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Vol. 60, 1909 - University of North Carolina at Chapel Hill

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THE CHARLOTTB MBDICAI< JOURNAL.<br />

COCOEMULSION,LILLY<br />

^ Chocol<strong>at</strong>e and Cod Liver Oil A New Departure in Cod<br />

Liver Oil Emulsions.<br />

^ Strength —Same as the <strong>of</strong>ficial emulsion—contains 50<br />

—<br />

per cent, finest Norwegian Cod Liver Oil.<br />

^ Pal<strong>at</strong>ability—Coco-Emulsion is free from the unpleas-<br />

ant fishy odor and taste which characterize ordinary emul-<br />

sions. Repe<strong>at</strong>edly it has been shown th<strong>at</strong> p<strong>at</strong>ients who could<br />

not take other emulsions would thrive on Coco-Emulsion,<br />

LiUy.<br />

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