Judge — December 6, 1890 — page 51: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

{ | | | { | | | } q | | | | | | | | i | | j } | | CONSUMPTION INCREASED TENFOLD WITHIN THE LAST TEN YEARS. USE STOCK FOR SOUPS, SAUCES, AND MADE-DISHES.—This Extract forms the finest meat-flavoring ingredient for meat and vegetable soups, gravies, and made-dishes. A slight addition of it enables the cook to impart at once that delicate and fine flavor peculiar to really good cooking. LIEBIG COMPANY'S EXTRACT OF BEEF. ALL CLIMATES FOR ANY LENCTH OF TIME. “WBE Incomparably the Best for BS” ASE FOR LIEBIC COMPANY’S And seo that you get it with the blue signa- ture of Justus von Liebig on tho label thus: ‘Save NOTIN LHI ATVS TVONNV BEEF TEA.—A quarter of a teaspoon- ful of Extract dissolved in boiling water will, with the addition of plenty of salt, produce a breakfast-cup full of strong and clear Beef-tea, free from fat and gelatine. According to taste, the yolk of an egg, some bread or toast, some butter, a boiled potato, or a little Sherry or Port wine may be added.