Page 4 Advertisements Column 3

Hawke's Bay Times, Volume XIII, Issue 584, 8 June 1868, Page 4

Lea & Perrins’ Sauce. y _ E A & P E R E I N S' J I: I *- ii : : ■' H r CELEBRATED WORCESTERSHIRE SAUCE, V . MS Declared by Connoisseurs to be Bt! the Only Good Sauce. "v-.. .MBP j Caution against Fraud. —The success of this most delicious and unrivalled condimenthaving caused certain dealers to apply the name of “ Worcestershire Sauce ” to their own inferior compounds, the public is hereby informed that the only way to secure the genuine, is to ask tor LEA & PERRINS’ Sauce, and to see that their names are upon the ‘wrapper, label , stop-' per,add bottle.. Some of the foreign markets having been supplied with a spurious Worcestershire Sauce, upon the wrapper and labels of which the nainep of Lea & Perrins have been forged, L. A P. give notice that they have furnished their correspondents with power of attorney to take instant proceedings against Manufacturers and J’endors of such, or any other imitajtions by which their right may be infringed. Ask for LEA & PERRINS’ Sauce, and see Name on Wrapper, Label, Bottle, and Stopper. Wholesale and for Export by the Proprietors, 'Worcester; Crosse A Blackwell, London, Ac., Ac.; and by Grocers and Oilmen universally.

Berwick’s Baking Powder. IM PORT AN T AOT IC E TO CAPTAINS AND SHIPOWNERS. Bokwjck’s Baking Powder makes Bread light and digestible in a lew minutes without standing to rise as with yeast. Pastry and Puddings should never be made without it, as it renders them light and easy of digestion, and saves butter and eggs. TESTIMONIALS. BORWICK’S Panama, New Zealand, and Australian Royal Hail Steam Ship Xaikoura. Mr Berwick, — May 2Sth, 1567. Dear Sir, —Having been chief pastry cook at the Royal Hotel, Sydney, lor the period of eighteen months, and for the last sixteen months pastry-cook and baker on board the above ship, 1 have great pleasure in recommends- g your Baling Puwdeh to the notice of the public. During Hit: above periods L have constantly used it, and it and consider it the best preparation of the kind that ever came under my notice. —I have the honor to remain vours truly, RICHARD ADAMS. BAKING Having trud RuKv.dcK’.s baking Powder, we consider it invaluable, especially in passenger and emigrant ships, as it makes bread and pastry lightami digestible, eileeting a great saving in time ami labor, instead of by the ordinary slow process ol ULtI ' j ~ Ul/Jll POWDER. £JDf'Sold by all Chemists, Druggists, and Storekeepers throughout the Colonies, and wholesale at the Manufactory, Chiawullstreet, Loudon. May be had from any London House. JIIPOE T A N T TO KOIIC E JLHOSE RESIDING- IN THE BUSH. Borwick’s Baring Powder makes Bread light and digestible in a few minutes without standing to rise as with yeast. Pastry uul Puddings should never be made without it, us it renders them light and easy of digestion, and saves butter and eggs. TESTIMONIALS. 1 lii answer to your request, lam happy to say i have tested Boi;wick’s Baking Powder, and it proves to be very good when properly used. — Yours, Ac., J. L. GUERIN, Head Cook, Government House, Sydney, N.S.W”., Idth March, lbii7. BORWICK’S 1 hereby certify that 1 have made a careful analysis of Borwick’s Baking Powder. The ingredients are all of the purest description, perfectly wholesome, well and proportiouably mixed, and will keep good tn any climate. Indeed, I consider it a beautiful farinaceous powder, and well quahlied for raising bread, pastry, Ac. —CHARLES WATT, Analytical Cnemist. Sydney, 4th May, ISlitj. BAKING I have used Borwick’s Baking Powder for the last twelve years, and consider jit to be an invaluable help to thrifty house■wives who delight in making home happy, As they car. thereby make cakes aud puddings for their families at much less cost than witheggs.—Yours, Ac.. M. ROBERTS Matron to the Female Refuge, Sydney, ; POWDER. ’ Sold by all Chemists, Druggists, and ■ Storekeepers throughout the Ootnpi&c a nil | wholesale at the Manufactory, Chiswell street. London. May Do hud from any j Lyiidua liouso,