Adventure Magazine Cover, October 30, 1924 — page 3: what you’re looking at

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

ADVENTURE Oct. 30th, 1924 ADVENTURE Luscious and Enticing To bring enchantment to the breakfast table Oree and flaky grains of se- lected wheat, puffed to 8 times their normal size, light as the air, and with the rich flavor of nut meats. You serve with sugar and cream. Or in bowls of milk. And asa spe- cial allurement, with fresh or cooked fruit. No breakfast before has ever compared. To children Quaker Puffed Wheat brings the nourishment of whole grains with the richness of a rare confection; to adults an almost Quaker Puffed Wheat Published three times a month by The Ridgway Company at Spring and Macdougal Sts., New York, N. Y. Yearly subscription #6.00 in advance; single copy 25 cents. matter Oct. 1, 1910, at the post-office at New York, N. Y., under the act of March 3, 1879, perfect food. Quickly digested and assimilated; kernels steam exploded, with every food cell broken. An energy food of fairy delight —yet with vitamines, bran and min- erals in balanced combination. Quaker Puffed Rice, Also Whole rice kernels, steam ex- ploded to 8 times normal size, like the Puffed Wheat. Dainty morsels so light and inviting you would never dream they could be so nutritious. Quaker Puffed Rice Entered as second-class Each Grain an Adventure Volume 49 Number 3 C) COMmicbooal S