),BY WM. G. ß E LL CO.Vt 0 SION, M ASS.

/ f Never a Ctief but endorses Bell's, Never a Cook fc>\at its merit tells,

Never a House-wife fcru.t needs this spice, Never a Disti that it cannot make nice, Never staoh Power "behind the throne," BELL'S SPICED SEASONING stands alone.

[ G R A C E I . I^ANE.]

BE U / S S P I C E D S E A S O N I N G g i v e s t h e T u r k e y p r o p e r r e p r e s e n t a t i o n . T h e T u r k e y w h o f e e l s t h a t i t »will be s e a s o n e d w i t h B e l l ' s S p i c e d S e a s o n i n g , d i e s

h a p p y . F o r n o o t h e r s p i c e d s e a s o n i n g c a n m a k e t h e d r e s s i n g so d e l i c i o u s a n d d e l i c a t e ; so s n a p p y a n d p u n g e n t . If a l l t h e T u r k e y s t h a t h a v e b e e n s e a s o n e d w i t h B e l l ' s S p i c e d S e a s o n i n g in t h e p a s t 32 y e a r s c o u l d b e a r r a n g e d in o r c h e s t r a l p a r a d e , t h e y w o u l d f i l l t h e a i r w i t h s p i c y m u s i c t h a t w o u l d be " h e a r d a r o u n d t h e w o r l d " — i n u n i s o n . B e l l ' s is t h e o r i g i n a l . I t ' s t h e a l p h a a n d o m e g a . I t c a m e first, a n d w i l l b e w h e n a l l o t h e r s w o n ' t be .

A" S P I C Y

O R C H E S T R A .

Y E A R S

ALL THE GOOD COOKS ADMIRE BELL'S. ALL THE GOOD EATERS PREFER THE COOKINGS OF THE COOK WHO COOKS WITH BELL'S.

BELL'S IS C R O W N E D K I N G OF 'EM A L L !

T H E F A V O R I T E .

TI M E tests all things. The good remains; the bad passes to where it be longs—the rear. Spiced seasonings come and spiced

seasonings go, but Bell's, l ike Tennyson's Brook, goes on forever. Merit wins and keeps on winning. Time has but crowned Bell 's with first honors for outliving, outserving and outselling all other spiced seasonings. Bell 's has won in the kitchen, on -the table, and in the stomach. It satisfies the cook, tickles the palate and aids the stomach. Absolutely pure, it aids digestions and makes meat, turkey, chicken, fowl, game, fish, scalloped oysters, lamb croquettes, etc., have a spice and a relish, a rich-ness and a delicacy impossible without Bell's. It 's healthful as outdoors; appetising as sauer kraut; pure as nature is pure.

32

SEASONING

T H E UNIVERSAL FAVORITE.

BE W S SPICED S E A S O N I N G is the universal favorite. It satisfies the seasoning needs of the housekeeper, the cook, the chef. This is

the record. It is incontestable and must bring favorable conviction to all unprejudiced minds. The people whose praise

is here quoted are authorities. Their reputation is a safeguard against imposition. MRS. M A R I O N A . M c B R I D E — t h e w o r l d - r e n o w n e d D o m e s t i c S c i e n t i s t —

w r i t e s : — " I h a v e u s e d B e l l ' s D r e s s i n g , f o r f ish, p o u l t r y a n d m e a t , f o r m a n y y e a r s a t h o m e , a n d w i s h to c o n g r a t u l a t e y o u u p o n i t s u n i f o r m q u a l i t y a n d fine flavor. W e u s e i t a t a l l s e a s o n s of t h e y e a r , a n d find i t u n s u r p a s s e d f o r a l l k i n d s of d r e s s i n g ; a l s o f o r flavoring s o u p s . "

[SIGNED] M A R I O N A . M c B R I D E . C. C. W A I T E R BREVOORT HOUSE, N E W Y O R K : — " B e l l ' s S p i c e d S e a s o n i n g

g i v e s t h e b e s t of s a t i s f a c t i o n . " A . A I N S I / I E , T R E M O N T HOUSE, BOSTON (1878), w r o t e : — " I t i s u n q u e s t i o n a b l y

t h e m o s t s u p e r i o r a r t i c l e of t h e k i n d i n u s e . " J O S E P H B E C K M A N , PARKER HOUSE, BOSTON:— " H a v e u s e d y o u r S p i c e d

