R.B. BUCHANAN SEED CQ 
MEMPHIS, TENNESSEE. 
HORMODIN 
“The Root-Forming Chemical” 
HORMODIN 
Hormodin “A” is the hormone-like plant 
growth substance that stimulates rapid 
root growth on cuttings. It assures quicker 
and better rooting of cuttings in higher 
percentages than ever before possible. 
Many species, heretofore considered im¬ 
possible to propagate from cuttings, may 
now be grown successfully from cuttings 
treated with Hormodin. 
Simple, economical, and scientific, the 
Hormodin treatment of cuttings brings 
increased certainty to plant propagation. 
This means lower costs, with consequent 
increased profits for the commercial 
grower, and lends new fascination to gar¬ 
dening for the amateur. 
Hormodin “A” is offered in economical 
and convenient Boyce Thompson Insti¬ 
tute Units of dosage and root growth po¬ 
tency. Nurserymen, greenhousemen, and 
other commercial growers will be inter¬ 
ested in the large economy packages. 
Each package contains a calibrated 
easy-to-use measure, complete directions, 
and a treatment chart. 
Size of Package Price per Package 
5 c.c. ( 20 B.T.I. Units) .$ 1.00 
15 c.c. ( 60 B.T.I. Units). 2.00 
60 c.c. (240 B.T.I. Units). 7.00 
120 c.c. (480 B.T.I. Units). 13.00 
240 c.c. (960 B.T.I. Units). 24.00 
Champion 
Tree Killer 
Kills, Trees-v 
Shrubs, 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. 
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. 
MISCELLANEOUS 
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. 
It is the greatest convenience ever de¬ 
veloped 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 disappoint¬ 
ments 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; 7V 2 lbs., $1.75. 
Price—At Store—3-oz. can. 10c; 10 ozs.. 
25c; 1 lb., 35c; 7 % lbs., $1.50. 
MEAT CURING THERMOMETER 
Stop guessing, make sure of proper tem¬ 
peratures when scalding, chilling and cur¬ 
ing meat. Morton’s Meat Curing Ther¬ 
mometer is one of the greatest instruments 
ever offered farmers to help take the 
“guess-work” out of curing meats. On the 
face there are special markings showing 
the correct temperatures for scalding, 
chilling and curing. With this handy ther¬ 
mometer you will know exactly what the 
temperatures are. 
Price each, post paid, $1.10. At Store, 
$ 1 . 00 . 
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. 
Directions on each bottle. 
Price—At Store—% pt., 50c; 1 pt., $1.00; 
1 qt., $1.50. Post paid— V 2 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. 
10-lb. can cures and 
smokes 100 lbs. 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. Directions on each can. 
Price, post paid—2y 2 -lb. can, 65c; 10 lbs., 
$2.25. At Store—2% lbs., 50c; 10 lbs., $2.00. 
Morton's 
MEAT PUMP 
Every farmer who cures meat should have this meat pump. Meat curing is a race 
between bacteria action, which develops fast around the bone areas, and the penetra¬ 
tion of the curing salt toward the center of the meat. If the salt gets there first in 
sufficient quantity the meat is preserved and cured. Hams and shoulders, beef, lamb, 
wild game, all thick pieces of meat that have bone should be pumped when they are 
put in cure. You can easily see that by pumping hams and shoulders next to the 
bone with Morton’s Tender-Quick and applying Morton’s 
Smoke Salt on the outside in the regular way, the cure starts 
working at the same time from the inside out as well as the 
outside in. Prices each, post paid, $1.60. At Store, $1.50. 
TREE TANGLEFOOT—A paste preparation for painting 
around the trunks of trees, in the form of a band. Caterpillars 
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. 
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