A Turn SEALED ToAsTeDTQ A Mmm Ip the m ost delicious whole wheat flakes a r8 BIXIES Tried Bixies lately ? If not You' ve been missing some- thing: For the crispiest, crunchiest whole-wheat flakes ever are right there inside the big Bixies packet: COLOURED CARDS , SWAPS Here S how you obtain any one Bixies are best because they start as selected sun- card missing from your collec- ripened wheat grains because they' re rolled and tion. Post any three cards to the Sanitarium Health Food Co. flavoured and toasted to standards which ensure crisp Ltd , Papanui, Christchurch: State which title you desire in perfection with full flavour and finally, because they're exchange. Send stamped, ad- dressed envelope. sealed in the packet and come to you factory fresh. Bixies with milk; cream or stewed fruits make a bonny breakfast; and there are a dozen ways You can use them to help sparkle uP dessert dishes, cakes and salads. Samlarius Whole-wheat flakes are good wholesome food and the best whole-wheat flakes are BIXIES: We're making all the BIXIES we can and supplies are BIXIES regular. But as the demand is amazingly big, sometimes Bixies are made by the Sanitarium Health your grocer will be out of stock: So please be patlent: Food Company, Christchurch and Auckland. WEET-BIX GRANOSE MARMITE SAN-BRAN PUFFED WHEAT MALT PD FRESH
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19461227.2.46.3
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New Zealand Listener, Volume 16, Issue 392, 27 December 1946, Page 23
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223Page 23 Advertisement 3 New Zealand Listener, Volume 16, Issue 392, 27 December 1946, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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