain, saving water. Melt but- ter, stir in flour slowly adding milk, stir constantly. Add vegetable liquor and boil until sauce is thick and smooth. Add vegetables and cheese, salt and pepper, mix thor- oughly. Turn into a buttered cas- serole, cover with buttered bread crumbs. Bake 30 minutes in a moderate oven. Serve in casserole. Cold Slaw 3 cups shredded cabbage Dressing 1 tsp. salt 1 tbsp. sugar 1 tsp. Rawleigh ’s Pre- 1 egg pared Mustard or V 2 cup hot milk 1/2 tsp. Rawleigh ’s Dry 1 tbsp. butter Mustard V 2 cup hot vinegar Dash of Cayenne Mix seasonings and unbeaten egg; add hot milk and butter and stir until dressing thick- ens; remove from heat and beat in vinegar. Pour dressing over cabbage. Serve cold. Sauerkraut and Dumplings Cook sauerkraut on top of stove until suf- ficiently done to suit taste. Season with meat or fat. Drop dumplings on top and cook until done ‘ Dumplings 1 cup milk 2 tbsp. fat 2 cups flour 1 egg 2 tsp. Rawleigh ’s Baking Powder % tsp. salt Inspecting and packing bottles as they come from the great annealing ovens. The hundreds of thou- sands of dollars invested in this modern factory and equipment, (the only one owned by any similar industry) enables Rawleigh's to make all their own bottles at minimum cost. It is only another ex- ample of a Rawleigh policy which results in the best values to consumers in quality, quantity and price. 24 Rawleigh’s Good Health Guide Year Book, 1931 THE TOMATO Its Usefulness in the Diet and How to Serve It 'T'OMATOES are an almost uni- versal favorite because of their attractive appearance, tart juici- ness and appetizing flavor, and have a high value so that they should be frequently used in the diet. Their combination of fruit sugar and citric acid is in a simple form, readily assimilated by both old and young. Tomatoes, though acid in taste have an alkaline re- action in the body, and are useful in overcom- ing the effects of acid forming foods, e. g. meats, and also help in preventing and cor- recting intestinal disorders. Canned green tomatoes add a new flavor to our monotonous round of winter food. Both the green and ripe fruit are rich in iron and Vitamins A, B and C. They rank with lemon and orange juice as a source of Vitamin C and are outstanding in that they retain this vitamin when cooked or canned. Tomatoes in combinations add a distinctive and appetizing variety to the diet in all seasons. Potatoes Scalloped with Green Tomatoes 3 slices of bacon 3 tbsp. flour 3 medium sized raw potatoes 1 tsp. salt 2 cupfuls sieved green tomatoes Cut bacon into small pieces and fry out. Oil a baking dish with bacon fat. Slice potatoes thinly, arrange in layers alternately with flour and tomatoes. Add salt. Bake, one hour or more in a moderate oven. Preparing bags of cloves on St. Mary’s Island, Indian Ocean (which produces the fin- est quality cloves in the world), for export shipment to the TJ. S., Canadian and Aus- tralian factories of the Rawleigh Industries. Scalloped Tomatoes 2 lbs. fresh tomatoes or 1 No. 2 can of tomatoes 2 cups fresh bread crumbs y 2 bay leaf 2 Rawleigh ’s Whole Cloves 2 tsp. salt 2 tbsp. sugar % tsp. Rawleigh ’s Pepper % tbsp. fat Peel fresh tomatoes, cut in pieces and cook until soft. Add seasoning to canned or cooked to- matoes and boil for 5 minutes. Remove bay leaf and cloves. Put alternate layers of bread crumbs and tomatoes in but- tered baking dish; pour over it the melted butter and cook in moderate oven 10-15 min- utes. Makes 8 servings. Tomato Sauce 1 cup tomato puree 1 tbsp. chopped onion 2 Rawleigh ? s Whole Cloves 2 tbsp. flour Vs bay leaf 1 % tbsp. butter 1 sprig parsley % tsp. salt Cook seasonings in puree 10 minutes, strain, cool. Mix % cup of puree with flour and stir until smooth. Add the remainder of liquid and cook in double boiler, or over direct heat stirring constantly until thick. Add fat and salt. This adds flavor to bland foods and modi- fies the flavor of others. Used as a sauce for meats, fish, eggs, and other dishes where high seasoning is desired. Tomato Jelly Salad Boil 3 y 2 cups stewed tomatoes (1 No. 2% can) with 1 stalk celery, 1 sliced