Page 3 Advertisements Column 4

Press, Volume LVII, Issue 17126, 22 April 1921, Page 3

t m The Foundation of Good Cookery. Add a Spoonful of fc;« It makes the whole dish more nourishing. . in making all your soups, pies, stews and gravies, add a spoonful of Bovril. It is the really, economical way of cooking. Bovril not only, adds to the'dish the concentrated nourishment contained in itself; it also greatly increases the nourishment given by all the other ingredients. Independent scientific investigation has proved BfBM-Bffffi^^ Bovril greatly improves the flavour and savourines&of every dish. It adds the concentrated goodness of prime beef—the vital elements which give beer* its special place as a food. You are sure of being nourished if you take Bovril. The body-building powers of Bovril have been proved to be from io to 20 times the amount taken.

"UNLESS WE'HAVE PHOTEID • %vf , DIE." Professor Gamgee eaya: "We may'be deprived of Starch, Sugar, aid Fats, but unices we have Protcid ire die." Ceregcn contains over 80 per cent, of this oil-important Proieid, and it supplies the ,brain. and nerve nourishment \rfricii ordinary foods lack. . If you arc weak, nervous, run-down, or ill, take Oregen with your me-iln. It ia nn ellrrtish Proteid-Phosphate Food. 2s Gd,. 4e ed, 7s Cd, 13s Cd. Chemists cull-.'