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The New Zealand Railways Magazine, Volume 11, Issue 8 (November 2, 1936)

He Was As Round As A Barrel — Protruding Stomach Made Him Look Deformed. — Kruschen Took Off 44 Pounds

He Was As Round As A Barrel
Protruding Stomach Made Him Look Deformed.
Kruschen Took Off 44 Pounds.

Excess fat is unhealthy and unpleasant—for both men and women. It should be got rid of whenever it appears, whether early in life or late. This man, for all his three score years and ten, determined to reduce his weight.

“A few years ago I felt I was almost finished. I was as round as a barrel, for I am not very tall, and with my protruding stomach I looked deformed. My weight was 15 stone 10 lbs., and on top of it all, I suffered so badly with rheumatism that I was no longer able to work. I started taking Kruschen Salts, and now both rheumatism and fat have disappeared. My weight is now 12 stone 8 lbs. I can dig my garden, and do my own work, in spite of my 70 years.”—V.R.

Overweight and rheumatic poisoning almost invariably arise from the same source—a system loaded with unexpelled waste, like a furnace choked with ashes and soot. The six salts in Kruschen assist the internal organs to throw off each day the wastage and poisons that encumber the system. Then, little by little, that ugly fat disappears—the pains of rheumatism cease; you look better—you feel better—you are better!

Kruschen does not aim to reduce by rushing food through the body. Gently, but surely, it rids the system of all fat-forming food refuse, of all poisons and harmful acids which give rise to rheumatism, digestive disorders and many other ills.

Kruschen Salts is obtainable at all Chemists and Stores at 2/6 per bottle.

Health Notes.
Household Remedies.

In these days of extensive advertising of household remedies one would imagine that there is “no ill to which the flesh is heir” that cannot be cured by something from bottle, tin or carton!

However, when one undertakes one's own diagnosis and treatment, care and caution must be exercised lest one be treating symptoms only, thus neglecting removal of the cause, which is, or should be, the basis for the treatment of all cases. Take for instance the host of “cures” for so-called indigestion. Now indigestion is but the symptom of a gastric disorder which can originate in any condition varying from an error in diet to cancer of the organ. Naturally it follows, there is no one remedy capable of curing such a variety of causes.

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Next, let us take the common symptom “lack of energy.” This may arise from anything varying from over-work to tuberculosis of the lungs.

Similarly, constipation may be due to irregularity of habit or to a growth in the bowel. Headaches may be due to a stuffy atmosphere or to a tumour in the brain.

These examples will suffice to demonstrate the impossibility of one remedy dealing with all the causes which may give rise to one common symptom.

As household remedies, ointments are very much abused by many people. Into ointments are dispensed a very wide variety of drugs, each one capable of acting beneficially only in its own sphere, hence the utmost care must be exercised in their application. Much harm may be done by rubbing an ointment over a pimple with a “mattery” head. This matter is usually pus trying to come out, and as pus finds difficulty in emerging through grease there is grave risk of the pus spreading in its endeavour to find an exit.

Gargles must be carefully selected and carefully used, for if too strong, there is risk of injuring the membranes, lining and guarding the passages of the mouth and throat.

Lotions are much the same as ointments, as they contain various drugs. A lotion which will cure one trouble, will most likely aggravate another.

Pills must be treated with equal respect as so many of the so-called “tonic” pills lead to constipation.

Now please do not think that this short article is a general malignment of all household remedies, as most are good for something, but please avoid indiscriminate use which may lead to harmful results.

What we wish to impress upon you most of all, is the necessity for locating the cause of your trouble and dealing with its removal in a rational way. Avoid all “Slap-dab—Here goes.”


Savoury Rolls.

Form thin slices of ham (or German sausage) into rolls and fill with a mixture of whipped cream and horseradish. Keep together with toothpick.

Anchovy Eggs.

Boil the eggs hard and cut them across; take out the yolks and mix with butter and enough anchovy sauce to taste. Fill the whites with mixture and place on rounds of fried bread or on lettuce leaves. Season to taste.

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Asparagus on Toast.

Asparagus tips, with a dash of cayenne, on thin strips of hot buttered toast, make a very simple and tasty savoury.

Anchovy Cheese.

Three ounces grated cheese, one ounce butter, pinch dry mustard, few grains cayenne, sauce to taste. Mix above ingredients with anchovy. Spread on strips of hot buttered toast.

Anchovy Olives.

Prepare small squares of crisp, hot buttered toast, half an inch thick and 1 1/2 inches square. Spread thickly with anchovy paste. Then place two olives on each square.

Sandwich Fillings.

Moisten with mayonnaise equal quantities of finely-chopped chicken and olives.

Chop apples finely and mix with equal quantity of chopped nuts.

Chop equal quantities of dates and walnuts. Moisten with a little cream.

To a quantity of cream cheese, add half the quantity of minced olives and quarter the quantity of chopped pineapple.

Peanut butter and chopped ginger make a tasty filling.

Place thin slices of peeled tomatoes, seasoned with salt and salad dressing, between lettuce leaves. Make into a sandwich with either white or brown bread.

Welsh Rarebit.

Grated cheese, 4 oz.; milk, 1/2 pint; butter, 1 oz.; flour, 1 oz.; salt and pepper to taste; buttered toast.

Method.—Melt the butter, stir in the flour, remove and stir in the hot milk. Return to the fire and cook, stirring all the time for ten minutes. Remove from the fire and stir in cheese and seasoning. Serve on hot buttered toast.

Tomato and Cheese Savoury.

Grated cheese, 2 oz.; ripe tomatoes, 4 oz.; eggs, 2 oz.; seasoning; mixed mustard, one-quarter teaspoon; hot buttered toast.

Method.—Dip the tomatoes in boiling water, remove the skins and slice. Add eggs and seasoning. Stir over gentle heat till the mixture thickens. Add cheese. Serve on hot buttered toast.