onion, 1 clove, bay leaf, y 2 green pepper, 1 tsp. sugar. After soaking 2 tbsp. or 1 pkg. gelatin in y 2 cup cold water for a minute, pour it into the boiling tomatoes. Strain mixture, add y 2 tsp. salt and pour into molds. Let stand in a cool place until Arm. Serve each mold on lettuce leaves with 1 tsp. mayonnaise on top, or mold jelly in square dish and cut into cubes and use to garnish cold meats or salads. Tomato Salad 1 tomato Salt 2 tbsp. cold chicken Rawleigh ’s Pepper 2 tbsp. celery Paprika 2 tbsp. mayonnaise Wash tomato and hollow out inside. Dice chicken, celery, tomato pulp minus seed and mix with mayonnaise and seasoning. Fill tomato with mixture. Serve on lettuce leaf with gar- nish of mayonnaise, strips of pimento and green pepper. Various combinations may be used for fillings, meat, fish, cream cheese, cot- tage cheese, vegetables or fruits which make a pleasing combination. When pains and injuries and sickness come think first of Rawleigh’ s Good Health Products and Service Rawleigh’s Good Health Guide Year Book, 1931 25 CAKES Some Helpful Hints and 5 Tested Recipes ^AKE baking is an art handed down from ^ one generation to another, an accomplish- ment most housewives strive to master. Cakes are divided into two classes, butter and sponge. Butter cakes are a rich pastry contain- ing baking powder or soda for leavening while sponge cakes con- tain no shortening and eggs pro- vide the leavening. Sponge cakes may be given to children and in- valids but the butter cakes are too rich to be easily digested by them. Six Important Points A standard product should be judged by the following points : 1. Golden brown color. 2. Fine grained texture. 3. Very slightly, evenly round- ed on top. 4. Smooth on top, no cracks. 5. Tender but able to be han- dled. 6. Elastic to touch, soft and delicate in the mouth. Oven temperature for butter cakes should be medium. For sponge or angel food cakes very low temper- ature to begin baking is advisable so that maximum expansion may take place. Cakes vary in caloric value and should be eaten as dessert at a meal, not for lunch between meals as they are rich and deaden the appetite for simpler foods. White Perfection Cake 1^2 cup sugar 1% cup butter 11/2 cup flour (cake) V2 cup cornstarch dissolved in milk V2 cup milk Mix butter and sugar together, put eggs in last. Filling 1 package figs 1 large cup raisins 1 cup nuts Boil chopped figs, raisins and nuts with 1 cup sugar until tender. Eggless Fruit Cake 1 cup hot water 1 tsp. cinnamon % cup lard 2 cups raisins V2 cup dates 1 tsp. salt 1 cup brown sugar 15c citron 1 tsp. cloves 6 egg whites 1 tsp. Rawleigh ’9 Baking Powder 1 tsp. Rawleigh ; s Vanilla Boil 6 minutes. When cool, add 1 cup chopped nuts, 1 tsp. Baking Powder, 1 tsp. soda in 2 tsp. coffee, 2 cups flour — or enough so it will drop easily from a spoon. Ice with butter icing. Favorite Cream Cake Break 2 eggs into a cup and fill up the cup with cream. If sour cream is added use Y 2 tsp. soda, and if sweet 1 tsp. Raw- leigh ’s Baking Powder. 1 cup sugar 1% cup flour Beat up all together. Bake in moderate oven. Wellsley Fudge Cake y 2 cup shortening 2 cups sugar % cup milk 3 cups flour 3 tsp. Rawleigh ’s Baking Powder % cup coffee (boiled and cooled) 3 eggs 4 sq. chocolate 1 cup nuts, chopped fine Cream butter and sugar, add melted chocolate and yolks. Add flour and liquid alternately — floured nuts, fold in whites. Bake in a moderate oven. 3 layers — serves 24. Angel Sponge Cake 1J4 cup egg whites 1 cup and 2 tbsp. sugar 2 tsp. salt 1 tsp. Cream of Tartar 6 egg yolks y 2 cup cake flour (white part) y 2 tsp. Vanilla % cup cake flour (yellow part) y 2 tsp. Rawleigh ’9 Orange Extract Beat whites, add salt and cream of tartar, beat stiff. Carefully fold in sugar. Divide mixture in 2 parts — to one, fold in y 2 cup cake flour sifted 5 times and V 2 tsp. Vanilla. To the other, fold in 6 beaten egg yolks, % cup cake flour sifted 5 times and M tsp. orange extract. Put by spoonfuls into ungreased angel pan. Alternating yellow and white as in a marble cake. Bake 60 minutes in low oven 300-350° F. Invert pan, let stand 