Page 1 Advertisements Column 2

Temuka Leader, Issue 2565, 7 October 1893, Page 1

BLACKSMITH & WHEELWRIGHT, Geraldine. HAVING taken over the Blacksmithing Business lately carried on by Mr C. 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. 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. ALL WORK GUARANTEED AT MODERATE PRICES. P.S.—Large Assortment of Music Books. Violin and Banjo Strings in Stock. Violin Taught. Teems on App ioation FOR REAL GOOD VALUE IN FURNI- | TURE, BEDSTEADS, and BEDDING of every description, try RADCLIFFE'S FURNISHING WAREHOUSE. Oil and Watercolor Paintings, Engravings, Photogravures, Photos,&c.j Artifßeally Mounted or Framed, Sti'tctly Moderate Prices. MOULDINGS - Over GO Designs to choose from. MOUNTS Cut and Gilded on the premises to swijj any picture. Prepared Canvas Stretchers, Easels, ko. RADCLIFFE'S FURNISHING WAREHOUSE, Corner oy Beswick Street and Stafford Street, Timahu. apl DR COUGHTREY speaks about LECONTE MALT EXTRACT BREAD : " Dunerlin, 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 ae fresh and spongy at the end o,f ft week as loaves on the old method would be in twenty iow.x hours. H opine jouhave not used p t a tP. 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 source?, 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 the softness' lightness, porosity, and gpongy quality of newly baked bread, with all its relative attendants in indigestibility, can get ia your Malt Bread all that they long for without the dis .greeable disadvantages. I am sure your progressive spirit inerts great praise.—Jn. Cougiitrey, formerly of the 1 Teaching Staff of Edinburgh University, the Liverpool Royal Infirmary Schools of ' Medicine, and Otago University College." BU D D. 3c7 TIMAftU.