Page 1 Advertisements Column 2

Temuka Leader, Issue 2563, 3 October 1893, Page 1

L NEWPORT, BLACKSMITH & WHEELWRIGHT, Geraldine. HAVING taken over the Blacksmithing Business lately carried on by Mr C, Trengrove, I have ENGAGED A FIRST-CLASS HAND, aud 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 Christehurch. 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 PRICES. P.S.—Large Assortment of Music Books. Violin and Banjo Strings in Stock. Violin Taught. Terms on App ioation FOR REAL GOOD VALUE IN FURNITURE, BEDSTEADS, and BEDDING of every description, try RADCLIFFE'S FURNISHING WAREHOUSE. Oil and Watercolor Paintings, Engravings, Photogravures, Photos,&c, 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, Easeb, &c. RADCLIFFE'S FURNISHING WAREHOUSE, CORNER OF BESWICK STREET AND, Stafford Street, TiMARy. • a pl DR COUGHTREY speaks about LECONTE MALT EXTRACT BREAD : " Dunedin, New Zealand, May 20th. "Your Malt Bread both kept and tasted well, having all that rich nutty flavour of pure wheaten flour bread. One of the loaves you left wiuh me was as freah and spongy at the end t>f a week as loaves on the old method would be in twenty four hours. I opine jou have not used p tato 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 bv 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 the softness, lightness, porosity, and spongy quality of newly baked bread, with all its relative attendants in indigestibi|ity, can get in jour Malt Bkjsad all that they long for without the dis jgreeable disadvantages. I am sure your progressive spirit mert3 great praise.—Jn. COUGHTREY, formerly of the Teaching Staff of Edinburgh University, the Liverpool Royal Infirmary Schools of Medicine, and Otago University College." TAMAKU,