Sharland’s Vinegar is not only palatable—it is piquant, strong and pure. Have it always on your table In ■ottle or bulk. —Advt. •
fhe international cable news appearing in this issue is published by arrangement with the Australian Press Association and the ‘ Sun V Herald ’ News Service Limited. By special arrangement, Reuter’s world service in addition to other special sources of information is used in the compilation of the oversea intelligence published in this issue and all rights therein in Australia and New Zealand are reserved. Such cable news on this page a 3 is so headed has appeared in “The Times” and is cabled to Australia and'New Zealand by special permission. It should be understood that the opinions 1 are not those of "The Times” iinless expressly stated to be so.
ENGLAND LOOKS AT 1930. “It is in a pathetic spirit that we need greet 1930. There is much to do —many difficulties to face and many probleVns to solve—but Great Britain has plenty of her old energy and courage left, and when these qualities are present hope can always stand beside them.”—“Yorkshire Post.” Put Sharland’s Vinegar in your cruet —it is unexcelled for table use. Pure, piquant, strong. Stocked by all grocers—in bulk or bottle.—4dvt.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/HOG19300327.2.56.6
Bibliographic details
Ngā taipitopito pukapuka
Hokitika Guardian, 27 March 1930, Page 5
Word count
Tapeke kupu
206Page 5 Advertisements Column 6 Hokitika Guardian, 27 March 1930, Page 5
Using this item
Te whakamahi i tēnei tūemi
The Greymouth Evening Star Co Ltd is the copyright owner for the Hokitika Guardian. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of the Greymouth Evening Star Co Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in