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Show WHEN WARM SPELL COMES LOOK OUT FOR SK1PPERS IN POORLY SMOKED MEAT i t : - v" "On- ?" y. V' ,N : jNK i mSiilpers," the larva of a fly, which hatch Af meat not properly smoked. Greatly enlarged During cold weather, keeping meat on the farm Is a simple matter. mat-ter. But when hot summer comes, or a warm spell In winter, look out! You suddenly find your meat, Into which so many hours of hard labor and feed have been put crawling with "skippers"! This little worm (shown In photo above) Is the larva of a fly, which has laid Its . eggs In the meat At the first warm epell, they hatch. But there are other troubles besides be-sides skippers. Green mold often develops, de-velops, or rancidness near the bone. The meat dries out, gets too hard to eat. ONLY ONE PREVENTIVE Thorough smoking Is the only known way to prevent all these troubles. But how? Everyone knows how uncertain the old smokehouse method Is. Other so-called smoking methods, or substitutes for smoking, are likewise risky. How can you tell whether or not the meat Is thoroughly thor-oughly smoked? But If you want to be absolutely SURE your meat will come through the hot summer months sweet and wholesome and eatable, don't take chances. Brush every square Inch with FIGARO Condensed Smoke. It Is a liquid ; and It penetrates every crevice and pore of the ment surface. It positively PREVENTS skippers, green mold, rancidness, or hardening. And flavor? fla-vor? FIGARO-smoked meat is the finest you'll ever eat AND COSTS NOTHING! Actually FIGARO-smoldng costs you nothing. The average farm -loses 50 pounds of meat every year through Improper smoking. At 30 cents per pound, that's $15.00! To protect your meat, to guarantee every ev-ery pound of it keeping perfectly, will cost you less than one-third cent per pound, the FIGARO way I And using plain salt In the cure, then brushing FIGARO on the meat afterward, actually will cost you only HALF the cost of using "smoke salt." HAS SMOKED OVER TWO BILLION POUNDS OF MEAT i 1 More than 30 years ago, S. Eugene Colgin, Texas farmer boy, discovered what It was In the old smokehouse smoke-house that preserved pre-served the meat. This secret led to condensing of smoke In quantl- S. E. COLGIN, who discovered FIGARO ? improve the flavor of the meat, this Is FIGARO Condensed Smoke. It has smoked more than two billion pounds of meat since that time. Your dealer has FIGARO, or can get It. The 32-oz. size smokes 500 pounds, and costs only $1.50; the 16-oz. size smokes 250 pounds, and costs only $1.00. Adv. THE FIG AHO CO.DALLASJEX. Manufacturers of Smoke Products FIGARO Condensed Smoke-Barbecue Smoke Sauce-Sausage Seasoning i yom - K PFMIUCOFMACNESlAi ' s v ; "m one miYf s I '. 35c a 60c bottles Si 20c tins ill MilkofMasf ' tSjijsgS The Original fifiilk of Magnesia Wafers 1 MERTiSED OJIfllMIS 1 Lg j-J OUR readers should always remember that our H community merchants cannot afford to advertise adver-tise a bargain unless it is a real bargain. They do ! advertise bargains and such advertising means money saving to the people of the community. mB,iMJ.J.M.Lllil.lVMLK'.IWIIUgJM |