Whisky and Wai-Rongoa This is tho choice of th 6 man wbo wishes to take whisky in tha pleasantest and most beneficial way. The mildly aperient and dinre'.io qualities of Wai-Ronga Natural Mineral Water aonnteraot the astringent tendency of whisky and make the flavour softer, mellower, fuller. Wai-Rongoa also blende perfeotly with wines, milk, etc. Hotels, clubs, stores.
Eggs arc not dependable; nor yet inexpensive. Thrifty housewives know this and for satisfactory and economical ’Baking of Cakes, Buns, and Pikelets, always use— \a TMQNDC , BAKING |f uPOWDt R>
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https://paperspast.natlib.govt.nz/newspapers/HOG19170516.2.20.4
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Hokitika Guardian, 16 May 1917, Page 4
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88Page 4 Advertisements Column 4 Hokitika Guardian, 16 May 1917, Page 4
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