Page 1 Advertisements Column 2

Temuka Leader, Issue 2561, 28 September 1893, Page 1

BLACKSMITH k WHEELWRIGHT, GerALDINE. lAVING taken over the Blacksmithing Business lately carried on by Mr 0. Trengrove, I have ENGAGED A FIRST-CLASS HAND, and can now undertake all kinds of Blacksmith's and Wheelwright's Work on the Shortest Notice with quick despatch. Horse-shoeing aSp eciality. < E. ROBSGN, WATCHMAKER AND JEWELLER. (Six years with G. T, White, and eight years with J. Anderson, both of Chriatchuroh. HAS Commenced Business next W. A. Sherratt's Coal Yards, Geraldine. Watches, Clocks, and Jewellery of every description cleaned and repaired. ALL WORK GUARANTEED AT MODERATE PRICED L\S.—Large Assortment of Music Books. Violin and Banjo Strings i» Stock. Violin Taught. Teems on App i cation FOR REAL GOOD VALUE IN FURNITURE, BEDSTEADS, and BEDDING of every description, try RADCLIFFE'S FURNISHING WAREHOUSE. Oil and Watercolor Paintings, Engravings. Photogravures, Artistically Mounted or Framed, Strictly Moderate Prices. MOULDINGS Over 00 Designs to choose from. MOUNTS Cut and Gilded on the premises to suit any picture. Prepared Canvas Stretchers, Easels, &c. 'fHADCLIFFE'S FURNISHING WAREHOUSE, CORNEK OF BKSWICK STREET AND 1 SxAi'i'OKD Street, Timaeu. apl I OOUGHTREY speaks about J LECONTE MALT EXTRACT BREAD : " Dunedin, New Zealand, May 20th. •'Your Malt Bkbad both kept and tasted well, having all that rich nutty flavour of pure wheaten flour bread. One of theloave? you left wiuh me was as fresh md spongy at the end of a week as loaves on the old method would be in twenty four hours. I opine you have not used potato starch granules to aid in the leavening of it, because rigid tests failed to discover any of those forms of starch granules derived from such sources, which by reason of their cheapness, are used as adulterants of the more expensive wheat flour, and it appears to' me the Malt Extract has enabled you to make an ideal pure wheat flour loaf. Another advantage of your new, method is that those persons who crave for ths softness, lightness, porosity, and spongy quality of newly baked bread, with all its relative attendants in indigestibility, can get in your Malt Bread all that they long for Without the disagreeable disadvantages. I am sure your progressive spirit merts great I praise.— .Tn. Coughtrey, formerly of the ,f Teaching Staff of Edinburgh University, the Liverpool Royal Infirmary Schools of iS Medicine, and Otago University College." TIMARU,