|T, ' lj 'Peerless I Flour I The more you use “Peerless’* pij Flour for making cakes and |1 pastry, the more you will H bake. The regular use of g “Peerless” eliminates all unll certainty from baking. Too H often the oven is blamed when II it is the flour- it’s less trouble h to order “Peerless” Flour. I / M I 7 B Duncan. ■ McLean Ltd., U ’tk y Greymouth
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Greymouth Evening Star, 1 February 1923, Page 8
Word Count
70Page 8 Advertisements Column 2 Greymouth Evening Star, 1 February 1923, Page 8
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