Page 1 Advertisements Column 2

Temuka Leader, Issue 2562, 30 September 1893, Page 1

L NEWPORT, BLACKSMITH & WHEELWRIGHT, Gebaldine. ejfAVING taken over the BlackJUL smithing Business lately carried on by Mb 0. Tkbngrovb, 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. d WATCHMAKER AND JEWELLER. | (Six years with G. T. White, and eight years with J. Anderson, both of Christchurch. HAS Commenced Business next W. A. Sherratt's Coal Yards, Geraldine. Watches, Clocks, and Jewellery of every description cleaned and repaired. 4LL WORK GUARANTEED AT MODERATE PRICES. P. S.-~Large Assortment of Music Books. Violin and Banjo Strings in Stock. Violin Taught. Terms* on Avp ication , FOR REAL GOOD VALUE IN FURNITURE, BSD.STE_AI)S. and BEDDING of every description, toy RADCLIFFE'S FURNISHING WAREHOUSE. ! Oil and Watercolor Paintings, Engravings, Photogravures, Photos,&c, Artistically I Mounted or Framed. Strictly Moderate Prices. MOULDINGS *~ Oyer 60 Designs to choose from. MOUNTS Cut and Gilded on the premises to suit any picture. Prepared Canvas Stretchers, Easels, &;c. RADCLIFFE'S FURNISHING WAREHOUSE, Corner of Besyvtck Street akd Stafford Street, Timaku. apl DR COUGRTREY speaks about LECONTE MALT EXTRACT BREAD : " Dunedin, New Zealand, May 20th. •'Your Malt Bread both kept and tasted well, having aR that rich nutty flavour of pure wheaten flour bread. One of the loaves you left wiuh me was as fresh and 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 Jailed to discover any of those forms of Btarch 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 Hour loaf. Another advantage of your new method is that those persons who crave for the 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 dis .greeablc disadvantages. I am sure your progressive spirit merts great '' praise.—Jn. Coughtrey, formerly of the f Teaching Staff of Edinburgh University, the Liverpool Royal Infirmary Schools of s Medicine, and Otago University College." R U D D. I sci 7 TiMARU,