Page 2 Advertisements Column 1

Grey River Argus, 13 April 1948, Page 2

AN ANNOUNCEMENT FOR REEFTON RESIDENTS To-day (Tuesday), April 13th. Harley & Co. Ltd.' have opened a SAMPLE ROOM in the Oddfellows’ Hall, Reefton. FOR 4 DAYS A range of Bedroom, Dining and Upholstered Suites will be on display; also Curtain Nets, Furnishings, Carpets and Linoleums. @ SPECIAL SERVICE While in Reefton, Harley’s will value your furniture as part payment on new, will quote for recovering work, measure for floor coverings and curtains, and advise you on any furnishing problem. LET US SHOW YOU YOUR SELECTION IN YOUR OWN HOME BEFORE DECIDING. CALL, WRITE OR ’PHONE No. 9. note. —Messages left at Nev/ Commercial Hotel will be promptly attended to. HOME FURNISHERS HOUSEHOLD i JjL a . v - % w JPS. v I X * !■ (thinks)— “Lucky I discovered Sharlands Lotion \WrawlOKWO \ “ f° r s °ft hands and lovelier complexion.” \ vDNhS x \ Young, soft, appealing — Sharlands Lotion brings \¥SjBL skin-beauty to your face and hands, creates loveliness \ HE can,t f° r £ et< Sharlands Lotion reduces enlarged InMAwHuAI pores, smoothes away roughness, dryness, and leaves your skin softer, fresher and younger. The perfect powder base—satin-smooth, long-lasting and delicately perfumed. ) * EnncAed with Cream-whipped Lanoline. . 1 C ’’M Distributors; / Sharland & Co. Ltd., I .77 99 Dixon St., Wellington.

Avoid Food Poisoning The Food handlei — in the home and in the factory— should be thorough in personal cleanliness. The fingers of the food handler are the most likely way of contaminating food. Before a food handler starts work the hands should be carefully washed and dried on a clean towel hept for that purpose only. Other people eat the food prepared. They depend for safety on hand cleanliness, and the avoidance of unnecessary touching of food by workers and consumers. Food must be protected from disease germs that gain access otherwise than from hands, such as through someone coughing or sneezing over it, or by the dust in the air, or by flies and cockroaches, or by rats and mice. Any multiplication of disease germs that do gain access to food must be minimised by keeping food cool. Left overs, types of foods suited to germ growth such as custards, fillings, milk puddings, Spanish cream, cooked meats and ham, should be handled with special care and stored in ice box or refrigerator or somehow kept cool. The warmth of the kitchen or ordinary cupboard promotes growth and invites trouble; continuous coolness is needed for safety. Thorough cleanliness, and a proper dishwashing procedure to kill germs, for all food and cooking utensils is essential to reduce the chance of food poisoning. Food containers, bins, ice chests, refrigerators, meat safes etc., require scrupulous cleanliness also. Food handlers in these ways can protect others from food poisoning. (This is the first of a series of advertisements issued by the Department of Health in the interests of safe and clean food handling).