Lard is a Foe to Digestion Pork in any form is indigestible, and most people cannot eat it without subsequent discomfort. It therefore follows that food prepared from lard, which is nothing more or less than hog-fat, is of necessity indigestible. Cottolene is made from Cotton Seed oil refined so perfectly that it is absolutely neutral in odor and taste. You know how rich and nourishing Olive oil is. Do you know that cotton seed oil and olive oil are almost exactly the same in chemical properties? Olive oil is too expensive for general use in frying and shortening-Cottolene gives the same results. Having no odor or flavor, and taking up none, Cottolene once melted up can be used over and over again. Made only by THE N. K. FAIRBANK CO., Chicago "Nature's Gift from the Sunny South" Veribest-Meats All State and National Food Commissions Have Endorsed DR. PRICE'S PRODUCTS As above Standard and Absolutely True to Label Synopsis of Food Laws Pending and Passed In State Legislatures. The following tabulated and compiled list of Food Laws passed and pending in the various states will be of great value to our readers and will keep them informed on Food, Drug and Sanitary Legislation. The list is as complete as possible to be made up to the date of going to Press (June 15th.) The states are arranged in alphabetical order, the Senate Bills being Recorded first, the House Bills following. Wherever possible the number of Bill is shown, the introducer and to what committee referred, also what action if any the committee has taken. Bills passed and date of adjournment of the Legislature is also recorded. The list will be corrected for final publication in our July number, all Legislatures will then have adjourned. After our next issue we will from time to time print in full all Bills passed and approved until all new Food Legislation is recorded in our columns. Editor's Note: A number of Journals have copied our list as published without giving credit. The records found below are keyed and any paper copy ing same will be good enough to credit "The American Food Journal." |