Page 3 Advertisements Column 4

Dominion, Volume 9, Issue 2699, 19 February 1916, Page 3

gmi —; —i learnsc: -i—bp'l, i 1 TO MY ■ PEOPLE 1 ! a ™Li | ■ "Lead, Kindly Light!" l ' p Doubtless you ape aware England is now in the IT ; throes of her free-trade policy, i.e., the open door. Prior to the war she was the receptacle for our I\ enemies' goods and undesirables, thus allowing the '8 'i latter to creep into every crevice of the Empire, to - § i England's peril. ' I I To remove past anomalies "Champion" sug- i gests reasonable protection and a closed door to ! J our enemies, which would enable England to be a ■ " ! 1 much larger manufacturer, with better working 1 conditions and wages for her workers, who have so nobly responded to the Empire's call. ■ ■' > I Meantime— -'I ! ■ Fortify on "Champion" Miselc 4:.! I ■■■ in.,..ij, j KMaa 1 aid Courage : Raiser., • ;; -[ I I . ' I 'have' spoken. . i i: . ■ • v ' ; ; / :7 atc 1J • ■ ■ • | ■, i-naißMßaßgiaai nmaateig««i [ Insist on a Pure IS )l ALL BRITISH ' | Baking Powder--: w | , Beware of Substftiites! ■' j l Grape Cream of Tartar is the principal ingredient of a I easier to have tampered with' the quality, but the reputa- \ \ good Baking Powder/ Extracted from grape juice, it sup- I tion of a Baking Powder whicfr has enjoyed fifty years of ! * ■ I plies the aerating properties necessary for making light, popularity was a greater asset than any temporary profit. 1/ i | delicious, and easily-digested cakes and pastry. A Baking ! " 1 ' | Powder may be graded by tbe quality of the Cream of J Nothing but the purest Cream of Tartar is used in the I | Tartar used in its composition. Balloon Brand. !t must be between 99 and 100 per cent. | j ' Pure. The other ingredients have high food values, and J I | The war increased the value of Cream of Tartar to such 'have assisted to place this Baking Powder in a premier po- j ' i an extent that manufacturers had to raise the price of sition in public estimation. ■ ' 8 Baking Powder or reduce the quality. Substitutes came on | i | the market, whose success depends entirely on cheapness. Hudson s Balloon Brand is economical in use. If direc- .j' l No one who has used Hudson's Balloon Brand Baking tions are owec ? taking must be a success. But the su- V I Powder could fail to admit how much more satisfactory preme test of its quality is the length of time baked goods I j I and superior it is to the cheap Powders. made with it keep fresh and wholesome. Although sub- " j | I stitutes have been introduced for "Cream of Tartar, the'dis- . ! | The price of Hudson's Balloon Brand Baking Powder criminating public will still pin their faith to a 'good, l " | was raised for a justifiable reason-. It would s have been ' Worthy, and tested article. . ■ < | ' I Experiments are often costly. One batch" of baking spoiled or unsatisfactory nullifies i ' I 1 1 tLe httle BConomy in first Cosi Use Hlulson ' s Balloon Brand. It is known eyery where ' - 1 . as a thoroughly satisfactory Baking Powder in every respect. ■ jmrnm billoon brind (; | BAKING POWDER ■]:; 9d. "W Absolutely Pure. w i/g j. : S OBTAINABLE AT MANUFACTURERS: J. H. HUDSON 4 CO., AUCKLAND. j i