Page 1 Advertisements Column 2

Hokitika Guardian, 10 February 1927, Page 1

What’s the difference ’twixt whisky and tobacco f It has l)oen defined thus: “Whisky makes you talk; tobacco makes you think.” It’s certainly true that great painters sculptors, musicians, writers chess players and orators are generally great smokers. Anti-tobaccoitcs will tell you that .smokers are the slaves of vicious habits and run all sorts of terrible risks. As a matter of fact if tobacco is used and not abused, it wont hurt anybody provided it is of good quality, and of course, the less nicotine it contains the better. Unfortunately, most of the American tobaccos just reck with nicotine. And that’s where they differ from our New Zealand-grown brands, which are delightfully cool and full of flavour and fragrance. Moreover, they contain so little nicotine that you can go on smoking them “until all is blue’’ and take no harm. That they are popular with smokers is proved by their very large sale. Ask for “Riverhead Gold” (mild), “Navy Cut” (medium), or “Cut Plug No. 10” (full strength). The latest addition is “Cavendish Mixture.”—Arlvt.

“ Accuse noi nature, .she hath done her part.”—Milton. If ,fou neglect ordinary precautions, you cannot blame Nature if you catch a cold. Take no chances, but always keep handy a bottle of Baxter’s Lung Preserver. “ Baxter’s ” is the favourite remedy for coughs, colds, influenza, croup, bronchitis, and similar chest and lung affections. Bieli, warming soothing and a splendid tonic, too. Obtainable at chemists and stores Generous-sized..bottle 2s (fd.

BUTTER MARKET. Turnbull and C'oy. Wellington, are in receipt of a cable from their principals, Messrs W. Wed del and Co. Lid. dated London sth. inst., reading:—“Danish butter 188 s (last week 182 s to 184 s): N.Z. unsaltod 182 sto 181 s (182 s to 184 s); N.Z. salted 172 s to 1745. (172 sto 1745). Market- steady. Stored butter 166 s to 1.68 s (166 sto 168). “Cheese (white) Oils to 94s (Oils to 945), coloured 94s to 95s (94s to 955). Market steady. Canadian cheese 98s to 102 s (98s to 100 s).”

Use tlie vinegar that has stood the test of time—Sharland’s Table Vinegar, Best for pickling. Specify and insist on “ Sharland’s.”—Advt.

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