S e a s o n i n g s e v e r a l y e a r s , a n d c h e e r f u l l y r e c o m m e n d i t . " H A W K , W A I T & W E T H E R B E E , WINDSOR HOUSE, N E W Y O R K : - " W e c o m -

m e n d i t to t h e p u b l i c , p a r t i c u l a r l y to p r i v a t e f a m i l i e s . " P R E B L E HOUSE, PORTLAND : — " W e find i t j u s t a s r e p r e s e n t e d . " MASSASOIT HOUSE, S P R I N G F I E L D : — " I t i s a p l e a s u r e f o r u s t o r e c o m m e n d

i t f o r g e n e r a l u s e . " P L A N K I N T O N HOUSE, M I L W A U K E E , WIS., C. W . W H I T E , M a n a g e r : — " W e h a v e

u s e d y o u r S p i c e d S e a s o n i n g a t t h i s h o u s e f o r s e v e r a l y e a r s , a n d c a n r e c o m m e n d i t . "

H A R V E Y & W O O D , HOTEL BELLEVUE, BOSTON: — " W e a r e u s i n g y o u r S p i c e d S e a s o n i n g a t t h e B e l l e v u e , B o s t o n , M a s s . , a n d a l s o i n o u r v a r i o u s s u m m e r h o u s e s , t h e A l g o n q u i n , St . A n d r e w s , N. B. ; t h e P a s s a c o n a w a y I n n , Y o r k s C l i f f s , M e . , a n d t h e P i n e y W o o d s H o t e l , T h o m a s v i l l e , G a . W e c o u l d n o t g e t a l o n g w i t h o u t i t . "

A I N S I Y L E & W E B S T E R , M a n a g e r s , MAPLEWOOD H O T E L , W H I T E MOUNTAINS, N E W H A M P S H I R E , a n d H O T E L SAN MARCO, ST. A U G U S T I N E , FLORIDA, w r i t e s (1892): — " I t i s t h e o n l y a r t i c l e of i t s k i n d u s e d in o u r k i t c h e n d u r i n g t h e p a s t t e n y e a r s . W e a r e p o s i t i v e t h a t i f e v e r y f a m i l y in t h i s c o u n t r y s h o u l d t r y o n e b o x , t h e r e woi^ld b e n o m o r e g u e s s - w o r k s e a s o n i n g . "

Surely, such evidence must carry weight with all who think. It shows that for 32 years Bell's has been the favorite.

A D A Y ' S . M E N U . B R E A K F A S T .

FRUIT : O r a n g e s . CEREALS : R o l l e d Oats or T o a s t e d W h e a t . MEAT: O X F O R D S AU S AGE) ( f l a v o r e d w i t h B e l l ' s T h r e e X S a u s a g e

D r e s s i n g ) . EGGS: B o i l e d . ^ BREAD: Muff ins .

POTATOES : H a s h e d B r o w n . DRINK : Cof fee . E n t i r e W h e a t I^oaf.

D I N N E R . SOUP : T o m a t o .

MEAT : S T U F F E D U M B ( d e l i c a t e l y flavored w i t h B e l l ' s S p i c e d S e a s o n i n g ) . POTATOES: M a s h e d . VEGETABLES: S t e w e d Corn. S q u a s h .

ENTREES : B o i l e d H a d d o c k , E g g S a u c e . BREAD : F r e n c h R o l l s . B a n a n a F r i t t e r s , W i n e S a u c e . S w e e t P i c k l e s . PUDDING : S n o w , C u s t a r d S a u c e .

PIE: A p p l e . ICE CREAM: C h o c o l a t e . A p r i c o t . * FRUIT: R a i s i n s , Nuts , B a n a n a s . DRINK: Coffee .

S U P P E R . ESCAIvIyOPED O Y S T E R S ( d e l i c a t e l y flavored w i t h B e l l ' s S p i c e d S e a s o n i n g ) .

S t e w e d P r u n e s . BREAD : C r e a m o ' T a r t a r B i s c u i t . CAKE : S p o n g e . DRINKS : C h o c o l a t e .

G r a h a m . F r u i t . T e a .

T H E B E T T E R W A Y . H E R E are always two ways of making Turkey,

Chicken, Fish or Game Dressings — the r ight, way and the other way, or Bell 's way and the

other fellow's way. In order to give our readers the benefit of the widest experience, we recommend the following recipes. The first, designed by Mrs. MARION A. MCBRIDE, is the more elaborate.

