R.B. BUCHANAN SEED CQ afeg MEMPHIS,TENNESSEE.. 
TANGLEFOOT 
MEAT CURING AND 
SAUSAGE MAKING 
DIFUSOR AND DIFUSO— 
Is a new, electrically oper- 
ated machine for destroying 
insects; employs steam, elec- 
trically generated, to diffuse 
Jw r \ Tanglefoot Difuso—an insec- 
, }S%~' I ticide for use in the Difusor— 
sending the vapor into every 
ripgasi j crack, crevice and hole. 
Harmless to people, pets, 
foods and furnishings. Ideal 
for stores, restaurants, bakeries, cream¬ 
eries, hospitals and homes. Difusor, post 
paid, each, $13.25; at Store, $12.75. Difuso, 
post paid, pint, $1.60; Vz gal., $4.75; gal., 
$8.75. At Store, pint, $1.50; Vz gal., $4.50; 
gal., $8.50. 
FLY SPRAY —Quickly 
kills household insects; 
harmless to human beings 
and pets; will not injure 
clothing or furniture. Post 
paid, Vz pint, 45c; pint, 60c; 
quart, $1.00; gallon, $2.75. At 
Store, Vz pint, 35c; pint, 50c; 
quart, 90c; gallon, $2.50; 5 
gallons @ $1.80 per gallon. 
NEW DEAL STOCK 
SPRAY—It is practically 
odorless; will not taint 
the milk; does not bum 
or blister, discolor or 
gum the hair of animals. 
It kills the insects; eco¬ 
nomical. Post paid, gal¬ 
lon, $1.25. At Store, gal¬ 
lon, $1.00; 5 gallons, $4.50. 
FLY RIBBON — 
In coil form; hangs 
from the ceiling. 
Postpaid—2, 10c; 6, 
20c; 12, 40c. At 
Store, 2, 5c; 6, 15c; 
12, 25c. 
JUNIOR FLY 
PAPER—Packed in 
cartons, each con¬ 
taining 3 double 
sheets or 6 single 
sheets. Post paid, 
carton, 15c; 3, 40c; 
6 , 70c. At Store, 
carton, 10c; 3, 30c; 
6 , 55c. 
TREE TAN¬ 
GLEFOOT — A 
paste prepara¬ 
tion for paint¬ 
ing around the 
trunks of trees, 
in the form of a 
band. Caterpil¬ 
lars and other 
crawling pests 
cannot get over 
it. Post paid—6 
ozs., 45c; 1 lb., 
75c; 5 lbs., $3.20; 10 lbs 
$5.90. At Store—6 ozs., 35c; 1 lb., 65c; 5 lbs 
$3.00; 10 lbs., $5.65. 
DIXIE 
(A Liquid Substi¬ 
tute for Meat 
Smoke) 
Made of distilled 
wood — directions 
on each package. 
Price, pint, post 
paid, 60c; at Store, 
45c. Quarts, post 
paid, $1.05; at Store, 
95c. 
OLD 
SMOKEHOUSE 
Liquid Smoke 
Used to preserve 
and flavor hams, ba¬ 
con, sausage, fish and 
other meats. Pre¬ 
vents molding, skip¬ 
pers, rancidness and 
shrinkage of meats. 
Directions on each 
package. Post paid, 
pint, 65c; quart, $1.10, 
At Store, pint, 50c; 
quart, $1.00. 
on 
r i s 
A LIQUID SUBSTITUTE FOR 
MEAT 
w *‘ 
SMOKE 
W N, WILKERSON t SONS 
0 . - 
Champion 
Tree Killer 
ills, Trees-v 
hrubs, Sprouts 
Rid your fields of use¬ 
less plants and trees 
that shade growing 
crops. Stock can graze 
the land without 
danger. 
IT IS A POISON 
Full directions on 
each container. 
1 gal.... 
. . $1.25 
2 gals... 
. . 2.50 
3 gals. . 
. . 3.75 
5 gals... 
. . 6.25 
10 gals.. . 
. . 12.50 
30 gals.. . 
. . 33.00 
50 gals.. . 
. . 55.00 
DEAM’S LIQUID SMOKE 
Makes meat palatable; it saves the ex¬ 
pense of a smokehouse and fuel. It leaves 
the meat pliable and does not dry it out 
like a fire. When meat is salted and when 
Liquid Smoke is applied, the meat should 
be on a wood surface and free from all 
metal. Price, post paid—1 pt., 65c; 1 qt., 
$1.10. At Store—1 pt., 50c; 1 qt., $1.00. 
SAVE MONEY — By reading pages 2 
and 3 regarding our Yellow Sheet Price 
List. Study the Map, the Parcel Post 
Rates, also low Express Rates east of the 
Mississippi River. 
FIGARO is simply 
smoke from the best 
smoking woods, in 
condensed form. It is 
condensed to a liquid 
just as steam con¬ 
denses into water. It 
is as simple and easy 
to apply to the meat 
as water or oil would 
be. Simply brush 
FIGARO on the meat. 
First remove the coat¬ 
ing of the cure from 
the meat by dipping 
in hot water, and al¬ 
low to drain and dry 
from 24 to 48 hours. 
Take a small brush or cloth mop (the 
brush is better), simply brush the meat. 
Smoke a Year’s Supply in 30 Minutes. 
One 32-ounce bottle will smoke 500 
pounds of meat. 
Price—At Store —Vz pt., 50c; 1 pt.. $1.00; 
1 qt., $1.50. Post paid —Vz pt., 60c; 1 pt., 
$1.15; 1 qt., $1.70. 
Is an improved meat 
curing salt — a per¬ 
fect blending of salt, 
sugar-cure and 
smoke. It is so easy 
to use. With Mor¬ 
ton’s Smoke Salt you 
salt-cure, sugar-cure 
and smoke the meat 
all at the same time. 
Packed in 10-pound 
cans; cures and 
smokes 100 pounds of 
meat. 
One can, 90c; post paid, $1.15. 
One case, 6 cans, $4.50; post paid, $5.35. 
TENDER-QUICK— 
Beef, veal and lamb 
can be perfectly cured 
and kept for future 
use. The cured meat 
will slice firm—it will 
be tender—it will have 
fine flavor and excel¬ 
lent appearance. For 
corned beef, tongue, 
fish, fowl, pigs’ feet, 
spare ribs, heart, liver, 
etc. Tender-Quick will be more than wel¬ 
comed by farm homes everywhere. Farm¬ 
ers have long needed and wanted just such 
a product. Directions on each package. 
Price, post paid—2%-lb. can, 65c; 10 lbs., 
$2.25. At Store—2i/ 2 lbs., 50c; 10 lbs., $2.00. 
Is the greatest conve¬ 
nience ever developed 
for everyone who makes 
sausage. It saves mixing 
your own ingredients. 
It is easier to use. It 
takes out all “guess¬ 
work” in seasoning. It 
saves disappointments because it enables 
you to get the same rich delicious flavor— 
the same tempting taste—every time. 
Post paid—3 ozs., 15c; 10 ozs., 35c; 1 lb., 
45c; 7y 2 lbs., $1.75. 
Price—At Store—3-oz. can. 10c; 10 ozs., 
25c; 1 lb., 35c; I'A lbs., $1.50. 
(Page 78) 
