PERFECTION BRAND SEEDS—Since 1906 
31 
Supply Department 
Time Tested Remedies 
P’or Use on Dairy Farms 
Kow Rare 
It has many uses on the dairy farm, its 
supply should never be permitted to get 
low. It is i-ecommended for scouring, loss 
of appetite, bunches; especially favorable 
in cases of possible or threatened abortion. 
Widely recommended for barrenness, for re¬ 
tained afterbirth, for milk fever. There is 
no better medicine for cows, A handy book, 
“The Home Cow Doctor" mailed on appli¬ 
cation. Kow Kare, large size pkg., $1.25; 
medium size, 65c. 
Grange Garget Remedy 
For that serious disorder peculiar to cows—Gar¬ 
get is favorably known to every dairyman. Price 
per can, 65c: enough to treat 15 cases. 
Bag Balm 
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 B’alm will make decidedly easier milk¬ 
ers 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 Dila¬ 
tors packed in Bag Balm for 60c. 
Conkey^s Kafmeal 
With Y-0 (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 considerable sum of money if whole milk is used. Nat¬ 
urally 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. 
Morton’s Complete Meat Curing Service 
Morton’s Sugar Cure 
The Triple Action Smoke-Salt 
Morton’s Smoke-Salt is a marvelously bal¬ 
anced blend of the highest grade meat Salt 
with a sugar-cure famous for its quality, and 
refined, condensed wood smoke. No smoke house 
is needed. All the curative and flavoring prop¬ 
erties of smoke are in the Salt. It is the Triple 
Action Cure—Salting, sugar-curing, and put¬ 
ting the appetizing flavor of w(X)d 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-Ib. 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 tempera¬ 
ture the hair slips easily and makes scraping a quick job. This ther¬ 
mometer is designed and especially marked for testing your meat to see 
that it is properly chilled before starting the cure. Price: Each, $1.00. 
Morton’s Tender-Quick 
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 mai'ket. It consists of the very highest 
grade meat Salt with a combination of super 
quality curing ingredients accurately propor¬ 
tioned and perfectly blended. It brings out the 
full richness 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 pumping 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^/4-lb. pkg., 50c; 10-lb. pkg., 
$ 2 . 00 . 
Morton’s Meat Pump 
lORTot? 
* I ‘ 1 ^ M 11 I 
.flVGAR-cURlNj^jL 
Wke-sah 
Figaro Liquid Smoke 
Guarantees the most delicious meat you ever 
ate, and is the easiest, quickest and safest way 
to smoke it. 
ABSOLUTELY EVERYTHING necessary to 
smoke, sugar-cure, flavor, and preserve meat is 
in the bottle ready to apply. 
THE RICH, delicious taste of browned sugar 
blended with the zest of pure wood smoke and 
the spicy tang of real black pepper puts the 
savor of “Ole Virginny’’ into evei'y cut of ham 
and slice of bacon. 
KEEPING QUALITIES beyond belief. Age 
doesn't spoil it, but only improves its flavor. 
FIGARO’S PURITY and effectiveness are 
guaranteed. It has been on the market over 
twenty-five years, giving perfect satisfaction 
to its users. 
REGARDLESS of the methods used in cur¬ 
ing meat, an application of FIGARO LIQUID 
SMOKE should be used to insure delicious, 
wholesome meat the year round. 
32-oz. bottle, $1.50; 16-oz. bottle, $1.00; 8-oz. 
bottle, 50c: 4-oz. bottle, 30c. 
Perfection Mineral Mixture 
FOR CATTLE 
Composed of Steamed Bone Meal, Iodized Calcium Carbonate, Iron 
Oxide, Manganese Sulphate and Salt. 
Mix two pounds per. 100 lbs. of feed, or place m a container so 
that it is available at all times. When fed in containers it is necessary 
to supply common salt separately in order that animals will not con¬ 
sume more of the mineral mixture than is needed. Per 100 lbs., $2.25. 
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. This pump will pay for itself many times 
over, yet 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 pumping 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 out¬ 
ward at the same time the regular cure starts inward. Price: Each, 
$1.50. 
Morton’s Sausage Seasoning 
Now in one convenient package you get all 
of the seasoning ingredients needed to make 
your sausage so that it is always good and al¬ 
ways the same. Moi'ton’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, pep¬ 
pers, and other seasoning ingredients in ex¬ 
actly the right proportions 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, 
Iodized Calcium Carbonate 
Iodized Calcium Carbonate is manufactured by a wet process by 
which every calcium particle is thoroughly coated with Iodine held in 
place by chemical-physical combination. 
The inclusion of traces of Iodine in livestock feeds increases their 
digestibility, thus enabling cattle, hogs and sheep to make more milk, 
meat and wool, and hens to produce more eggs and better eggs, harder 
shells and high hatchability. Price per 100 lbs., 85c. Ask for quantity 
prices. 