No. 2 is simple, but good. Either is woi fth the price of the seasoning—both are the result of wide experience.

No. 1. O n e p i n t b r e a d c r u m b s . One-ha l f t e a s p o o n f u l sa l t . O n e - t h i r d c u p c r e a m , m e l t e d b u t t e r or

cotton-seed o i l . One-hal f p i n t s m a l l o y s t e r s . T w o t e a s p o o n f u l s B e l l ' s d r e s s i n g .

No. 2. O n e p i n t s o a k e d b r e a d . One t e a s p o o n f u l sa l t . O n e t a b l e s p o o n f u l of b u t t e r , or of f a t

s a l t p o r k cut u p v e r y f ine. O n e t a b l e s p o o n f u l B e l l ' s S p i c e d P o u l t r y

S e a s o n i n g . A n e g g w e l l w o r k e d in w i l l m a k e t h e

d r e s s i n g c u t u p n i c e l y .

r-p B r e a d or c r a c k e r c r u m b s m a y b e m o i s t e n e d b y p l a c i n g •Ci* in a w i r e b a s k e t ; p o u r hot w a t e r o v e r t h e m ; t h e n t u r n

t h e m into an e a r t h e n d ish , a d d i n g t h e o t h e r i n g r e d i e n t s .

R E M E M B E R , t h i s d r e s s i n g is e x q u i s i t e f o r m e a t , fish, or g a m e . I t c a n be b a k e d a l o n e in a s m a l l p a n , o u l y a d d i n g f a t suf f i c ient to p r e v e n t d r y i n g or b u r n i n g .

B E L L ' S Three X Sausage Dressing you always know what to expect — the best tasting, easiest digested sausages ever made. Y o u see, the Dressing makes the Sausage, and Bell makes the Dressing. It 's the product of nearly forty years' experience. It is made of a variety of sweet herbs and choice spices, pure and sure. It makes the best and most delicately flavored sausages. Be sure and insist on having sausages delicately flavored with Bell 's Three X Sausage Dressing. Your market man will obey your orders, if you insist and persist in insisting. He knows his business, and knows Bell 's is Best.

S A U S A G E E T H I C S .

A R T E M U S W A R D said he always ordered hash,

because then he knew what he was getting When you order sausages delicately flavored with

BEIVI/S is the only o r i g i n a l . A l l pther spiced seasonings are but puny imitations of it, and lack

the peculiar goodness of Bell 's. But there must be a reason for it. Bell 's seasons best. That ' s why. A n d it seasons best because it is made of nature's best seasoners — the granulated leaves of sweet herbs and choice spices, blended in the proportions that give the most delicate flavor and richest aromatic niceness. It is always uniform. Gives the same results every time.

R E F U S E T H E I M I T A T I O N S ! They will disappoint. A s k for Bell 's. See that you get Bell 's. Substitution is the fraud of the age.

• D i r e c t i o n s -

Ii t using Bell 's Spiced Seasoning, please bear in mind that it is

absolutely pure. It is all seasoning. There is no adulteration to make bulk. Made of the granulated leaves of sweet herbs and choice spices, it is ful l strength. It requires less to delicately flavor than it does of those imitations that lack the Bell quality. It is therefore wise to be cautious, and not use Be l l ' s e x t r a v a g a n t l y . Just e n o u g h is better than too much. Just enough means to flavor to suit the taste. Don't take others for a standard. For Bell 's goes farther than any others, because it's so pure. It has all the natural strength, rich flavor and superb bouquet of the original, fresh, sweet herbs and choice spices. b u t w h a t ever you do, avoid those puny substitutes that have tried to act as parasites and live on the reputation of Bell 's. " J u s t as g o o d " never was as good. If they were as good as Bell 's, they would not have to be trading on the prestige of Bell 's. Y o u see,

no other spiced seasoning has stood the i test of 32 years. Bell 's delicately

seasons chicken, but it is quite an old rooster.

TH E chef always prefers Bel l 's Spiced Seasoning. It saves

him so much bother, and seasons so well. Bell 's is composite. It gives the effect of a dozen varieties ; is better and cheaper, and is always uniformly good. The chef is exclusive in habits, but he never fails to sing out the praises of Bell's, because Bell 's deserves it.

William 0. Bell Co. Sole Manufacturers,

Boston, Mass., U.S.A.