Page 2 Advertisements Column 5

Patea Mail, 17 October 1881, Page 2

Sales by Auction. Cl TOOK SALES for OCTOBER and O NOVEMBER, 1881. St.Hill-street... Wednesday... Oct. 19 Kakaramea ... Saturday ... Oct. 22 Mr C. Cameron’s Turakina ... Tuesday ... Oct. 25 Waverley ... Friday ... Oct. 28 Messrs Newland’s .sale at Waverley Yards, Friday ... Nov. 4 Bottlers will kindly forward their entries. FREEMAN R. JACKSON, Auctioneer. ST. HILL-STREET SALE YARDS. WEDNESDAY, I‘Jth OCTOBER. PREE MA N R. JACKSON will sell by public auction as above, 30 head Fat Cattle 60 Yearlings 10 head Mixed Stores 36 head Mixed Stores 30 2-year-old Steers 100 Yearlings 60 Cows and Calves 40 Steers, 2-year-olds 60 Store Bullocks 40 Mixed Heifers 300 Fat Wethers 20 Store Pigs 25 Superior Heifers, bred by John Cameron, Esq. Horses . Sale at 12 o’clock. FREEMAN R. JACKSON, Auctioneer. KAKARAMEA SALE YARDS. SATURDAY, OCTOBER 22a d. PREE MA N R. J A CKSON will sell by public auction, as above, 25 Yearlings 30 Cows and Calves 500 Ewes and Lambs Sale at 1 o’clock. FREEMAN R. JACKSON, Auctioneer. N. B.—Settlers intending to enter stock for above sale, will please forward particulars at once to the HAWERA OFFICE. Preliminary Notice. MESSRS W. & Gr. Newland have authorised the undersigned to sell by auction, at the Waverley Sale Yards, ON FRIDAY, NOVEMBER 4th, the whole of their Herd of Cattle, numbering about 500 head. Particulars in future advertisement. FREEMAN R. JACKSON, Auctioneer.

BEE-HIVE STORE, EGMONT-STKEET, PATEA. JOHN WHEHAN lias on sale—fj Prime Akarpa Cheese Canterbury Hams and Bacon, new cure, expected to arrive daily. Anderson & Go’s Patent SelfRaising Flour, For making Bread, Scones, Cakes, Puddings, Pastry, &c., always ready, nothing more being required for Bread or Scones than the addition of Milk or Water. This Flour is made from the best samples of wheat most carefully prepared, and is more economical in use than the flour usually sold for domestic purposes. The advantages derived from using this Self-raising Flour are: saving of time in preparing it for the oven: the certainty of its results; its production is greater; it is more wholesome, nutritious, and agreeable to th; taste. Bread or Cakes made from the Self-raising Flour will keep much longer, or may be eaten when fresh without detriment, being more easily digested than when made by any other process. The glueten, saccharine, and other elements of nutrition are greatly destroyed during the process of fermentation, while they arc preserved in all their strength in Bread made from our Self-Kaising Feouk.