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.