Page 8 Advertisements Column 1

Bay of Plenty Beacon, Volume 10, Issue 31, 30 September 1946, Page 8

r STOCK sales N.Z. LOAN AND MERCANTILE AGENCY CO. LTD. WHAKATANE SUPPLEMENTARY CATTLE FAIR j To be held at WHAKATANE SALEYARDS I . / on | MONDAY, SEPTEMBER 30, 1946 Commencing 12 Noon. 1200 HEAD CATTLE including:— 150 Fat Cattle 50 Fat and Forward Bullocks . 50 P.A. 3-year Steers j 250 P.A. and Hereford 2-year Steers j 150 P.A. and Hereford 2-year Heifers 250 P.A. and Hereford Yearling Steers and Heifers 50 Jersey Steers 150 P.A. and Hereford I/C Cows 100 Mixed Cattle. 40 Fat Wethers l 80 Ewes with B.S. lambs at foot 100 Jersey weaners and empty 2-year-old A/c Client:, i 30 Ewe Hoggets. Entries Solicited. 208 WHAKATANE GRADE BULL SALE To be held at ! WHAKATANE SALEYARDS on : FRIDAY, OCTOBER 4th, 1946 at 11.30 a.m. sharp. 150 BULLS, including:— 10 Aged Jersey Bulls 20 3-yr. Jersey Bulls 70 2-yr. Grade Jersey Bulls ! 50 Grade Jersey Yearling Bulls. A/c Client: ’ 1 Spring Cart, in good order. 1 Morrison Hay Sweep, complete Iwith truck fittings. 1 McCormick Mower. 1 Car Trailer. 1 Cart Horse and Harness. Entries Solicited. Auctioneers: N.Z. LOAN & MERCANTILE AGENCY CO., LTD. (Incorporated in England) 207 ‘‘LONDON BELONGS TO ME” by Norman Collins; Book Society choice “Officially Dead” Quenton Reynolds at Newman’s. 350 STOCKS of Hydraulic Jacks just landed. Call in and inspect. Armstrong’s Garage. 349

i£i ISSUED BY THE DEPT. OF HEALTH o ys/yy. m lap cP \\\ \0 as >v^ m ca CABBAGE 4 SHREDDED COARSELY sss 25 ■> r m —rJ. mm 'A Jf! m ’ss&m mm hr o mm sss wmm Wi lIWI iIM -V 7 'V • ® ' v ' a COOK CABBAGE THIS WAY. 1 The cabbage should be as fresh as possible, and prepared just before cooking. 2 Wash well before shredding, coarsely. 3 Put a teacupful of water in the saucepan (enough for I lb. to 2 lb. of cabbage), add salt and bring to the boil. 4 Add the shredded cabbage to the boiling salted water, put the lid on tight and keep it on. 5 Boil for 10 to 15 minutes, shaking the'saucepan once or twice during cooking. 6 Serve at once. Six simple rules for successful cooking. This way the cabbage retains its crispness, flavour and health-giving vitamins. For the good of your health eat a raw or cooked green vegetable each day—and make cabbage your standby. KEEP THIS ANNOUNCEMENT FOR FUTURE REFERENCE • sssaaßßSsa BBSS SB FOR A HEALTHIER NATION