40 minutes before removing from pan. 26 Rawleigh ’s Good Health Guide Year Book, 1931 SALAD GREENS Why We Like Salads and Their Place in the Diet Tj'RESH, crisp, colorful salads * are no longer luxuries. They are essential foods filling definite needs. Almost any combination which blends well is acceptable. Lettuce, endive, celery and cress are important salad greens because they give (1) Iron and lime in easily assimilated form. (2) Vitamins A, B and C in appreciable amounts. (3) Cellulose which aids digestion and evacuation. (4) Alkaline reaction to the blood. Lettuce is the chief salad plant of modern days and is popular in both leaf and head varieties. It should be kept crisp and cool and eaten as part of the salad, not considered a garnish. Endive, if not crisp is liable to be bitter. Cress has a pungent, salty, rather bitter flavor and adds zest to spring salads. Celery hearts are choice for salad accom- paniments, larger stalks being diced in the salad. While these salad greens contain but little nutriment they are cooling, refreshing and as- sist in stimulating the appetite and digestion. The oil which forms the largest part of the dressing furnishes nutriment which is of much value to the system. Bean Sprouts and Carrot Salad .1 cup shredded carrots 1 cup canned bean sprouts or 1 cup string beans 1 cup diced celery 1 tsp. lemon juice 1 tsp. onion juice Va cup mayonnaise Shred carrots, dice celery, add bean sprouts, lemon juice and chill. On serving add mayon- naise, onion juice and salt to taste. Serve on bed of lettuce. Apple, Celery and Raisin Salad 1 tart apple 1 cup seedless raisins 1 root celery 3 tbsp. cream dressing Dice apple (do not peel) and celery, add raisins and dressing. Mix well. Serve on let- tuce with cheese carrot for garnish. Fruit and Vegetable Salad 6 tomatoes 1 cucumber 1 grapefruit Va cup French Dressing Cut tomatoes in quarters. Put 4 quarters on lettuce leaf. Alter- nate with 4 sections of grape- fruit. Dice cucumbers and sprin- kle over top. Put on 2 tsp. French Dressing. Asparagus, Tomato and Stuffed Eggs Cut hard cooked eggs in half crosswise, Cube yolks, add 2 tbsp. chopped chicken, % tsp. Rawleigh *s Prepared Mustard, Vs tsp. salt, dash of cayenne, Va tbsp. vinegar and Va tbsp. melted butter; mix thoroughly. Let stand to chill, then drain and mix with enough mayon- naise to hold ingredients together; stuff in egg whites, chill and slice each prepared egg across. On a bed of lettuce and watercress arrange asparagus tips surrounded by quarters of tomato and egg slices. Serve with Thousand Island Dressing. Cabbage and Nut Salad 1 pint shredded cabbage Va cup chopped pineapple Va cup chopped almonds % cup mayonnaise Salt to taste Chop cabbage fine or grind through a coarse food chopper. Mix ingredients lightly just before serving with mayonnaise. Serve on let- tuce leaf with cheese crackers. Experimental Diet Kitchen in the Freeport Fac- tories of the Rawleigh Industries where scientific studies and experiments are made to improve the value and usefulness of Rawleigh' s Good Health Products and Service. For over 40 years Rawleigh' s Liniment has given unusual satisfaction as a general purpose pain remedy for external and internal use . Rawleigh’s Good Health Guide Year Book, 1931 27 BALANCED MENUS Scientific and Useful Information for All Housewives A/IE NU making should be one of your first duties to your family for upon proper combinations served in an appetizing manner depends the health and happiness of those de- pendent on you for their meals. There are several _ important factors which ~ determine what you will serve, among which are these, 5. Likes and dislikes of your family. 6. Time of prepara- tion. 7. Age. 8. State of health. 1. Occupations of va- rious members of family. 2. Family pocket book. 3. Season. 