Page 8 Advertisements Column 2

Otago Witness, Issue 3593, 23 January 1923, Page 8

A visiting angler naturally thinks well of the Oreti (says the Winton Record). He east his line into the stream near Dady Barlcly the other day, and landed a trout, and later in the afternoon hooked a fish.

HOW WE GET “PEP.” Speaking on the problem of nutrition at tile British Association Annual Meeting, held in September last, Professor E. F. Cathcart emphasised the high dietetic value of meat. He suggested that its nutritional importance depended not merely on the high biological value of its protein, but also on the fact that meat acted as a stimulant of cellular activity, thus supplying what our American friends expressively call “pep.” It is doubtless this factor that explains the great success of Bovril, and accounts for its popularity. It explains in scientific language how and why “Bovril prevents that sinking feeling.”— Advt.