Page 5 Advertisements Column 2

New Zealand Times, Volume XXXIII, Issue 7448, 24 May 1911, Page 5

WOLLERMAN AND CO. rjUIE only reason that the old-estab-lished firm of AVollcrman and Co., Wine and Spirit Merchants, Johnston street, is not exhibiting to-day is the fact that all their agencies are Home and Continental. However, as the firm is' purely colonial it wishes the Exhibition to succeed in every respect, and directs the attention of visitors and others to the fact that its expansion is solely due to the fact theft it had faith in the Hew Zealand people. Mr H. Wollerman arrived in New Zealand in 1874 and commenced business as a wine and spirit merchant in Palmerston North in 1877, afterwards establishing in Wellington the present flourishing business. Today the firm are sole agents for John Beggs’ Eoyal Loohnagar Whisky, - William Grant and Son's Whisky, Donald’s 4-star Whisky, McNish’s Doctor’s Special Whisky, and Pabst’s Lager Beer, Goldwater Schnapps, and Nightcap Geneva, ■besides Guinness’s Stout and Basses’ Ale (bottled by J. Daukes). The firm of Hvollerman and Co. is well-known througiout New Zealand, particularly in the Wellington Province, whilst in the Empire City itself, where a big household connection has grown round it of later (years, it is recognised as being a most reliable place to do business with. Visi(tors to the Exhibition are welcome to call and see the cellars in Johnston street before returning home. In brief, "Who said Beggs? AVe all did!” CHRISTCHURCH MEAT COMPANY. fTAHE very fine exhibit of the Christchurch Meat Company, limited, close to the entrance in the H shed, and at Stall No. 11, is typical of what this gigantic industrial concern is daily accomplishing in its works at Islington, Picton, Timaru, Oamaru, and Burnside. "C.M.C.” preserved meats are slaughtered, prepared and packed under the most stringent veterinary , inspection in the world. All tins are fitted with patent key openers 'and are full weight. "C.M.C.” table delicacies, as ' exhibited, include (in glass jars) Brains, Boar’s 1 Head in Jelly, Sheeps’ Tongues, Ox Tongues; (in tins). Sheeps’ Tongues, Lunch (pig) Tongues, Ox Tongues; Extract of Meat (packed in white porcelain jars); Corned Beef, Spicod Beef, Boiled Beef, Haricot Beef, Curried Beef, Boast Beef, Lunch Beef, Soup and Ijlouilli, and Beef Brawm, Corned Mutton, Spiced Mutton, Boiled Mutton, Haricot Mutton, Curried Mutton. Boast Mutton, Luncheon Mutton; besides Brawn (pork). Potted Head, Irish Stew, and Minced Gallops, Ox Cheek, Ox Cheek and Vegetables. Ox Tail (stewed or curried). Pork Sausages (Epping), Beef Sausages (Oxford), Lard, Minced Meat. Sheep and Pigs' Trotters, and "Miner’s Lunch." Every lady who knows a good article uses "C.M.C.” for preference.