Page 11 Advertisements Column 1

Auckland Star, Volume LIX, Issue 39, 16 February 1928, Page 11

announcement MT* dasire to notify our numerous clianta we had foreseen the ri'je in Footwear, and bought huge stocks, of which we are prepared to give our customers tho full benefit by Mlllng at the old prices. ].»di' ,s ' CliHnripairm-. with reptile trimnnn*. I"W i <>ius 11<■ «"• 1. uur usual frood c)iiill:T>" —19 11. Ladles' fiit.iit, with reptile trtmniinsrs. low oi I.ouis heels. our usual troofl rpiiilitv—l9 11 45 pairs, till sizes. Ladies' Tan and Mffper Olti'-e. cuhan lieel? — To Clear, B 11. Oent.'s Latent (»\to:ri I'mod Quality Walking Shoes —21 -. fient.'s Olai-e Kiel ,-h-.e<. patent rap, solid leather tlirouirtimii —19'11. Oe.nt.'s >isrjrei- prown Shoes, solid leather throughout—l 9 11. Oent.'s no\ (.air Hiicis. two tnrotip-ti soles, stiinriarrl screwed and sewn. Looks we]] and will stand .hard W ear—Our Special Price,. 21 Postage paid. OBORN'S 240-2 HOBSON STREET. And at Davonport. Phone 41-683.

Hags* VKy-x^^^p ? It should have, but — It hadn't been properly treated before she bought it. You see, decomposition, or going bad/* is due to a natural change which begins in all meat immediately after the beast is killed. As a matter of fact, if that change didn't occur, the meat would be intolerably tough, as over-fresh game is. The thing is to let this change progress just far c lough to make the meat tender —to 44 hang" the joint, in other words. But unless you check it at just the right moment, the process will carry on, and the meat will spoil. But how to check it? Meat has to be taken to a shop, and displayed—and sold—and taken home—and kept, until the cook's ready for it. The process ought to be checked before you buy your meat. And that's just what Hellabys* do, •After being dressed Hellabys' meat is always * hung in a draught of cool, dry, purified air, in a specially constructed room, at their depot. Then it is chilled in special chilling rooms at a temperature of 35 to 40 degrees—chilled, not frozen. This chilling gives that natural change we've been talking about a severe check—holds it up sufficiently to enable the housewife to keep a Hellaby joint for a reasonable time, even in the hottest summer. Of course, being only chilled, even Hellabys* meat won't keep indefinitely. But it does keep as long as fresh possibly can, and far better than any other meat sold in Auckland. You see, no other meat sold in Auckland is chilled like this, before you buy it. So that's just another reason why you should buy — r. &w. iicii.hy, Ltd. Hellabus