Page 4 Advertisements Column 2

Oamaru Mail, Volume II, Issue 594, 28 March 1878, Page 4

DUNEDIN ADVERTISEMENTS rjIHE "Al" COD LIVER OIL. Bronze Medal, Brussels, 1876. The only Prize awarded for Cod Liver Oil. Gold Medal, South Africa inhibition. 'S77. Southall Brothcs and Barclay manufacture this Oil in Norway by the most modern and scientific process, and the result is a bright, pale yellow and delicately flavoured oil. The old fashioned process by putrefaction produces a brownish colouredoil, which is necessarily very objectionable and much inferior to DIGESTIBLE. the " Al " Oil. ABSOLUTE PURITY. BRILLIANT. FRESH.

Large numbers of testimonials have been received from leading Pharmaceutists in Great Britain, on the Continent, and in the Colonies ; their opinions are necessarily of more value than those of the general public, on account of their better knowledge of tile requirements of good oil. Copies of several of these testimonials are supplied with each bottle of oil. , , The "Al" Oil may be obtained from Chemists and throughout Ne»v Zealand, in Soz. bottles, at 2s. each, and I Soz. bottles, at 3s. 6'd. each.

"Wholesale and Export Agents for New* Zealand — T. HAYMAN AND CO., Rattkay-stukkt, D U N E D I N. SOUTHALL BROS. AND BARCLAY BIKMINfiIiAM. -09 rn H O M A S B I H c H, "WHOLESALE WINE AND SPIRIT MERCHANT, JETTY-STREET, DIN r:oiN\ 3. n >s THE Cek-brateil I VER S BUGGIES aud LIGHT CARRIAGES U~S SALE. Iver's Single and Double Buggies, A\ acrgonettes, ete. Moderate in Price, Easy and Durable. BATES, SISE, AND CO., Agents, BOND-STREET, DI'NEDI.V. 339 WILSON AND CO. Importers and General Merchants, DUNE DIN. Cash Buyers of Grain. Agents for Younger's Ale, Orlando Jones Starch, and Conrvoisi 8 andy. 40^

HUDSON AND CO., MANUFACTURING CONFECTIONERS AND BISCUIT F.AKI RS. The First Steam Confectionery Works is New Zealand. Parents and Guardians, in purchasing Sweets, should be carerul to see that they get a pure article, as those imported have been proved, by analysis, to contain adulterations of a very injurious nature. Vide the following : Professor Black reports upon 14 Samples of Imported Sweets purchased by Mr. Lumb from various Confectioners in Dunedin for analysis, antT of which the following is a resume:— "Fourteen Samples obtained from various Confectioners in Dunedin. " Nos. 419 to 432 Sweets are all objectionable, owing to the large quantity of Sulphate of Lime or other earthy matter they contain. The colouring matter is also objectionable, being partly Prussian Blue. I consider these sweets far inferior in quality to those of local manufacture which I have analysed." Professor Black again reports upon 20 Samples taken by Inspector Lumb MESSRS. E. HUDSON AND CO., "Nos. 359 to 37S. —These Sweets do not contain Plaster of Paris, Sulphate of Lime, Starch, Flour, or any objectionable colouring matter, or any deleterious ingredients. The absence of Plaster of Paris, or any objectionable colouring matter, recommends them strougly. They are, in my opinion, a very superior article, skilfully manufactured, and should take a good position in the market." CAUTION. from the Manufactory of As follows :

Ask for HUDSON'S CONFECTIONERY, Manufactured at the ouly Steam Works in Otago. Price Lists and Professor Black's report to Le obtained at the Factory (Masonic Hall). Dunedin. 344 Dune din university laboratory. CLASS: FARINACEOUS FOOD MANUFACTURED BY R. HUDSON AND CO., DU>"EDI>~.

This prepared Food contains in due proportions all the essentials of good nutritious food. The ratio of the nitrogenous or ileshforming constituents to the non-nitrogenous or heat-producing and respiratory ingredients being 1 to 5.7 is such as is recognised by the highest authorities as very satisfactory. The inorganic salts found in the ash are" those which are always present in good wheat tiour, and are necessary constituents of food.

The percentage of sugar is a little higher than is usually found in wheat flonr. This, however, is no disadvantage, and is due probably to the process of manufacture. 1 consider that your mode of preparation gives it the advantage over unprepared flour of retaining its sweetness for a longer period, and resisting more effectually the deleterious inllaence of a damp climate. On the whole 1 can recommend your preparation as a very digestible, wholesome, and nutritious article of food; these good qualities will doubtless secure for it a large demand among all classes of the community. I am, gentleman, Your obedient servant, J. G. BLACK, M.A., D. Sc., Professor of Chemistry. IJjUTorsity of Otago. 344