Page 14 Advertisements Column 2

Evening Post, Volume CVIII, Issue 115, 11 November 1929, Page 14

I u ./jgzK wCodel Hats (Sxpress 3\Cew T^fcSfi\ Subtleties of /sltw i\\ll I Creation \i/J I I HO^w-M \l / A faSclnatJon attaches to Imported Model Hats, Nf /fi I P**V_ 1 M / Partly owing to their association with fashion de- // // / \ ft signers abroad, and partly to the new subtleties of ilff/l \ \\ / treatment which they display: I r \ ' I / And then t0 those charms is added the magic °f l/^ffli \ I / COl°Ur' AH! ** choosin S of M°del Hats at the %^f ii I V // '. D.I.C. is indeed a delight. I y^mf ■ e Charming Model is of fine Ballibuntal in the new JJ% *J i| /T C •I r\ i French Blue Wlth effective self finish. rj I J? Ji. Special Display \ , ..',, I li# J ■'/«■' Another Model m the new and fashionable shade of Lemon, I M^ 111 is enhanced with fancy trimming in toning effect. ■If-. T?P? I™ Q"^ Very distinctive is a Model Hat which is carried out in Black WmdOWS at Bangkok with Grosgain Ribbon to supply a contrasting 1 note. Vhe GREATER D-I-C

+J COFFEE I CHICORY ESSENCE.^ <P^» stimulates & inviqorates - made «* JroA Davis Menthol Salve Neuralgia, Sorss, Cuts, Eczema, Skin Complaint*, ask for the Red Tin s

ll© Itnou s ihoVuhe^ of ■ ■■lIWIMI " ' ' - ' if Milk wk *n" Bread MBf >ky*ttm Do You Know v ii tmpUT ' : what it means I LIGHTNESS I TEXTURE X ]^^T The modern baker knows the value of -i •&&*. jL *Qor hygiene, and of using milk, in correct pro- \ jl $m v. - portions, in making bread—he seeks to turn 4 -/^K3J3P??^SflH^'i ~*^\ that knowledge to a practical use. Such is -r~^f^L> f^flA — WP^^^^^ «BkT tT^^^v the case in the Denhard Automatic Bakery, -s-^'' /T^D J Am^^^^^JxMM machinery and laboratory control, produce / i/> > >^r<i \.Vj.->^iii \ superfine Milk-made Bread. . . M|^ -- v^^SLfT^ YjJ^&^A l.'Why should a baker use Milk-what good fmlW'W^' 1111111/^f^SS^^^W lß| • does it do-in making bread. Firstly because /TO ''H^4Wi<l<^jr^ yjft^^^^g of its high food value. Secondly because it / 'l. :[| \(&/J^^^^'-^f* 9V (. gives a better flavour, greater lightness and ,//, Uf; *!■:'•■/ / t '•! KV\^v* J^lai* s{*«**'* *• lSyl superior texture. - •'%%. "/ #\\ * f^^*&fe£"*£<&%s¥. Milk in bread introduces Protein, Fats, { I j[S&K Carbohydrates and additional vitamins. The -:::^Ailj^^i^' i^ 'I ♦|(^>ar r^*'^3>;'>^--.iJ^V>>>^,] proteins build muscle, tissue, bones and body \ ~^y'/i i VJ// sfe^ ' **>l^'*/t^&***&iWx{&r fluids- build not only for growth but to j %:/.>,;■// ''v/k I^^JP '**'' .\^'^Jo^ fi■^JlJlJ^^ repair waste. The Fats are burned for energy ,- TSj'ffl * \*&" W^SSr • \jtfflfls^iC^^*'^^ ■ and stored in the body. The Carbohydrates \"\\^\ W I <\ A J| /yr^rm<L^ create energy arid reserves of fat. And in \ ■&/ J VM i-^ I&t rx\sf£a^^ addition Milk-made bread gives Vitamins A. r^T77r tT)|w V /^f ti) j'lr^ -^ M>w . B. E. for health and growth Minerals for '''•((lui'% v&&- y^^ *+MP ,M sound teeth, and Bone; and Vegetable for 'l & safe, wholesome regulation. J*^i^- S^ J®*"^l«i Guard your own health, insure your children's jm Q*. "^K^v by using only Denhard MILK-MADE tttUtj^* ,>© '', BREAD! • DIMH4RD < Look for the D,B. brand on cvcr>| loaf MILK'MADE BREAD PREVENTS THE DANCIRS OF MALNUTRITION