Historical Newspapers of South Carolina

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CORN OIL COMING INTO GENERAL USI Edwin F. Bowers, M. D. Ever since the Indians passed the i1 formation along to our old Puritar fathers and their equally puritanica wives we, in America, have acknowl edged that corn is a wonderfully nu tritious and sustaining food. It is only within recent years, how ever, that we have come to realize that the oil in the germ of the corn hitherto regarded as a by-product, h one of the most valuable of all the in gredients of the corn. For recent experiments have prove< that corn oil, pound for pound, is one of the most readily converted and as similated of all fats, and that it ha: very high nutritive qualities by reasoi of this fact. Corn oil is a true "made-in-Ameri ca" product, inasmuch as its use ha been confined largely to America-al though it is quite conceivable that, be TH E F Look for the name: E a 6 not er WR1GLEY1 mnust KEEP You get It. Hence the si Impurity-pr< Preserving the tents-the bei The Flar SEALED TIGHT NO other purchase care that should be sho muent and wedding ring~s We have chosen a best variety and the mnot We can meet your i no matter what they mi WHEN YOU THINK OP WD.L fore many years, there will be a very great demand created for it abroad especially in the British Isles, in all northern countries of Europe, and, per haps, even in the olive-growing coun tries themselves. Better Than Olive Oil Corn oil has unique qualities, which give it a great advantage over olive oil in many respects. For one thing, its method of preparation preserves it from rancidity to which olive oil is so liable, for fermentation processes have been overcome in the preparation of corn oil. Olive oil, as is generally known, is merely the oil pressed from ripe olives It undergoes no process of refining or. sterilization. So there is nothing once the oil has been exposed to the air-or even before, for that matter-to pre vent the action of bacteria responsible for the development of rancidity. With corn oil on the contrary great care is taken to insure thorough steri lization. The crude, yellow oil, ex -pressed from the corn germs, is purifi ed by filtration and steaming. Then MA All In sealed packages. Helps appetite t and disgestion. t Thtree flavors.C t ? t ough to make a good we it good until El saled package< ~of -guarding, delicious con eficial goody. aor Lasts _ HEPT RIGHT ~ - RINI t SE 0 of a life time requires the wn in buying the engage- I itock which offers you the It proper, correct selection. ybe. wa y- TNINK Or LOYD 3,,aled* pakg TO ALL WOMEN WHO ARE ILL This Woman , Recommends Lydia E. PinkJan's Vege. table Compound-Her Personal Experience. McLean Neb.-" I want to recom mend Lydia E. Pinkham's Vegetable Compound to a l l women who suffer from any functional disturbance, as it has done me more good than all the doctor's medicine. Since taking it I have a fine healthy baby girl and have gained in health and strength. My hus band and I both praise your med icine to all suffering women."-Mrs. JOHN KOPPELMANN, R. No. 1, McLean, Nebraska. This famous root and herb remedy, Lydia E. Pinkham's Vegetable Com pound, has been restoring women of America to health for more than forty years and it will well pay any woman who suffers from displacements, in flammation, ulceration, irregularities, backache, headaches, nervousness or "the blues" to give this successful remedy a trial. For special suggestions in regard to your ailment write Lydia E. Pinkham l Medicine Co., Lynn, Mass. The result of its long experience is at your service he water, protein sulptances, and gly ,erine elements, are'-removed. In the >il thus sterilized, any germs that nay have dropped ail.uaid, are killed. -'urther, the oil is deodorized, and the erments which later on might cause ancidity, are compl,::ely destroyed. The result is a limpid, clear, light U 'ellow colored oil-odorless, and with p peculiar and agreeable sweet flavor hat satisfies a natural taste. For, un ike the taste for olives or olive oil, 9 he liking for corn oil does not have to e acquired. It comes right along,. iid makes itself "to home"-ith A ierican palates, anyhow. In mixing salad dressing it has een found that corn oil is equal to he best olive oil, and very much bet ar than ordinary olive oil-and at a Dst not to exceed one-half the cost of le highest grade of imported olive il. Indeed, many discriminating outh-Europeans, including Italians, ow prefer the sweet bland corn oil to live oil. Corn oil blends perfectly with the arious ingredients used in "build- f1 g" a French or a mayonnaise dress cg- making a perfectly smooth ani omogeneous combination. One interesting fact in connection vith this use of corn oil is that corn il does not congeal as readily as does live oil. It remains fluid down to a emperature of fourteen degrees; vhereas olive oil becomes cloudy and olidifies at a temperature of thirty wo degrees. This makes a very great ifference, for crisp coldness is one of he first requisites of a salad. But an even more desirable pro erty in corn oil is its corresponding y higher burning point. While but er burns at about two hundred andl fty degrees, goose grease at four undlred dlegrees, lard at four hundred nd twenty-five dlegrees, cottonseedl oil t five hundred and thirty-five dle -rees, and olive oil at six hundred, orn oil (does not burn until it is heat d up to six hundred and fifty degrees 'ahrenheit. It is the low-burning point of but er, lard, andl other fats and oils, that Ils the house with smoke and tench, and gives all the neighbors rireless information as to what the timily is to have for dinnier. Keeps thte Food-juices Sealed In The great advantag(of a high'er urning point in frying steak, fish, on mns, and other odloriferous foods, is tat the higher temperature, 'used ith corn oil, makes It possible to uok the food in a shorter space of me, and thereby prevents the tough ning of the meat, the dIrying out of he fish, and the dliffusion of the per uimes not of Araby from~ other cotme tibles. Also, the use of corn oil at its iusually high temperature "seals in" mmnediately the surface juices of the 00(d, retaining thereby the flavor, ronma, andl succulence which would therwise be lost, or else disseminat d all over the neighborhood. The food cooked in its own juice, insteadl of eing saturatedl with burnt grease hat would give the food a flavor andl dor anything but (desirable. This makes it possible to fry dough nuts, fish, onions, or any food product n one pan, andl at one time--if it vere necessary--without any one pro luct taiking up the odors or flavors of ny of the other products. This is carrying American efficien 'y into the kitchen, with a vengeance -right into the heart of the frying )nn. All of which makes for the con ervation of life and health-also for he increase of happiness and the sat sacntion of being alive. CHMPON MOWERS We have just gotten in our line of Champion Mowers, and we would like for you to come in and let us show you the advant ages of this machine. Our Stock of Buggies, Wagons Harness, Etc., is p complete.? When in town make our Stables your Head quarters. We will soon have in a car of the Famous GRANT SIX Automobiles These cars are hard to get and we would advise that you place your order now, Coffey .& Rig by. Lend Me a $5 * That is the habitual sob of the man who has no bank account. His benefactor has a bank account, and that is why the sobber knows it is safe to ask.. It -Is much better to be put ting flyers in a safe place for yourself than~ -to be borrowing fron? the energy of another man. Call on us and see what we can do for you in the matter of handling your finances. We are glad to talk to the beginner. We feel that our experience with the savings idea can be of use to him. HOME 'BANK & TRUST CO.