Page 13 Advertisements Column 1

Auckland Star, Volume LXV, Issue 32, 7 February 1934, Page 13

———————b— i mmmmmmmmmm dreadful Catarrh, ruin the sense of hear- Mru I Jk^Am ing-, dim the sight, may cause serious Wf.' fj /ffiPV V&B&SpM lung trouble and perhaps start a condition 1?/VB MMgM^W^jS&Bgmffi'm If you are a victim' of catarrh or hay A |wJ|m *5& balms from which this wonderfully soothing' antiseptic prepara^*^^^^ ' JSSsffi uon is made, penetrate to the diseased parts and, like oil on water, they soothe inflamed air passages, cleansing them, fron?SrSefattacl? * healthy COndition *° that *» are ke Pt free^ r- °u itt v S Cafef Cre «n is sold in tubes by every chemist, price 1/9. Each tube bears a definite guarantee of satisfaction or money back in full. Db no let chrome catarrh brmg you to the brink of health-breakdown. Secure a tube of MMMJa WW M. M. JL £9 CREAM ensures perfect PLUM JAM every time WITH ONLY ONE j 1 MINUTE OF BOILING j COMPARE Time, Quantity «»</ Cost by Have you been boiling your jams and tut: ti»»> jellies fbr,3o minutes or more...losing * Hls THE colour and flavour...often getting a OTH i^VTiTr^ poor "set", or no set at all? VJi.IV V^UJVI^ Then you need Certo, the remarkable WAY WAY prepduct that cuts the boiling time to (Long Boil) (Short Boil) one mmute...ensures a perfect set...and ■• ; f f !*___ actually pays for itself! x^^v WhatCerfo is, and ■ Kr\)H C*T^'3 * How It Works \£r£/ Certo is simply the natural substance in .fe*« c 4S*. e fruits that makes them set. Most fruits ~ do not contain enough of this setting 2-lbs. Fruit 2-lbs. Fruit substance to bring quick setting. With- (say) 1/3 (say) 1/3 out Certo, you must boil and boil them t£^^&» —.losing colour and flavour...and still \~*Jr you cannot be sure of a good set. /^^^v Ow*»is extracted from fresh fruits... ((*■£*-)"§ (Cr^Hl concentrated for your use. It is pure, N^r^v?/ tasteless... free from geiatittand preser- J^sz&C vatives. Itis guaranteed under the Pure * ai <g a When you 2 . 1b ..0f„*„ Mt,.tf ßn , fDte Certo, yo» simply add what nature «<"r>>d. - 6d. «< w > 3 <j. - <?<». set the juice < KHiXJ33 I amstpart of boiling it away. You keep ————— , thefresbfruit colour an&natoral flavour vN. not impair the keeping qualities, g (QluL. ffCerto Poys.for>UseH! , £~ f& 53P§& l«ok-at the cbart- See how .much; If |T* IgEßSafi quicker Cartels...see how much more WMr?a»wW gam or jelly it gives you. The extra Iqnantity more than pays for die Certo. K«a««l»oot»mia. N«da a galloping t . • t. . . —» * •* • . « noil, evaporates bait boil for one minute Ji. DOOKlet Or 83 recipes IS Under tbe the iuice, ateams only, then addition label of every botde of Certo. Follow S£ j*"' .*£?& tU&fy%S%S; - ,•» . ._. - anTrea jam a cookcq costing I/, flavour. Khese exactly and you will get perfect t. <««t« and colour colour, juice, ail totsaks every time. One bottle is enough l ' nd ~ ■ •""d»nd-ifctr-tw© five pound batches of jam. Use <r^, lit once and you will never again make £3 [jgjl (jam the old-fashioned way. (i 2» *"*"* a • • • jEjj l§J /C 3 •"Secrets of<heJson Orpboaict". an mtetestinfr, *~' *T3i • |fe)| {E-jJ fFS '——' ferentways of serving jam, will be sent gratis to IS* l@) r^> amy houicwite opon-recciptof'ld for poJtafie. [3] Products afesnt 2X Produce* l^J tammilHllJa *———tl !os. of jam at a cost 5 lbs. of jam PSSIfn n„M,W -fi of l/s>-B»d.a lb.— atacostof3/l-7». / d. | JUgipJ|j BOOWSf Or plosgas. • Ib.-with little gas. Redpos , . i i 1 itad*wl ifc)S feo9 |[ /^^pM^DMJI [h Takes 45 minutes Tikes 15 minutes (V II hu.iuu.mw .K . - and lots of hot work, and very litde work. .HIC ERTO

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