Vermont medicine . y Make It a Luxury Pettijohns is a bran food madeto doctors orders. The 55 per cent of rolled wheatgives a basis which everybody 20 per cent of oat flakes addsa delightful flavor. And the branflakes make it efficient. Half the users, probably, neverthink of bran. It is gladly continue it and thusget continued bran effects. In late years, with hundreds ofbran foods offered, Pettijohns hassoared to top place. And largelythrough doctors* favor. It will meet, we believe, yourideal of a bran food. Try it. Pettijohnj A Flaked Cereal Dainty55% Wheat P
Vermont medicine . y Make It a Luxury Pettijohns is a bran food madeto doctors orders. The 55 per cent of rolled wheatgives a basis which everybody 20 per cent of oat flakes addsa delightful flavor. And the branflakes make it efficient. Half the users, probably, neverthink of bran. It is gladly continue it and thusget continued bran effects. In late years, with hundreds ofbran foods offered, Pettijohns hassoared to top place. And largelythrough doctors* favor. It will meet, we believe, yourideal of a bran food. Try it. Pettijohnj A Flaked Cereal Dainty55% Wheat Product — 20% Oats — 25% Bran Soft, flavory wheat and oats rolled intoluscious flakes, hiding 25 per cent of un-ground bran. A famous breakfast dainty. Pettijohns Flour is 75 per cent Gov-ernment Standard flour mixed with 25 percent tender bran flakes. To be used likeGraham flour in any recipe; but better,because the bran is unground. The Quaker Qats (pm pany Chicago n U^rmont Ulritrin? Owned and Publishedby the. Vermont StateMedical Society Issued Monthly at Rutland, Vermont Vol. III. No. 4 APRIL, 1918 SUBSCRIPTION PER ANNUM TABLE OF CONTENTS Original Papers: Anaemia, Dr. C. W. Howard Symptomatology in tin- Child, Dr. C K. Johnson In Memoriam: Dr. Edward D. Elli>...Editorials: Our Secondary Foods War Lessons
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Keywords: ., bookcentury1900, bookdecade1910, booksubject, booksubjectmedicine
