PERFECTION BRAND SEEDS 
39 
Supply Department 
Time Tested Remedies 
For Use on Dairy Farms 
MORTON’S COMPLETE MEAT 
CURING SERVICE 
ROW RARE 
It has many uses on the 
dairy farm, its supply should 
never be permitted to get low. 
It is recommended for scour¬ 
ing, loss of appetite, bunches; 
especially favorable in cases of 
possible or threatened abortion. 
Widely recommended for bar¬ 
renness, for retained afterbirth, 
for milk fever. There is no 
better medicine for cows. A 
handy book, “The Home Cow 
Doctor” mailed on application. 
Kow Rare, large size pkg., 
$1.25. Medium size, 65c. 
GRANGE GARGET 
REMEDY 
For that serious disorder peculiar to 
cows—Garget is favorably known to 
every dairyman. Price per can, 65c; 
enough to treat 15 cases. 
MORTON’S SUGAR-CURE 
The Triple Action Smoke-Salt 
Morton’s Smoke-Salt is a marvel¬ 
ously balanced blend of the highest 
grade meat Salt with a sugar-cure 
famous for its quality, and re¬ 
fined, condensed wood smoke. No 
smoke house is needed. All the 
curative and flavoring properties 
of smoke are in the Salt. It is the 
Triple Action Cure—Salting, sugar¬ 
curing, and putting the appetizing 
flavor of wood smoke into the meat 
—all in one operation. This famous 
Smoke-Salt has been the national 
favorite for curing hams and bacon 
for over ten years and more farmers 
use it than any other brand. 
2-lb., pkg., 25c; 10-lb. pkg., 90c. 
MORTON’S MEAT CURING 
THERMOMETER 
This handy patented instrument is a combination meat 
curing and weather thermometer. It helps take the guess¬ 
work out of scalding, chilling, and curing. When your 
water is at exactly the right temperature the hair slips 
easily and makes scraping a quick job. This thermometer 
is designed and especially marked for testing your meat to 
see that it is properly chilled before starting the cure. 
Price Each .$1.00 
BAG BALM 
MORTON’S TENDER-QUICK 
For all diseases of udders and teats, 
such as caked bag, sore teats, bunches, 
chapping, cuts or inflammed parts, 
you can use this remedy with perfect 
safety; positive results in every case. 
The use of Bag Balm will make de¬ 
cidedly easier milkers of your herd. 
Price 60c per can. 
BAG BALM DILATORS 
Scientifically shaped to the correct normal position of the 
delicate tissues of the muscles of the teat canal. Non¬ 
irritating. Fluted shaft retains correct amount of Bag 
Balm to promote rapid healing. 25 Dilators packed in Bag 
Balm for 60c. 
CONKEY’S KAFMEAL 
With Y-O (Yeast and Cod Liver Oil) 
It is simply good dairy management to substitute Conkey’s 
Kafmeal for the much more valuable—per liquid pound— 
whole milk or skim milk. Generally speaking, a calf should 
be fed a quantity of milk or Conkey’s Kafmeal Gruel, equal 
to 10% of its body weight. This amount will run into a con¬ 
siderable sum of money if whole milk is used. Naturally 
the quantity increases as the calf grows. The feeding of 
Conkey’s Kafmeal enables you to feed the calf for only a 
few cents per day. 25-lb. bags, $1.30 each; 100 lbs. $5.00. 
BEE SUPPLIES 
We carry in stock a first-class line of Bee Supplies and 
issue a separate catalogue. If interested in Bee Supplies 
write us and catalogue will be mailed promptly. 
This amazing new meat cure does 
just what its name implies—it cures 
fast—it makes meat tender — and 
will make it easy for you to cure 
any kind of meat you wish. 
Tender-Quick is the only product 
of its kind on the market. It con¬ 
sists of the very highest grade meat 
Salt with a combination of super 
quality curing ingredients accurate¬ 
ly proportioned and perfectly 
blended. It brings out the full rich¬ 
ness of the hidden natural flavors in 
all kinds of meat. The cured meat 
will slice firm, it will be tender, 
and will have unusually fine flavor. 
When used in combination with 
Smoke-Salt, Tender-Quick makes 
a perfect pumping pickle for pump¬ 
ing hams and shoulders. For beef, 
veal, mutton, lamb, fish, poultry, wild game, spare ribs, 
backbone, etc. Tender-Quick is used alone, either for the 
dry cure or the sweet pickle cure. 
2 1 /> pound pkg., 50c; 10 pound pkg., $2.00 
MORTON’S MEAT PUMP 
Everyone who cures meat should have this meat pump. It 
is the most important instrument ever offered to farmers 
to help make meat curing easier, quicker, and safer. 1 his 
pump will pay for itself many times over, yeti it is offered 
at a price so low that no farmer who cures meat can afford 
to be without it. 
Morton’s meat pump is used with Tender-Quick. A pump¬ 
ing pickle is made by dissolving Tender-Quick in water and 
this Tender-Quick pickle is injected into the hams and 
shoulders at the joints and along the bone, also for pumping 
the bone area in beef, mutton, and other kinds, of meat. 
When this pump is used the meat starts curing from the 
inside outward at the same time the regular cure s ^rts 
inward. Price Each .* 
MORTON’S SAUSAGE SEASONING 
Now in one convenient package 
you get all of the seasoning in¬ 
gredients needed to make your sau¬ 
sage so that it is always good and 
always the same. Morton’s Sausage 
Seasoning is a complete mixture. 
It is all ready to use, nothing to 
add or mix. Blended in one handy 
package are all of the salt, spices, 
sage, peppers, and other seasoning 
ingredients in exactly the right pro¬ 
portions to make the finest, most 
delicious sausage you ever tasted. 
With this famous seasoning there is 
no guesswork—no disappointments. 10 oz., pkg., enough for 
30 lbs. of Sausage, 25c each. 
ASK FOR MORTON’S 64-page book on Meat Curing. 