4. Nationality. Breakfast menus vary slightly. Dinner is generally the heaviest meal of the day because it offers a greater variety of food. Wise house- wives plan menus for several days at a time to avoid monotony through repetition. It is not hard to plan an occasional dinner, but it is difficult to plan a good dinner every day which is easily digested, meets the body needs and satisfies the personal tastes of the family. Foods should be well cooked and their vari- ous natural flavors emphasized or toned down as the case warrants. Preparation is important, especially in vegetables. Vary ycur style of serving every day. Capitalize on methods of boiling, baking, sauteing, creaming, buttering and scalloping. Many a commonplace vegeta- ble has been changed into a delectable dainty by preparing it au gratin or in a combination salad. 0 Contrast is a useful device for producing pleasing menus. Some of the contrasts in food that please are, 1. Soft and solid texture. 2. Mild and strong flavors. 3. Sweet and acid flavor. 4. Mild and tart flavor. 5. Hot and cold temperatures. 6. Definite and indefinite shapes. 7. Small and larger sizes. 8. Colorful and colorless foods. The same food except staples e. g., bread, butter, and milk should not be served twice the same day. Foods served at dinner should be prepared in a lighter form than those for luncheon where only one or two dishes are served. Rich, heavy foods deaden the k appetite for crisp, wholesome foods. Rich pastries and thick creams are too heavy at the end of a dinner when the appetite has already been satisfied. Therefore it is wiser to serve a dessert low in \ x calories. It is a rule worth remembering to serve one raw and one cooked vegetable at every meal besides potatoes. Egg, fish or fowl salad should not be served in the same meal with meat as the protein content of the meal runs too high. Luncheon and dinner dishes may be served interchangeably. It is unnecessary to serve meat more than once a day and the dinner menu is generally the best place for it. Dinner comprises three or four or more courses so each dish should be simple. There are three kinds of dinners — Family Dinner Company Formal Dinner Soup or Dinner Cocktail Cocktail Cocktail Soup Meat Soup Entree or Fish Vegetables Meat course Meat Salad Salad Salad course Dessert Bread Dessert Coffee, Cheese, Dessert Coffee Crackers Mints and Nuts Whether the menu be simple or elaborate it should always contain all the food elements in the right cjuantities. That is the main thing to consider in meal planning for after all we should eat to live, — maintain vigorous, healthy bodies — happy, alert minds instead of living to eat and drugging ourselves into indolent com- posure and overtaxing our organs. Example of a Balanced Dinner The following example illustrates a well- balanced menu which will supply all the vari- ous needs of the body and also be appetizing and interesting. Fruit Cocktail Cream of Oyster Soup Breaded Pork Chops Browned Potatoes Buttered Carrots and Peas Celery Olives Wafers Ice Cream Coffee Perfection Salad Cheese Carrots Angel Food Mints RawUtg^s WoddWidl Sgrmcf/rom /o 28 Rawleigh’s Good Health Guide Year Book, 1931 ACIDITY AND CONSTIPATION \Z OU or your family may have ^ dietary troubles and lowered vi- tality frequently and of different kinds, and the cause of most of them is Acidity and Constipation due to improper diet and habits. Acidity is not a disease. It is rather a symptom of a condition which should be corrected at once. It is usually due to over-eating or excessive use of high protein and other acid-forming foods, to disturb- ances in other organs, or in the stomach itself. When a condition of hyperacid- ity presents itself, there are certain rules of diet to be observed if the patient is to overcome it successful- ly. All acid-forming foods, condi- ments, spices and foods preserved in salt should be 5 l>l6o SUPERIOR QUALITIES It pays to trade with the Rawleigh Man On his Pay -After -You -Are -Satisfied Plan BEST VALUES PRESENTED BY YOUR RAWLEIGH DEALER with best wishes for your Health, Happiness and Prosperity For over 40 years it has been the custom of Rawleigh Dealers to (1) thoroughly explain the value and usefulness of all Rawleigh Products, then (2) leave them on their merits with a guarantee of satisfaction or no sale; and their sales have in- creased each and every year since the business was founded way back in 1889.