Our exclusive method of cooking, mildly salting and packing the fish the same day it is caught--absolutely without preservative of any sort--retains all the fine delicate flavor. The sanitary container, itself, bespeaks the high quality of the contents. The fish is wrapped in pure parchment and hermetically sealed, without solder or acid--it never comes in contact with the metal. Every housewife will be delighted to find how delicious =Codfish Balls, Creamed Fish, Fish Hash, Fish Chowder, etc.= can be made with Burnham & Morrill Fish Flakes. Thousands of Grocers are selling Burnham & Morrill Fish Flakes today--if yours hasn't it in stock, he will be glad to get it for you. If you will just try Burnham & Morrill Fish Flakes once you will certainly agree with everyone that this is a simply perfect fish product. If your Grocer chances not to be supplied, in order that you may immediately try Burnham & Morrill Fish Flakes yourself, we will gladly mail you a regular 10c size on receipt of 10c from you. It costs us 18c to do this--postage alone being 11c. This shows our faith in our product. =GOOD EATING= was written especially for us by Mrs. Janet Mackenzie Hill, the noted domestic scientist. It contains many new and original recipes and table hints, and is mailed =Free upon request.= =BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A.= =Packers of the justly celebrated Paris Sugar Corn= * * * * * QUERY 1628.--"Recipe for Preserving and Crystallizing Ginger Root." Preserving Ginger Root Purchase the "stem" ginger. Take the weight of the ginger in sugar. Cover the ginger with boiling water and let cook rapidly till very tender. Dissolve the sugar in some of the water in which the ginger was cooked. Use about one-fourth as much water as sugar. Let cook to a thin syrup; skim, then put in the ginger and let simmer very slowly till the syrup is nearly absorbed, then cook more quickly, stirring meanwhile to cause the sugar to grain until the ginger is well glazed. Or, remove the ginger from the syrup, when it has absorbed a sufficient quantity, drain, cut in strips and roll in granulated sugar. A third method gives good results, but for lack of proper appliances is not used by amateurs. * * * * * QUERY 1629.--"Recipe for Mexican Tamale. Also give the number of this magazine in which a recipe for Cheese Custard was given." Mexican Tamales