Page 2 Advertisements Column 3

Otago Daily Times, Issue 21063, 27 June 1930, Page 2

Catarrh Deafness Ends Without Surgery, RESIDENT OF SYDNEY FINDS NO NEED FOR EAR PHONES, TRUMPETS OR OTHER INSTRUMENTS. Mrs R. Lorking, of Sydney, makes the following statement, which doubtless will interest any persons annoyed with catarrhal deafness or head noises. Folks who are deaf through this cause are often exembarrassed by their hardness of hearing: "Two years ago my system became poisoned,, and the state of my health became so poor Jl also contracted catarrh., I went from bad to worse, and the catarrh caused such a buzzing in my ears that my husband and I feared I should become totally deaf. My physician ordered an immediate surgical operation, which my husband strongly opposed, suggesting the use of Parmint, of which he had read in the newspapers. 1 used it for only a few days before I got immediate relief. The buzzing in my ears stopped, my head and nose cleared completely. and I was able to hear as distinctly as ever. Parmint saved me from a surgical operation, and the relief from catarrhal deafness enabled me to mend quickly. I have tuff suffered a trace of catarrh since.” For a trifling cost you can make up this treatment right at home, and it is really quite efficient in relieving the disagreeable deafness and head noises caused by catarrh. From any chemist get one ounce of Parmint (Double Strength), put it into a simple syrup made of i pint of hot water hind four ounces of ordinary crystal sugar. Take a tablespoonful four times a day. This treatment should, by tonic action, reduce the inflammation in the middle ear that a catarrhal condition would be likely to cause, and with the inflammation gone the distressing head noises, headaches, cloudy thinking, and that dull feeling in the ears should gradually disappear. Anyone who suffers from_ catarrh, catarrhal deafness or head noises should give Parmint a trial. It i s pleasant to take, and is quite inexpensive.—Advt. An old Hertfordshire custom produces some of the most potent cider in England. The practice was to kill and dress a pig, 1 and then hang it in a barrel of cider with the whole body immersed, and only the I legs above the liquid. After a month or two the' acid in the eider “ ate ” the flesh 1 away, leaving only the four legs The [ barrel was then bunged and kept for a year before being tapped. As the cost of making cider in this way was heavy, onlv one such barrel of the liquor was made on the majority of farms. On special occasions, when the drink was circulated half a glass was sufficient to send away | oven the most inveterate toper with un- | controllable legs, ! Kaitangata radiates an intense heat, burning brightly to the last particle.— Advt.