Mifs (nnoce People are Starving! XT *1 °JL ° . eve ,[ y te " of m y patients are hungry practically all of the time. P ut ° n . weight, but you would literally die of starvation, because you were not V. ot , Because they don t get enough food but because they don't get the right supplying your tissues with the kind of material they demand " kind of nourishment. ****** "There is all the difference in the world between hunger and appetite. tl ia t e or d*ls absoluT 1* t O6 6S n °* a mec^ca * ec * uc ation to realize *>r growth and* to*repair muscle "nerves I^6 ' l si „ IJS™ is the most important meal of the day. It P muscie, ner\ es, bones and blood. should be appetizing, energy-giving, sustaining and easily digested, but seldom is. Most Breakfasts Satistythe Appetite §K3|I A Cream of Barley Breakfast but Don t Build Ttssueß3 I*% . , I . n °" r desire to get a food that is easily digested, one that is ffflllF " raPS ,§F T , quickly disposed of by the digestive organs, we sometimes eat light pr \ > & c£3\ wSfIL. r T " ere no food in all history that has such a record as Barley, foods that are not only unnourishing, but even lack the merit of fill- ""\\VA •'' \M J3Bh What mother can forget the part that Barley played in the raising ing up the stomach. Because these so-called foods —when served V IIaM ° f her children Ruling infancy? Then why has not Barley of recent with cream and sugar—please the taste and satisfy the appetite for a \msfk"\WlSwSSmfft ears been more freely used as a daily food ? short time, we are apt to think we are well-fed. And yet we won- jl i T*. • u I_ der why it is that we begin to feel stale before the morning is over. ' ' 1S . ecause the taste of Ba rley when milled as other grains Or nprKonc I N A 4. i. „, , „ , are milled, is not agreeable to the modem palate. Cream of Barley, and ecs s-ius-!"e and frieH ° * breakfast, we eat ham ' however, is made by a process which converts the rough grain into SLert food We *et satisfeS one of the most Potable and likable of all breakfast food! As an *X we feelso*gy antlneT digestibility. That Y £{ energy-builder- as a creator of rugged strength-it is unparalleled, c u x \\ iPI r/1 Scientists tell us that it is the most wonderful grain in the world. Suppose you try Cream of Barley to-morrow morning and *'lW V \ IvfJ y'l / /' Every great people, from the Old Testament heroes, the notice the difference. w ho reared the splendid, ancient Orient, the Romans and the In the first place, you will find that it is more delicious than you thought a cereal could be. mighty on the hardy Barley grain'" 85 ' dOW " t0 n '° dem days ~ have fl ° u ™hed and grown lou ll never see a dish of Cream of Barley pushed away half-eaten. Even the children-and they V 7 S are usually the hardest ones to please—will eat every mouthful. 4 nd now ' a secret process which is the result of years of painstaking research and Another thing—people don't "get tired" of Cream of Barley—it meets a welcome evrrv all t Jj e s P le " dld qualities of this wonderful grain—which the ancients laboriously time it's served. y welcome every ground between heavy stones-are yours in Cream of Barley, together with a delightful and mellow flavor. Ppi |Hi| Add Cream of Barley to Your Grocery List Right Now | III! j Cream of Barley is not just another breakfast food." It is absolutely distinctive. There is nothing I Pll I 111 The first mouthful will win you to the army of Cream of Barley enthusiasts. Then, when you M Wg' notice the feeling of well-being that follows a Cream of Barley breakfast —the energy, the vim and the —* " g ° ' that carries you right throuh until noon— then you will realize that the breakfast problem is solved \f I 1 □Is!?!!! I for you fl nd your family, children and grown-ups, now and for all time to come. , I m 7 WSmmm I Wh . y P° st P° ne the pJeasure and profit of making the acquaintance of Cream of Barley? Your - I —fc fj[ J j [ J1 1! I[' | | gr^ er bas stock better put it on the list now—r while it is fresh in your mind, and have it delivered FRIDAY EVENING, BARRISBURG TELEGRAPH NOVEMBER 3, 1016.
Significant historical Pennsylvania newspapers